Spicy Bean Soup with Homemade White Bread

Cut the bacon into fine cubes, peel the onions and dice them a little bit bigger. Heat the oil in a large saucepan and fry the bacon cubes. Add the onion and sauté until translucent. Add tomato ketchup, beans, sour cream, red wine, bouillon cubes and bay leaf seasoning, season with salt, sugar, bell pepper, paprika, a dash of thyme, juice of one lemon, marjoram and savory. The soup should be sweet and sour. Bring soup to a boil and then simmer on lowest setting with lid closed, stirring repeatedly. Cut the debreziner into 1 cm thick slices, add in the last half hour and cook.

For the white bread, mix the yeast, salt, honey and water with a whisk, then add the flour. Then lightly grease a “Tupperware Ultraplus 3 liter” container with vegetable oil, pour in the dough and bake with the lid on for half an hour at 220 °C, followed by half an hour without the lid at 200 °C. (Do not heat the oven. (Do not preheat the oven!) Serve the spicy bean soup in deep plates, with homemade white bread.

Drink: Goldbräu

Our tip: Use a deliciously spicy bacon for a delicious touch!

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