Sweet & Sour Lentil Soup.
When the weather becomes colder and colder, this is the kind of soup I want: rich lentils, slowly cooked beef, smoky bacon and sausage, fresh vegetables — and then, right at the end, that little surprise of vinegar and sweetness.
This is not a light summer soup.
For me, this belongs to the colder months, when you want something warm and substantial in the bowl. The broth gets its depth from beef, smoked bacon and Kasseler ribs. The lentils make it hearty, the vegetables keep it fresh, and then comes the important part: vinegar and a little sweetness.
That sweet-and-sour taste is what makes this soup special.
You have to like it. But if you like it, then it is fantastic.
Ingredients.
For the broth
- 1 piece of beef shank, preferably with the bone
- Salt
- Black pepper
- Soup vegetables, such as:
- carrots
- leek
- celery
- parsley
- 1 large piece of strongly smoked streaky bacon, preferably with the rind
- Kasseler ribs or another smoked pork rib
For the soup
- Brown plate lentils — Tellerlinsen
- Fresh carrots, diced
- Celery, diced
- Leek, sliced
- Fresh parsley, chopped
- Smoked sausage
- About 3 tablespoons vinegar
- Extra vinegar for serving
- About 3 teaspoons sugar per bowl, according to taste
- Stevia can be used instead of sugar
Method.
1. Make the broth
I start with the beef shank.
I season it with salt and pepper and put it into a large pot with the soup vegetables and a good piece of strongly smoked streaky bacon.
Then I add water, bring everything up to temperature and let it simmer gently for about two hours.
This is not something to rush. The broth needs time. Slowly the beef, vegetables and smoked bacon give their flavour to the liquid, and the kitchen begins to smell exactly as it should on a cold day.
Towards the end of the cooking time, I add the Kasseler ribs. They bring another smoky flavour into the broth.
When the broth is ready, I remove the meat, bacon, ribs and cooked vegetables.
Now I have the base of the soup.
2. Cook the lentils separately
I rinse the brown lentils well in a sieve.
Then I cook them separately in clean, unsalted water for about 30–45 minutes.
For me, this is important. I do not cook them in salty liquid at the beginning because I want the lentils to become properly tender.
When they are ready, I drain them and add them to the broth.
3. Build the soup
Now I add fresh diced carrots, celery, leek and parsley.
I let everything simmer together for another 30–40 minutes, until the vegetables are tender and all the flavours have come together.
Towards the end, I add the smoked sausage. This gives another little smoky note to the soup.
At this point the kitchen smells of broth, smoked meat, vegetables and lentils.
Very dangerous if you are hungry.
4. Make it sweet and sour
Now comes the part that changes everything.
I stir about 3 tablespoons of vinegar into the pot.
My mother used a German seven-herb vinegar, and I still like that idea, but the important thing is the balance between the rich soup, the acidity and the sweetness.
Taste it.
It should have a clear little sour edge, but it should still feel warm and rounded.
5. Finish each bowl
I ladle the hot soup into a bowl and then finish it individually.
I add a little more fresh vinegar and, if I want the traditional sweeter taste, about 3 teaspoons of sugar.
Sometimes I use stevia instead.
Then I taste again.
That is important. Sweet and sour is not mathematics. You have to find the balance you like.
My Soup Rule
This soup should be hearty, smoky, slightly sharp and slightly sweet.
You should taste the lentils, the vegetables and the deep broth first — and then the vinegar and sweetness should come behind them.
Serve it very hot, preferably with a good piece of bread.
And make enough.
Because this is one of those soups that can taste even better the next day.