John Myers
Ingredients for 4 servings:
- 500 g beef
- 600 g beans, green, cleaned, cut into pieces
- 2 liters of water
- Broth, granulated or cubed
- 3 eggs
- Flour, enough to make a viscous dough
- 30 g butter
- 30 g flour
- Salt
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Franconian bean soup with drops
Bring water and broth to a boil, add the beef, and simmer for about 1 1/2 hours until tender (cooking time depends on the meat, so check occasionally to see if it’s done sooner). Then remove the meat from the broth and add the beans to the boiling soup. Simmer until tender, taking about 20 minutes. Meanwhile, break the three eggs into a bowl, whisk them together, add a pinch of salt, and gradually add enough flour to form a thick batter. Using a teaspoon, drop the batter into the bubbling soup in portions. Note: The batter will only stick to the spoon the first time you dip it in; afterward, it will slide off the spoon on its own. Melt 30g butter in a separate saucepan, make a light roux with 30g flour, and stir it into the soup. Simmer for another 10 minutes, then season to taste. The beef can either be sliced and garnished with creamed horseradish and served after the soup, or it can be reserved for a cold meal. Although this recipe is from my grandmother, and I only have rough estimates, I still think I got the measurements right.
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