Beuschel Soup

For the Beuschel soup, boil the Beuschel in 1 liter of water together with the root vegetables and spices until soft. Allow to cool and finely chop or mince.

Heat the lard in a saucepan and brown the flour in it. When the browning is dark brown, add the chopped capers and onions and fry briefly. Stir in paprika powder, pour in Beuschel stock and cook for 20 minutes.

Add the chopped or minced mussel and season with grated lemon peel, salt and pepper. Add some saffron, thyme or marjoram to taste to complete the Beuschel soup.

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