Ciorba de fasole (Bean soup)

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)

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:
Recipe author:	JuliaBalbilla
First published:	17th January 2013

Best recipe review My favourite way ius with crushed broad beans 4/5 Lovely! Paul R Smith

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

1. Drain the beans and place in a saucepan with the bacon.
2. 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.
3. Add the garlic and the French beans and cook for a further 10-15 minutes, adding more water or stock if necessary.
4. Mash the haricot or butter beans a little to thicken the soup.
5. Mix the eggs yolks, cream and vinegar and stir into the hot soup.
6. 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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