Peel the potatoes and cut them into large cubes. Then cook in salted water until cooked.
In the meantime, finely dice the onions and also cut the bacon into small cubes. But you can also take the packaged ham. Then please not the lean one, because the fat is needed.
Now mix the buttermilk with the flour. Drain the finished potatoes and pour the buttermilk and flour mixture over them. Cook over low to medium heat, stirring constantly, for 5 minutes.
Now put the bacon and onions in a pan and leave out the bacon.
Depending on the taste, the potatoes can be mashed a little. But beware! There should be bits left, otherwise you have mashed potatoes. Depending on the type of potato, the soup thickens very strongly. Therefore, it makes sense to have a cup of buttermilk in your pocket to make the soup a little longer. If necessary, this can also be done with normal milk.
Now stir the bacon and onion mixture into the soup and season with salt and pepper. But be careful, as the bacon and salt water are already salty.
Serve hot and enjoy.
Lovers of old German, hearty home cooking like to eat a large piece of black pudding with it, although I and especially the children find the soup delicious even without a side dish.
Tip: Depending on the region, the soup is refined with a bay leaf and a little allspice while it is cooking. But that`s a matter of taste. We like it better without.
Also depending on the region, Bottermelksanballerse is eaten as a soup or in a slightly mushy consistency. Everyone has to find out for themselves what they like better. If in doubt, do not mash the potatoes and instead mash them directly on the plate with a fork, depending on your taste.
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