Summary

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

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Instructions

1. Peel the potatoes, then cut them very finely along with the onions and bacon.
2. 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.
3. 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.
4. 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.