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Papua New GuineaFlavors · Luxembourg
Thick green‑bean soup with potato, onion, bacon and sausage, served as a main course. It’s a traditional Luxembourgish home soup and is served at Buergbrennen bonfires after Carnival.
Traditional dish from Luxembourg
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Bouneschlupp — Luxembourg
Bouneschlupp is a green‑bean soup, hearty enough to be a meal. It contains sliced green beans, diced potatoes, onion and, generally, bacon and sausage; some versions are finished with cream. The green beans add color and freshness, and the potato thickens the broth.
Luxembourg City tourism describes Bouneschlupp as a substantial green‑bean soup, typically with potato, onion, bacon and sausage, and the government portal includes it in Ketty Thull’s recipe selection. Every family has its own version, and the meat changes from household to household.
The soup has a place on the calendar. On the first Sunday after Carnival, Buergsonndeg, towns across the country light large bonfires, the Buergen, to chase away winter; according to the official government portal, traditional soups including Bouneschlupp are served there, together with mulled wine for onlookers.
In Luxembourg, Bouneschlupp is regarded as part of the national cuisine.
Do not confuse the green beans in this soup with broad beans, the Gaardebounen, which accompany the smoked pork dish Judd mat Gaardebounen.
Luxembourg
Traditional soup eaten nationwide.
Green beans, potatoes, onion, bacon and sausage; broth, salt and pepper; sometimes cream.
Hot, in a deep bowl, as a meal; often served with bread.
Year‑round at home, more common in cold months; served at Buergbrennen bonfires on the first Sunday after Carnival.
Your questions
A Luxembourgish green‑bean soup, thickened with potato and pork, that serves as a meal.
At home, especially in winter; and on Buergsonndeg, when the bonfires are lit.
Generally yes: bacon and sausage. The meat varies by family.
Flavors of Luxembourg
Cake baked in thin layers around a rotating spit in front of a flame, forming rings like those of a tree trunk. It arrived in Luxembourg from another European tradition and became a sweet for weddings and large celebrations.
Small human-shaped brioche pastry, with raisins for eyes and sometimes a small white pipe. It is the sweet of Saint Nicholas and Advent in Luxembourg, sold in bakeries in the weeks before Christmas.
Sweet made from leavened laminated dough, covered with sugar icing and almonds, shaped into a loop that resembles two entwined arms. It is the gift of Bretzelsonndeg, the fourth Sunday of Lent, when men give it to the women they care for.
Cold salad of cooked beef cut into cubes, with hard‑boiled egg, pickled cucumber and a mustard‑and‑vinegar dressing. It originated as a way to use leftover boiled meat and has been made for generations in Luxembourgish homes.
Flat patties made from grated potato with onion, parsley and seasonings, fried until crispy. Official tourism presents them as a national dish, and they are traditional at fairs and Christmas markets.
Smoked pork neck, slow-cooked and served sliced with fava beans in a creamy sauce and boiled potatoes. It is the dish most often cited as Luxembourg’s national dish.
Simple dumplings made from a batter of flour, milk and eggs, cooked in water and served with fried bacon or melted butter. They are home-style, winter food, with recipes passed down through generations.
Open tart with a buttery crust topped with Quetschen plums arranged in circles, baked until the fruit releases its juices. It is Luxembourg’s autumn tart, made when the plums ripen, usually in September.
Sweet strips of dough tied into loose, irregular knots, fried until golden and dusted with powdered sugar. They are Luxembourg’s Carnival sweet and are still often made at home.
Pork sausages browned in a skillet and served in a creamy Luxembourgish mustard sauce, with mashed potatoes. The name means “wine sausage with mustard sauce.”
Meat pie in a golden crust, filled with a pork and veal ragù and finished with a Riesling wine jelly. It is a specialty of the capital’s pastry shop and, according to the family that sells it, was created in the city of Luxembourg in 1928.
