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Ciorbă de Fasole Afumată
Smoked Bean Soup
A hearty and flavorful Romanian soup made with smoked meats and beans, offering a rich, smoky depth. It's a comforting dish often enjoyed during colder months.
🧂 Składniki
- 500 g Dried white beans (fasole boabe)(soaked overnight)
- 300 g Smoked pork ribs
- 150 g Smoked bacon(diced)
- 2 medium Onion(chopped)
- 2 medium Carrots(diced)
- 1 medium Bell pepper (red or yellow)(diced)
- 2 tbsp Tomato paste
- 4 cloves Garlic(minced)
- 2 pieces Bay leaves
- 1/2 cup Lovage (leuştean)(fresh, chopped (optional, for garnish))
- to taste Salt
- to taste Black pepper
- 2 tbsp Vegetable oil or lard
👨🍳 Instrukcje
- 1
Drain the soaked beans and place them in a large pot. Cover with fresh water and bring to a boil. Cook for 10 minutes, then drain and rinse. This helps remove impurities.
💡 Wskazówki profesjonalistów: Soaking overnight is crucial for even cooking. - 2
In the same pot, add the smoked pork ribs and cover with fresh water. Bring to a boil and simmer for about 1 hour, or until the ribs are tender. Skim off any foam.
- 3
Remove the ribs from the pot, reserving the broth. Cut the meat from the bones and dice it. Set aside.
💡 Wskazówki profesjonalistów: Ensure you have enough broth to cover the beans. - 4
In a separate pan, heat the oil or lard over medium heat. Add the diced smoked bacon and cook until crispy. Remove bacon and set aside, leaving the rendered fat in the pan.
- 5
Add the chopped onions to the bacon fat and sauté until softened and translucent, about 5-7 minutes. Add the diced carrots and bell pepper and cook for another 5 minutes.
- 6
Stir in the tomato paste and cook for 1-2 minutes until it darkens slightly. Add the minced garlic and cook for another minute until fragrant.
- 7
Add the blanched beans, diced smoked meat, and bay leaves to the pot with the reserved broth. Bring to a simmer and cook for 1 to 1.5 hours, or until the beans are very tender.
- 8
Season the soup with salt and freshly ground black pepper to taste. If the soup is too thick, add a little more hot water or broth.
💡 Wskazówki profesjonalistów: Taste and adjust seasoning carefully, as smoked meats can be salty. - 9
Serve the soup hot, garnished with the crispy bacon bits and fresh chopped lovage (if using). A dollop of sour cream is also a popular addition.
💡 Wskazówki profesjonalistów: Lovage adds a distinct, fresh herbal note.
💡 Wskazówki profesjonalistów
- ✓Using a variety of smoked meats (ribs, bacon, even a piece of smoked ham hock) enhances the flavor.
- ✓Don't rush the simmering process; tender beans are key to a good soup.
- ✓If you don't have lovage, fresh parsley can be used as a garnish, though the flavor will be different.
✨ Pomysły na urozmaicenie
Inspiracja do stworzenia własnej wersji tego przepisu
- Add a small smoked sausage (like a kielbasa) for extra smokiness.
- For a vegetarian version, omit the smoked meats and use vegetable broth, adding smoked paprika for a smoky flavor.