Estonian Bean Soup

Estonian Bean Soup Recipe - Traditional Soup from Estonia

Region / culture: Estonia | Preparation time: 3-5 hours (for soaking beans) | Cooking time: 1 hour | Servings: 4

Introduction

Estonian Bean Soup is a hearty and comforting dish that is perfect for cold winter days. This traditional recipe has been passed down through generations and is a staple in Estonian cuisine.

History

Bean soup has been a popular dish in Estonia for centuries, with variations of the recipe being passed down from generation to generation. The use of smoked meat in the soup adds a rich and savory flavor that is characteristic of Estonian cuisine.

Ingredients

2.5 liters of water
200 g of broad beans
300 g of smoked meat
200 g of potatoes
1 onion
salt (to taste)
3 tbsp of sour cream

How to prepare

Wash and soak the beans for approximately 3-5 hours.
Place the soaked beans and the soaking water into a pot. Add the smoked meat rind, finely chopped onion, and salt. Bring to a boil.
Cook until the beans are almost soft, then add the smoked meat and sliced potatoes.
Serve hot with a dollop of sour cream.

Variations

Add carrots or celery for extra flavor and nutrition.
Use different types of beans, such as kidney beans or black beans, for a twist on the traditional recipe.

Cooking Tips & Tricks

Soaking the beans before cooking helps to reduce cooking time and improves digestibility.

- Adding the smoked meat towards the end of cooking ensures that it retains its flavor and texture.

- Adjust the salt to taste, as the smoked meat may already add saltiness to the soup.

Serving Suggestions

Serve Estonian Bean Soup hot with a side of crusty bread or a fresh salad.

Cooking Techniques

Simmering the soup slowly allows the flavors to develop and the beans to become tender.

- Stirring occasionally prevents the beans from sticking to the bottom of the pot.

Ingredient Substitutions

Use vegetable broth instead of water for a vegetarian version of the soup.

- Substitute bacon for the smoked meat for a different flavor profile.

Make Ahead Tips

Estonian Bean Soup can be made ahead of time and reheated before serving. Store in an airtight container in the refrigerator for up to 3 days.

Presentation Ideas

Garnish Estonian Bean Soup with fresh herbs, such as parsley or dill, for a pop of color and flavor.

Pairing Recommendations

Serve Estonian Bean Soup with a glass of red wine or a cold beer for a complete meal.

Storage and Reheating Instructions

Store leftover Estonian Bean Soup in the refrigerator for up to 3 days. Reheat in a pot over low heat until warmed through.

Nutrition Information

Calories per serving

Each serving of Estonian Bean Soup contains approximately 250 calories.

Carbohydrates

Each serving of Estonian Bean Soup contains approximately 30g of carbohydrates.

Fats

Each serving of Estonian Bean Soup contains approximately 10g of fats.

Proteins

Each serving of Estonian Bean Soup contains approximately 15g of proteins.

Vitamins and minerals

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

Alergens

This recipe contains dairy (sour cream) and meat (smoked meat), which may be allergens for some individuals.

Summary

Estonian Bean Soup is a nutritious and balanced meal that provides a good mix of carbohydrates, proteins, and fats.

Summary

Estonian Bean Soup is a delicious and nutritious dish that is perfect for warming up on a cold day. With its rich flavors and hearty ingredients, this traditional recipe is sure to become a favorite in your household.

How did I get this recipe?

I remember the sense of wonder I felt when I first saw this recipe for Estonian Bean Soup. It was many years ago, back when I was just a young girl living in a small village in Estonia. My grandmother, who was known for her incredible cooking skills, had acquired the recipe from a dear friend who had learned it from her own grandmother.

I can still picture the day my grandmother showed me the recipe card, yellowed with age and stained with various spills and splatters. The ingredients were simple yet intriguing: dried white beans, smoked ham hock, onions, carrots, potatoes, and a handful of herbs and spices. As my grandmother read through the instructions, I could practically smell the rich, savory aroma of the soup simmering on the stove.

Eager to learn, I watched as my grandmother carefully measured out the beans and soaked them overnight. The next day, she placed the ham hock in a large pot with water and let it simmer for hours, filling our home with a tantalizing scent that made my stomach growl with anticipation.

As the soup cooked, my grandmother chopped onions and carrots, adding them to the pot along with the soaked beans. She stirred in a pinch of salt and a few bay leaves, then let everything simmer together until the beans were tender and the flavors had melded into a delicious harmony.

When the soup was finally ready, my grandmother ladled out steaming bowls for us to enjoy. The first spoonful was a revelation – the smoky richness of the ham hock, the creamy texture of the beans, and the sweet earthiness of the vegetables all came together in a symphony of flavors that danced on my tongue.

From that moment on, Estonian Bean Soup became a staple in our home. I would often help my grandmother prepare it, taking on more and more of the cooking duties as I grew older. Each time we made the soup, I would savor the memories of that first taste and the sense of wonder it had sparked within me.

Over the years, I have made Estonian Bean Soup for my own family and friends, passing down the recipe and the tradition that came with it. It has become a beloved dish in our household, bringing warmth and comfort with each spoonful.

As I look back on that day when I first learned to make Estonian Bean Soup, I am filled with gratitude for my grandmother and the culinary heritage she passed down to me. The recipe may have originated in a distant land, but it has found a home in my heart – a reminder of the power of food to connect us to our past and nourish us in the present. And for that, I am forever grateful.