Schnippelsches Bohnesupp or Bibbelsches Bohnesupp
Schnippelsches Bohnesupp or Bibbelsches Bohnesupp
I’m actually not a huge fan of bean soup — but in any collection of Saarbrücken recipes, one dish simply can’t be left out: the Schnippelsches Bohnesupp, also known as Bibbelsches Bohnesupp. In a book by Detlev Schönauer, I once read that no one can really explain where the term Bibbelsches Bohnesupp comes from. [1] I couldn’t find a concrete explanation online either. The term Schnippelsches Bohnesupp, however, speaks for itself — all the ingredients are finely schnippelt (chopped) into small pieces.
What surprises non-locals is the traditional — and practically obligatory — pairing of the soup with Quetschekuche, a plum cake. The idea is to eat both together: one spoonful of soup, one bite of cake, another spoonful of soup, and so on. It might sound strange at first, but it actually has a certain charm. I recommend that anyone who hasn’t tried it yet give it a go — I personally like the combination.
Some sources note that the Bohnesupp and Quetschekuche combination is especially common around Saarbrücken and Zweibrücken. [2] Either way, the plum cake is prepared much the same as anywhere else in Germany, while the Bohnesupp itself comes in many variations. Here’s the version I’ve prepared before:
Ingredients
- 500 g green beans
- 500 g potatoes (waxy variety)
- 300 g carrots (sometimes zucchini is used instead)
- 100 g savory (Bohnenkraut)
- ¼ – ½ bulb celeriac
- 200 g spring onions or leek
- 1 clove garlic
- 100 g bacon
- 100 g shallots or red onion
- 50 ml light vinegar
- Salt, pepper, optionally nutmeg, some flour and oil
- Depending on the version: sour cream or crème fraîche
Preparation – Schnippelsches Bohnesupp
First, clean and finely slice all the vegetables into small, evenly sized “Schnippelscher.” Keep everything separate until needed.
Bring the vegetable broth to a boil and add the beans and potatoes. After about 5 minutes, add the carrots and the torn Bohnenkraut (savory).
Meanwhile, heat some oil in a frying pan and fry the diced bacon until crispy. Add the chopped onions or shallots, sauté until golden, sprinkle with a little flour, stir, and deglaze with vinegar. Add this mixture to the simmering bean soup.
Now add the pre-chopped celeriac and spring onions or leeks. The total cooking time for the soup should be around 20 minutes. If desired, season with a pinch of nutmeg.
Serve the soup in bowls and, depending on the version, top each portion with a spoonful of sour cream or crème fraîche.
Now all that’s missing is the Quetschekuche — the plum cake recipe can be found hier.
References
[1] Schönauer, Detlev: Saarland. Von Kohle, Schwenker und Saarvoir-vivre – ein Heimatbuch; Conbook Medien Verlag, Meerbusch 2014, p. 186.
[2] See, for example: Allkemper, Gisela; Schütz, Gabriele: Das Kochbuch aus dem Saarland; Hölker Verlag, Münster 1977, p. 100.
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