Serbian Bean Soup

Although the name suggests its from the Balkans, this recipe actually came out of an Austrian Cookbook I bought when I was in Vienna.  I think the history behind this dish is that it migrated to Vienna during the time of the Austro-Hungarian Empire.  Like most soups and stews this soup benefits from being made a day before enjoying.

Ingredients

1/2 lb. dried white beans, soaked overnight
4 oz. bacon bacon (cubed if available)
4 oz. Smoked sausage, cubed
1 onion, diced
3 cloves garlic, minced
Salt and pepper
bay leaf
teaspoon marjoram
teaspoon thyme
splash of vinegar
1 tablespoon sweet paprika
4 cups beef stock
2-3 medium sized-potatoes, peeled and cubed
 
Soak the beans overnight it a bowl with water covering an inch over beans.  In a dutch over or soup pot fry bacon, sausage and onions together until onion is soft and bacon crispy.  Add garlic and cook for a minute, stirring.  Meanwhile, drain the beans and rinse, set aside.  Add bay leaf, marjoram, thyme, paprika and salt and pepper to the sausage onion mixture.  Add the beef stock and then beans  Bring to boil, and lower to simmer.  Simmer for aboot 1 hour or until beans are tender.  About 20 minutes before beans are done, add the cubed potatoes to the pot.  Continue simmering until beans are tender and potatos are soft.  Best served with crusty bread.

Frittaten Soup

This was a soup that I ate twice when I was recently in Vienna.  Its basically a savory pancake (or Palatschinken as its called in Austria) that is cut into strips and served in broth.  It is an excellent light soup to serve as a first course.  You could play around with the herbs and seasonings you use in the Frittaten batter.  Best served with homemade broth.

Ingredients

1 cup of milk
a little over a cup of flour
1 egg
1/2 bunch of parsley, chopped
freshly grated nutmeg
butter or oil for the pan

5 cups hot broth (chicken, beef or vegetable)

Mix flour and milk together with a whisk so that there are no lumps.  Then mix in the egg, salt, nutmeg and parsley.  Mix well and let stand for 15 minutes.  In a medium size frying pan, heat oil or butter.  When hot, put a ladle full of batter into the pan.  Move the pan around so that the batter gets evenly spread on the pan.  Flip when downside is lightly browned.  Remove from pan and let soak on paper towel. Repeat until all the batter is done.  To serve roll and cut into thin strips.  Divide among 4 bowls and ladle hot broth over top.  Serve with minced chives as garnish.