Bouneschlupp

Traditional Bouneschlupp is a Luxembourgish green bean soup made with potatoes, onions or leeks, and smoked pork products like bacon or sausage. Many regional recipes also enrich the broth by stirring in a splash of cream or milk. It is a hearty, rustic dish typical of the region's farmhouse cooking.

A smoked pork sausage, such as a local Luxembourgish Mettwurscht or a generic smoked bratwurst, works best for Bouneschlupp because it flavors the broth deeply. If you cannot find traditional European smoked sausages, a good quality smoked kielbasa or andouille can serve as a substitute. The sausage is usually simmered whole or in chunks and sliced before serving.

The natural starches from the diced potatoes provide the primary thickening agent for Bouneschlupp as they break down during the simmering process. Additionally, some household recipes across neighboring regions use a roux or stir in heavy cream and milk at the end to create a richer, thicker texture.

While it can be served as a starter, the inclusion of potatoes and smoked pork makes Bouneschlupp hearty enough to serve as a main course. It is frequently eaten as a standalone, filling meal during the colder months in Luxembourg and the surrounding Greater Region. It is commonly served with a slice of crusty bread.