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Unforgettable bean soup of my grandmother, which we always prepared with special, bold, potato dumplings, called “buncses”.
Preparation time 55 minutes
INGREDIENTS .. 6-8 pers
- 200 g kidney beans
- 100 g lentils (optional)
- 50 g hail (optional)
- 2 medium carrots, thinly sliced
- 2 medium potatoes, cubed
- 1 kohlrabi, thinly sliced
- 1 parsley root, thinly sliced
- oil
- 1 bay leaf
- 1 clove garlic, crushed
- 1 onion, shredded
- salt & pepper
BUNCSES
- 1 chopped 1 medium potato
- 4 tbsp flour; rice flour for celiacs
- 1 small onion, shredded
- 1 clove garlic, crushed
- 1 small egg
- 1-2 tbsp chopped parsley
- salt & pepper
PREPARATION
Soak beans and lentils overnight in cold water. The next day bake onions in oil and add the rest of vegetables. Steam vegetables as long as the juice begins. Then add the soaked beans and lentils, along with the water in which they were soaked and add the grits. Add bay leaf and pepper var everything together until the beans and vegetables soften (about 30 minutes). Then finish the soup with salt, or add a cube of vegetable or meat broth.
In meanwhile prepare the soup buncses:
Mix the grated potato with egg, parsley, salt, pepper, garlic and flour to the dough as for thick noodles. When the soup is almost cooked, add the batter by teaspoons and leave them for about 5 minutes boiling in the soup. You can make buncses into soups large or small, depending on your desire. Buncses grows in size while boiling.
Serve with dark bread or rolls or even without.
You can also add smoked meat or sausage.
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