Capusiner Soup Recipe

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Capusiner Soup

Donna Toth

By
@Donnakins

Posted by Henk De Young


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Ingredients

for the soup:
1 lb
capusiners (dry) - "marrow-fat beans"
water to cover (or beef broth - chicken broth ok too)
2
onions - diced and sauted
5
beef bullion cubes (or more, to taste)
1 tsp
curry + (to taste)
salt and pepper - to taste (wait till the end)

FOR THE MEATBALLS:

1 lb
meat (ground beef, or beef and pork combination) (nice alternative: 1/2 beef and 1/2 pork sausage, spicy)
4
rusks, crushed
mix by hand
add salt and pepper to taste (1tsp & 1/4tsp or more)
roll into small balls and add to the soup

Directions Step-By-Step

1
Soak the beans overnight
2
Cook 2 hours + (till done)
3
Mash with potato masher, then run through strainer
4
Cook with bullion cubes and add Onions
5
Add Curry and Salt/Pepper to taste
6
Soup may be thickened with cornstarch if desired (probably not)
Note: second day soup is usually better - so make a day ahead of time, refrigerate, and reheat. If doing this, do not thicken.

About this Recipe

Course/Dish: Bean Soups