Pannonian Cream Soup with Pot Noodles

A great pasta dish for any occasion:

20 min, easy Soak the beans for one night and make al dente in one l of salted water. Remove the peel from the potatoes, cut into 1 x 2 cm pieces and add to the beans form. Simmer until the potatoes are also soft.

Stir the sour cream with the crushed garlic clove and the flour and add to the soup. Season with salt and bring to the boil again.

Stir 1 tsp of oil with a pinch of paprika powder and add to the soup.

Cook the ribbon noodles in salted water until al dente. Fry semolina in 1 tbsp oil, extinguish with a dash of water and turn the noodles in it to the other side.

Serve the soup in soup plates, add the noodles and garnish with a little bit of breadcrumb topping.

Drink:

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