John Myers
Ingredients for 4 servings:
- 1 liter buttermilk
- 1 liter of milk
- 3 tbsp flour
- 250 g bacon
- 1 small onion(s)
- 1 tbsp salt
- 6 potatoes
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Polish buttermilk soup
Pre-cook the potatoes until they are fully cooked, then quarter them into smaller pieces. Heat the buttermilk in a saucepan, add 1/2 liter of milk and 1 tablespoon of salt, and stir well to prevent it from sticking to the pan. Mix the remaining 1/2 liter of milk with 3-4 tablespoons of flour. Lumps may form; after stirring, add to the buttermilk and stir well again until the flour is completely dissolved. In a small pan, fry the bacon and peeled and sliced onion until the bacon is nice and crispy. Add the potato pieces, bacon, and onion to the pan with the buttermilk and heat for another 5 minutes, stirring continuously. Then serve in soup bowls. Tip: This also works without the potatoes; this will reduce the preparation time, but the soup will be less filling.
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