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.

Soljanka

This was a typical dish back in the Former East Germany.  It was usually available at most canteens and public restaurants.  It is essentially soup that was made with left-overs.  As was common in both parts of Germany, there were always plenty of sausages. Strangley enough, this soup has ketchup as an ingredient, although an odd addition, it gives this soup its unique flair.  This makes a good quantity, so feel free to freeze some and thaw it out when you are short on time.

Ingredients:

2 onions, chopped
4 pickles, chopped
3 red peppers, chopped
2 cloves garlic, minced
1 cup ketchup
1 lb. leftover meat (pork or beef), chopped
1/2 lb. salami, chopped
1/2 sausage (mixed bockwurst, jagdwurst or whatever you have), chopped
4 1/4 cups beef stock
salt and pepper
1 tablespoons paprika
1/2 teaspoon chili powder
butter

sour cream and lemon wedges, to serve

Heat butter in a dutch oven, add onions, cook until onions are translucent, about 3 minutes.  Add the red peppers, garlic and continue cooking.  Add the sausages and leftover meat, stir.  Add the ketchup, pickles, paprika and chili powder, stir.  Now add the beef stock and mix well.  Bring to a boil, cover and let simmer for about 1 hour.  Salt and pepper to taste.  Ladle into soup bowls and serve with a dollop of sour cream and lemon wedges.  Guten Appetit!