Green bean soup with kaizer - a delicious and comforting recipe
Preparation time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes
Number of servings: 4
Introduction
Green bean soup with kaizer is a classic dish, full of flavors and textures, that reminds us of warm family meals gathered around the table. This soup not only nourishes but also delights the soul, making it perfect for cool days. The kaizer, with its rich flavor, combines wonderfully with fresh green beans and sautéed vegetables, creating a symphony of tastes.
Recipe history
Recipes for green bean soups have been prepared for generations, often symbolizing summer meals when green beans are in season. This soup has evolved over time, with each family adding its personal touch, and today it is a beloved dish in many corners of the world.
Basic ingredients
- 500 g fresh (or frozen) green beans
- 1 large carrot
- 1 medium onion
- 2 cloves of garlic
- 300 g kaizer (or smoked sausage for an alternative)
- 100 g sour cream
- 2-3 medium potatoes
- 2-3 tablespoons of olive oil
- Salt, to taste
- Fresh parsley for garnish
Practical tips for ingredients
- Green beans: Choose fresh green beans with crunchy pods and vibrant green color. This will add a pleasant texture to the soup.
- Kaizer: If you don’t have kaizer on hand, you can use smoked sausage for a similar flavor. This will add a distinct taste to the soup.
- Sour cream: Use a thick sour cream to achieve a creamy texture. You can also add a teaspoon of mustard for a more intense flavor.
Preparation method
1. Start by preparing all the ingredients. Wash the green beans, chop the carrot and onion, and lightly crush the garlic with the knife blade to release its flavors.
2. In a large skillet, heat a tablespoon of olive oil. Add the sliced kaizer and fry until golden and crispy, about 3-4 minutes. Remove it to a plate and set aside.
3. In the same skillet, add the chopped carrot and sauté for 2-3 minutes until slightly softened. Then, add the onion and garlic, continuing to sauté for 1-2 minutes, or until the onion becomes translucent.
4. Now, add the green beans to the skillet and let them sauté for 2 minutes to combine the flavors.
5. Pour in about 2 liters of hot water and let the soup boil for 10 minutes.
6. After 10 minutes, add the diced potatoes and the fried kaizer. Continue to boil the soup for 20 minutes, until all the vegetables are well cooked.
7. Meanwhile, in a bowl, beat the sour cream and gradually add a few tablespoons of soup liquid to thin it out. Then, pour the sour cream mixture into the pot with the soup, stirring well. Cover the pot with a lid and turn off the heat.
8. Let the soup sit for a few minutes for the flavors to meld.
Serving
Serve the soup hot, sprinkled with freshly chopped parsley on top. It’s perfect alongside a slice of fresh bread or a soft pretzel.
Variations and suggestions
If you want a vegetarian version, you can replace the kaizer with mushrooms or smoked tofu for an umami note. You can also experiment by adding spices like sweet paprika or cumin to give the soup a different flavor.
Frequently asked questions
1. Can the soup be frozen?
Yes, this soup can be frozen very well. Make sure to let it cool completely before placing it in the freezer container.
2. Can I use canned green beans?
While it’s possible, fresh green beans provide a better texture and a more intense flavor. If using canned beans, add them to the soup about 5 minutes before cooking is complete.
3. How many calories are in a serving?
A serving of soup contains approximately 250-300 calories, depending on the ingredients used and the portions of kaizer.
Nutritional benefits
This soup is rich in vitamins and minerals, thanks to the fresh vegetables. Green beans are an excellent source of fiber, which contributes to healthy digestion, and smoked meats provide quality protein.
In conclusion, green bean soup with kaizer is not just a nourishing dish, but also a culinary experience full of tradition. I invite you to try it and add it to your recipe repertoire, enjoying every bite!
Preparation time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes
Number of servings: 4
Introduction
Green bean soup with kaizer is a classic dish, full of flavors and textures, that reminds us of warm family meals gathered around the table. This soup not only nourishes but also delights the soul, making it perfect for cool days. The kaizer, with its rich flavor, combines wonderfully with fresh green beans and sautéed vegetables, creating a symphony of tastes.
Recipe history
Recipes for green bean soups have been prepared for generations, often symbolizing summer meals when green beans are in season. This soup has evolved over time, with each family adding its personal touch, and today it is a beloved dish in many corners of the world.
Basic ingredients
- 500 g fresh (or frozen) green beans
- 1 large carrot
- 1 medium onion
- 2 cloves of garlic
- 300 g kaizer (or smoked sausage for an alternative)
- 100 g sour cream
- 2-3 medium potatoes
- 2-3 tablespoons of olive oil
- Salt, to taste
- Fresh parsley for garnish
Practical tips for ingredients
- Green beans: Choose fresh green beans with crunchy pods and vibrant green color. This will add a pleasant texture to the soup.
- Kaizer: If you don’t have kaizer on hand, you can use smoked sausage for a similar flavor. This will add a distinct taste to the soup.
- Sour cream: Use a thick sour cream to achieve a creamy texture. You can also add a teaspoon of mustard for a more intense flavor.
Preparation method
1. Start by preparing all the ingredients. Wash the green beans, chop the carrot and onion, and lightly crush the garlic with the knife blade to release its flavors.
2. In a large skillet, heat a tablespoon of olive oil. Add the sliced kaizer and fry until golden and crispy, about 3-4 minutes. Remove it to a plate and set aside.
3. In the same skillet, add the chopped carrot and sauté for 2-3 minutes until slightly softened. Then, add the onion and garlic, continuing to sauté for 1-2 minutes, or until the onion becomes translucent.
4. Now, add the green beans to the skillet and let them sauté for 2 minutes to combine the flavors.
5. Pour in about 2 liters of hot water and let the soup boil for 10 minutes.
6. After 10 minutes, add the diced potatoes and the fried kaizer. Continue to boil the soup for 20 minutes, until all the vegetables are well cooked.
7. Meanwhile, in a bowl, beat the sour cream and gradually add a few tablespoons of soup liquid to thin it out. Then, pour the sour cream mixture into the pot with the soup, stirring well. Cover the pot with a lid and turn off the heat.
8. Let the soup sit for a few minutes for the flavors to meld.
Serving
Serve the soup hot, sprinkled with freshly chopped parsley on top. It’s perfect alongside a slice of fresh bread or a soft pretzel.
Variations and suggestions
If you want a vegetarian version, you can replace the kaizer with mushrooms or smoked tofu for an umami note. You can also experiment by adding spices like sweet paprika or cumin to give the soup a different flavor.
Frequently asked questions
1. Can the soup be frozen?
Yes, this soup can be frozen very well. Make sure to let it cool completely before placing it in the freezer container.
2. Can I use canned green beans?
While it’s possible, fresh green beans provide a better texture and a more intense flavor. If using canned beans, add them to the soup about 5 minutes before cooking is complete.
3. How many calories are in a serving?
A serving of soup contains approximately 250-300 calories, depending on the ingredients used and the portions of kaizer.
Nutritional benefits
This soup is rich in vitamins and minerals, thanks to the fresh vegetables. Green beans are an excellent source of fiber, which contributes to healthy digestion, and smoked meats provide quality protein.
In conclusion, green bean soup with kaizer is not just a nourishing dish, but also a culinary experience full of tradition. I invite you to try it and add it to your recipe repertoire, enjoying every bite!
Ingredients
500 green beans; one carrot; one onion; 2 cloves of garlic; 300 g of bacon; 100 g of sour cream; salt; fresh parsley; 2-3 potatoes; olive oil