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"A pinch of this, a dash of that, a few cupfuls" was how our mothers and grandmothers told us to prepare a family recipe." ~RMKH

Remembering Our Danube Swabian Ancestors


Saure Grumbiere (Sow-reh Groomm-bee-reh (a type of soup)

by Anne Dreer

Comment: Mahlzeit (= bon appétit)

  • 3 or 4 potatoes or more

  • 1 onion

  • 3 or four tablespoons lard or oil

  • ˝ tablespoon paprika

  • salt

  • sour cream  or sweet cream (optional)

  • vinegar

  • water

  • Optional: eggs or Oktoberfest sausages (or real brotwerscht)

Chop the onion finely and fry it in a heavy pot. When the onion pieces are light golden,
take them off the heat and let cool a bit.  Stir in the paprika and add the water, potatoes and salt. Figure about one or one and a half cups of liquid per person. If you're using sausages, add them at this point.

Boil till the potatoes are soft. If you don't have sausages, (we didn't from 1944 to 1955) you can just add a little vinegar, or cream (sour) if you like.  If you want to add eggs, add them one at a time and simmer till the yolk is set. Use one or two eggs per person.

[Edited by Rose Mary Keller Hughes. Published at DVHH by Jody McKim Pharr]


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Last Updated: 25 Jul 2014

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