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I left the beans in cold water for about 24 hours, changing the water a few times. I boiled the beans by changing 3 waters. In the last water I added the potato and let it boil covered for almost an hour (depending on the beans ...). I added the pork string cut into pieces and let it boil for another 15 minutes. I took out the potato and added the finely chopped vegetables. When the vegetables were almost cooked, I added the tomatoes in the broth and let it boil for about 10 minutes.
Then I added the finely chopped dill and ... I topped with red water onions.
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1kg mashed beans
1,200kg smoked ciolan
1 can of tomatoes in broth
5 large onions
6 large garlic cloves
3 bay leaves
Salt, pepper, vegeta, paprika
Method of preparation:
The beans are put, the night before, in cold water, enough to cover it well.
Put the ciolan in a 4-liter pot, put water - enough to cover the ciolan well, salt and vegeta and let it boil for about 1 hour 2 & # 8211 2 hours. It can differ the cooking time from case to case, however we can try it with a fork or we can also realize that it is cooked when it starts to come off the bone easily or it can even be tasted before extinguishing it.
We take a 6l pot, fill it with 4l cold water, add the beans, add salt, pepper and vegeta to taste, add the bay leaves and let it boil for 2 hours.
After 40 minutes of boiling, change the water to beans. We put the beans in a strainer, we keep the bay leaves, we pass it under a hot jet of water and we put it back to boil in a pot with 4 liters of hot water.
Meanwhile, wash the carrots and celery, cut them into cubes and boil them over the beans.
Finely chop the onion and put it in a frying pan with oil. When the onion becomes glassy, add the sweet paprika, let it cook for another 2 minutes and then drain it in a strainer to remove the excess oil, then add it to the pot of beans.
Finely chop the garlic cloves, put them in a pan with oil to harden a little, then add the tomatoes in the broth and mix, letting them boil together for 3-5 minutes. Add the resulting composition to the bean pot and let everything boil.
In the meantime, check the ciolan if it has boiled. During boiling over water, more water must be added because it decreases with boiling. When the ciolan is cooked, take it out on a plate, cut it into slices or as we like and add it to the pot over the beans, let everything boil for another 5 minutes and then we can take the soup off the heat.
We can serve hot bean soup with smoked ciolan next to an onion or a hot pepper.
The complete recipe, in pictures, you can download it here: Bean soup with smoked shank (PDF format)
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Method of preparation
Bean soup with mouse and smoked meat
The beans are picked, washed and put in cold water the night before they are prepared because
SMOKED BEAN SOUP WITH SMOKING
This soup is very tasty and I never cook it without tarragon, which I preserve in vinegar and
A very simple smoked bean soup
I haven't done a zama in a long time. I admit, I don't really kill myself for soups and broths, but there are some that I can't say no to, including soups or bean soups. This version of soup is the simplest I know, it is made quickly and satisfies my most critical tastes, to use a cliché :)
I haven't done a zama in a long time. I admit, I don't really kill myself for soups and broths, but there are some things I can't say no to, including soups or bean soups. This variant of soup is the simplest I know, it is made quickly and & icircmi satisfies the most critical tastes, to use a cliché :)
- 800 g beans (as usual, I used canned beans - 2 cans)
- 2 onions
- 4-5 cloves of garlic
- 2 carrots
- 1 half celery (or one whole celery, if smaller)
- 1 tablespoon dried thyme
- 1 teaspoon dried basil
- 1 teaspoon hot paprika
- 5-6 slices of smoked kaizer (optional)
- 2 cups tomato juice (homemade, preferably)
- 2 tablespoons oil
- salt pepper
I cleaned the carrots, onions, garlic and celery, then gave them to the robot. Then I put them to harden, in the pot, in the 2 tablespoons of oil.
After they softened, I added about 1 and a half liters of water
When it boiled, I added the beans, tomato juice, thyme, basil and paprika. Obviously, I did this because I used canned beans, ready to cook. Otherwise, I would have had to boil the beans several times.
Also now I put the slices of smoked kaizer, because I like the taste of smoked. But these are optional. I let it all boil for about 15 minutes.
I usually add a drop of vinegar and a tablespoon of good cream - but not everyone appreciates these additions :)
Bean soup with smoked meat
With or without smoking, bean soup is great. In any option you choose, the satisfaction of a meal with a traditional Romanian soup is guaranteed.
Don't forget to add onion salad to your order! You will not regret!
Ingredient: beans, carrots, celery, onions, red onions, smoked ciolan, dill, salt
The complete list of allergens can be consulted by accessing the link below:
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The value of the minimum order is 35 lei.
The delivery cost of the products is:
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Bean soup with smoked meat
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& # 8211 300 g of boiled beans
& # 8211 an onion
& # 8211 a carrot
& # 8211 a smoked ciolan
& # 8211 tomato sauce (grated tomatoes or broth)
& # 8211 salt, pepper, paprika
Method of preparation
Put the ciolan to boil, put the whole onion, the carrot. Leave to boil. Remove the stalk, clean the meat from the bone, cut the larger pieces, add the beans, tomato sauce or broth, spices. At the end, remove the onion and carrot.
Bean soup with smoked meat
500 g beans, 700-800 g smoked (legs or pork chop), 1-2 carrots, 1 red pepper, 2 onions, 2 tomatoes, 1 parsnip, 1 piece of celery, 4-5 mushrooms (optional), greens (loboda, spinach), 1 bunch of parsley, 1 strand of larch, 300 ml of broth, 50 ml of tomato ketchup and red peppers (homemade), 20 ml of oil, 1 cube or 1 teaspoon of mushroom concentrate or smoked ribs (optional ), salt, pepper, paprika, 1 bay leaf
Difficulty: low | Time: 1h 30 min
Bean soup with smoked ciolan
The beans are picked, passed through a stream of water and placed in a pot. Add water to the beans to be covered only by 2-3 fingers of water.
Let it boil for a few minutes and change the water. Throw the first 2 waters, keep the third otherwise the juice will no longer taste.
Peel the onion and cut the scales.
Finely chop the peppers, carrots and celery.
The boned ciolan is cut into cubes and boiled.
When it is almost cooked, add the vegetables and beans with the juice and let it boil until the vegetables are soft. It matches the salt to taste.
When the vegetables have boiled, add the tomato juice.
Bring to a boil, turn off the heat and sprinkle a little thyme and finely chopped dill.
Instructions and details
Soup is a traditional dish in Romanian cuisine, described as a liquid dish with vegetables, greens, with or without meat, obtained by boiling ingredients cut into small pieces, and which can be & # 8220dres & # 8221, according to preference, with borscht, vinegar, lemon juice or sour cabbage juice.
The soup is also called Shorb (Persian, Arabic, Amharic), sho & # 8217rva (Uzbek), shorwa (Pashto), chorba (Bulgaria and Algeria), shurpa (Russia), shorpa (Uyghur), raven (Turkey, Turkmen), shorpo (Kyrgyz), Sorpe (Kazakh). (according to wikipedia)
How did the soup end up on the Romanians' table? From the Ottoman spahii (elite cavalry) troops. But not only we adopted this preparation but the whole of Europe which was, at one time, under the rule of the Ottoman Empire (Serbs, Albanians, Bulgarians, Greeks, etc.). This is how the Greeks prepare orbs toptsita (meatball soup), and the Bulgarians bob tchorba (bean soup) and Shkembe tchorba (tripe soup).
Bean soup (or dried bean soup) is consumed in Romania mainly in the cold season, after harvest, but also in the rest of the year, because dried beans can be stored very well for a long time.
The recipe is "inspired" by Radu Anton Roman's book, "Romanian dishes, wines and customs": "Bean soup", the chapter on Transylvanian dishes. We find out here that the Transylvanians prefer it with apple cider vinegar, smoked meat and tarragon, while the inhabitants of the south of the country add it with agurida (green grapes, unripe), borscht or potroace juice.
For other soup and soup recipes visit this section.
Put the beans in the evening to soak. The grains will double in volume. In the morning, drain the water, put the beans in a large saucepan with water and simmer with a lid.
After 1 hour of boiling, drain the water and add another already boiled water. Add the pork chop (or smoked meat) and continue cooking for another hour. Take the foam from time to time.
Finely chop the onions, grate the carrots, as well as the parsnips and celery.
Add the vegetables to the pot, together with the paprika (thyme), thyme and tarragon and cook for another 45 minutes - 1 hour, over low heat, with the lid on the pot. When everything is boiled, add the broth or tomato juice and let it boil for a few more minutes.
In the original recipe, Radu Anton Roman takes out the ciolan after it has boiled and then puts the broth. Peel the meat and add it, letting it boil for a few more minutes. In addition, add vinegar when you boil the vegetables (about 100ml of vinegar in 4 liters of water) and 1 tablespoon of sugar.
When ready, add parsley. Serve everything with red onions and fresh bread, preferably peasant.
Bean soup with tarragon and smoked meat
Bean soup with tarragon and smoked, 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 lacks 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.