When I read that recipe in a small magazine from Saxonia -Anhalt, I was intrigued. It sounded simple, but with strange ingredients for a beans soup. Vinegar and scrambled eggs - not very common.
This soup is a good choice if you have left over potato mash and left over smoked ham.
Green beans are available during summer season and are tasty. The other time of the year, use frozen green beans.
Recipe for 2:
200 g green beans, 200 g potato mash
1 onion, 3 stalks savory, 50 g smoked Black Forest bacon, 1 tbsp white vinegar,
3 eggs, 2 tbsp milk, 600 ml water
Salt, pepper, cayenne, 1 tsp oil, 1 tsp veg stock paste, parsley
Top and tail the beans and cook them in not too much water with salt and savory.
When the beans are nearly done, between 6 - 8 min, take out the savory. Add the potato mash and let it dissolve to bind the soup. Add stock paste and season.
In a medium pan fry in some oil the chopped onion and add the ham. After 3 min add it to the soup.
In a bowl mix the eggs with milk, salt, pepper and cayenne and pour them in the pan. Let the egg cook through.
Add parsley to finish the soup and a splash of vinegar.
Divide the soup between two bowls and set the scrambled egg on top.
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