Schnippel's bean soup

Ingredients for 4 servings:

• 500 g beans (runner beans)
• 250 g zucchini
• 250 g potatoes
• 1 large carrot(s)
• ¼ celery root
• 1 stalk(s) leek
• 1 garlic clove(s)
• 2 cups sour cream
• some nutmeg
• lovage
• 2 liters of water
• some balsamic vinegar, light
• some sugar

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Saarland specialty for the fair

Clean all ingredients and cut into equal, thin pieces (hence Schippelsches bean soup), about half the size of a thumbnail. Keep them separate. Sauté the carrot, celery, and leek with garlic in 1-2 tablespoons of oil in a large soup pot. Caramelize with sugar. Add salt and deglaze with light vinegar (balsamic vinegar is best, as it has a low acidity). Reduce briefly. Top up with 1.5 to 2 liters of water. Add the potatoes and beans. Simmer for about 3/4 of an hour, until the potato pieces can be easily mashed with a masher. Add water as needed, or continue simmering until the soup reaches the desired consistency. It should be slightly runny or at most thick. Let it cool slightly and stir in the sour cream. Season with a little nutmeg. Add salt to taste. Cut the lovage leaves into thin strips and arrange them on prepared plates, or serve in a bowl (alternatively, simply have Maggi on hand). If desired, add another dollop of sour cream to the bowls. It’s typically served with fresh plum cake made with yeast dough (great recipe here in the index: Sheet Pan Plum Cake). Or with apple pancakes. Note: This recipe is a typical Saarland autumn recipe. It’s usually made for the fair—when you don’t know exactly when your loved ones will be home. The soup tastes even better reheated.