... plum cake? Yes, that fits!
Tens of thousands of Palatines can't be wrong.
Formerly just a poor man's dish, `Grumbeersup´, the Palatinate expression for potato soup, has remained part of Palatinate cuisine for centuries. It consists of just a few ingredients, such as potatoes, onions, leeks and celery. Everything is cooked until it falls apart. If you like it finer, you can also puree it.
The "Pälzer Quetsch" is a subspecies of plum. It is harvested in July and August and is ideal for an airy yeast cake. Of course, there are also recipes with other basic doughs.
You can of course buy plum cake in all Speyer bakeries during the plum season. The Grumbeersupp is quick to make.
Here is a recipe to follow:
- 2 kg potatoes
- 1 bunch of greens
- 2 onions
- Salt, pepper
- 2 tbsp vegetable stock
- 1 piece of dried meat (optional)
Peel and dice the potatoes and greens. Peel and dice the onions and fry in a little oil. Sauté the soup vegetables briefly. Add the potatoes and stock, cover with water and cook for approx. 45 minutes until the vegetables are cooked through or, if you prefer, blend with a hand blender to make a creamy soup.