capusiner soup

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Ingredients For capusiner soup

  • 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
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How To Make capusiner soup

  • 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.

Categories & Tags for Capusiner Soup:

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