Sour Soup with Dry Beans

Sour Soup with Dry Beans Recipe - Vegetarian Food from Moldova and Romania

Region / culture: Moldova, Romania | Preparation time: overnight | Cooking time: 2 hours | Servings: 6 |

Vegetarian diet

Introduction

Sour Soup with Dry Beans is a traditional Romanian dish that is hearty, flavorful, and perfect for a cold winter day. This soup is made with dry beans, vegetables, and a tangy broth that is sure to warm you up from the inside out.

History

This recipe has been passed down through generations in Romania and is a staple in many households. The combination of beans, vegetables, and a sour broth has been a favorite among Romanians for centuries.

Ingredients

3 qt / 3 liters water
0.5 lb / 250 g dry beans
1 onion
1 carrot
1 parsley root
0.5 tsp flour
2 tbsp oil
borş (to taste) or 3 tbsp lemon juice
chopped parsley and dill
salt

How to prepare

Pick over, wash, and pre-soak the beans in tepid water the night before.
Bring the beans to a boil, then drain and repeat this process two more times using fresh tepid water each time.
In the final pot of water, add onion, carrot, parsley root, and salt along with the beans.
Cover the pot and simmer until the beans are tender.
Remove the vegetables and stir in a mixture of fried flour in oil, boiled borş (to taste), and chopped parsley and dill.
Continue to simmer for a couple of minutes more.

Variations

Add smoked sausage or bacon for a meatier version of the soup.
Use different types of beans such as kidney beans or black beans for a twist on the classic recipe.

Cooking Tips & Tricks

Be sure to pre-soak the beans overnight to ensure they cook evenly and become tender.

- Adding a mixture of fried flour in oil gives the soup a thicker consistency and adds a depth of flavor.

- Adjust the amount of borş or lemon juice to your taste preference for a more or less tangy soup.

Serving Suggestions

Serve Sour Soup with Dry Beans hot with a dollop of sour cream and a sprinkle of fresh dill on top. Pair with crusty bread for a complete meal.

Cooking Techniques

Simmering the soup slowly allows the flavors to meld together and the beans to become tender. Be sure to stir occasionally to prevent sticking.

Ingredient Substitutions

If you don't have borş, you can substitute with lemon juice for a similar tangy flavor.

Make Ahead Tips

Sour Soup with Dry Beans 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 the soup with a drizzle of olive oil and a sprinkle of paprika for a pop of color.

Pairing Recommendations

Serve Sour Soup with Dry Beans with a side salad or pickled vegetables for a balanced meal.

Storage and Reheating Instructions

Store any leftovers in the refrigerator for up to 3 days. Reheat on the stovetop over low heat until warmed through.

Nutrition Information

Calories per serving

Each serving of Sour Soup with Dry Beans contains approximately 200 calories.

Carbohydrates

Each serving of Sour Soup with Dry Beans contains approximately 30 grams of carbohydrates.

Fats

Each serving of Sour Soup with Dry Beans contains approximately 5 grams of fats.

Proteins

Each serving of Sour Soup with Dry Beans contains approximately 10 grams of proteins.

Vitamins and minerals

Sour Soup with Dry Beans is a good source of vitamin C, vitamin A, iron, and potassium.

Alergens

This recipe may contain allergens such as gluten from the flour used to thicken the soup.

Summary

Sour Soup with Dry Beans is a nutritious and filling dish that is rich in carbohydrates, proteins, and essential vitamins and minerals.

Summary

Sour Soup with Dry Beans is a comforting and nutritious dish that is perfect for a cozy night in. This traditional Romanian recipe is sure to become a favorite in your household.

How did I get this recipe?

I remember the excitement that washed over me when I first saw this recipe for Sour Soup with Dry Beans. It was a cold winter day, and I had just finished helping my mother prepare a big pot of stew for dinner. As I flipped through the pages of an old cookbook that had been passed down to me from my own grandmother, a recipe for the soup caught my eye.

I had never heard of Sour Soup with Dry Beans before, but something about the combination of flavors and ingredients intrigued me. The recipe called for a mix of dried beans, vegetables, and a tangy broth made from vinegar and tamarind paste. It seemed like the perfect dish to warm up a chilly evening.

I knew that I had to try making it, so I set to work gathering all the necessary ingredients. I soaked the beans overnight, chopped the vegetables, and made the broth from scratch. As the soup simmered on the stove, the aroma filled the kitchen and my mouth watered in anticipation.

When it was finally ready, I ladled a steaming bowl of Sour Soup with Dry Beans into a bowl and took my first taste. The flavors exploded on my tongue – the tangy broth paired perfectly with the earthy beans and vegetables. It was a truly delicious and satisfying meal.

I couldn't wait to share this new recipe with my family and friends. I served it at a dinner party the following week, and everyone raved about how unique and flavorful it was. They couldn't believe that I had learned to make such a complex dish.

As I continued to make Sour Soup with Dry Beans, I began to experiment with different variations and additions. Sometimes I would add a bit of spice with chili flakes, or swap out the vegetables for whatever was in season. Each time I made the soup, it brought me joy and a sense of accomplishment.

Over the years, I have made Sour Soup with Dry Beans countless times, refining the recipe and making it my own. It has become a staple in my household, a dish that my children and grandchildren request whenever they come to visit.

I am grateful for the cookbook that introduced me to this wonderful recipe, and for the opportunity to learn and grow in my skills as a cook. Cooking has always been a passion of mine, and I am grateful for the knowledge and experience that I have gained over the years.

As I sit down to enjoy a bowl of Sour Soup with Dry Beans on a cold winter day, I am filled with memories of the day I first discovered this recipe. It has become a cherished part of my culinary repertoire, and a dish that I will continue to make for years to come.