Palatinate soul treats from the soup pot for cold days
If you are looking for the ideal wine to accompany a down-to-earth and warming dish, Grumbeersupp is an absolute classic. In the Palatinate culinary world, wine and food are inextricably linked with this creamy potato soup, which is often traditionally served with plum cake or steamed dumplings. A real Grumbeersupp impresses with its creamy texture, which is created by slowly boiling down floury potatoes, yellow turnips and leeks. The highlight is the hearty garnish of smoked bacon or savory sausages, which give the soup a smoky depth. It is an honest dish that combines the simplicity of country cooking with maximum flavor. The balance between the earthy smoothness of the potato and the salty spiciness of the meat requires an accompaniment that brings freshness and elegance. Whether as a light lunch or a hearty evening treat, this soup brings the cozy atmosphere of a Palatinate farmhouse kitchen directly to your home and ensures a comforting feeling of security with every single spoonful.
Ideal wine accompaniment: Riesling Pfalz QbA (Pfalz, Germany)
A dry Riesling from the Palatinate in the Kabinett quality category is the perfect accompaniment to a hearty Grumbeer soup. This wine has a lively acidity that ideally refreshes the palate after the creamy consistency of the soup and skillfully balances out the heaviness of the potato starch. The nose reveals aromas of green apple, white peach and a fine mineral note that corresponds wonderfully with the earthy aroma of the potatoes. As Riesling in the Palatinate often has a good maturity and body, it can easily stand up to the strong taste of smoked bacon or marjoram. The effervescence of the wine acts as an invigorating contrast to the creamy mouthfeel of the soup and ensures a harmonious balance. The subtle fruity nuances of the Kabinett in particular buffer the saltiness of the meat and bring the various components to a rounded finish. It is a regional pairing par excellence that shows how an elegant white wine can elevate a rustic dish to a new level. Every sip cleanses the taste buds and prepares them perfectly for the next spoonful of this Palatinate specialty, without suppressing the fine herbal notes of the soup.
Further wine recommendations for Grumbeersupp (potato soup)
Pinot Blanc Pfalz QbA (Palatinate, Germany)
A Pinot Blanc from the Palatinate is an excellent alternative for anyone who prefers a slightly more moderate acidity. With its fine nuances of pear, quince and a slightly nutty note, it nestles gently against the creamy texture of the potato soup. The wine has an elegant melting texture that harmonizes perfectly with the butter and cream in the soup. It is very balanced on the palate and supports the earthy tones of the Grumbeer soup without pushing itself to the fore. A very harmonious pairing that particularly emphasizes the fine vegetable flavours of leek and celery and ensures a smooth, rounded taste experience.
Grüner Veltliner Weinviertel DAC (Weinviertel, Austria)
A Grüner Veltliner from the Weinviertel region brings the typical pepperiness that builds a wonderful bridge to the hearty spiciness of the soup. The spicy herbal aroma and fresh pome fruit go excellently with marjoram and smoked bacon. With its tangy character, the Veltliner provides a pleasant invigoration on the palate and lightens the dense consistency of the potato dish. The mineral structure of the wine gives the dish additional depth and ensures that the combination is very lively. It is an exciting cross-border pairing that impresses with its aromatic precision and spicy finish.
Sancerre AOC (Loire, France)
This classic Sauvignon Blanc from the Loire is known for its distinctive flinty minerality and grassy notes. The cool freshness and taut structure of Sancerre form a noble contrast to the rustic Grumbeer soup. The smoky notes of the wine in particular find a brilliant partner in the smoked bacon of the soup. It is a very elegant wine accompaniment that literally ennobles the simple potato dish. The fine aromas of gooseberry and citrus fruits lend the meal an unexpected lightness and ensure a very clear, refreshing mouthfeel that will delight connoisseurs of mineral-influenced white wines in particular.
Chardonnay Napa Valley AVA (California, USA)
A Chardonnay from the Napa Valley matured in wood offers an opulent contrast to the Palatinate’s down-to-earth character. The buttery notes and aromas of vanilla and ripe exotic fruit harmonize excellently with a soup that has been refined with plenty of cream or butter. The full body of the wine can easily match the density of the floury potatoes. The wood maturation creates fine roasted aromas that correspond wonderfully with the fried bacon cubes. It is a luxurious combination that shows that a simple Grumbeersupp can certainly hold its own with a powerful world-class wine, opening up a whole new dimension of taste.
Pinot Grigio delle Venezie DOC (Veneto, Italy)
A classic Pinot Grigio from northern Italy is the ideal choice for an uncomplicated and light accompaniment. With its subtle green apple and citrus fruit and soft texture, it lets the soup take the aromatic lead. The wine is pleasantly fresh and unobtrusive on the palate, which is particularly appreciated with soup as a starter. The wine’s fine herbal spice harmonizes subtly with the parsley and leek in the soup. It is a very accessible pairing that impresses with its simplicity and focuses on the honest, home-made character of Palatinate Grumbeer soup.
The recipe:
Grumbeersupp (potato soup)
Cooking utensils
- 1 Large soup pot
- 1 Masher or potato masher
- 1 Cutting board
- 1 Sharp knife
- 1 Ladle
Ingredients
The basis
- 500 g Potatoes floury
- 1 bunch of greens Carrot, celery, leek
- 1 medium-sized onion
- 1 Tbsp clarified butter or oil
- 800 ml Vegetable broth or meat broth
Spices and garnish
- 80 g Bacon cubes smoked
- 100 ml Cream optional
- 1 teaspoon dried marjoram
- Salt and freshly ground pepper
- Fresh parsley to garnish
Preparation
Preparation:
- Peel the potatoes and cut into approx. 2 cm cubes.
- Peel and dice the carrot and celery.
- Wash the leek thoroughly and cut into rings.
- Finely dice the onion.
Cooking steps:
- Heat the clarified butter in a large pan.
- Fry the diced bacon until crispy.
- Remove the bacon from the pan and set aside.
- Fry the onions in the remaining fat until translucent.
- Add the prepared vegetables and potatoes.
- Stir-fry everything briefly.
- Pour in the stock until everything is covered.
Add the marjoram.
- Simmer the soup over a medium heat for approx. 25 to 30 minutes until soft.
- Remove the pan from the heat.
- Finely blend the soup with a hand blender or mash.
- Stir in the cream to achieve the desired creaminess.
- Season to taste with salt and pepper.
Dressing:
- Pour the soup into deep plates or bowls.
- Sprinkle the diced bacon on top.
- Garnish with freshly chopped parsley.
Recommended sides:
- A slice of fresh Palatinate plum cake
- Crispy croutons made from farmhouse bread
- Fried Viennese sausages
