Steps
- Cut 200g of peeled potatoes into ½in / 1cm cubes. Heat 4 tablespoons of vegetable oil in a saucepan over medium heat and fry 50g of diced smoked bacon until browned.
- Add 50g of finely chopped onion and 80g of diced carrots; cook until the onion is translucent. Stir in 20g of all-purpose flour and cook briefly.
- Gradually stir in 1250ml of beef broth and 10g of dried mushrooms. Simmer for 10 minutes; add the potatoes and simmer until tender.
- Stir in 2 tablespoons of sour cream and season with 1 pinch of salt.