in Germany, Soup Recipes

Buttermilk soup potatoes

updated

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Ingredients for 4 servings:

  • 1 kg potatoes, floury, peeled and diced
  • Onion(s), same volume as potatoes
  • 8 bay leaves
  • 10 grains of allspice
  • 20 grains of black pepper
  • 10 juniper berries
  • ½ liter sour cream (20%)
  • ½ liter buttermilk
  • Water
  • Salt, amount as desired
  • Vinegar

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Pomeranian dish that is often prepared on hot days – easy to digest, tastes very good even when reheated

Peel and dice the potatoes, and slice the onions into rings. Place the potatoes, onions, spices, and salt in a pot and fill with enough water to just cover the potatoes and onions. Bring to a gentle boil. Once the potatoes and onions are tender, add the sour cream first, followed by the buttermilk—just enough to maintain a creamy consistency. If the sour cream wasn’t tart enough, gently season with vinegar. Bring to a boil, remove from the heat, and let stand for about 10 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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