This traditional Thurgauer Kartoffelsuppe is a humble yet deeply satisfying Swiss country dish. It relies on the natural starch of grated raw potatoes to thicken the beef stock into a velvety consistency without heavy cream. The flavor profile is earthy and savory, anchored by the smoky sweetness of fried bacon lardons and the gentle bite of white cabbage. Aromatic herbs like marjoram and a touch of nutmeg elevate the simple vegetables, creating a comforting bowl perfect for chilly evenings. Its a rustic, home-style meal that highlights the quality of basic ingredients, offering a warm, hearty experience that feels both nostalgic and nourishing.
Thurgau Potato Soup (Thurgauer Kartoffelsuppe)
Description
This traditional Thurgauer Kartoffelsuppe is a humble yet deeply satisfying Swiss country dish. It relies on the natural starch of grated raw potatoes to thicken the beef stock into a velvety consistency without heavy cream. The flavor profile is earthy and savory, anchored by the smoky sweetness of fried bacon lardons and the gentle bite of white cabbage. Aromatic herbs like marjoram and a touch of nutmeg elevate the simple vegetables, creating a comforting bowl perfect for chilly evenings. Its a rustic, home-style meal that highlights the quality of basic ingredients, offering a warm, hearty experience that feels both nostalgic and nourishing.Ingredients
Directions
-
In a large saucepan, melt the lard over medium heat.
-
Add the bacon lardons and chopped onions to the pan.
-
Sweat the bacon and onions until the bacon is crispy and the onions are translucent, about 5-7 minutes.
-
Remove the bacon and onion mixture from the pan with a slotted spoon and set aside on a paper towel.
-
Pour the beef stock into the same saucepan and bring to a gentle boil.
-
Stir in the grated raw potatoes, ensuring they are fully submerged in the stock.
-
Add the julienned white cabbage, sliced celery, and chopped marjoram to the stock.
-
Reduce heat to low and simmer uncovered for 45 minutes, stirring occasionally to prevent sticking.
-
Season the soup with salt, pepper, and freshly grated nutmeg to taste.
-
Ladle the hot soup into serving bowls.
-
Garnish each bowl with the reserved crispy bacon and onion mixture.
-
Sprinkle with fresh chopped parsley and chives before serving.
Nutrition Facts
Servings 5
- Amount Per Serving
- Calories 955.4kcal
- % Daily Value *
- Total Fat 63.8g99%
- Saturated Fat 25.3g127%
- Cholesterol 234.0mg78%
- Sodium 223.4mg10%
- Total Carbohydrate 8.1g3%
- Dietary Fiber 1.5g6%
- Sugars 1.2g
- Protein 79.1g159%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The raw grated potatoes act as a natural thickener for this soup, giving it a creamy texture without dairy. Do not substitute with pre-cooked potatoes.
For a vegetarian version, substitute the beef stock with a rich vegetable stock and omit the bacon. You can add a splash of cream for richness if desired.
If the soup becomes too thick after resting, thin it out with a little warm water or additional stock.
Serve immediately while hot for the best texture of the cabbage and crispiness of the bacon garnish.
