Two delicious recipes from the GDR: Buttermilk potato soup from Mecklenburg, pea soup from the NVA cookbook – the east tastes so good!

The buttermilk potato soup comes from MeckPomm. image / Shotshop

East Germany is a garbage dump. Hardly anywhere else has the soup tradition been grown as well as here. Especially when it gets really cold in the winter, people from Mecklenburg-Western Pomerania to Saxony know what really tastes good. That is how it is today, but that was also the case in the GDR era.

We went through old cookbooks and found two recipes for delicious soups that you should definitely try again. The buttermilk potato soup from the north and the pea soup according to a recipe by a former NVA chef.

Buttermilk potato soup

What you need:

1 kg potatoes, 200 grams bacon, 2 onions, 1 liter buttermilk, sugar, salt, 4 biscuits or buckwheat, a little parsley

The buttermilk gives this potato soup a slightly sour tone. image / Shotshop

This is how it works:

Peel the potatoes, cut into small pieces and boil them in salted water as usual.

Cut bacon and onion into small cubes and fry everything in the pan until the onion is translucent.

Pour off the potatoes and mash coarsely. Gradually add the buttermilk and heat while stirring.

Add the bacon and onion mixture. Season the soup with sugar and salt to taste sweet and sour.

Add the sausage in pieces or cut into small pieces, to taste. Sprinkle some parsley on top for decoration.

You can also replace some or all of your buttermilk with regular milk. This changes the sour taste but also the texture of the soup. Instead of biscuits, buckwheat or Viennese also taste good. The potato soup variant with buttermilk was apparently “invented” in Mecklenburg.

NVA pea soup

What you need:

500 grams peeled peas, 100 grams celery, 100 grams carrots, 1 small leek, 2 onions, 300 grams potatoes, 80 grams pork belly (smoked), 1 teaspoon marjoram, salt, pepper, 20 grams margarine, 2 liters water, a little parsley, little mustard.

The recipe for our pea soup comes from an NVA chef. Image / agefotostock

This is how it works:

Dice bacon, vegetables and potatoes

Leave the bacon in the casserole with the margarine

Add the vegetables and fry, fill with water and bring to the boil

Add the peas, cook for about 10 minutes, then add the potatoes and season with spices (and mustard).

Let the soup boil until the peas are soft and garnish with a little parsley

This recipe comes from a former NVA squad chef. We decided to use peeled peas here to significantly reduce the cooking time. Unpeeled peas can of course also be used (soak them in advance). This can e.g. B. Bockwurst servers.

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