Coreboard

Ingredients for 8 servings:

• 2 liters of buttermilk
• 60 g flour
• 2 tbsp sugar
• 2 pinches of salt
• 4 tbsp raisins
• n. B. beetroot

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Lower Rhine buttermilk soup

Soak the raisins in water. Mix the buttermilk with the flour. As the buttermilk is heated, the flour helps prevent the buttermilk from curdling. Combine the salt and sugar with the buttermilk (and flour) in a saucepan and heat while stirring constantly (never stop stirring!). Bring to a boil briefly, while still stirring, and then remove from the heat. The soup is ready. Finally, drain the raisins and add them to the soup. To serve, garnish each bowl of soup with a teaspoon or tablespoon (depending on taste) of beetroot syrup. My grandmother’s favorite Lower Rhine recipe.