Specialties from Mecklenburg-Vorpommern Cut peeled potatoes into slices and soften in salted water. Drain.
Boil the potatoes with 1 liter of buttermilk. Mix the rest of the buttermilk with the cornflour and stir it in. Cook on low heat, season with salt.
In the meantime, fry the bacon and onions in butter until crispy and sprinkle on the soup when serving.
Our tip: Use a deliciously spicy bacon for a delicious touch!