The character of lebbencs soup comes from the minutes when the pasta browns in bacon fat. That gives the humble potato soup a nutty, smoky depth that carries a memory of open-fire cooking.
Method, step by step
- Fry the bacon, and fry the broken lamb in the fat until golden brown.
- Add the onion, pepper and tomato, then season. Go slowly and check the texture, aroma and balance of flavors before each subsequent operation.
- Add the potatoes, pour 2 liters of water and cook until soft.
- At the end, let it rest for five minutes so that the pasta and the juice can become friendly. Do not shorten this stage: during the rest, the texture settles and the taste becomes more harmonious.
Practical tips and common mistakes
- Fry the lebencs until they are hazelnut-colored, but pay attention: there is half a minute between "caramel" and "charcoal".
- Keep the soup at a gentle simmer: a strong boil can make it cloudy and break up the ingredients.
- Only cool the leftovers and put them in the fridge, covered, and reheat them according to the nature of the food before consumption.
