String Bean Soup

Perhaps your new favorite bean dish:

Rinse the vegetables for the clear soup, remove the peel and cut them into large pieces, then boil them together with the soup meat and spices with about 1 l of cold water, season lightly with salt, then simmer gently on low heat for 90 min. Drain the clear soup through a sieve, remove the meat from the bone and cut into tender strips.

In the meantime, chop the tops of the beans, and bring the beans to a boil once in plenty of extensively salted water, bubble for 2 to 3 min, then drain and rinse with cold water, drain. Now “slice” the beans, i.e. cut them diagonally into strips about 2 cm long. Rinse the savory, pluck the leaves from the stems and cut them off. Rinse the potatoes, peel them and cut them into small cubes, then put them together with the beans, the cabbage and the clear soup (without the meat), bring to the boil and simmer gently for 30 minutes, in between seasoning with salt and freshly ground pepper.

If you plan to add mead sausages, they should simmer in the soup for about 10 min. Bock sausages, on the other hand, just get hot without making them. Then remove sausages repeatedly and cut into slices.

Mix in the sour cream, return the sausages and meat to the saucepan, let the whole thing get really hot all over again, but don’t let it bubble up any more, and finally

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