Soup > German Soups > Westfälische Suppen

Westfälische Rinderwurst and Bean Soup Recipe

Ingredients with Measurements:
- 1 pound Westfälische Rinderwurst (smoked beef sausage), sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 2 cans cannellini beans, drained and rinsed
- 4 cups beef broth
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
- Fresh parsley for garnish

Special equipment needed:
- Large soup pot
- Wooden spoon
- Immersion blender (optional)

Step-by-step instructions:

1. In a large soup pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until softened, about 5 minutes.

2. Add the sliced Westfälische Rinderwurst to the pot and cook for 5 minutes, stirring occasionally.

3. Add the cannellini beans, beef broth, dried thyme, and bay leaf to the pot. Bring to a boil, then reduce heat to low and let simmer for 20 minutes.

4. Remove the bay leaf from the pot. Using an immersion blender, blend the soup until smooth. Alternatively, transfer the soup to a blender and blend until smooth, then return to the pot.

5. Season the soup with salt and pepper to taste.

6. Ladle the soup into bowls and garnish with fresh parsley.


Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium heat for sautéing, low heat for simmering
Serving size:
4-6 servings

Nutritional information:
Calories per serving: 350
Fat: 18g
Carbohydrates: 28g
Protein: 21g
Sodium: 1200mg

Substitutions for ingredients:
- Westfälische Rinderwurst can be substituted with any smoked beef sausage
- Cannellini beans can be substituted with any white bean
- Beef broth can be substituted with vegetable broth for a vegetarian version

Variations:
- Add diced carrots and celery to the soup for extra vegetables
- Add a can of diced tomatoes for a tomato-based soup
- Add a splash of heavy cream for a creamier soup

Tips and tricks:
- To save time, use pre-sliced onions and minced garlic from the grocery store.
- If you don't have an immersion blender, be careful when blending the soup in a regular blender as it will be hot. Blend in small batches and vent the blender lid to release steam.

Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat soup in a pot over low heat, stirring occasionally, until heated through.

Presentation ideas:
Serve the soup in a rustic bowl with a slice of crusty bread on the side.

Garnishes:
Fresh parsley, croutons, grated Parmesan cheese

Pairings:
Crusty bread, salad, roasted vegetables

Suggested side dishes:
Grilled cheese sandwich, Caesar salad, garlic bread

Troubleshooting advice:
- If the soup is too thick, add more beef broth or water to thin it out.
- If the soup is too thin, let it simmer for longer to reduce and thicken.

Food safety advice:
- Make sure to cook the sausage to the recommended temperature to avoid foodborne illness.
- Store leftovers in the refrigerator within 2 hours of cooking.

Food history:
Westfälische Rinderwurst is a traditional smoked beef sausage from the Westphalia region of Germany. It is made with beef, pork, and spices, and is often used in soups and stews.

Flavor profiles:
Smoky, savory, hearty

Serving suggestions:
Serve the soup as a main dish for lunch or dinner.

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Region: German

Taste: Savory, Meaty, Hearty, Tangy, Smoky