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shain

Ciorbe de fasole - Romanian bean soup

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Posted (edited)
  • 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.

 

IMG_20180216_205827.thumb.jpg.a63fd33a802f593b15494a45f6fa46a1.jpg


Edited by shain (log)
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