John Myers
Ingredients for 6 servings:
- 1 ½ liters of water
- 50 g bacon (belly bacon rind)
- 150 g bacon (belly bacon)
- 4 eggs
- 4 m.-sized potatoes
- 2 carrots
- ¼ celeriac
- 1 onion(s)
- ½ meat sausage
- 250 ml buttermilk
- 2 tbsp flour
- salt and pepper
Instructions
Working time approx. 35 minutes; Total time approx. 35 minutes
Bring the bacon rind and bacon, whole or sliced, to a boil in water and simmer. Meanwhile, boil the eggs, slice the carrots, and dice the celery and potatoes. When the soup has simmered for half an hour, add the potatoes. After another 10 minutes, add the carrots, sausage, and celery. Simmer for another 10-20 minutes. Meanwhile, fry the onion in a pan, peel and dice the eggs. Stir about 2 tablespoons of flour into the buttermilk and add to the soup. Add the onion and eggs and season with salt and pepper. The soup tastes even better reheated the next day.
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