Cut the brisket (50g) into large cubes and roast it in a frying pan. Divide potatoes (approximately 1kg) into two and boil one half until it is ready. After that, both raw and boiled potatoes are grated and mixed thoroughly. Don’t forget to squeeze the juice out of the raw potato before mixing it with the boiled one. After that, add 1 raw egg, 500ml of buttermilk, sliced and diced onion, salt, and thyme to the potato and mix it thoroughly once again.
Prepare a casserole dish and put brisket into it, add linen or other vegetable oil (approximately 50g), and put the potato mix on top. Cook the casserole 30-40 minutes in an oven at 180°C. The majority of regional dishes does not only contain simple ingredients but is also cooked in a simple and fast way. Various milk, potato, and bread soups only prove that as it takes no more than 30 minutes to cook them.
In order to cook the Brotsuppe bread soup, take 500gr of bread (better if it is not fresh), 1l of water (or meat broth), 1 onion, 50g of fat, any fresh greens, salt and pepper. Slice the bread into small pieces and put it into a boiling broth. Roast fat with onion in a frying pan and add them to the broth as well. Then add salt and pepper to the soup in accordance with one’s taste. The soup is ready. Decorate it with finely chopped fresh greens before serving. Some restaurants in Dessau cook this popular soup with beer – the ready dish has a very unusual taste.