Buttermilk Soup North Frisian Style

Put on bacon with 1/2 liter of water and boil down for 2 1/2 hours with the lid closed. Peel, quarter, core and finely slice the pears.

Remove the bacon from the clear soup, let the pears and raisins steep in the open saucepan for another 1Ae0 minutes. Add the bacon in slices.

In the North Frisian buttermilk soup, it is essential to add flour balls:

Bring 1/2 liter of water with salt and fat to a boil. Pour in 250 g of flour, stir with a wooden spoon until it forms a smooth dumpling. Remove the saucepan from the heat source, crack one egg into the dough and stir it through. Add the second egg and the remaining flour to the cooled dough form and stir through.

Bring plenty of salted water to boil in a saucepan with a wide opening. Cut the dough into 2 tbsp. dumplings and let them stand in the open pan for 10 minutes, but do not make them.

Now lift them out with a skimmer and put them in a suitable bowl with an inverted saucer on the bottom. It should prevent the dumplings from becoming mushy and sticking together.

Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!

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