Description

Ingredients

• 🫘 Dry white beans (or cooked; see note): 300 g (1½ cups / 10.6 oz) or cooked *600 g (4 cups / 21 oz)
• 🥬 Sauerkraut, rinsed & well-squeezed: 600 g (4 cups / 21 oz)
• 🥔 Waxy potatoes, 2–3 cm chunks: 450 g (3 cups / 15.9 oz)
• 🧅 Onion, finely chopped: 150 g (1 cup / 5.3 oz)
• 🧄 Garlic, minced: 6 g (2 cloves / 0.2 oz)
• 🥓 Smoked pancetta/speck, small cubes (optional): 150 g (5.3 oz)
• 🫒 Olive oil or lard: 30 ml (2 tbsp / 1 fl oz)
• 🌿 Bay leaf: 1
• 🌰 Caraway seeds (classic): 2 g (1 tsp / 0.07 oz)
• 🌶️ Sweet paprika (optional, for color): 4 g (1½ tsp / 0.14 oz)
• 💧 Water or light stock: 1.2–1.5 l (5–6 cups)
• 🧂 Salt: to taste (≈10 g / 1¾ tsp)
• ⚫ Black pepper: 1 g (½ tsp / 0.04 oz)

Preparation

• 1️⃣ Beans: Soak 🫘 dry beans overnight; drain. Cover with fresh water and simmer 45–60 min until tender; drain. (Skip if using cooked.)
• 2️⃣ Base: Warm 🫒 fat in a pot. Sauté 🧅 onion 6–8 min until sweet; add 🧄 30 sec. Stir in 🥓 pancetta (if using) 3–4 min to render lightly.
• 3️⃣ Build: Add 🥬 sauerkraut, 🥔 potatoes, cooked 🫘 beans, 🌿 bay, 🌰 caraway, and 🌶️ paprika (if using). Pour in 💧 water/stock to cover by ~2–3 cm.
• 4️⃣ Simmer: Season with a pinch of 🧂 and ⚫. Cook gently 25–30 min until potatoes are soft and flavors meld.
• 5️⃣ Thicken naturally: Mash a ladleful of potatoes/beans against the pot and stir back in for body. Adjust 🧂 and ⚫ to taste. Rest 5 min and serve.

Total Time

🕒 Prep: 15 min (+ overnight soak if using dry beans)
🔥 Cook: 45–60 min (dry beans) + 30 min soup (or ~35 min with cooked beans)
⏳ Total: 1 h 30 min (~50 min with cooked beans)

Nutritional Value

Advice

Status

Share & Print