Saarland-Serbian Bean Soup
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 45 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 6 sausages (raw eater)
- 6 cans kidney beans
- 250 g jerky meat or bacon
- 2 thick vegetable onion (s)
- 1 teaspoon salt
- 1 ½ teaspoon pepper, white
- 2 teaspoons vegetable stock
- 0.5 teaspoon ½ cayenne pepper
- 1 teaspoon celery salt
- 2 teaspoon Tabasco
- 200 ml tomatoes, happened
- 1 tablespoon butter
- tomato paste
Print Recipe
Pin Recipe Instructions
- Cut the beef into approx. 0.5 cm thick cubes. Cut the raw eater into approx. 1.5 cm wide slices. Boil the beans with the juice and a can of water, stirring occasionally.
- Fry the dried meat until it turns color. Add the raw eater, onions and butter and fry until you can smell the aroma of the raw eater. Don`t let the onions get too brown. Mix in tomatoes and spices. Simmer for about 1 hour over low to medium heat, stirring occasionally.
- For the consistency of the soup, stir in the tomato paste as desired and season. Place on the switched off hotplate for 5 minutes.
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