Solothurn Potato, Bacon & Pear Eintopf (Soledurner Birebrote)

Many people can agree that the best fruit to go with pork is the apple. Owing to the fact that pork roast tastes amazing with apple sauce….when mustard is not available. However, I recently learnt that pear works just fine. By having one too many meals where boiled bacon is usually paired with cooked apples or pears. Something that took my taste buds a bit of getting used to. Especially when I love my bacon all fried and greasy.

Located in central Switzerland and one of the founding states of the Swiss Confederacy, the canton of Schwyz is probably the most Swiss as Switzerland can get. Even the name Switzerland (der Schweiz) and its national flag is derived from the name and cantonal flag of Schwyz. Solothurn on the other hand, is located in north Switzerland. Close to the national border with Germany and a later member of the Swiss Confederacy. Yet this dish which supposedly hails from there is extremely similar to what we are eating in Schwyz right now. I suppose most regions in the German part of Switzerland has their own version of such a dish. And canton Schwyz where I live in is no exception.


Solothurn Potato, Bacon & Pear Eintopf
Serves 4


  • 75g white sugar mixed with 2 tablespoons water
  • 150ml boiling water
  • 500g firm pears (make sure they are not too ripe), halved, seeds removed and cut into large cubes
  • 500g smoked boiling bacon, uncut
  • 500g waxy potatoes, cubed
  • 100ml double cream
  • salt & pepper to taste


  • In a large pan, bring the white sugar and water mixture to a boil without stirring. Reduce heat and simmer mixture till golden brown, shaking the pan occasionally
  • Remove the pan from heat and slowly add the boiling water, constantly stirring until the caramel dissolves. Add the pears and bacon
  • Bring the mixture to the boil again. Reduce heat and cover the pan with a lid. Simmer for approximately 30 minutes. Stirring occasionally.
  • Remove bacon from pan and allow to rest. Add potatoes and bring to a boil. Reduce heat and simmer mixture for another 30 minutes. Or until potatoes are tender
  • Add double cream and season mixture with salt and pepper
  • Cut bacon into thick slices. Place bacon on the mixture and serve

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