Nina Hoss Grandmother North German Buttermilk Soup

Whip the egg whites with the sugar (1) until stiff. Place saucepan with boiling water for the dumplings on the kitchen stove.

In a saucepan, bring the buttermilk to a boil with the cinnamon stick, stirring (*), then reduce the temperature and add grated lemon zest. Beat the yolks with the sugar (2) until creamy. Skim a cup of the buttermilk and whisk it leisurely into the yolks, then stir everything together into the soup – the soup must not make more! With the oven on, turn on the broiler.

Fold half of the egg whites into the soup, season with sugar and juice of one lemon. Divide the remaining snow into dumplings evenly over the soup and place the saucepan in the oven until the dumplings begin to brown (about five to ten minutes).

In the meantime, cook the dumplings: Mix eggs, flour, milk (adjust the mass!) and a tiny bit of salt to make a viscous dough and form dumplings about the size of a tablespoon. Cook in the boiling water.

Serve the buttermilk soup with a few dumplings on plates.

Alternatively:

Offer flour dumplings following the soup with the following sauce: Fry pancetta in a frying pan. Reduce the temperature and add the sugar beet syrup. When the consistency is quite liquid, add the juice of one lemon, stir briefly and pour over the flour dumplings.

(*) Constant stirring is absolutely necessary, the soup can quickly curdle!

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