Talk about the ultimate comfort soup. It’s a meal by itself. I personally developed a method to make this soup easier to tolerate because of it’s gaseous effects :) Soak your beans in cold water overnight and with a couple of bay leafs and some salt cook it the next day for 10 minutes. Throw away the water, drain your beans and start boiling them, again for another 10 minutes. Throw away that water, and repeat one more time for another 10 minutes of boiling time. Drain your beans and only after these 3 boiling actions you should ad them to your soup. It really reduces the unpleasant side effects.
- 1 Lb. of beans – soaked overnight and boiling it the next day 3 times with a couple of bay leaves and salt. Throwing away the water all three times.
- 4 Tbs. of olive oil
- 1 red onion – chopped
- 1-1 ½ Lbs. of smoked loin of pork – chopped in tiny cubes
- ½ Lb. of smoked sausage (Hungarian)
- 3 bay leaves
- ½ Jalapeno pepper – chopped
- 4 Qts. Of water
- 1 Tbs. of Hungarian or any sweet paprika
- 2 Tbs. of Vegeta or salt
- 5-6 Tbs. of balsamic or apple cider vinegar
- 1 handful of parsley – chopped
- Sour cream to serve it with (optional)
TO PREPARE THE ROUX: (OPTIONAL)
- 3 Tbs. of olive oil
- 3 Tbs. of all purpose flour
- ½ red onion –chopped
In a non stick pan heat up the olive oil, add the flour, stirring constantly until the color will become light brown. Now you can add the chopped onion, mixing everything and cooking it for another 2 minutes together, stirring often. You can set it aside until the soup is half way done when you introduce it to the soup, stirring until all lumps are dissolved and you will see the texture of the liquid changing into a creamier consistency.
In a 6 Qt. soup dish add the olive oil, chopped onions, smoked meat and sausage and cook them together until tender. (About 15 minutes). Add the water, bay leaves and seasonings and cook them together until the smoked meats are cooked and soft. Now you can add the precooked beans. In about 30 minutes your soup should be ready. While still cooking, lower the heat to minimum and add the vinegar, check for seasoning and sprinkle it with freshly chopped parsley.
You can let the soup rest a bit and serve it with 1 Tbs. of sour cream in each individual plate or you can omit that if you wish. Sliced red onions and a slice of your freshly baked bread will go along great with this magnificent comfort soup.
This soup is another one of those that settle and thicken overnight so it will taste even better the next day.
My family used a thickening agent called a roux towards the end of the cooking process to give that ultimate creamy texture to the soup. If you are curve conscious you can omit this because it contains flour but if you’re one of the daring ones you can add the separately prepared roux to the soup when the beans are cooked, stirring often until the consistency becomes thick and creamy.
EGESZSEGEDRE! BON APPETITE!
My fiancee makes this and it is oh so yummy !ReplyDelete
It's a favorite around here as well especially with the cold weather approaching. My husband calls it the medicine after a long day. :).Delete
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