Instructions:
Soak the beans overnight.
Rinse the beans and place them in a pot with fresh water covering them. Boil for about 45-60 minutes until tender but still firm. Remove from heat and let the beans steep in the cooking water. Clean the onions, carrots, celery, and potatoes, cutting them into bite-sized pieces. Peel the garlic and thyme leaves from the stems and chop finely.
Heat oil in a large pot, add thyme and garlic, onions, carrots, celery, and potatoes, and sauté for 4-5 minutes until slightly softened. Season with salt and freshly ground pepper. Add tomato paste and enough water to cover the vegetables by about 2 cm. Bring to a boil and let the soup simmer covered for 30 minutes. Cut the cabbage into strips and add it to the soup. Cover the pot and let simmer for another 15 minutes. Add the beans and let the soup simmer for another 10 minutes, seasoning with salt, freshly ground pepper, and finely chopped salted lemon.
Serve the warm soup with pieces of rækling on top and drizzle with a little olive oil.
Ingredients:
- 100 g rækling
- 400 g cannellini beans or other white beans, soaked overnight in cold water (or canned)
- 10 sprigs thyme
- 2 cloves garlic
- 350 g savoy cabbage
- 50 g palm kale
- 200 g potatoes
- 300 g carrots
- 2 stalks celery
- 2 onions
- 2 tbsp tomato paste
- 100 ml olive oil
- 100 ml neutral oil
- Salt and freshly ground pepper