John Myers
Ingredients for 4 servings:
- 500 g potatoes, floury
- 500 g potatoes, waxy
- 500 g prunes, pitted
- 1 m.-sized onion(s)
- 250 g bacon, air-dried
- ½ celeriac
- Salt
- pepper
- vegetable broth
- Parsley
- olive oil
- sour cream
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Mecklenburg autumn soup
Peel the potatoes and cut into bite-sized pieces, peel and finely chop the onion, dice the bacon, and chop the celery root into small pieces. In a pan, fry the bacon in a little olive oil until crispy, then add the diced onions and sauté lightly. Deglaze with vegetable stock and bring to a boil briefly. Then add the potatoes, celery pieces, and prunes, top up with the rest of the vegetable stock, season with salt and pepper, and simmer gently until everything is tender. Remove the soup from the heat, add a little sour cream, and sprinkle with chopped parsley. Add a cold dark beer, and all is right with the world.
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