Sour bean, without milk
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ingredients
1 kg bean pods 3 pcs potatoes type A handful dill to taste juice of half a lemon 2 cloves garlic 1 pcs parsnips or a few cauliflower florets a little or a few cauliflower florets
progress
Mom always made fabulous sour potatoes. White soup, with or without dill. Dairy. I stopped liking milk years ago, though. As a vegetarian, I didn’t see the nutritional sense in it (mine) so we didn’t buy the “pasteurizer diluted” any more. Even so, the honest dairy taste of thick, just-milked milk has long since gone. We like cottage cheese and cheese, but that’s about it. So.
Well we like sour soups too, white ones, so I’ve learned to make them dairy-free. Sour, dill-scented, delicious. Good. And full of protein, because legume J
I got the yellow bean pods from my friend Vanda. There were a lot of them, so I split some with the neighbours. We always get so used to sharing the good stuff. There’s an added kindness to the food we cook.
For this soup, you need more of them, with potatoes and some properly fragrant dill. Let’s do it 🙂
TIP: I blended this soup for the kids before adding the lemon. The older one added a few drops herself.
1.
Rind the peanuts and parsnips and boil them separately in water. In salted water so that they are not completely soft. They will let starch into the water, so there won’t be much starch in the soup afterwards, so transfer them. Put the cleaned bean pods to cook in the other pot. Clean these by trimming the ends off the beans and cutting them into about 2cm pieces.
2.
Fry the pods in fat with finely chopped garlic, add salt, bay leaf and boil them covered with potato broth and water. Before boiling, mix some of the potatoes with the parsnips and thicken the bean mixture with a little lemon juice and chopped dill. Add the rest of the potatoes -crushed as well.
3.
Cook for just a moment to mix and soften the ingredients and serve. If you find it complicated to cook in two pots, cook it in one and cook the diced potatoes with the pods and parsnips.
4.
TIP: a treat is to heat coconut fat with red ground chillies/turmeric and pour this over the soup…it adds a special flavour to the soup. Try, chopped bear garlic is also a cool twist
