Most of the time, bean soup is served with pork knuckles, smoked ham, or sausage, although very delicious vegetarian versions can also be prepared – all you need is a little creativity and champignon mushrooms.
Ingredients:
For the soup:
- 1 onion
- 3 cloves of garlic
- 500 g of beans
- 2 carrots
- 1 turnip
- 100 g champignon mushrooms
- 1 bay leaf
- 1 tbs. allspice
- 1 dl dry white wine
- 1 bunch of parsley and sage
- 2 dl cream
- 1 tps. white flour
- 2 l water
- oil
- salt and pepper to taste
For the dumplings:
- 2 large tbs. white flour
- 1 egg
- 50 g cheese
- salt and pepper to taste
Preparation
Soak the beans the night before in enough water to cover them. Cut the onion, carrot, turnip, and garlic, fry them in oil, then add the bay leaf, and the soaked, swollen beans (without the soaking water), add the water, and start cooking. When the beans are cooked under the lid, add the chopped mushrooms and white wine and season. Then mix the sour cream with the flour, add a ladle of soup, stir until smooth, then pour it all into the soup. Boil the soup on medium heat for another minute or two, then turn off the heat; meanwhile, prepare the dumplings and toss them into the soup. As soon as the dumplings rise to the top of the soup, they are ready. Then take the bean soup off the heat and add the freshly chopped parsley and sage. Serve with sour cream, mustard, and green herbs.
Enjoy your meal!
