Gänsesuppe mit Bohnen (Goose Soup with Beans)
1 lb. dried white beans
1 lb. goose meat (substitute duck if goose is unavailable)
1 Tbsp. clarified butter
4 oz. bacon
Salt and pepper
3 sprigs of marjoram
1 lb. potatoes
Flour and butter for the roux
Sugar and vinegar
Soak beans overnight. Bring them to a boil with the water in which they have been soaked. Dice goose meat. Heat a little of the clarified butter and fry the bacon in it. Fry the goose meat in another skillet with the rest of the clarified butter. Add the bacon. Mix everything in with the beans. Season with salt, pepper, and marjoram. Cover with a lid and cook for about 1.5 hours over a low heat. While the soup is cooking, peel the potatoes and dice. Boil in salted water. Add diced potato to soup. Make a roux with flour, butter, and a little of the soup. Add to the soup, and season with sugar and vinegar to give a sweet and sour flavor.
Foods Native to the Americas: Potatoes, beans, goose (wild)