Bavarian beer soup with cheese. Bean Soup with Bavarian Sausages - a delicious step by step recipe Bavarian sausage soup recipe blog
Before I tell you about the preparation of the soup, I want to complain to you that it is not so easy to find chili peppers in our city. I ran around 3 shops, 2 markets, 4 vegetable stalls and 2 large hypermarkets, but I never managed to buy fresh chili peppers anywhere. Every shop looked at me like a fool. It feels like I was asking them for dragon eggs or mammoth fillets, for example. That's terrible. Apparently this pepper is sold only in season. Well, I had to buy it ground and go home.
Started cooking. Peeled the onion, cut it into cubes and sauté it on vegetable oil until golden brown.
After that I cut the hunting sausages into such circles.
Then he put the sausages fried with onions into a saucepan and poured into them beer(Beer is better to take a good and pleasant taste).
Stirring constantly, I brought our soup to a boil and then cooked for another five minutes. The consistency of the soup should be thick.
For me personally, it took me much less time to cook than looking for food. The soup turned out to be spicy, slightly bitter (from beer), but very interesting in taste. Bon Appetit!
Bavarian beer soup ready!
For those who watch the Olympiad:
That's basically it. Bavarian soup on hastily ready.
Thiswonderful in itsher simplicity, the soup is so fragrant and nutritious that one can say about it "This is what the doctor ordered." After it, the state of health and mood immediately improves.
AfterI tried this soup in Bavaria, visiting pleasant acquaintances on the way to one rural guest yard (namely,about a place where you can enjoy dishes with an authentic taste), I just could not forget its taste and the fabulous consistency of dumplingsher. Intense taste of offal and incredibly delicate texture, in addition to fragrant beef broth.
Then I searched for a recipe on German sites for a very long time and not a single recipe convinced me to repeat it without reservations. That's why, I took as a basis several recipes, and with the help of experience in cooking dumplingsher, meatballs and offal in general, and her culinary intuition, created her own dumplings with a fragrant broth. As a result,the husband was just delighted and even said that they are much better thanthose in Bavaria. More delicate and balanced taste. All thanks to the ratioyu meatand liver. If you make dumplings with only liver, the taste will be too intense. And in order for the consistency to be tender, you should take care not to overcook the dumplings, and add a sufficient amount of soakedth in the milk of bread or loaf.
For boiling dumplingsher from the liver, I advise you to select a small amount of broth. Then the remaining broth for the soup will be transparent and beautiful, because when boiling liver dumplings, the liquid becomes cloudy and small particles of dumplings come off. Honestly, then, the broth will not have a very aesthetic appearance, although it will be very tasty. Cook liver dumplings in batches.
6 servings
Ingredients
- 350 grams beef liver, chop coarsely
- 300 grams beef shoulder, coarsely chopped
- 100g light bread or loaf, coarsely chopped
- 3 eggs
- 120 ml milk
- Salt to taste
- 1 onion, finely chopped
- Lard for frying
- Ground black pepper to taste
For broth:
- 600 gram beef drumsticks
- 3 small onions, cut in half
- 2 large carrots, cut in large pieces
- 1 rough stem leeks, cut into large pieces
- 1 tsp black peppercorns
- 2-3 branches parsley greens without greens
- Salt to taste
For filing:
- Chives, finely chopped
1) Put all the ingredients for the broth in a pressure cooker, add water, so that the water covers the ingredients, and cook for 1 hour and 30 minutes.
If there is no pressure cooker, place all the ingredients in a large saucepan, cover with water, and cook until the meat begins to loosen from the bones. Remove from heat and strain through a fine sieve.
2) For liver dumplings:
Place the bread or loaf in a deep bowl and pour over the milk. Mash a little so that the bread absorbs the liquid better. Leave to swell for a few minutes.
Fry the onions until soft in fat. Remove from heat.
Place the meat in a blender bowl and beat until smooth or grind in a meat grinder. Remove any tendons from the minced meat.
Add the liver and beat or grind again in a meat grinder.
I suggest you cook a delicious bean soup. It is prepared quite easily, but it turns out to be very satisfying and nutritious. After all, as you know, beans are rich in proteins and carbohydrates. In addition, she herself is very delicious product... And in combination with other products, its taste becomes richer.
But the soup today will be unusual. We will cook it with Bavarian sausages, apple and garlic. Seemingly completely incompatible products ... But it was not there, everything will be so "counted" that everyone will certainly ask for a supplement. And then they will always ask to cook in this particular version.
In principle, it is prepared according to the classic recipe scheme. Of course, there are some peculiarities, but not so significant. Onions and carrots, in this recipe I do not fry, I chop coarsely, according to the principle of preparation. In this case, it turns out to be not so greasy, you can feel the taste of each vegetable, which exchanged juices with each other, and acquired a completely new taste.
Of course, the dish itself turned out because of this completely unusual taste. As one of our friends, who had dinner with us, and at lunchtime there was just bean soup: "Well, you can't cook so deliciously, I almost ate it with a spoon!"
And another feature is that it turns out to be very thick. In it, as they say, "there is a spoon." When you prepare such a dish for lunch, it is not necessary to prepare the second dish.
Nobody can just eat the second. It is enough to cook some light salad, for example from cucumbers and tomatoes. Or just chop the vegetables coarsely, put them on a plate along with dill, parsley and green onions... Fresh spring garlic will also come in handy.
Well, let's cook together a delicious, thick, rich soup.
Bean soup with bavarian sausages, garlic and apple
What we need:
- bone-in meat -500 gr.
- bavarian sausages - 3 pieces
- onion - 1 pc.
- carrots - 2 pieces
- potatoes - 3 pieces
- green apple - 1 pc.
- tomato paste(or tomato) - 4 tbsp. spoons (1-2 pieces)
- garlic - 1 clove
- vegetable oil - 1 tbsp. spoon
- sugar -1 tsp
- spices - zira, coriander, paprika, rosemary
- dried herbs - parsley, basil
- red capsicum
- ground black pepper, salt
- Bay leaf
Before starting to prepare the dish, it is recommended to soak the beans for 8-10 hours. It's good to do it at night. This should be done for two reasons.
Firstly, in this way, dry beans are saturated with moisture when soaked, and this significantly reduces the cooking time. And secondly, sugars that are not digested in the human body dissolve in water, they are called oligosaccharides. And if the beans are not soaked, when consumed, bloating appears, and the digestion process itself becomes more difficult.
When soaking, it is advisable to change the water several times.
Preparation:
1. We take meat on the bone, you can use both beef and lamb (optional), the soup on the marrow will be especially good. Fill it up cold water, so that the meat is only slightly covered. Bring to a boil, skimming off the foam. Let it boil for 3 minutes, take out the meat, drain the water, rinse the pan.
2. Boil more water separately, and pour boiling water over the meat. The volume of water with meat should be approximately 3 liters. Bring it to a boil again, turn off the gas. We close the lid, but not completely, leave the crack, and cook for 1.5 hours over low heat. During this time, the meat should be almost ready.
3. Add the whole beans and onion (you don't need to cut it) to the meat, and cook for another 30-40 minutes.
4. During this time, fry tomato paste or finely chopped tomato in vegetable oil, from which you must first remove the skin. To do this, you need to pour boiling water over it, the skin will then peel off very easily. I do it at home as a preparation for the winter, see the link for how to make it. If you are using a store-bought paste, then you only need to take 1 tablespoon. It is more saturated, and this amount will be enough.
5. The pasta should rather not be fried, but rather darkened over low heat, adding a teaspoon of sugar to it. Sugar will give the dish the necessary sweetness, and tomatoes, or tomato paste will be bright and rich in color.
6. Peel and coarsely chop carrots, potatoes, apples. It is better to use a green apple that has a sour or sweet and sour taste. I used the Semerenko variety.
Chop the garlic. Cooking spices and a piece of red hot pepper... Pepper comes in varying degrees of bitterness, so adding it is a purely individual process. But add quite a bit, for taste, if you don't even like spicy - you still need it. The soup will not be bitter, but will add the desired flavor.
7. After 30-40 minutes of boiling beans, meat and onions, add vegetables and an apple. Do not add the garlic yet.
8. After another 15 minutes add chopped Bavarian sausages, garlic, spices and dried herbs. Then we salt. As we know, it follows before the end of cooking.
9. Cook for another 10 minutes, then add black pepper and bay leaves. We extract the whole onion from the broth, and discard it. She became completely soft, gave all her taste, and we no longer need it.
10. After 5 minutes, turn off the heat, close the lid tightly, and cover with a towel. Leave to infuse for 20-30 minutes. During this time, the soup will languish and be saturated with the tastes and aromas of all the ingredients.
Helpful hints:
- always cook in good mood, with desire. Then everything will turn out very tasty!
- during the entire cooking, it is not advisable to add water to the cooking dish. You should immediately calculate how much water to pour. If at the beginning of cooking we have a volume of 3 liters, then in two hours of cooking meat and beans, about 1 liter will evaporate. But adding vegetables and all other ingredients, we get a volume of 2.5 liters. This is about 5-6 servings. If you want to weld it more or less, then roughly calculate its volume.
- when cooking, make sure that the broth does not boil too much. This will make it less tasty, moreover, its color will acquire a cloudy shade. Boiled soup should languish rather than simmer.
- in the recipe today we used, in addition to meat, Bavarian sausages. You can actually experiment. Traditionally, it is delicious with the addition of smoked pork ribs... It will be enough to add 250-300 gr. You can experiment with adding smoked sausages, or sausages. But if you don't even add any of this, and cook the soup just on meat broth, it will turn out to be very tasty too.
- today we cooked it from red beans, but you can also cook it from white beans.
- As mentioned above, I cut the vegetables for this recipe coarsely enough. If this option is unacceptable for you, cut it as you like.
- this recipe contains all tastes: sweet - carrot and sugar, sour - apple and tomato, bitter - red and black peppers, salty - salt, tart and spicy - garlic, seasonings and smoked meats. Combining all these flavors with each other, combined with beans, gives the dish that amazing appeal that makes it unlike any other soups.
- it should be served with chopped dill, parsley and green onions. If you like fresh garlic, you can also chop it and add it. Or put a whole head on the table and eat it in a bite. It is advisable not to get carried away with mayonnaise in order to better feel the whole gamut of taste. It is like drinking tea with sugar, the taste of the tea is lost.
Now that the soup has already steeped, it's time to sit down at the table. I hope that cooked by this recipe, you will like it. Will fall in love with both you and your loved ones. And you will cook it for dinner for your family more than once.
Bon Appetit!