Recipes from
Gelderland

String bean soup

• 250 GRAM WHITE BEANS, soaked overnight
• 400 GRAM BEEF FOR SOUP, cubed
• 200 GRAM STRING BEANS, cut
• 4 POTATOES, peeled and cubed
• 2 ONIONS, chopped
• 1 TURNIP, cleaned and cut
• HANDFUL PARSLEY, chopped

• 150 GRAM PRAWNS
• 200 GRAM WHITE FISH FILLET, cubed
• 100 GRAM TURNIP, in strips
• 100 GRAM CARROTS, in strips
• BUNCH OF GREEN ONIONS, chopped
• 1/2 ZUCCHINI, in strips
• 1 GLASS WHITE WINE
• 1/2 TSP CURRY POWDER
• 4 CUPS FISH STOCK

Add one and a half liter water and salt and pepper to taste to the beef, bring to the boil and simmer for one and a half hour. Add the white beans and simmer 45 minutes more. Add the potatoes, onions, string beans and turnip and cook half an hour. Sprinkle with parsley.

Stir fry the green onions and turnip three minutes, add the curry and fry 1 minute more. Add the wine and the stock and bring to the boil. Turn the heat low, add the fish fillet and poach 5 minutes. Add the carrot and zucchini and simmer 3 minutes more. Add the prawns and pepper and salt to taste.

Valdemar II of Denmark beat Estonia on the 15th of June 1206, thus giving Denmark its national flag. This is celebrated on the Day of Valdemar.  Click on culinary calendar for more links between cooking and history.