Cabbage and Horse Bean Soup ‒ Kaali-härkäpapukeitto

Recently we moved into a bit bigger appartement. The migration itself felt like a complete chaos and we had to sleep the first night on friends' couch since we simply couln't fit in with all the junk, but there were some positive things in the day too. For one, the soup a friend of my flatmate's prepared for all our wonderful helpers. That version contained several types of beans and chili sauce, but I thought I'd stick more with the version she wrote down here. The twist is in combining two separetely prepared food items, which of course, you can use individually too. I couldn't find kale so I just replaced it with more red cabbage and nettle.

Cabbage Soup
- 1/4 red cabbage
- 1 1/2 onions
- 0.5 dl kale
- 2 tbsp thyme
- 2 tsp dill
- salt
- black pepper
- olive oil
- 1 tl dry nettle
- 3 l  water

Marinated horse beans
- 3 dl dry horse beans
- cayenne
- tomato paste (3 tbsp)
- olive oil (2 tbsp)
- salt
- (apple) wine vinegar
- (smoked) paprika
- black pepper
- dry basil
(sugar or in my case, a tablespoon of dark syrup)

Let the beans soke in water overnight. Rinse and cook until soft. (Remember to peel off the foam.) Rinse again. Mix the marinade ingredients with the beans. Try to make strong enough to actually give taste to the beans. Leave in the fridge for the next day.

Chop most of the onion as well as the kale and cabbage, leaving bot big and small parts. Sauté separetaly. Let the water come to a boil. Add thyme, dill, nettle, salt and pepper. Let it all simme for 10‒20 minutes. Combine the soup ingredients except kale and simmer for another 30‒60 minutes. Check the taste and add the kale about 5 minutes before the soup is ready.

Serve the soup with marinated beans and uncooked onion circles.

Nutritional values / 3852 g
energy 1217 kcal
fat 44 g
protein 66 g
carbohydrates 129 g
fiber 65 g