Schnippelbohnensuppe: Green bean soup.
Introduction:
Delve into the hearty flavors of Rhenish cuisine with this traditional Schnibbelbohneneintopf, a savory green bean stew cooked in a Dutch oven. This recipe, highlighting my own childhood memories, is a cherished one that has been passed down through generations. Prepared outdoors with the crackle of the grill, this dish offers a delightful combination of textures and robust taste.
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Equipment: Dutch oven, cutting board, knife, wooden spoon, measuring spoons.
Servings: 4-6
Ingredients:
- 1 large onion, diced
- Potatoes (preferably firm-cooking), peeled and chopped
- 150g of bacon, cut into cubes
- 2 tablespoons of oil or bacon fat
- 1 tablespoon of all-purpose flour
- A pinch of savory (Bohnenkraut)
- 750 ml of vegetable broth
- Savory green beans (fermented in lactic acid or preserved)
- A healthy splash of vinegar (if using preserved beans)
- 4-5 Mettwürstchen (German smoked sausages)
- 1 cup of creme fraiche or sour cream
- 1/2 bunch of parsley, chopped
- Salt and pepper to taste
- Vinegar to taste (if more acidity is desired)
Instructions:
1. In a Dutch oven, render the fat from the diced bacon over medium heat until it starts to brown.
2. Add the diced onions to the bacon, stirring occasionally until they are nicely caramelized.
3. Introduce the chopped potatoes to the pot and let them sauté, getting a bit of color.
4. Season the mixture with a pinch of savory, letting it release its aroma.
5. Sprinkle the flour over the bacon, onion, and potato mixture, then stir well to evenly coat and prevent clumps.
6. Gradually add the vegetable broth to the pot, stirring and scraping the bottom to incorporate the delicious fond that has formed.
7. If using preserved green beans, add them now, along with a good splash of vinegar. If using fermented beans, just add them directly to the pot.
8. Add the Mettwürstchen to the stew. Poke the sausages with a fork to prevent them from bursting and to allow flavors to infuse.
9. Cover the Dutch oven with its lid, adding some coals on top, and let the stew simmer for about 20 minutes.
10. While the stew is simmering, chop the parsley.
11. After 20 minutes,-remove the sausages, slice them, and then return the slices to the stew.
12. Remove the Dutch oven lid, let the stew simmer over low heat.
13. Stir in a cup of creme fraiche and incorporate it into the stew.
14. Add the chopped parsley (reserving a little for garnish), then continue to simmer for another 10 minutes to allow the flavors to meld.
15. Taste and adjust seasoning with salt, pepper, and more vinegar if needed.
16. Serve hot, garnished with the remaining chopped parsley.
Cooking Tips:
- Adjust the acidity with vinegar to suit your taste. The signature of this dish is its delightful tang.
- For a thicker stew, you can adjust the amount of flour as per the desired consistency.
This recipe is brought to you by Markus Kaufer, the creator behind the 0815BBQ YouTube channel. Markus celebrates the joys of outdoor cooking, sharing recipes that have personal significance and historical roots.
Find more delicious recipes and grilling inspiration at https://www.youtube.com/@0815BBQ.
#dutchoven #cooking #traditionalrecipe
YouTube channel - 0815BBQ by Markus Kaufer: https://www.youtube.com/@0815BBQ
Schnippelbohnensuppe: Green bean soup.
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