The Germany cuisine has evolved as a national cuisine through centuries of social and political change with variations from region to region. Some regions of Germany, like Bavaria and neighbouring Swabia, share dishes with Austrian and parts of Swiss cuisine.
Preparation: 20 min.
Cooking time: 45 min.
750 g [1,65 lb] potatoes
1 turnip rooted parsley
100 g [3,5 oz] of smoked bacon in cubes
1 1/2 liter [3 pt] of water (6 cups)
salt and pepper
A little merian
1 tsp finely chopped parsley
8 sausages (German), about 100 g each
 Cut potatoes and vegetables into small cubes. Fry the bacon over low heat until the grease melts. Add potatoes and vegetables and brown (sauté) them a few minutes. add the water and sprinkle with salt, pepper and merian.
 Boil the soup till all ingredients are well done. Press the soup through a collinder or seive. Put it back in the saucepan add the herbs and parsley and warm the sausages in the soup.
 Serve the sausages on their own with sweet strong mustard. Garnish the soup with fried bread cubes if desired.