Tyrolean recipes - farm recipes

Soften the beans overnight in cold water. Boil the stock, beans and bacon. Coarsely chop the onion, celeriac, parsley and carrots, press the garlic, and put them all in a pan and brown in a little oil. Dice the white cabbage, potatoes and tomatoes and mix in. season with the herbs and pour on a little water. As soon as the bacon and beans are cooked, put a quarter of them in the soup pan. Puree the remaining mixture, add to soup and serve.

Erika Alber Mittelberger from Eichernhof 'Red Rooster' farm in Vöran wishes you happy cooking.