Creamed Cranberry Bean Soup

Hungarian Creamed Cranberry Bean Soup Recipe with Kolbász

Region / culture: Hungary | Preparation time: overnight | Cooking time: approximately 2 hours | Servings: 6-8

Introduction

Creamed Cranberry Bean Soup is a hearty and comforting dish that is perfect for a cold winter day. This soup is made with dried cranberry beans, kolbász (Hungarian sausage), and a creamy sour cream base. The combination of flavors in this soup is sure to warm you up from the inside out.

History

Creamed Cranberry Bean Soup has its origins in Hungarian cuisine. It is a traditional dish that has been enjoyed for generations in Hungary. The use of cranberry beans and kolbász gives this soup a unique and delicious flavor that is loved by many.

Ingredients

0.5 lb (227 g) of dried cranberry beans
1 lb (454 g) of kolbász
4 qt (3.78 liter) of water
4 peppercorns
0.5 onion, diced
1 tbsp of bacon drippings
1 tbsp of flour
1 minced onion
0.5 pt (237 ml) of sour cream
1 tbsp of flour

How to prepare

Wash the beans.
Soak the beans overnight and cook them with kolbász in a soup kettle, along with onion, salt, and peppercorns to taste.
Once the beans and meat are cooked, prepare the roux: brown the roux ingredients.
Continue cooking until the roux turns brown in color, then add 1 cup of water and bring it to a boil.
Add the roux mixture to the soup and cook for about 5 minutes, until the soup comes back to a boil.
Take 0.5 pt (237 ml) of sour cream at room temperature.
Mix in 1 tbsp of flour to thicken the sour cream.
Gradually add hot soup to the sour cream, 1 tbsp at a time, and mix well until the cream is thinned. Then, add it to the hot soup to prevent curdling.
Bring the soup back to a gentle boil, then turn off the heat.

Variations

Add diced carrots and celery for added flavor and texture.
Use smoked sausage instead of kolbász for a different flavor profile.

Cooking Tips & Tricks

Soaking the beans overnight helps to soften them and reduce cooking time.

- Browning the roux ingredients adds depth of flavor to the soup.

- Gradually adding hot soup to the sour cream helps to prevent curdling.

Serving Suggestions

Creamed Cranberry Bean Soup can be served with a side of crusty bread or a simple green salad.

Cooking Techniques

Soaking the beans overnight helps to reduce cooking time.

- Gradually adding hot soup to the sour cream helps to prevent curdling.

Ingredient Substitutions

You can use any type of dried beans in place of cranberry beans.

- Any type of sausage can be used in place of kolbász.

Make Ahead Tips

Creamed Cranberry Bean Soup can be made ahead of time and stored in the refrigerator for up to 3 days.

Presentation Ideas

Garnish Creamed Cranberry Bean Soup with a dollop of sour cream and a sprinkle of fresh herbs.

Pairing Recommendations

Creamed Cranberry Bean Soup pairs well with a glass of red wine or a crisp white wine.

Storage and Reheating Instructions

Store leftover Creamed Cranberry Bean Soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.

Nutrition Information

Calories per serving

Each serving of Creamed Cranberry Bean Soup contains approximately 300 calories.

Carbohydrates

Each serving of Creamed Cranberry Bean Soup contains approximately 30 grams of carbohydrates.

Fats

Each serving of Creamed Cranberry Bean Soup contains approximately 15 grams of fats.

Proteins

Each serving of Creamed Cranberry Bean Soup contains approximately 10 grams of proteins.

Vitamins and minerals

Creamed Cranberry Bean Soup is a good source of iron, potassium, and vitamin C.

Alergens

Creamed Cranberry Bean Soup contains dairy (sour cream) and gluten (flour).

Summary

Creamed Cranberry Bean Soup is a nutritious and delicious dish that is rich in carbohydrates, fats, proteins, and essential vitamins and minerals.

Summary

Creamed Cranberry Bean Soup is a delicious and comforting dish that is perfect for a cold winter day. This soup is rich in carbohydrates, fats, proteins, and essential vitamins and minerals, making it a nutritious and satisfying meal. Enjoy a bowl of Creamed Cranberry Bean Soup with a side of crusty bread for a hearty and delicious meal.

How did I get this recipe?

The first time I saw this recipe, I was drawn to it like a magnet. It was a chilly autumn day, and I was visiting my dear friend Margaret at her cozy cottage in the countryside. As soon as I walked in the door, the aroma of something delicious wafted through the air and tickled my nose. Margaret greeted me with a warm smile and a twinkle in her eye.

"Come, come," she said, leading me to the kitchen. "I have something special cooking for lunch today."

I followed her eagerly, curious to see what she had in store. As we entered the kitchen, I spotted a pot bubbling away on the stove, filled with a creamy, golden soup. The sight of it made my mouth water.

"What is that delightful fragrance?" I asked, unable to contain my curiosity.

Margaret chuckled. "That, my dear, is my famous Creamed Cranberry Bean Soup. It's a family recipe that has been passed down for generations. Would you like to learn how to make it?"

I couldn't say yes fast enough. Margaret handed me an apron and a wooden spoon, and we set to work. She guided me through each step with patience and skill, sharing the secrets of her family's recipe along the way.

"First, we start by sautéing onions and garlic in butter until they are fragrant and golden," Margaret explained. "Then we add the cranberry beans, chicken broth, and a touch of cream. We let it simmer until the beans are tender and the flavors have melded together beautifully."

As we cooked, Margaret shared stories of her grandmother, who had taught her the recipe many years ago. She spoke with such love and reverence for her family's culinary traditions, and I was deeply moved by her words.

Finally, after much stirring and simmering, the soup was ready. Margaret ladled it into bowls and garnished each one with a dollop of sour cream and a sprinkle of fresh herbs. We sat down at the table and savored our creation, the rich flavors warming us from the inside out.

As I took my first spoonful, I knew that this soup would become a beloved recipe in my own kitchen. The creamy texture, the earthy sweetness of the cranberry beans, and the comforting warmth of each bite all combined to create a dish that was truly special.

From that day on, Creamed Cranberry Bean Soup became a staple in my repertoire. I made it for family gatherings, dinner parties, and quiet nights at home alike. Each time I prepared it, I thought of Margaret and the joy we had shared in her kitchen that autumn afternoon.

Over the years, I have made a few tweaks to the recipe, adding a pinch of this and a dash of that to make it uniquely my own. But the heart of the dish remains the same – a simple, nourishing soup that brings people together and warms the soul.

And so, whenever I make Creamed Cranberry Bean Soup, I am reminded of Margaret and the bond we share through our love of cooking. It is a recipe that has brought me closer to my friend and to my own culinary heritage, and for that, I am truly grateful.