Description
The tradition of Buttermilchsuppe hails from the German province of Pomerania, where it was often considered a dish of the common folk. This soup combines the tangy richness of buttermilk with the smoky saltiness of bacon and the earthiness of potatoes, making it a perfect comfort meal. Served hot with a garnish of fresh chives and slices of rye bread on the side, Buttermilchsuppe is an excellent example of how simple ingredients can create an unforgettable dish. It’s a cozy, hearty recipe that’s easy to prepare and perfect for sharing with family and friends on chilly evenings.
Ingredients
Units
Scale
- 4 cups buttermilk
- 1 cup whole milk
- 2 tablespoons all-purpose flour
- 1 cup mashed potatoes (prepared beforehand)
- 4 slices of bacon, diced
- 1 medium onion, finely chopped
- 1 tablespoon butter
- 2 tablespoons lemon juice
- Fresh chives, chopped (for garnish)
- Salt and pepper to taste
- Rye bread slices (for serving)
Instructions
- In a large skillet, fry the diced bacon over medium heat until crispy. Remove and set aside, leaving the bacon fat in the pan.
- Add the butter to the skillet and sauté the onions until golden and fragrant, about 3-5 minutes.
- In a large pot, whisk together buttermilk, whole milk, and flour until smooth. Place the pot over medium heat and bring the mixture to a gentle simmer, stirring frequently to avoid curdling.
- Stir in the prepared mashed potatoes, sautéed onions, and half of the cooked bacon. Cook for another 5-7 minutes until the soup thickens slightly.
- Add the lemon juice, and season with salt and pepper to taste.
- Serve hot, garnished with the remaining crispy bacon and chopped chives. Accompany with slices of rye bread for dipping.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 4
- Calories: 320 kcal per serving