Duffelnsoabbe – Potato Soup From the Siegerland Region

Rating: 5.00 / 5.00 (1 Votes)

Total time: 45 min

Servings: 4.0 (servings)



The beef is pre-cooked in water with salt and greens for half an hour.

Meanwhile, peel, wash and dice the potatoes. Add potato cubes to the boiling clear soup. Continue for one hour.

Meanwhile, cut bacon into cubes and render. Brown onions in bacon grease with bacon until crisp.

Just before bacon, onions, serve and sprinkle chopped parsley on soup.

Herbert Schmitt:

Just the hammer smiths were plagued by a gigantic languor, “however, consequence of an almost superhuman body and work force. The resistance of the stomach and intestinal tract of these herculean persons, who constantly had to move centner-heavy iron flakes with gigantic tongs under the mighty water hammer, can actually only be compared with the tenacity of the large leather bellows, with whose help they kept their forge fires at a high temperature.” So Dr. Trutzhard Irle, the connoisseur of the Siegerland and author of many interesting observations about the Siegerland.

Our tip: Use a wonderfully spicy bacon for a delicious touch!

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