Turnip Soup East Prussian Style

Summary

Ingredients

• 2 large turnip (s), (1½ to kilos)
• 2 ½ kg potato (s), waxy
• 1 kg pork belly or smoked pork
• 3 bay leaves
• 9 grains allspice
• mustard
• salt and pepper
• 150 g crème fraîche or sour cream

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Instructions

1. Cook the belly, covered with water, with bay leaves and allspice for 35-40 minutes. In the meantime, cook the turnips covered with water for 30-35 minutes. Then they can be easily peeled and cut into cubes. Add to the meat. Peel the raw potatoes, dice them and add them to the pot and cook for another 30-35 minutes. Make sure that there is enough water in the pot, refill if necessary, so that all ingredients are well covered.
2. When the potatoes and turnips are tender, fish out the bay leaves and allspice grains, remove the meat and cut into bite-sized pieces.
3. Scoop some of the liquid out of the pot and work the beets and potatoes with a potato masher to create a pulp, finer or lumpy depending on your taste. Add so much of the skimmed liquid again until the soup has the desired consistency. Now season with mustard, salt and pepper and season to taste, you have to be able to taste the mustard well. Stir in the crème fraîche or sour cream and put the chopped meat back into the soup and let everything get hot again. Season again to taste and serve.
4. Have the salt and pepper grinder ready at the table so that everyone can add seasoning to their liking.