Potato Soup with Bacon & Sausage

Potato Soup with Bacon & Sausage

von | März 16, 2024 | 30 TO 60 MINUTES, AUTUMN, COMFORT FOOD, DINNER, GERMAN, OMNIVORE, PORK, POTATO, SOUPS, WINTER

Potato Soup with Bacon & Sausage

Potato Soup with Bacon & Sausage

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March 16, 2024 by Kimberly

Indulge in the ultimate comfort food: Potato Soup with Bacon & Sausage! This hearty, flavorful dish is perfect for cozy nights and brings everyone to the table.

This website uses affiliate links which may earn commission for purchases made at no additional cost to you.

TOTAL TIME

55 min

SERVES

3 portions

DIET

omnivore

EVERY RECIPE DESERVES

A Little Love Letter

Get ready to cozy up with this delicious Potato Soup with Bacon & Sausage! Perfect for chilly evenings, this hearty soup brings the ultimate comfort food to your table. Easy to make and bursting with flavor, it’s sure to become a family favorite. Dive into a bowl of warmth and enjoy the rich, savory taste of home-cooked goodness.

Serve this mouthwatering soup hot, topped with shredded cheese, a dollop of sour cream, and extra bacon bits for an added crunch. It pairs wonderfully with a slice of crusty bread or a warm dinner roll to soak up all the flavorful broth. Perfect for a satisfying family dinner or a comforting weekend meal, this Potato Soup with Bacon & Sausage will fill your home with joy and your belly with warmth.

Leftovers? No problem! Store this savory soup in an airtight container in the refrigerator for up to three days. Reheat gently on the stove or in the microwave, stirring occasionally, until hot throughout.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

Kimberly the Zett Signature

If you want to get to know me better,
click here!

 

 

Potato Soup with Bacon & Sausage
Potato Soup with Bacon & Sausage

LET’S MAKE A PIECE OF HAPPINESS

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Potato Soup with Bacon & Sausage

Potato Soup with Bacon & Sausage

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  • Author: Kimberly
  • Total Time: 55 min
  • Yield: 3
Print Recipe

Description

GOOD TO HAVE ON HAND

  • sharp knife
  • cutting board
  • big pot with lid

 

Ingredients

Units Scale
  • 1 kilograms potatoes
  • 125 grams bacon
  • 300 grams german wiener sausage
  • 4 carrots
  • 1 leek
  • 1 big onion
  • 4 garlic cloves
  • 1200 milliliter vegetable broth
  • 100 milliliter heavy cream
  • 1 tbsp butter
  • 1/2 tsp marjoram
  • 1 bay leaf
  • pinch of freshly grated nutmeg
  • salt & pepper to taste
  • parsley for topping

Instructions

  1. Peel the potatoes and carrots and chop them into bite-sized pieces. Set aside.
  2. Wash the leek and cut it into thin strips.
  3. Peel the onion and garlic cloves and dice them. Set aside.
  4. Finely chop the parsley.
  5. Slice the sausages. Set aside.
  6. Dice the bacon.
  7. Put the bacon in the cold pot and heat it over medium heat. This way, the bacon fat renders out nicely. Then remove the bacon and set it aside for later and leave the fat in the pot.
  8. Now add the onions, garlic and leeks to the pot and sauté for 2-3 minutes, then add the potato and carrot pieces. Sauté everything for about 5 minutes.
  9. Then add the vegetable broth and simmer with the lid on for 15 minutes. Now, add marjoram, bay leaf and nutmeg, season with salt and pepper, and simmer for another 15 minutes with the lid on.
  10. Now add the bacon, sausage slices, and cream to the soup and simmer for another 5 minutes without the lid, until the sausages are heated through. Finally, season with salt and pepper.
  11. Serve the soup in deep plates and garnish with a bit of freshly chopped parsley and optional baguette.
  • Passive Time: 30 min
  • Cook Time: 25 min

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Juicy Pan-Fried Pork Dumplings

Juicy Pan-Fried Pork Dumplings

von | März 12, 2024 | 60 TO 120 MINUTES, APPETIZER, ASIAN, CHINESE, COMFORT FOOD, DINNER, DOUGH, LUNCH, OMNIVORE, PORK, SPICY, UMAMI

Juicy Pan-Fried Pork Dumplings

Juicy Pan-Fried Pork Dumplings

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March 12, 2024 by Kimberly

Dive into the world of flavors with these pan-fried pork Dumplings! Perfectly golden, irresistibly tasty, and just the right crunch to satisfy your cravings.

This website uses affiliate links which may earn commission for purchases made at no additional cost to you.

TOTAL TIME

1 hr + 15 min

SERVES

40 dumplings

DIET

omnivore

EVERY RECIPE DESERVES

A Little Love Letter

Discover the joy of making juicy pan-fried pork Dumplings at home! A staple in Asian cuisine, these dumplings are a perfect blend of juicy filling and crispy skin. Easy to make and incredibly delicious, they’re sure to become a family favorite. Whether you’re a dumpling enthusiast or a first-timer, follow this simple guide to bring a taste of tradition into your kitchen.

Serve these golden delights with a side of dumpling dipping sauce. These juicy pan-fried pork Dumplings are best enjoyed hot, allowing the flavors to truly shine. They make a fantastic appetizer, a satisfying main, or a delightful side dish. Pair with a fresh cucumber salad or a steaming bowl of soup to complete a mouthwatering meal that’s sure to impress.

Store leftover dumplings in an airtight container in the refrigerator for up to three days. Reheat in a pan to retain their crispiness or microwave if in a hurry. You can also freeze them immediately after filling, so you always have fresh dumplings on hand.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

Kimberly the Zett Signature

If you want to get to know me better,
click here!

 

 

Juicy Pan-Fried Pork Dumplings
Juicy Pan-Fried Pork Dumplings

LET’S MAKE A PIECE OF HAPPINESS

Print
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Juicy Pan-Fried Pork Dumplings

Juicy Pan-Fried Pork Dumplings

  • Author: Kimberly
  • Total Time: 75 min
  • Yield: 40
Print Recipe

Description

GOOD TO HAVE ON HAND

  • sharp knife
  • cutting board
  • large bowl
  • small bowl
  • large pan with lid

 

Ingredients

Units Scale
  • 40 dumpling wrappers
  • 400 grams minced pork
  • 1 tbsp minced ginger
  • 4 garlic cloves
  • 3 spring onions
  • 1 egg
  • 1 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tsp sesame oil
  • 1/4 tsp salt
  • 1/4 tsp ground pepper
  • all-purpose flour
  • neutral cooking oil

Instructions

  1. Defrost the dumpling wrappers if necessary.
  2. Peel the ginger, finely chop or grate and add to a large bowl.
  3. Peel and finely chop or crush the garlic cloves and add to the ginger in the large bowl.
  4. Separate the spring onions into whites and greens. Cut the white part into fine rings and add to the bowl with the ginger and garlic. Cut the green part into fine strips. Set aside.
  5. Also add the ground meat into the large bowl. Additionally, add: 1/4 tsp salt, 1/4 tsp ground pepper, one egg, 1 tbsp oyster sauce, 1 tbsp soy sauce, and 1 tsp sesame oil. Mix the entire mixture with two chopsticks and set aside.
  6. As preparation for your dumplings, sprinkle a work surface or serving plate with a little flour, so you can place your filled dumplings there before frying them. Without flour, the dough would stick to the surface after a while.
  7. Now, it’s time to fill the dumplings. For this, you will need the bowl with your filling, a small bowl with fresh, cold water, a teaspoon, and the dumpling wrappers.
  8. For the filling and folding feel free to watch my video on this (located at the bottom of this page) as visuals always help 😉 Fill each dumpling wrapper with about 1 tsp of filling. Place the filling in the center of the wrapper. Dab a bit of the cold water on one half of the edges of the wrapper along the edge with a finger. Fold the wrapper in half so that the filling is enclosed by the edges. Press the edges tightly together. Once you have enclosed the filling in the dough, take the two rear corners, moisten one corner from one side and fold the corners onto each other from behind. Press tightly and place the dumpling on the floured work surface. Continue this process until for the remaining dumpling wrappers. For 40 dumplings, this can take about 15 to 30 minutes, depending on your speed.
  9. If you want to freeze the dumplings, I recommend doing it now and not after the dumplings have been fried.
  10. Once you have finished all the dumplings, heat a large pan over medium heat. Add 1 tbsp of oil to the pan and place as many dumplings as you can fit on the flat side in the pan. Let them fry for a few minutes until the bottom has become crispy. Then reduce the heat to low and pour a little water into the pan. Immediately cover the pan with the lid. Be careful that the oil in the pan is not too hot, otherwise there is a risk of burning. The dumplings will now be steamed with the water in the pan. Keep the lid closed until the dumpling skins have become translucent. This can take about 10-15 minutes. If they are not yet translucent and there is no more water in the pan, simply add some more. Now you can remove the lid and turn the heat back up to medium. Let them fry for about 5 more minutes without the lid, so that the bottom of the dumplings can become crispy again. Remove the dumplings from the pan and process the next batch in the same way.
  11. When all the dumplings are done, serve them in a bowl with this dumpling dipping sauce and the green parts of the spring onion. You can also top them with roasted sesame seeds if you like.
  • Passive Time: 30 min
  • Cook Time: 45 min

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Boeuf Bourguignon with Mashed Potatoes & Pearl Onions

Boeuf Bourguignon with Mashed Potatoes & Pearl Onions

von | Dez. 20, 2023 | AUTUMN, BEEF, CHRISTMAS, COMFORT FOOD, DINNER, DINNER PARTY, FRENCH, OMNIVORE, ONION, OVER 120 MINUTES, POTATO, VEGETABLES, WINTER

Boeuf Bourguignon with Mashed Potatoes & Pearl Onions

Boeuf Bourguignon with Mashed Potatoes & Pearl Onions

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December 22, 2023 by Kimberly

A classic French dish, features tender beef slow-cooked in red wine, complemented by flavorful veggies. Served alongside velvety mashed potatoes and caramelized pearl onions for a truly indulgent dining experience.

This website uses affiliate links which may earn commission for purchases made at no additional cost to you.

TOTAL TIME

3 hrs + 30 min

SERVES

6 portions

DIET

omnivore

EVERY RECIPE DESERVES

A Little Love Letter

You know those meals that taste like love in a bowl? This one’s it. Rich, slow-cooked beef in a bold red wine sauce paired with creamy mashed potatoes and sweet, soft pearl onions – it’s the ultimate cozy dinner for when you’re feeling fancy but also need that comforting omg-this-is-so-good moment. Whether it’s for a holiday dinner or just a random Tuesday when you’re feeling yourself, this dish is about to be your new fave.

Serve this beauty hot, right out of the pot. Pour that glossy, rich sauce over the creamiest mashed potatoes for a plate that’s basically edible therapy. Add a sprinkle of fresh parsley for a pop of color, and don’t forget a slice of crusty bread to scoop up all the saucy goodness. Pair it with a bold glass of red wine because it’s a whole vibe. Perfect for cozy nights or impressing dinner guests.

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop, adding a splash of broth or wine to keep it saucy and delish. Pro tip: it tastes even better the next day because flavors get all cozy overnight.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

Kimberly the Zett Signature

If you want to get to know me better,
click here!

 

 

Boeuf Bourguignon with Mashed Potatoes & Pearl Onions
Boeuf Bourguignon with Mashed Potatoes & Pearl Onions
Boeuf Bourguignon with Mashed Potatoes & Pearl Onions
Boeuf Bourguignon with Mashed Potatoes & Pearl Onions
LET’S MAKE A PIECE OF HAPPINESS
Print
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Boeuf Bourguignon with Mashed Potatoes & Pearl Onions

Boeuf Bourguignon with Mashed Potatoes & Pearl Onions

  • Author: Kimberly
  • Total Time: 3 hrs (1 hr passive)
  • Yield: 6
Print Recipe

Description

RECOMMENDED EQUIPMENT

  • dutch oven
  • sharp knife
  • cutting board
  • large pot
  • small pan with a lid
  • large pan
  • potato masher

Ingredients

Units Scale
BOEUF BOURGUIGNON
  • 1.5 kilograms beef brisket or beef shoulder
  • 3 white onions
  • 3 carrots
  • 2 tbsp tomato paste
  • 750 milliliter red wine
  • 2 bay leaves
  • 400 milliliter beef stock
  • 150 grams pancetta
  • 250 grams mushrooms
  • 1 tsp clarified butter
  • 1 tbsp all-purpose flour
  • 3 garlic cloves
  • 2 fresh thyme sprigs
  • 25 grams dark chocolate
  • 50 milliliter espresso
  • salt & pepper to taste
MASHED POTATOES
  • 2 kilograms potatoes
  • 500 milliliter full-fat milk
  • 150 grams butter
  • 150 grams creme fraiche
  • salt, pepper & nutmeg to taste
PEARL ONIONS
  • 400 grams pearl onions
  • 1 tsp clarified butter
  • 1 bay leaf
  • 1 fresh thyme sprig
  • 10 grams fresh parsley
  • 150 milliliter white wine
  • salt & pepper
BEURRE MANIÉ
  • 2 tbsp butter, room temperature
  • 2 tbsp all-purpose flour

Instructions

  1. Peel the carrots and cut them into bite-sized pieces. Peel the onions and chop them into small pieces. Pat the beef dry, remove any silver skin if necessary, and cut it into roughly 4×4 cm pieces. Beef brisket or shoulder (also known as “falsches Filet” in Germany) works best. Cut the pancetta into strips. Peel the garlic cloves. They’ll be pressed into the pot later. Open the bottle of wine. Pick a Pinot Noir, Merlot, or Cabernet Sauvignon all work great. A bold, fruity red wine is ideal.
  2. Place the pancetta in a cold Dutch oven. Slowly heat it over medium heat and fry until crispy, allowing the fat to render out. Remove the pancetta and set it aside, leaving the bacon fat in the Dutch oven. If the bacon fat isn’t enough, add 1 tbsp of clarified butter and let it melt. Sear the beef in batches on both sides over high heat to create a nice crust. Remove the beef from the pot. Add the carrots, onions, and tomato paste to the Dutch oven. Press the garlic through a garlic press into the pot and stir everything well. Sauté for about 5 minutes, then sprinkle 1 tbsp of flour over the vegetables and mix well.
  3. Pour in about 1/4 of the red wine, stir, and let it reduce over medium heat without a lid until almost no liquid remains (about 5 minutes). The wine and flour should form a creamy texture with the veggies. Return the seared beef to the pot, pour in the remaining wine and the beef stock, and stir well. Place thyme sprigs and bay leaves on top, cover, and bring to a boil. Then reduce to low heat and simmer with the lid on for 2.5-3 hours.
  4. Meanwhile, peel the pearl onions carefully without cutting through them. Set them aside in a bowl. Next brush the mushrooms clean with a pastry brush or peel them directly, then quarter them. Set them aside as well. Next to prepare the mashed potatoes peel and quarter them. Fill a large pot with water, add the potatoes and 1 tsp salt and boil until soft. Drain the water and keep the potatoes covered. Heat a small pan over medium heat, melt 1 tsp of clarified butter, and sauté the pearl onions for about 5 minutes, stirring frequently, until they turn golden brown. Deglaze with white wine, add thyme, parsley, and a bay leaf on top, cover, and simmer for about 25 minutes until the wine has mostly evaporated and the onions are soft. Remove the herbs before serving and keep the onions warm on the stove. Season with salt & pepper.
  5. To thicken the Boeuf Bourguignon sauce, prepare a beurre manié. Mix 2 tbsp of softened butter with 2 tbsp of flour into a creamy paste. Add it gradually to the stew about 30 minutes before the end of the cooking time to thicken the sauce. Stir the beurre manié into the Dutch oven in portions and bring everything to a quick boil.
  6. After about 1.5 hours of simmering, sauté the quartered mushrooms in a large pan with 1 tsp of clarified butter until golden brown. While they’re cooking, prepare an espresso. Add the mushrooms, pancetta, dark chocolate, and espresso to the Dutch oven. Stir well and let it simmer for at least another 30 minutes.
  7. For the mashed potatoes, warm milk and butter in a small pot until the butter has melted. Add the mixture to the potatoes, grate in some nutmeg, and mash everything into a chunky texture. For a smoother mash, pass the potatoes through a sieve or food mill. Season with salt and pepper, then stir in crème fraîche. To serve, spoon the mashed potatoes onto plates, top with Boeuf Bourguignon, and add some pearl onions. Garnish with fresh chives.
  • Passive Time:

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Share a photo and tag me @kimberlyzett on Instagram. Can't wait to see what you've made!

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