capusiner soup
(1 rating)
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Posted by Henk De Young
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(1 rating)
Ingredients For capusiner soup
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for the soup:
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1 lbcapusiners (dry) - "marrow-fat beans"
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water to cover (or beef broth - chicken broth ok too)
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2onions - diced and sauted
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5beef bullion cubes (or more, to taste)
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1 tspcurry + (to taste)
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salt and pepper - to taste (wait till the end)
- FOR THE MEATBALLS:
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1 lbmeat (ground beef, or beef and pork combination) (nice alternative: 1/2 beef and 1/2 pork sausage, spicy)
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4rusks, crushed
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mix by hand
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add salt and pepper to taste (1tsp & 1/4tsp or more)
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roll into small balls and add to the soup
How To Make capusiner soup
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1Soak the beans overnight
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2Cook 2 hours + (till done)
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3Mash with potato masher, then run through strainer
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4Cook with bullion cubes and add Onions
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5Add Curry and Salt/Pepper to taste
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6Soup 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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