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Bean soup


The beans are selected from impurities, washed in more water and boiled in salt-free water, or can be soaked in cold water in the evening until the next day (if the beans are from the previous year, to boil the beans evenly). From the moment it starts to boil, let it boil for 10-15 minutes; then drain the water, and replace it with another water, but let it be hot (put another pot of boiling water in advance).

When the beans are half cooked, put the ciolanul or ribs, which before being put in the pot are washed well and cut into pieces (I used boneless ciolan). Add the whole onion, which we remove after boiling, the parsnip root and season the soup to taste with salt and a little pepper.


Towards the end of cooking, add the sliced ​​or quartered carrot (as you wish), the larch leaves, the tomato paste and the oil. In a small bowl put the oil and when it heats up (not very hard) add the tomato paste, mix, then pour a little juice to dissolve the composition and pour it into the pot.

In our area, rantas is used very often, but we are not followers of rantas. Whoever wants can really use rantasu in this soup, I just added a little simple cream (after all). I mixed the cream in a bowl with a wooden spoon, after which, with the polish I poured a little of the hot juice and mixed, I repeated the operation 3-4 times until the cream was thin and I poured it into soup. I left 2-3 boils, after which I took the pot off the fire.

Serve with onions (red, it's better) cut scales or green onions.



INGREDIENTS smoked bean soup

Check the ingredients as you put them in the shopping cart.

200 g of boneless smoke

100 g onions

120 g carrots

40 g of garlic

50 g celery

150 g tomatoes

½ teaspoon of salt

¼ teaspoon pepper

1 teaspoon canned tarragon

10 g paprika

50 g oil

700 g of water

400g canned beans

100 g of tomato juice


What ingredients do we use for the bean soup recipe?

  • 400 g beans
  • 400 g smoked meat (I used smoked ribs and smoked pork 1: 1)
  • 2 medium onions
  • 2 cloves of garlic
  • 2 carrots
  • A medium bell pepper
  • Medium celery root
  • dried thyme (not fresh)
  • Dried tarragon
  • 300 ml tomato paste
  • 2 tablespoons sweet paprika
  • 3 tablespoons vinegar
  • Salt
  • Pepper
  • Green parsley
  • 2 bay leaves.

How do we prepare smoked bean soup?

For the beginning, wash the beans very well in some water, then let them soak overnight in cold water.

The next day it is washed again and put on the fire together with the meat and bay leaves.

If you use a very salty meat, it is preferable to stay in the water for a few hours to remove from the salt. That was not the case with me.

When the soup starts to boil, froth. We collect all the foam as many times as needed, then let it boil for an hour or as long as needed.

Add the chopped vegetables, according to everyone's preference.

Add thyme, tarragon and paprika, then let it continue to boil. If the water drops, top up with hot water.

After checking if all the vegetables and meat are cooked, add the crushed garlic and tomato paste. Let it boil for another 5 minutes. At the end, adjust the taste by adding vinegar, salt and pepper.

We serve it with an onion salad.

The average grade given by the jury for this recipe is 10.

Re & # 539 recipes with Gina Bradea & raquo Recipes & raquo Smoked bean soup with tarragon or larch Transylvanian recipe


What ingredients do we use for the bean soup recipe?

  • 400 g beans
  • 400 g smoked meat (I used smoked ribs and smoked pork 1: 1)
  • 2 medium onions
  • 2 cloves of garlic
  • 2 carrots
  • A medium bell pepper
  • Medium celery root
  • dried thyme (not fresh)
  • Dried tarragon
  • 300 ml tomato paste
  • 2 tablespoons sweet paprika
  • 3 tablespoons vinegar
  • Salt
  • Pepper
  • Green parsley
  • 2 bay leaves.

How do we prepare smoked bean soup?

For the beginning, wash the beans very well in some water, then let them soak overnight in cold water.

The next day it is washed again and put on the fire together with the meat and bay leaves.

If you use a very salty meat, it is preferable to stay in the water for a few hours to remove from the salt. That was not the case with me.

When the soup starts to boil, froth. We collect all the foam as many times as needed, then let it boil for an hour or as long as needed.

Add the chopped vegetables, according to everyone's preference.

Add thyme, tarragon and paprika, then let it continue to boil. If the water drops, top up with hot water.

After checking if all the vegetables and meat are cooked, add the crushed garlic and tomato paste. Let it boil for another 5 minutes. At the end, adjust the taste by adding vinegar, salt and pepper.

We serve it with an onion salad.

The average grade given by the jury for this recipe is 10.

Re & # 539 recipes with Gina Bradea & raquo Recipes & raquo Smoked bean soup with tarragon or larch Transylvanian recipe