The Cat's Studio

Störtebeker Suppe

Servings: 4

• 4 herrings, smoked
• 75 g speck, lean
• 2 sticks Leek, cut into stripes
• 2 carrot, cut into matchsticks
• 500 g potatoes
• 2 tbs tomato paste
• 1.5 litre stock
• marjoram
• parsley, chopped
• pepper
• salt

Skin and debone herrings. Separate flesh into small chunks.
Cube the speck and fry. Add leek. Slice raw potatoes and add together with the carrots. Fill with stock up to 2cm above vegetables. Simmer until cooked.
Heat prepared fish pieces in a small fry-pan. Add tomato paste. Add marjoram and plenty of parsley.
Give pan contents into soup. Season with pepper and salt. Heat through.
Serve hot.

Web Page: http://www.kirchenweb.at/kochrezepte/ddr.htm

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