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Romanian white bean soup

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Ingredients

400 g Smoked meats for example, ribs
3 l Beef stock or water
500 g Cooked beans from a can, weight without liquid, or 200g of dried beans
1 Carrot
100 g Parsley root
100 g Celery root
100 g Parsnip
1 Dried chilli whole optionally
100 ml Tomato Passata
1 tbsp Tarragon dried
to taste Salt
1 tbsp White wine vinegar 5% or to taste

Romanian white bean soup

  • Medium

Ingredients

Directions

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“Bean soup! What could be so interesting about it?” you might think 🙂 However! This is one of the most interesting white bean soups in terms of flavor combinations! Moreover, this doesn’t mean that the taste of the beans has changed beyond recognition, on the contrary, all the familiar and that are loved by us are emphasized by the freshness of the tomatoes and the aroma of tarragon. This recipe was shared with me by a Romanian colleague, a wonderful hostess. Romanian tradition requires soups to be slightly sour, so we add a little white wine vinegar at the end of the cooking process. Don’t skip this step, the acid from tomatoes and vinegar balances the weight of the beans and smoked meats.

Here I want to note right away that tarragon in this recipe is a critical spice, so buy the dried one as you will still need it for the fish dishes and marinades.

I use white beans most often readymade in cans for quick cooking but you can also use dried beans. To do this, you will need to soak 200 g of dried beans overnight, drain the water and cook them until tender in unsalted water. Then drain the water, rinse them and then proceed with the recipe.

You can also use readymade passata or grind fresh tomatoes into a paste.

As for the smoked meats, I use ribs most often.

Bon Appétit!

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Steps

1
Done

Cut the smoked meat into portions, put it in a saucepan with the broth, add some chili, bring it to a boil and cook it for 30 minutes.

2
Done

Cut the root vegetables in slices of 4 to 5 cm length and 0.5 cm thickness. Add them to the broth and cook them together for another 20 minutes.

3
Done

Rinse canned or pre-cooked beans under running water from the liquid in which they were, add them to the broth and cook together for another 15 to 20 minutes. The beans are ready, but we need them to start falling apart.

4
Done

Add the mashed tomatoes and salt to taste. Cook it all together for another 10 minutes.

5
Done

Add dried tarragon and 1 tbsp of vinegar. If you are not used to sour soups, add just a little at a time and taste it. Taste and finally season with some more salt and vinegar if necessary.
Bon Appétit!

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Liver with tomatoes and vegetables
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Soft bread with seeds and nuts (no flour, no eggs)
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Liver with tomatoes and vegetables

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