Romanian Bean Soup Recipes

VEGETARIAN, CROCK POT ROMANIAN BEAN SOUP

Steps:

• Soak lima beans in cold water overnight.
• Drain the lima beans and rinse in several changes of water to float away as many loosened shells as possible.
• Place beans in crock pot with 8 cups fresh water, the chopped onion, carrot, garlic and bouillon cube.
• Cover tightly and cook 18 to 24 hours, until beans are very tender.
• Remove from heat and let cool a little.
• In the meantime, heat the butter in a skillet and saute the finely diced onion until it is very brown.
• Ladle a small amount of soup at a time into blender or bowl of a food processor and puree until all soup is pureed.
• Return to pot and stir in browned onions.
• Taste for seasoning and add salt and pepper to taste.

ROMANIAN BEAN SOUP

Steps:

• Soak lima beans in cold water overnight. Drain the lima beans and rinse in several changes of water to float away as many loosened shells as possible.
• Place beans in crockpot with 8 cups fresh water, the chopped onion, carrot, garlic and bouillon cube. Cover tightly and cook 18 to 24 hours on low until beans are very tender.
• Remove from heat and let cool a little.
• In the meantime, heat the butter in a skillet and saute the finely diced onion until it is very brown.
• Ladle a small amount of soup at a time into blender or bowl of a food processor and puree until all soup is pureed. Return to pot and stir in browned onions. Taste for seasoning and add salt and pepper to taste.

ROMANIAN GREEN BEAN SOUP WITH PAPRIKA

Steps:

• If you're using fresh green beans, wash them, trim them, and discard the ends. Chop the green beans into bite-size pieces.
• Peel the onion and chop it. Cook it with the oil until translucent.
• Peel the garlic cloves, chop them finely, and add them to the onion. Cook for 2-3 minutes, stirring frequently.
• Add the ground paprika and the green beans, cook for 2-3 minutes, stirring frequently, until the paprika starts to smell nice.
• Add the vegetable broth and the lovage. Bring to a boil, reduce the heat, and cook over low heat with the lid on until the green beans are tender (about 10-15 minutes).
• Turn off the heat and stir in the parsley and the dill.
• Taste test and add salt and pepper if needed.

TRANSYLVANIAN BACON GREEN BEANS SOUP

Steps:

• Chop the bacon, place it in a soup pot on medium heat and brown it.
• Add the chopped onions and cook until translucent.
• Add the flour and paprika and mix well, while adding cold water to dissolve the flour. Make sure you get rid of the lumps.
• Add more water and let it simmer for a while.
• Chop celery and carrots and add them to the soup.
• When the vegetables are halfway cooked(10-15 mins), add the cleaned and trimmed green beans.
• Simmer the soup until the beans are tender.(another 10 mins)
• Add chopped garlic and taste for salt and pepper.
• Add thyme.
• Add crushed tomatoes or tomato sauce and simmer the soup for another 5 mins.
• Add vinegar little by little to make the soup a little bit sour.
• When everything is cooked, sprinkle chopped parsley over the soup.
• Serve hot with a dollop of sour cream on top.

ROMANIAN BEAN SOUP WITH BACON

Steps:

• Drop the beans in a medium-sized saucepan and cover with cold water
• Let beans sit overnight, then drain and rinse again
• Into a large Dutch oven or soup pot, drop in the bacon and onion and cook over medium-high heat for 5 to 6 minutes
• Add the carrots and celery and continue cooking for another 5 minutes
• Stir in the flour and paprika and mix well
• Add some water as needed to deglaze the pot
• Add the beans and pour in the remaining water
• Bring to a boil, reduce heat to simmer and cover and let cook for about 2 hours, or until the beans are tender
• After 1 hour of cooking add the tomato sauce and salt
• Add the lettuce and let cook for another 10 minutes
• Meanwhile, in a small saucepan stir together the sour cream, vinegar and egg yolks
• Pour a ladle of the soup into this mixture and stir to blend together
• Add the egg mixture to the soup and stir well
• Finish the soup by topping with a few sprigs of fresh dill and cracked black pepper.