How to make
The onions, celery and carrots are cleaned and chopped into pieces. Stew them in butter and 1/2 tsp. salt, until they soften over low heat.
Peel the tomatoes and add them, cut into quarters. Cook for 1-2 minutes, by increasing the heat by 2 degrees.
Peel the potatoes and cut them into cubes, add them to everything else and pour the water. It does not need to cover the dish.
Cook under a lid for 10 minutes, then crush the broth cube and flavor it with spices - nutmeg, marjoram, black pepper.
Cover again and leave it on medium heat for another 20 minutes, until the potatoes have completely softened.
Everything is mashed into a fine puree and flavored with more spices and salt, if you like.
It can be served as an appetizer or a side dish to meat.
Enjoy your meal.
