BB member Ed Tantsits recently mentioned that he's been searching for a recipe for a meatless bean soup with sour cream that was made by his mother and grandmother. I've only ever had bean soups that were made with smoked meat. So, I searched through my copy of "Vom Essen auf dem Lande" by Franz Maier-Bruck, the bible of Austrian regional home cooking. In the chapter on Lower Austria, I found a recipe for a meatless sour cream soup, which also can be enhanced by the addition of potatoes or beans.
(from Franz Maier-Bruck, suggested by Bob Strauch)
- 1 liter water
- caraway
- salt
- 3/10 liter sour milk
- 1 heaping Tbsp. flour
- 1/4 liter cream
- vinegar, to taste (optional)
Add caraway and salt to and bring to a boil. Whisk together sour milk and flour and stir into the boiling water. Return to boil and remove from heat. Add cream and vinegar, to taste.
Notes: Serve with rye bread. Cooked and diced potatoes or cooked (or canned) beans may also be added.