Creating Wines of Distinction

Samp and Bean Soup with Mini Vetkoek

Samp and Bean Soup with Mini Vetkoek

Yields 10 portions



  • 2 onions
  • 50 g butter
  • 500 g sugar beans
  • 500 g samp
  • 2 carrots
  • 2 medium potatoes
  • 1 pkt brown onion Royco soup
  • 1 Knorrox beef stock cube
  • salt
  • ground black pepper

Mini Vetkoek

  • 500 g flour
  • 10 g dry yeast
  • 5 g sugar
  • 5 g salt
  • 300 ml lukewarm water
  • 1 litre vegetable oil



  1. Soak the sugar beans and samp overnight in water.
  2. Chop your onions and fry them with the butter in a big pot till caramelised.
  3. Strain the soaked samp and beans and wash under cold running water.
  4. Add the samp and beans to the onions and fry for another 10 min.
  5. Add enough water to cover the samp and beans and boil for half an hour.
  6. Peel and grate the carrots and potatoes and add to the samp and beans.
  7. Boil for a further 10 min and add the brown onion soup and beef stock cube.
  8. Boil for another 15 min and season with salt and freshly ground black pepper.

Mini Vetkoek

  1. Mix all the ingredients to form dough.
  2. Prove till double in size.
  3. Knock the dough down and form little vetkoekies, placing them on a floured surface to prove a second time.
  4. While the dough is proving for a second time, heat the oil in a medium-sized pot to between 160 and 180 °C.
  5. Fry the vetkoekies, a few at a time, till golden all over.
  6. Serve with the samp and bean soup and some butter.
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