Pomeranian Style Buttermilk Soup with Bacon and Onions
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg potato (s), cut into cubes
- 1 liter buttermilk
- 2 onion (s), diced
- 1 egg (s)
- Bay leaf
- 150 g bacon, diced fat
- 1 tablespoon flour
- Egg (s) (1 - 2 fried eggs per person)
- Juniper berry
Print Recipe
Pin Recipe Instructions
- Cook the potatoes with 1 onion, bay leaf and juniper berries in the soup pot until cooked. Catch the potato water, put the potatoes to one side and remove the bay leaf and juniper berries again.
- In the meantime, leave out the fat bacon and brown the onions in it.
- Pour the fat from the pan (not the bacon greaves and onions) into the soup pot and dust with the flour. Deglaze the roux in several steps with the potato water. Add the buttermilk and bring to the boil. Now fold in the beaten egg. Add the potatoes and the bacon and onion mixture.
- Put 1 fried egg in the plate and fill up with the soup.
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