Cream of Bean Soup

For the cream of bean soup, soak the dried beans in water overnight and boil them the next day in fresh water with the pork belly, salt, peppercorns and bay leaf until soft.

Heat lard in a saucepan, fry onions in it, add peppers cut into strips, dust with a little flour and let sweat briefly. Add a little bean broth or soup, stir in paprika powder and pour in the rest of the bean broth or beef broth.Cook for at least 20 minutes, season with marjoram, salt and vinegar.

Meanwhile, dice the softly cooked pork and cut the debreziner into slices. Add the meat, sausages and beans to the boiling soup, season with a dash of vinegar, stir in sour cream or crème fraîche and continue to simmer until the creamy bean soup is nice and plump.

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