Bouneschlupp, a staple in Luxembourgish cuisine, is a nourishing green bean soup known for its heartiness and depth of flavor. This soup combines the earthiness of green beans with potatoes, carrots, leeks, and smoked sausage, making it a perfect dish for any season.
About the Recipe
Bouneschlupp is more than just a soup; it’s a comforting embrace in a bowl. The combination of fresh vegetables and smoked sausage creates a rich, satisfying broth that’s both nutritious and delicious. It’s a versatile recipe that can be adapted based on the seasonal availability of ingredients.
Important Tips
For the best flavor, use fresh green beans and high-quality smoked sausage. The key to a great Bouneschlupp is to simmer it slowly, allowing all the flavors to meld together beautifully.
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Ingredients
- 2 cups fresh green beans, trimmed and chopped
- 2 large potatoes, peeled and diced
- 2 carrots, peeled and sliced
- 1 leek, cleaned and sliced
- 200g smoked sausage, sliced
- 6 cups chicken or vegetable broth
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Preparation Steps:
- Sautéing Vegetables: In a large pot, heat the olive oil over medium heat. Add the leeks, carrots, and potatoes. Sauté for a few minutes until the vegetables start to soften.
- Adding Beans and Sausage: Add the green beans and smoked sausage to the pot. Cook for another couple of minutes.
- Pouring in Broth: Add the broth to the pot. Season with salt and pepper. Bring the mixture to a boil.
- Simmering the Soup: Reduce the heat and let the soup simmer for about 30 minutes, or until the vegetables are tender.
- Final Touches: Check for seasoning and adjust if necessary. Garnish with freshly chopped parsley before serving.
Recipe Variations
Feel free to add other vegetables like celery or spinach for more nutrition and flavor. Vegetarians can omit the sausage and use vegetable broth for a meat-free version.
Conclusion
Bouneschlupp is a true representation of Luxembourgish culinary tradition, offering warmth, nourishment, and comfort. It’s a simple yet fulfilling dish that’s sure to become a favorite in your recipe collection.
Sou Helena Pires, Chef de Cozinha, 44 anos, formada em Gastronomia na Universidade Federal do Rio de Janeiro, morando atualmente em Brasília. Atualmente, escrevo receitas para página Receitas de Sucesso do site Buskando. Compartilho dicas de receitas para o dia a dia. Minha paixão é inspirar outros através dos sabores únicos que a culinária oferece.
