in Germany, Soup Recipes

Buttermilk soup with bacon and onions, Pomeranian style

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Ingredients for 4 servings:

  • 1 kg potatoes, cut into cubes
  • 1 liter buttermilk
  • 2 onions, diced
  • 1 egg(s)
  • Bay leaf
  • 150 g bacon, diced
  • 1 tbsp flour
  • Egg(s) (1 – 2 fried eggs per person)
  • Juniper berry(s)

Instructions

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

Cook the potatoes in a stockpot with 1 onion, bay leaf, and juniper berries until tender. Collect the potato water, set the potatoes aside, and discard the bay leaf and juniper berries. Meanwhile, fry the fatty bacon and brown the onions in it. Pour the fat from the pan (not the bacon cracklings and onions) into the stockpot and dust with the flour. Deglaze the roux with the potato water in several batches. Add the buttermilk and bring to a boil. Now fold in the beaten egg. Add the potatoes and the bacon and onion mixture. Crack 1 fried egg into the bowl and fill with the soup.

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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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