Soups
Bouneschlupp
Ingredients
- 500g (1 lb) Green beans, trimmed and cut into pieces
- 4 Potatoes, peeled and diced
- 150g (5.3 oz) Smoked bacon or sausage, diced (optional)
- 1 Onion, diced
- 1L (4 1/4 cups) Vegetable or chicken stock
- 2 tbsp (15g) Savory (or thyme)
- Salt and pepper, to taste
Method
- If using bacon, fry it in the pot until it renders some fat, then add the onion and sauté until soft.
- Add the potatoes, green beans, stock, and savory.
- Bring to a boil, then reduce to a simmer and cook for 25-30 minutes until the vegetables are tender.
- Mash some of the potato against the side of the pot to lightly thicken the soup, if desired.
- Season with salt and pepper and serve hot.
Introduction: Bouneschlupp is one of Luxembourg's most beloved everyday dishes, a simple green bean and potato soup that reflects the country's farming heritage and is often served as a starter before a heartier main course.
Cultural Background: Bouneschlupp is one of Luxembourg's most beloved everyday dishes, a simple green bean and potato soup that reflects the country's farming heritage and is often served as a starter before a heartier main course.
Tips: Savory (bounekraut) is the traditional herb here and gives the soup its distinctive flavour — use fresh if you can find it, since dried thyme is only a rough substitute.
Variations: Leave out the bacon for a simple vegetarian version, or add a swirl of cream at the end for extra richness.
Nutrition: Approx. 210 kcal, 8g protein, 8g fat, 24g carbohydrates per serving (with bacon).
FAQs:
Q: What is savory, and can I skip it?
A: Savory (bounekraut) is a peppery herb traditionally paired with green beans in Luxembourg; thyme is the closest common substitute if it's unavailable.
Q: Is bouneschlupp considered Luxembourg's national dish?
A: It's widely regarded as Luxembourg's unofficial national soup and appears on menus across the country.
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