Buttermilk Soup Karnemelksche Pap Recipes

Steps:

• Place potatoes in a medium saucepan, cover with cold water, and add salt. (If using more than one variety, use a different saucepan for each to accommodate varying cooking times.) Bring to a boil, and reduce to a simmer; cook until fork-tender, 10 to 20 minutes.
• While potatoes cook, heat butter and oil in a medium skillet over high heat, and add onions. Reduce heat to medium, and saute until golden brown and slightly caramelized, 10 to 12 minutes.
• Drain potatoes, and let cool briefly. For a decorative touch, use a paring knife to remove a band of peel from the center section of each potato. Divide potatoes between four soup bowls and pour 3/4 cup buttermilk into each bowl. Top with caramelized onions, season with salt and pepper, and garnish with dill. Serve immediately.

Steps:

• In a mixing bowl, beat egg yolks then add sugar, lemon juice, lemon rind and vanilla.
• Beat until smooth and well mixed.
• Slowly beat in buttermilk.
• Refrigerate until ready to serve.
• When serving, top each bowl of soup with a dollop of whipped cream and top whipped cream with a bit of jam.

Steps:

• Heat sugar, buttermilk, and butter in a saucepan over medium heat until mixture starts to boil, about 5 minutes. Remove saucepan from heat and stir baking soda and vanilla into buttermilk mixture.

Steps:

• Whisk together buttermilk, sour cream, and salt in a bowl, then stir in remaining ingredients. Chill 15 minutes before serving.

Steps:

• Place barley and water in saucepan; bring to a boil.
• Simmer for about 2 hours.
• Add buttermilk, stirring until it boils; cook a few minutes (taking care not to scorch), then add salt.
• Serve hot with syrup or sugar.