KÄFERBOHNEN SOUP

July 12, 2016

Mmmmh styrian Käferbohnen! A little taste from home. Käferbohnen are quite unique to the region I grew up in. They are huge and when they are fresh they are bright pink and purple. When you cook or dry them they will turn brown.
I only recently learned that you can make soup out of them. Traditionally you’ll get them as a salad. The soup is thick, hearty and just delicious. To my complete surprise the soup tastes like chestnuts – like roasted chestnuts! I don’t really understand why – but I like roasted chestnuts – so that’s fine :)

KÄFERBOHNEN SOUP

  • 500g Käferbohnen
  • 1 onion
  • 1 tablespoon sugar
  • pinch cinnamon powder
  • salt
  • pepper
  • oil
  • 1 tablespoon savory
  • sour cream
  • bread

fox_käferbohnen_soup

_ soak beans in plenty of water over night [they will get almost twice the size]
[feel free to get canned beans and skip that step]
_ finely chop onion
_ heat oil and sauté onions
_ add sugar and caramelize onions
_ add beans together with the water you soaked them in
_ simmer until beans are tender
_ add savory and a pinch cinnamon powder
_ puree with a blender [add more water if soup gets too thick]
_ strain through a sieve [optional]
_ cut bread into cubes and fry in a pan [with a little oil]
_ serve soup hot, topped with a tablespoon sour cream and bread cubes

fox_käferbohnen_soup

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