Ciorba de fasole (Bean soup): Difference between revisions
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Latest revision as of 17:20, 6 May 2025
This recipe requires preparation in advance!
This is a winter soup from Romanian and whilst the following is a guideline, you can add whatever ingredients are in season.
| Ciorba de fasole (Bean soup) | |
|---|---|
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| Servings: | Serves 6 |
| Calories per serving: | 372 |
| Ready in: | 2 hours 30 minutes plus overnight |
| Prep. time: | 15 minutes plus overnight soak |
| Cook time: | 2 hours 15 minutes |
| Difficulty: | 
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| Recipe author: | JuliaBalbilla |
| First published: | 17th January 2013 |
|
Best recipe reviewMy favourite way ius with crushed broad beans 4/5 Lovely! |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 250 g haricot beans or butter beans, soaked for several hours or overnight
- 100 g smoked bacon, cubed
- 2 litres water or vegetable stock
- Garlic to taste, crushed or sliced
- 250 g or more French beans
- 2 egg yolks
- 150 ml sour cream
- 1 tablespoon vinegar
- Seasoning
- Dill, finely chopped, to garnish
Method
- Drain the beans and place in a saucepan with the bacon.
- Add the water or stock, bring to the boil, skim, reduce heat and simmer, covered, for up to about 2 hours until the beans are soft.
- Add the garlic and the French beans and cook for a further 10-15 minutes, adding more water or stock if necessary.
- Mash the haricot or butter beans a little to thicken the soup.
- Mix the eggs yolks, cream and vinegar and stir into the hot soup.
- Season and serve, garnished with the chopped dill.
Serving suggestions
Serve with good rye bread and some red Romanian wine It can also can be served with a very tasty mamaliga, made of cornmeal.
Variations
You can omit the bacon. Other additions can include shredded Cos lettuce or Swiss chard, carrots, tomatoes, various herbs etc.
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