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Saure Grumbiere
(Sow-reh Groomm-bee-reh
(a type of soup)
by Anne
Dreer
Comment: Mahlzeit (= bon appétit) |
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3 or 4
potatoes or more
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1 onion
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3 or four
tablespoons lard or oil
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½ tablespoon
paprika
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salt
-
sour cream
or sweet cream (optional)
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vinegar
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water
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Optional:
eggs or Oktoberfest sausages
(or real brotwerscht)
Chop the onion finely and fry it
in a heavy pot. When the onion
pieces are light golden,
take them off the heat and let
cool a bit. Stir in the paprika
and add the water, potatoes and
salt. Figure about one or one
and a half cups of liquid per
person. If you're using
sausages, add them at this
point.
Boil till the potatoes are soft.
If you don't have sausages, (we
didn't from 1944 to 1955) you
can just add a little vinegar,
or cream (sour) if you like. If
you want to add eggs, add them
one at a time and simmer till
the yolk is set. Use one or two
eggs per person.
[Edited by Rose Mary Keller Hughes. Published at DVHH by
Jody McKim Pharr] |
