Fitsch Bean Soup
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 3 handfuls green beans (cut beans)
- 4 medium potato (s)
- 2 bunches soup greens
- 300 g soup meat
- 3 sausages (sausages)
- salt and pepper
- possibly parsley, finely chopped
- possibly Maggi
- water
Print Recipe
Pin Recipe Instructions
- Cut fresh green beans crosswise into bite-sized pieces. Clean and finely chop the soup vegetables. Peel the potatoes and cut into short strips similar to French fries.
- Pour water into a large saucepan, add the meat of the soup and bring to the boil. Then add the soup vegetables. Simmer for an hour and a half. Then add the beans, sausages and potatoes and simmer for another half an hour. Take out the meat of the soup and cut it into fine cubes. You should use so much content or so little water from the start that it makes a kind of stew. Clean the cauliflower, cut into fine florets and add to the soup, simmer for another 10 minutes. Take out the sausage and cut it into slices, then put it back in the soup. Season the whole thing with salt, a little pepper and - if you like - Maggi (I love Maggi, so I don`t save with it) If you like, you can also add finely chopped parsley. Serve hot.
- It becomes a mushy affair - it`s a soup from grandmother`s time - very tasty, but not very rich in vitamins, since everything is overcooked. But that`s how it has to be. This wonderful mud soup a la grandma is great and would drive any chef to the grave .
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