Description
Kräftige Gemüsesuppe mit zartem Rauchfleisch: Bunte Hülsenfrüchte, würzige Sellerie- und Karottenwürfel, sämige Kartoffeln und aromatische Kräuter verschmelzen zu einer herzhaft-rauchigen, sättigenden Mahlzeit.
Ingredients
Scale
- 300 g Rauchfleisch (smoked meat, such as bacon or ham)
- 1 cup mixed legumes (such as chickpeas, red beans, barley, white beans, yellow and green peas)
- 1 carrot
- 1/4 celeriac (knollensellerie)
- 1 bunch parsley
- 2 onions
- 3 cloves garlic
- 5 potatoes
- Salt
- Pepper
- Allspice (Piment)
- Bay leaves
- Marjoram
- Butter (for roux)
- Flour (for roux)
- Vegetable oil (for sauteing)
Instructions
- Begin by thoroughly rinsing the mixed legumes under cold water. Place them in a large bowl, cover with plenty of cold water, and let them soak overnight (at least 8 hours) to soften and reduce cooking time.
- Place the Rauchfleisch (smoked meat) in a large pot, cover with water, and bring to a boil over medium-high heat. Reduce the heat and simmer for about 1 hour, or until the meat is tender and cooked through. Remove the meat, set aside, and reserve the cooking liquid as a flavorful broth.
- The next day (or once the legumes are soaked), peel and finely chop the onions. Peel and dice the carrot and celeriac into small cubes. Wash and chop the parsley. Peel and cut the potatoes into bite-sized pieces. Peel and mince the garlic cloves.
- Heat a few tablespoons of vegetable oil in a large soup pot over medium heat. Add the chopped onions and sauté for 2-3 minutes until translucent. Add the diced carrot, celeriac, and parsley, and continue to sauté, stirring occasionally, until the vegetables are lightly golden and fragrant, about 5-7 minutes.
- Drain the soaked legumes and add them to the pot with the sautéed vegetables. Pour in the reserved broth from the smoked meat (add extra water if needed to cover all ingredients generously). Stir in a few bay leaves, several whole allspice berries, and a generous pinch of marjoram. Season lightly with salt and pepper.
- Bring the soup to a boil, then reduce the heat and simmer gently for 45-60 minutes, or until the legumes are tender. During cooking, periodically skim off any foam that forms on the surface.
- Cut the cooked Rauchfleisch into bite-sized pieces and add it to the pot. Add the diced potatoes as well. Stir, and continue to simmer for another 20-30 minutes, until the potatoes are soft and the flavors are well combined.
- While the soup is simmering, prepare a roux (Mehlschwitze): In a small saucepan, melt about 2 tablespoons of butter over medium heat. Add 2 tablespoons of flour and whisk constantly until the mixture turns light golden brown and smells nutty, about 2-3 minutes. Be careful not to let it burn.
- Gradually whisk the roux into the simmering soup to thicken it. Stir well to ensure even distribution with no lumps. Let the soup cook for another 5-10 minutes until slightly thickened.
- Finally, stir in the minced garlic and a generous pinch of marjoram. Taste the soup and adjust seasoning with additional salt and pepper as needed. Remove the bay leaves and allspice before serving.
- Ladle the hot soup into bowls, garnish with extra fresh parsley if desired, and serve immediately with crusty bread.
Notes
Soaking the legumes overnight is crucial for even cooking and improved digestibility. You can vary the types of legumes based on availability or preference. For a vegetarian version, simply omit the Rauchfleisch and use vegetable broth instead. The roux adds a wonderful creamy texture to the soup; adjust the amount for your desired thickness. The soup tastes even better the next day, as the flavors meld further.
- Prep Time: 10
- Cook Time: 20
- Category: Suppenrezepte, Rezepte
Nutrition
- Serving Size: 6 Portionen
- Calories: 250-350
- Sugar: 4-8g
- Sodium: 800-1200mg
- Fat: 13-20g
- Saturated Fat: 5-8g
- Carbohydrates: 30-40g
- Fiber: 3-6g
- Protein: 15-20g
- Cholesterol: 30-60mg
