bean soup

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Luxembourgish Bouneschlupp made from green beans

Bean soup and bean stew are dishes whose main ingredient is beans boiled in a broth . The types of beans (usually forms of the kidney bean ), the preparations and the other ingredients can vary greatly. Bean soups are widespread internationally and are part of both typical regional and national cuisines . Classic bean soups and stews can be made with meat or sausage, or they can be vegetarian .

Preparation and variations

All bean soups and stews have in common that whole and cut beans or bean seeds with other ingredients such as potatoes , other pulses , pasta such as noodles , rice and soup vegetables made from celery and leek are cooked in a broth. The broth can be either a meat broth or a vegetable broth . In principle, two types can be distinguished: on the one hand, the bean soup , which is a kind of vegetable soup , in which mainly green beans are used, and, on the other hand, bean soups analogous to other soups made from legumes such as pea soups or lentil soups , which are mainly bean seeds or kidney beans Broad bean can be used.

Depending on the type of soup, meat or sausage, in Germany often smoked Mettwurst or boiled sausage , bacon or beef is added as an insert. As seasoning are usually salt and pepper used, added typical regional herbs and spices such as lovage , parsley , coriander and parsley and ginger , paprika , curry , chili , mint and other spices. After the soup is cooked, it can be served broth with whole beans and vegetables in the broth, thickened with whole beans or bean seeds, or pureed.

Typical bean soups include the classic bean soup made from whole or cut (chopped) green beans, the Serbian bean soup , the Italian favata made from white beans with fennel and coarse salsiccia or the hearty Spanish fadaba , which is popular in Germany and other regions of Europe . Classic German bean soups are made with white beans or with green beans (runner beans). The Schnibbelbunnezupp common in the Rhineland, for example, is a soup made from runner beans that are cut into strips ("Schnibbelbohnen") and then cooked with potatoes and / or only mixed with bacon. In the Ruhr area and other parts of Westphalia , it is more common to cut the beans into pieces instead of "chopping" them.

Pureed bean soups include Turkish bean soup made from white beans, rice, onions and lemon juice, Hungarian bean soup made from white beans with bacon, paprika and sour cream or Victoria bean soup made from white beans cooked in chicken broth with egg and cream, as well as chicken and poultry dumplings.

  • Serbian Bean Soup (Pasulj)

  • Saarland Bohnesauf / Bippelches Bohnesupp

  • Spanish fabada

  • Green bean cream soup

  • Bob chorba , Bulgarian bean soup with tomatoes and red peppers

  • Bean and sweet potato soup made from black beans and sweet potatoes

history

There are written records for bean soup that can be traced back to the beginning of the 15th century. Around 1430, the German cook Johannes Bockenheim left a recipe in Latin with beans, onions, wine, olive oil and saffron, which he recommended for servants, clerics and religious people.

A new cookbook recommended in 1581 to add whole beans to a pureed soup made from green beans, " that you can see that it is a bon soup ".

supporting documents

  1. ^ "Favata." In: Franco Benussi, Reinhardt Hess, Sabine Sälzer: The real Italian kitchen, Graefe & Unzer, Munich 1990 (licensed edition of the German Book Association 09818/6); P. 185.
  2. ^ A b "Bean stew." In: Barbara Otzen, Hans Otzen: Rheinische Küche. Edition Lempertz, Königswinter 2011; 83. ISBN 978-3-941557-58-1 .
  3. ↑ Cologne cuisine . garant Verlag, Renningen 2014, ISBN 978-3-86766-599-5 .
  4. ^ "Bean soup" In: Old Ruhr area kitchen. Tandem Verlag, Cologne 2014, pp. 42–43. ISBN 978-3-8313-2475-0 .
  5. ↑ a b c “Bean soup.” In: F. Jürgen Herrmann (Ed.): Herings Lexicon of the Kitchen. Fachbuchverlag Pfanneberg, Haan-Gruiten 2012 (licensed edition Nikol, Hamburg 2016); P. 118. ISBN 978-3-86820-344-8 .
  6. ↑ The Registrum Coquine of John of Bockenheim in Ms. Latin 7054 of the Bibliothèque Nationale de France. In: uni-giessen. Robert Maier, 2013, accessed August 4, 2018 .
  7. ↑ Ken Albala: Beans: A History . Bloomsbury Publishing, 2017, ISBN 978-1-350-02613-1 , pp. 43 ( google.de [accessed on August 4, 2018]).
  8. ↑ A new cookbook, This is a thorough description of how to be right and wolf, not only of quadruped, heymic and wild animals, but also of many birds and game birds, ... Published by M. Marx Rumpolts, Churf. Meintz. Mundtkochs, vnd Sigmundt Feyerabendts, 1581 ( google.de [accessed on August 4, 2018]).

Web links

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