Different countries, different customs: Italians believe in the power of legumes on New Year’s Eve. Therefore, we are presenting you with great recipes for lentil soup for the turn of the year that will give you a boost at midnight, a healthy and customizable turn of the year.
Stuttgart – The custom at the end of the year is strange all over the world. This year, even if I omit the filming that was mostly absent. But there are also culinary rituals. That doesn’t mean raclette or fondue as part of New Year’s Eve in a German living room as much as a Christmas tree.
Japanese can choke on happiness
For example, a good practice in Spain is for people to fill their stomachs with 12 grapes when they reach 12 at midnight. Whoever manages it is lucky. So each country has its own characteristics. Brazilians eat bean stew, British people give each other meat tarts. The weirdest version is Japan, where you get lucky if you eat mochi. It was so rough and dry that people said it was suffocating.
Germans believe in marzipan pigs and Italians love lentils. If you eat it on New Year’s Eve, prosperity awaits you in the new year. This belief seems to stem from the shape of the lens, which looks like a miniature coin. The custom is not well known in the house, so today I decided on an Italian recipe. If it does not bring wealth, it is at least very healthy. In any case, it is healthier than rice cakes.
Ingredients for 4-6 servings
250g live lentils (or plate lentils, Alb lentils or Puy lentils)
80g bacon cubes, 50g butter
1 small onion, 1 garlic clove
200g carrots, 2 celery
½ or a small leek
3 tablespoons tomato paste
50ml balsamic vinegar
1.5 liters of chicken stock
1 bay leaf, 1 rosemary
2 medium-sized potatoes
3 dried tomatoes
½ teaspoon sugar
½ bunch parsley
Fry the bacon cubes, add the butter and finely chopped onion. Then minced garlic. Cut carrots, celery (and tubers), and chives into small pieces according to your taste. Put them in a pot and bring to a boil. Wash the lentils, drain and add to the vegetables. Now add tomato paste and sugar and deglaze with vinegar.
Now fill the pot with chicken stock and simmer for about 40 minutes, until the lentils are cooked (pay attention to the packaging instructions!). The same is true here. Depending on taste, some people like lentils much more than others.
In the middle of cooking, cut the potatoes into cubes about 2 cm thick. Then add finely chopped sun-dried tomatoes. If desired, you can thicken it with a little starch. Season with salt, pepper and sugar. Chop the parsley and pour over the soup. If desired, you can also add another tbsp of sour cream or cream fresh.
And Swabian kids might ask for string sausages! Then you can omit the rosemary.
Michael Weier warns against using vinegar. It is better to take a little less and ride the season later. The use of sugar also requires a careful approach, so it is economical at first.
Weier checked the internet and copied Léa Linster’s tip. The television chef says her lentil soup needs strong red wine because of the bacon. My recipe is different, but I agree. Cuvée Attempto from the Herzog von Württemberg winery (10 euros).