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Wine with the meal: Palatinate Grumbeersupp with bacon and a glass of Riesling.

Grumbeersupp (potato soup)

Grumbeersupp is the traditional potato soup of the Palatinate and the epitome of regional home cooking. It is based on floury potatoes, which are cooked together with classic soup greens and hearty bacon to form a creamy consistency. The soup is finely pureed or mashed to give it its characteristic consistency. Seasoned with marjoram and a dash of cream, it unfolds its full aroma. Whether served on its own with toasted bread cubes or traditionally with a sweet side dish, this soup is a warming treat for any occasion.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main course, Soup
Cuisine German, Palatinate cuisine
Servings 2 Servings
Calories 420 kcal

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

Nutritional values per portion

Calories: 420kcalCarbohydrates: 45gProtein: 12gFat: 22g
Keyword Bacon, Grumbeersoup, Home cooking, Palatinate cuisine, Potato soup, Regional recipe, Riesling, Vegetarian possible, Wine with food
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