Pomeranian Buttermilk Potato Soup
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 25 mins |
| Total Time | 45 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g potato (s), waxy
- 3 small onion (s)
- 5 slices bacon, fat, smoked, very finely chopped
- 0.5 liter ½ water
- 2 bay leaves
- 3 clove (s)
- 1 cube broth
- 200 g buttermilk, sour cream or sour cream
- 1 tablespoon flour
- salt and pepper
- 4 sausages, Viennese or Frankfurter
Print Recipe
Pin Recipe Instructions
- Peel the potatoes, then cut them very finely along with the onions and bacon.
- Let the bacon brown, fry the onions in the left bacon. Deglaze with the water, add the potatoes and spices, cook for about 20-25 minutes, until the potatoes are cooked through. Meanwhile, cut the sausages into small pieces and set aside.
- Remove the pan from the fire, stir in the buttermilk, sour cream or sour cream, season with salt and pepper and thicken the dish with flour until the stew has a creamy consistency. However, depending on the type of potato, this is often not necessary. Add the sausages just before serving.
- My grandmother`s original recipe names buttermilk as an ingredient. In my experience, however, the soup can sometimes taste a bit bitter with it for whatever reason. So now I always cook them with sour cream or sour cream.
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