Romanian Green Bean Soup With Paprika Recipes

LITTLEMAFIA'S ROMANIAN BEANS SOUP

Steps:

• Saute oil and flour together until light brown.
• Add onion and paprika, saute for 10 minutes.
• Add the cubed pork, saute for 5 minutes.
• Add bean and stock and simmer for 10 minutes.
• Season with vinegar, salt and pepper.

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.

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.

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.