Lecina Juha

Lecina Juha Recipe from Slovenia - Lentil and Navy Bean Soup

Region / culture: Slovenia | Preparation time: 10 minutes | Cooking time: 2 hours | Servings: 4

Introduction

Lecina Juha is a traditional Finnish soup that is hearty and flavorful. Made with smoked neck bones, lentils, navy beans, and a variety of vegetables, this soup is perfect for a cold winter day.

History

Lecina Juha has been a staple in Finnish cuisine for generations. It is a comforting and filling soup that is often enjoyed during the long, cold winters in Finland.

Ingredients

200 g smoked neck bones
1 liter boiling water
2 cups cooked lentils
1 sliced onion
some celery, cut
1 cup cooked navy beans
salt and pepper to taste
1 tbsp lard

How to prepare

In a frying pan, melt the fat and add the onion. Cook until the onion is browned.
Add all the other ingredients to boiling water and let it simmer for 2 hours.
Once cooked, scrape the meat off the bones, cut it into small pieces, and add it to the soup. Alternatively, you can save the meat to make pockets.
Finally, add the beans and continue cooking for a short time.

Variations

Add diced carrots or potatoes for extra vegetables.
Use different types of beans or lentils for a unique twist on the recipe.

Cooking Tips & Tricks

Be sure to brown the onion before adding it to the soup for added flavor.

- Simmer the soup slowly to allow the flavors to meld together.

- Save the meat from the neck bones to make pockets or sandwiches for a delicious snack.

Serving Suggestions

Serve Lecina Juha with a side of crusty bread or a simple green salad for a complete meal.

Cooking Techniques

Simmer the soup slowly to allow the flavors to develop and the meat to become tender.

Ingredient Substitutions

If you don't have smoked neck bones, you can use ham hocks or bacon for a similar flavor.

Make Ahead Tips

Lecina Juha can be made ahead of time and reheated before serving. The flavors will continue to develop as it sits.

Presentation Ideas

Garnish the soup with fresh herbs or a dollop of sour cream for a beautiful presentation.

Pairing Recommendations

Lecina Juha pairs well with a crisp white wine or a cold glass of milk.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave until heated through.

Nutrition Information

Calories per serving

One serving of Lecina Juha contains approximately 300 calories, making it a satisfying and filling meal.

Carbohydrates

Lecina Juha is a good source of carbohydrates, thanks to the lentils and navy beans. One serving contains approximately 30 grams of carbohydrates.

Fats

The smoked neck bones add a rich flavor to the soup and provide a small amount of fat. One serving of Lecina Juha contains approximately 10 grams of fat.

Proteins

With the addition of smoked neck bones, lentils, and navy beans, Lecina Juha is a protein-packed soup. One serving contains approximately 20 grams of protein.

Vitamins and minerals

Lecina Juha is a good source of vitamins and minerals, including iron, potassium, and vitamin C. The vegetables and legumes in the soup provide a variety of essential nutrients.

Alergens

This recipe contains lard, which may be a potential allergen for some individuals. Be sure to check for any allergies before serving.

Summary

Lecina Juha is a nutritious and delicious soup that is high in protein and fiber. It is a great option for a hearty and satisfying meal.

Summary

Lecina Juha is a comforting and hearty soup that is perfect for a cold winter day. With its rich flavors and nutritious ingredients, it is sure to become a favorite in your household.

How did I get this recipe?

I vividly recall the moment I first laid eyes on this recipe for Lecina Juha. It was a sunny summer afternoon in my hometown of Dubrovnik, and I was visiting my dear friend, Matea, who was known far and wide for her delicious homemade soups. As soon as I walked into her kitchen, I was greeted by the most mouth-watering aroma that seemed to envelop me like a warm hug.

Matea was bustling around the kitchen, stirring pots and chopping vegetables with a grace and ease that only comes with years of practice. When I asked her what she was making, she smiled and said, "Lecina Juha. It's a traditional Croatian soup that my grandmother used to make for me when I was a little girl."

Intrigued, I pulled up a stool and watched as Matea added a handful of diced potatoes, carrots, and onions to a pot of simmering chicken broth. She then tossed in a generous amount of shredded chicken, a splash of white wine, and a pinch of aromatic herbs. The soup bubbled and steamed, filling the kitchen with a tantalizing scent that made my stomach growl in anticipation.

As I sat there, mesmerized by the sight and smell of Matea's cooking, she began to tell me the story behind the recipe for Lecina Juha. She explained that the soup originated in the coastal region of Dalmatia, where fresh seafood and vegetables abound. It was a simple and comforting dish that was often served at family gatherings and special occasions.

Matea's grandmother had learned the recipe from her own mother, who had passed it down through the generations. Each family had their own unique twist on the soup, adding different ingredients and spices to suit their tastes. Matea's version of Lecina Juha was a labor of love, made with the freshest ingredients and cooked with care and attention to detail.

As I watched Matea finish off the soup with a dollop of sour cream and a sprinkle of fresh parsley, I knew that I had to learn how to make Lecina Juha for myself. I begged her to share the recipe with me, and she graciously agreed.

Over the next few weeks, I visited Matea regularly to learn the ins and outs of making Lecina Juha. She taught me the importance of using quality ingredients, of letting the soup simmer slowly to develop its rich flavors, and of tasting and adjusting the seasonings to achieve the perfect balance of sweet, savory, and tangy.

I practiced diligently in my own kitchen, making batch after batch of Lecina Juha until I felt confident in my ability to recreate Matea's masterpiece. I shared the soup with my family and friends, who all raved about its deliciousness and begged me for the recipe.

As the years went by, I continued to make Lecina Juha for special occasions and gatherings, each time adding my own little twist to make it my own. I thought of Matea and her grandmother every time I stirred the pot, grateful for their generosity in sharing this treasured recipe with me.

Now, as I sit here penning down the story of how I learned to make Lecina Juha, I can't help but feel a sense of pride and nostalgia. The recipe has become a part of my culinary repertoire, a link to the past that brings me comfort and joy with each delicious spoonful.

I am grateful for the friendships and memories that have been forged over steaming bowls of Lecina Juha, and I know that this humble soup will continue to hold a special place in my heart for years to come. The art of cooking is a never-ending journey, and I am grateful for the lessons and experiences that have shaped me into the cook I am today.