I washed the beans well and soaked them for about 3 hours (or the night before). I boiled it for 5 minutes and threw away the water. Then I put the beans, whole cleaned onions, the roots cut into large pieces, the ribs cut into pieces next to the bone, the sausages cut into large pieces in a pot of water to pass over all the ingredients with a slap and a little.
After it started to boil, I added the cubes of beef concentrate, salt to taste, pepper and some bay fruit. I let it simmer for about 30-40 minutes, and then I added the broth (if the water has dropped too much, you can add more water to be the consistency of a soup) and let it boil for another 10 minutes. Taste and if the beans and roots are ready, add the thyme and finely chopped green parsley, leave for 1 minute on the fire and you're done.
If you want you can remove the whole onion at the end, we like it, so I leave it there :)
Serve with sour cream and red onions or hot peppers and of course with fresh bread.
Bean Soup and Peasant Ribs
Put the beans to soak in a bowl of water the night before (Carefully choose the beans and wash them).
Put the beans to boil in salted water, after about 40 minutes change the water and boil again in a new water. Meanwhile, finely chop the carrot, celery, onion and bell pepper. Let it boil. We check if the grains are cooked and we gather the shells with the help of a wooden spoon. We cut the peasant ribs into pieces and add them to the pot, taking care to gather the foam that the meat will form on the surface of the soup (in photo 2 you can see the foam in question).
Add the chopped vegetables, a tablespoon of olive oil and continue to boil over low heat. Season to taste with salt, pepper and Sanovita dried vegetable mixture. When all the vegetables have boiled and our soup has dropped, take it off the heat and add the freshly chopped dill and tarragon (fresh or dried).
The soup is served with chopped red onions, sprinkled with salt and sprinkled with vinegar.
Bean stew with ribs
Among the traditional recipes that we enjoyed as children with the whole family is this bean stew with ribs. The recipe is one with a low degree of difficulty, even if it requires minimal preparation the night before. And the secret to avoiding bloating is to change the boiling water several times. Now that we know all these tricks, let's get to work!
Ingredients for bean stew with ribs:
500 grams of beans
200 grams of smoked ribs
1-2 medium onions
1 bay leaf
1/2 bunch of dill
2 tablespoons extra virgin olive oil
1 tablespoon broth
freshly ground black pepper
4 steps to prepare bean stew with ribs:
1. The night before the meal, put the beans in a pot of water, soak them. The next day, change the water in which the beans were, add sea salt and bring to a boil. When it boils, change the water and repeat this process twice.
2. Meanwhile, peel and chop the onion. In a frying pan, heat a little oil and let the onion harden until it becomes copper. Allow the onion to cool slightly and heat a kettle with water.
3. After the beans have boiled, drain the water and add in a heat-resistant yena bowl, along with the hardened onions, broth and a little warm water, mixing well. The smoked ribs are cut into thin slices and browned in a little oil. Add this to the yena bowl, along with the bay leaf.
4. Place the dish in the oven at low to medium temperature and leave for 10-15 minutes to blend the flavors and all the ingredients are tender. Remove from the oven and garnish with fresh dill, if using. Serve with pickles.
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Bean soup with tarragon and smoked meat
Bean soup with tarragon and smoked meat, recipe. Recipe for smoked bean soup like in Transylvania. Soup with beans and smoked meat as in Transylvania.
I don't know what it's like in other houses, but for me, if the soup is missing from the menu for a few days in a row, half of me starts to frown. So I have to make man's soup, even in summer, he eats it with pleasure, especially if he has some meat and especially if it is bean soup, because my man is passionate about everything bean food.
I recently realized that the blog is missing a certain soup, the one with which, a few years ago, I managed to conquer my husband, namely bean soup with tarragon and smoked meat. Pff, inadmissible error! Such goodness of soup, the key to the heart of my half, just that missing? To correct the mistake and obviously to my husband's joy, I went on to make a pot of smoked bean soup with tarragon and tarragon, in the most authentic Transylvanian style, as I learned from Buna.
Method of preparation
Pork soup with homemade noodles
Pork bones are kept in cold water, scalded, washed and boiled over low heat. Chop the celery, parsley, parsnips, carrots
Meatball soup with tarragon
First, we put the water in a saucepan, where we cook the soup, then we take care of the meatballs. spice
The beans cleaned and washed and soaked in the evening are covered with water and boiled. After a few boils we strain the beans, throwing away the water in which it boiled and we add the boiled water then it is boiled with salt and the finely chopped vegetables.
After the beans have boiled and softened well, heat the olive oil and brown the ribs or the finely chopped kaizer and then add the tomato juice. Add everything to the beans and let it boil for a few more minutes, then turn off the heat and add the bay leaf, basil and thyme and finely chopped greens.
For the bread bowl, knead the flour with warm water in which we dissolved the yeast, salt and oil. Knead by hand until it no longer sticks then cover and let it grow in a warm place. The raised dough is divided in two then it is put in 2 round, higher forms, greased with a little oil and it is baked in the oven, on the right heat until it browns well.
Remove the breads from the molds, cut the lids on top, dig out the core and then put them in the oven for another 5 minutes, to dry them inside. Serve the bean soup in bread bowls with red water onions or hot peppers.
I would like to test all the features of the new Philips Multicooker but especially those that:
1.You can heat any dish with the "REHEAT" button. You select the heating time and in a few minutes you can serve a delicious dish.
2. The "KEEP WARM" function keeps food warm.
Bean soup in bread is served with a salad of red onions or hot peppers.