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Prep 20 mins
Cook 2 hrs
Great in summer and winter, quick and tasty, a german kitchen staple. Serve with a dense rye bread and butter.
- Clean the beans and snap into bite size length.
- Put beans into a Dutch oven type pot.
- Add enough water to just cover.
- Bring to a boil.
- Peel potatoes and dice.
- Add potatoes and savory.
- Cook till beans and potatoes are cooked.
- Melt butter in frying pan.
- Add flour to butter and make roux about the color of chocolate milk.
- Add roux to soup.
- Season with salt and white pepper to taste.
- Add heated polish sausage, if you like.
The Bavarian version I used to eat regularly was not thickened and used pieces of roast beef (leftovers?) in lieu of the sausage. It tastes SO much better than it sounds.
This was a good dish, but more og a ragout consistency than a soup. It would probably be good served over spaztle(german noodles)or rice. I did add some fresh garlic to this recipe though.
Absolutely incredible! I am in LOVE with this soup! I used farm fresh beans that I boiled in a very light chicken broth. Add the ywllow potatoes diced VERY small, and at the end I did add Kielbasa. What a fresh flavored hearty meal I was treated to! This has everything you could ask for: fresh flavor, ease of preparation, fresh ingredients, and happy diners!