Dish

Bibbelchesbohnesupp

Bean soup

Bibbelchesbohnesupp is a hearty soup made with white beans, bacon, and a variety of vegetables and seasonings. The soup is typically served as a main course, and can be enjoyed with a side of bread or crackers. The soup is easy to make and can be customized to suit individual tastes.

European cuisine› Western European cuisine› Luxembourgian cuisine

Soup

Origins and history

Bibbelchesbohnesupp has been a popular dish in the Palatinate region of Germany for centuries, and is often served during the colder months when the weather is chilly. The soup is believed to have originated in the rural areas of the region, where beans were a staple crop.

Dietary considerations

This soup is not suitable for vegetarians or those following a gluten-free diet.

Variations

Variations of this soup can include the addition of potatoes, carrots, or other vegetables. Some recipes also call for the use of beef or chicken broth instead of water.

Presentation and garnishing

This soup can be garnished with chopped parsley or thyme, and a dollop of sour cream or crème fraîche can be added for extra creaminess.

Tips & Tricks

To prevent the beans from becoming too mushy, it is important to cook them separately and add them to the soup at the end. The soup can also be made ahead of time and reheated before serving.

Side-dishes

This soup can be served with a side of crusty bread or crackers. A salad or sandwich can also be served alongside the soup for a more substantial meal.

Drink pairings

This soup pairs well with a variety of red wines, including Pinot Noir and Cabernet Sauvignon. A dark beer or stout can also complement the rich flavors of the soup.