Vipava soup

Description Edit

10 servings

Ingredients Edit

Directions Edit

  1. Soak the beans overnight.
  2. Cut the sauerkraut into strips.
  3. Cook the meat, potatoes, beans and sauerkraut separately. # When the meat is cooked, bone it and cut into cubes.
  4. Dice the potatoes.
  5. Crush the beans.
  6. Make a roux with the fat, flour and onion.
  7. Put meat and vegetables into a pot; add the roux and the bay leaves. Cover with the stock; cook 5 minutes longer.
  8. Before serving, add the sour cream.
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