Chopped bean soup with pancakes

Ingredients for 6 servings:

• 1 kg beans, green
• some savory
• some lovage
• 1 liter vegetable broth or meat broth
• 4 large onions, finely chopped
• 250 g bacon cubes (not too lean)
• 500 g potatoes
• salt and pepper
• 1 shot of vinegar
• 2 pinches of sugar
• 400 g flour
• 750 ml milk
• 3 eggs
• 1 shot of mineral water
• some butter for baking the pancakes

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

simple yet sophisticated recipe from southern Lower Saxony

Before you begin, prepare the pancake batter so it can swell nicely. To do this, mix the flour with milk, eggs, and a pinch of salt until smooth. Here we go: To make this southern Lower Saxony classic, you originally used canned beans, which were therefore already cooked. Since fewer and fewer people have beans in stock in this form, you can also cook fresh beans (frozen ones work too), chopped in a food processor or with a knife, with the savory and lovage in about 1/5 of the broth until al dente. The term “Schnippelbohne” comes from this process. At the same time, fry the bacon cubes in a large pot without fat and add the onions. Add a little more butter if desired. Then add the cooked beans and deglaze with the rest of the broth. Add the diced potatoes. Season with salt and pepper. While the soup is simmering gently (20-30 minutes), cook the pancakes. Add a dash of mineral water to the batter, stir well, and fry a ladleful of batter in heated butter until golden brown. Then, serve the pancakes in the soup, which has been seasoned with vinegar, sugar, salt, and pepper. Enjoy!