- 180 g dry small white beans, soaked in water overnight
- 1 teaspoon salt
- 3 bay leaves
- stock (chicken or veg)
- 1 large red pepper
- 1 medium onion
- 3 large celery branches (keep the leaves)
- 1 parsley root (you can use a parsnip or more carrots instead)
- 2 small carrots
- 4 garlic cloves, finely chopped
- 1 tablespoon butter
- 1.5 tablespoons flour
- 1 tablespoon tomato paste
- 1.5 teaspoon salt
To finish:
- 3 teaspoons Hungarian paprika (you can replace some with smoked paprika)
- 3 small garlic cloves, crushed
- 3 teaspoons wine vinegar
- A little chili powder, to taste
- 10 tarragon leaves, chopped
- 3 tablespoons chopped parsley
- 2 tablespoons chopped dill
To serve:
- Red onion, finely chopped, mixed with a little wine vinegar and salt
- Sour cream (important)
- Light country/seeded bread, not sliced - before serving, put it (or a portion) in a low oven and bake until it's crips on the outside
preparation
- In a pressure cooker, cook the beans in the stock with a teaspoon of salt and bay leaves.
- Cut all the vegetables into small cubes. Keep aside the celery leaves (check that they are not bitter, if they are, discard them).
- In a large pot, heat the butter.
- Add the chopped vegetables (pepper, carrot, parsley root, onion, celery) and saute while stirring over medium heat until the vegetables soften, but not browned.
- Add the garlic and flour and mix well until it is absorbed.
- Add the tomato paste, salt and celery leaves.
- Add the beans with their cooking liquid.
- Add more water/stock as needed
- Mix well, cover, and cook until the vegetables soften.
- Add vinegar, paprika, crushed garlic, tarragon, parsley and dill.
- Serve very hot, accompanied by vinegered onion, sour cream and bread.
