Cut the crackers or meatballs into small cubes. Peel and dice the onion as well. Fry both in a large saucepan. Then deglaze with the broth. The potatoes and carrots are peeled, also cut into cubes and added to the broth. Now the whole thing should cook for about 20 to 30 minutes, until the potatoes and carrots are cooked through. Now add half of the buttermilk to the soup. I always mix the other half with a little flour so that the soup thickens a little. But that`s a matter of taste. Now add the remaining buttermilk to the soup and bring to the boil. Now all you have to do is taste it and finally refine it with the herbs as you like.
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