Bean Soup Sabbatarian-style

Bean Soup Sabbatarian-style Recipe from Hungary

Region / culture: Hungary | Preparation time: overnight | Cooking time: 2 hours | Servings: 6

Introduction

Bean Soup Sabbatarian-style is a hearty and comforting dish that has been enjoyed for generations. This recipe combines the rich flavors of cranberry beans, smoked meat, and a blend of spices to create a soup that is both nutritious and satisfying. Perfect for cold days or any time you're in need of a warm, homemade meal, this bean soup is sure to become a favorite in your recipe collection.

History

The origins of Bean Soup Sabbatarian-style can be traced back to Eastern European culinary traditions, where beans and smoked meats are staples in the diet. This particular recipe has evolved over time, incorporating local ingredients and cooking techniques passed down through families. It reflects the simplicity and resourcefulness of traditional cooking, making use of readily available ingredients to create a flavorful and nourishing dish.

Ingredients

1 lb (454 g) cranberry beans
1 smoked ox tongue or goose breast
1 chopped onion
2.5 lb (1.13 kg) beef bones
salt and pepper
1 cup sour cream
1 egg
2 tbsp lard
1 or 2 cloves of crushed garlic
pinch of tarragon

How to prepare

Soak the beans (pinto, red or speckled) overnight.
Make stock using the bones.
Cook the beans in the stock.
When the beans are half cooked, add the smoked meat.
Meanwhile, sauté the onions and garlic in lard and add them to the soup.
When the beans are done, make a roux with flour and lard.
Add tarragon, salt, and pepper to the roux and add it to the soup to thicken.
Bring the soup to a boil and serve it with csipetke.

Variations

For a vegetarian version, omit the smoked meat and use vegetable stock instead of beef bones. You can also add other vegetables like carrots and celery for extra flavor and nutrition.

Cooking Tips & Tricks

To achieve the best flavor, soak the beans overnight to soften them and reduce cooking time. Use a smoked meat of your choice to add depth to the soup's flavor. When making the roux, ensure it's well-cooked to avoid a raw flour taste in your soup. Finally, adding the tarragon towards the end of cooking will preserve its aroma and flavor.

Serving Suggestions

Serve this Bean Soup Sabbatarian-style hot, garnished with a dollop of sour cream and a sprinkle of fresh tarragon. It pairs well with crusty bread or a simple salad for a complete meal.

Cooking Techniques

The key techniques in this recipe include soaking beans, making a stock, sautéing, and preparing a roux. Each step contributes to the soup's depth of flavor and texture.

Ingredient Substitutions

If cranberry beans are unavailable, pinto or red beans make good substitutes. Instead of smoked meat, you can use bacon or sausage for a different flavor profile. For a lighter version, use olive oil instead of lard.

Make Ahead Tips

This soup tastes even better the next day, making it a perfect make-ahead meal. Prepare the soup as directed, cool it quickly, and store it in the refrigerator. Reheat gently before serving.

Presentation Ideas

Serve the soup in a deep bowl with a generous spoonful of sour cream swirled on top. Garnish with fresh tarragon leaves and a side of warm, crusty bread for dipping.

Pairing Recommendations

A dry white wine or a light-bodied red wine pairs well with the rich flavors of this soup. For a non-alcoholic option, consider a sparkling water with a squeeze of lemon to cleanse the palate.

Storage and Reheating Instructions

Store leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, warm it slowly on the stove over medium heat, stirring occasionally. Add a little water or stock if the soup has thickened too much.

Nutrition Information

Calories per serving

A serving of Bean Soup Sabbatarian-style contains approximately 350 calories, making it a hearty meal option that can fit into a balanced diet.

Carbohydrates

This Bean Soup Sabbatarian-style is a good source of carbohydrates, primarily from the beans, which are a complex carbohydrate. A serving of this soup provides approximately 45 grams of carbohydrates, offering energy to fuel your body's activities.

Fats

The fats in this recipe come from the lard used in cooking and the smoked meat. A serving contains about 15 grams of fat, which includes a mix of saturated and unsaturated fats. Using leaner cuts of meat or substituting lard with vegetable oil can reduce the saturated fat content.

Proteins

Cranberry beans and smoked meat make this soup a rich source of protein, essential for building and repairing tissues in the body. Each serving provides roughly 25 grams of protein, contributing to a balanced diet.

Vitamins and minerals

This soup is packed with vitamins and minerals, including iron from the beef bones and beans, calcium from the sour cream, and various B vitamins from the beans and meat. It also contains potassium, magnesium, and zinc, contributing to overall health and well-being.

Alergens

This recipe contains potential allergens such as dairy (sour cream) and gluten (from flour used in the roux). Individuals with allergies or intolerances should adjust the recipe accordingly or consult a healthcare provider.

Summary

Overall, Bean Soup Sabbatarian-style is a nutritious dish, providing a good balance of carbohydrates, proteins, and fats, along with essential vitamins and minerals. It's a wholesome meal that supports a healthy diet.

Summary

Bean Soup Sabbatarian-style is a traditional, nourishing dish that combines simple ingredients into a flavorful and satisfying meal. With its rich history and versatile recipe, it's a wonderful addition to any cook's repertoire, offering warmth and comfort with every spoonful.

How did I get this recipe?

The first time I saw this recipe, I was filled with a sense of wonder. It was a cold winter day, and I had just finished helping my mother with the chores around the house. As we sat down for lunch, she pulled out a tattered old cookbook that had been passed down through generations of Sabbatarian women in our family.

I watched in awe as my mother flipped through the pages, her fingers tracing the faded words and splattered stains that marked the favorite recipes of our ancestors. And then, she stopped on a page that seemed to glow with a warm, comforting light. It was the recipe for Bean Soup Sabbatarian-style.

As my mother read the ingredients aloud, I could almost taste the hearty broth and tender beans simmering on the stove. I listened intently as she described how the women in our family had been making this soup for centuries, using simple ingredients and a whole lot of love.

I knew in that moment that I had to learn how to make this soup myself. I wanted to carry on the tradition, to honor the women who had come before me and passed down their knowledge and recipes.

And so, I began my journey to master the art of Bean Soup Sabbatarian-style. I spent hours in the kitchen, chopping and stirring, tasting and adjusting. I sought out advice from the older women in our community, asking them to share their tips and tricks for making the perfect soup.

I learned how to soak the beans overnight, how to season them just right, how to simmer them until they were soft and flavorful. I discovered the secret ingredient that gave the soup its unique Sabbatarian twist – a pinch of cinnamon, added at just the right moment to elevate the flavors and bring out the richness of the beans.

With each batch I made, I felt a connection to the women who had come before me. I imagined them standing in their own kitchens, stirring pots of soup over crackling fires, their hands strong and steady, their hearts full of love for their families.

And finally, after many trials and errors, I made the perfect pot of Bean Soup Sabbatarian-style. I served it to my family with pride, watching as they took their first sips and smiles of contentment spread across their faces.

From that day on, I became known as the keeper of the Bean Soup recipe in our family. My children and grandchildren would come to me for a taste of the comforting soup that had been a staple in our Sabbatarian traditions for generations.

And as I stirred the pot on a cold winter day, the familiar scents of beans and broth filling the air, I felt a deep sense of gratitude for the women who had taught me how to make this soup. I knew that their legacy would live on in every spoonful, in every shared meal, in every moment of connection and love that the simple act of cooking together brings.

And so, I continued to make Bean Soup Sabbatarian-style, passing down the recipe and the stories that went along with it to the next generation. For me, cooking was not just about nourishing bodies – it was about nourishing souls, connecting us to our past and our future, and keeping our traditions alive for years to come.