by Georg Grega (from Schwabach, near Nürnberg in Germany

Webmaster of Mehala.de – Cookbook section

• 18 oz. dry white beans [Great Northern]
• 2 cloves garlic, minced
• 1 tablespoon dill
• 1 tablespoon flour
• ½ teaspoon paprika
• 1 Paar (few) smoked sausage
• 1 piece smoked ham
• 9 oz. sour cream
• Water or meat stock
• oil
• lemon juice
• pepper and salt to taste

Prepare the garlic and finely chop the dill. Add some oil in a pot, heat it; let the dill and garlic slowly steam. Add flour and paprika and stir it with the oil to a mash. Then add some water (about 150 ml/5.25 oz.) and bring to a boil, stirring constantly to prevent scorching.

Add beans and ham; add 1 liter (little more than a quart) water or broth.  Let the mixture gently cook over low heat for approximately 30 minutes.

Add the sausage into the soup and let it slowly cook again for about 15 minutes. Add the pepper and salt to taste* and serve it with sour cream.

Note:  This soup can be served with freshly baked langos and sour pickles..

*Only add salt at the end of the cooking process as you will have to take the salt content of the ham and sausage into account.

Note:  If dry beans are used, they should soak 12 hours in water. Dependent on the water’s hardness, most beans can be safely soaked overnight.  Follow the package directions.

[Edited by Rose Mary Keller Hughes]

Last updated: 12/15/2025