One thick northern Adriatic bean, potato and sauerkraut soup, adapted with cooked kidney beans and finished with a small amount of cooked bacon.
12 gBacon
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0.5 cupKidney Beans
70 gPotato
2 gGarlic
90 gSauerkraut
1 cupWater
4 gFlour
0.2 gCumin
0.2 gBay Leaves
1 tspOlive oil
To tasteSalt
To tasteBlack Pepper
Put all the raw potato and bay leaf in a small saucepan with all the water. Bring to a simmer and cook partly covered for 15-18 minutes until the potato is completely tender. Add all the cooked drained kidney beans and simmer for 5 minutes. Do not add the acidic sauerkraut before the potato is tender.
Meanwhile, heat 2 ml oil in a small frying pan. Add all the drained sauerkraut and ground cumin with a spoonful of liquid from the potato pan. Cover and cook on low heat for 10 minutes, stirring once; do not let it dry out. Transfer all the sauerkraut and its juices to a small bowl.
In the same frying pan, heat the remaining 2 ml oil and soften all the minced garlic over low heat for 30 seconds. Stir in all the flour and cook for 2 minutes without burning. Slowly stir in a few spoonfuls of broth from the saucepan to make a smooth thin paste. Keep all the garlic and paste.
Mash about a quarter of the tender potato and beans against the saucepan with a fork, then stir back in. Add all the sauerkraut and juices, flour paste and chopped already cooked bacon. Simmer gently for 10 minutes, stirring occasionally, until slightly thickened and the bacon is hot throughout and reaches 74 °C. Remove the bay leaf, taste before adding salt and pepper, and serve the entire soup as one portion. No bread, sausages or other sides are included.