Peasant bean soup with smoked bacon

The first time I tried making this soup, I forgot the beans on the stove and stepped out of the kitchen to check something on the balcony. When I came back, they were almost stuck to the bottom of the pot. Frustration and annoyance, especially since it was a Saturday when some friends were coming over, and the smell of burnt food had already drawn them out of their rooms. Since then, I’ve learned not to be fooled by the beans – my method is simple: I prepare everything in advance and keep changing the beans from one pot of water to another, as if I’m performing acrobatics with the ladle, until I’m sure I’ve gotten rid of all the stuff that can upset your stomach. If you don’t have patience with the beans, you can ruin your entire day. Now, when I smell that smoky soup, I feel like shouting from the door that dinner is ready, even though I’m just about to add the greens.

Let’s not drag this out. It takes about two hours in total, so don’t start this soup if you’re in a hurry. It yields 6-7 hearty servings, just the way I like it, meaning portions for someone who has worked all day. It’s not complicated, but it does require patience when it comes to the beans. It might seem complicated for someone in a rush or a novice, but there’s nothing philosophical about it, just a little attention. I’d say the difficulty level is medium – but again, if you have a ladle, a large pot, and patience, you’re good to go.

I make this soup quite often, especially in the fall or when I find good smoked bacon at the store. You simply can’t get enough of this combination: beans, smoked meat, borscht, and a generous handful of greens at the end. I love it because it fills the house with aroma and calls everyone to the table faster than any alarm. Plus, the next day, it’s still good, if not better, which is a huge plus so you don’t have to cook from scratch again. And if you want to impress at the table, this soup never fails – it’s the kind of dish that brings people together without much effort.

Now, let me tell you what you need. I usually take about 300 grams of beans, which is enough for a large pot (you can use white, speckled, or a mix – just make sure they’re somewhat fresh, not old and dried out, because those take forever to cook). About 300 grams of smoked bacon, cut into larger cubes so you can actually taste it in the spoon, not small bits like in a stew. Two good carrots, which add sweetness to the soup; I either grate them or cut them into cubes, depending on my mood. Two medium onions (or three smaller ones) for good flavor; I’ve never added too much onion, but I have added too little, and it felt like the soup didn’t come together. One red bell pepper, it must be red because it adds color, not just flavor. About 50 grams of tomato paste (around two tablespoons) to bind everything at the end without overpowering the smoky taste. Around 250 ml of borscht; I only add it at the end after I take the pot off the heat, so the smoky flavor doesn’t get ruined by too much boiling. A sprig of tarragon, dried or fresh – if you don’t have it, it’s not a big deal, but it does give it a different aroma. A lot of parsley, roughly chopped, and salt to taste. I also take a bit of oil, about two tablespoons, to sauté the onion and pepper.

Now, let me tell you the steps, because this is where the magic (or chaos, depending on how you see it) begins:

1. Sort the beans for impurities, wash them well with cold water, then put them to boil in plenty of water. Once it starts to boil, throw the water away. I do this five times, even though some say it’s a waste of time; I’ve avoided bloating and other surprises, plus it doesn’t have that strong taste. Each time, change the water; don’t be stingy, because the soup won’t be made in plain water.

2. After you’ve rinsed them five times and changed the water, on the sixth boil, let them cook for real, together with the smoked bacon cut into cubes. Medium heat, no rush. Stir occasionally; you don’t have to hover over the pot, but don’t let it sit there for hours either.

3. In the meantime, clean and wash the vegetables well. Grate the carrots or cut them into cubes, depending on your mood. Chop the onion as finely as you can (sometimes I use a food processor when I’m feeling lazy), and do the same with the pepper, cutting it into small cubes.

4. In a deep pan, put two tablespoons of oil and sauté the onion on low heat, so it doesn’t burn, just until it softens and gains flavor. After about 2-3 minutes, add the pepper, stir, and finally add the tomato paste. I also add a ladle of the bean water, so the tomato paste doesn’t fry too much and all the flavors blend. Let it simmer on low heat for a bit; it doesn’t need much.

5. When the beans are almost cooked – meaning you can easily crush one between your fingers – add the carrots directly into the pot. Let them boil together for 10-15 minutes.

6. Now add the onion with the pepper and tomato paste from the pan to the beans and smoked bacon. Mix well, and let everything boil together for another 10 minutes.

7. Finally, the borscht. I warm it up a bit separately, strain it from any skins or sediments, and pour it in gradually, tasting as I go – not everyone likes it equally sour, so adjust according to your preference. Let it come to a boil again, so all the flavors mingle.

8. Pull the pot aside, and only now add the finely chopped tarragon and parsley, just like that, as much as you like – for me, the parsley is about a handful, I don’t measure it with a spoon.

9. Adjust the salt at the end; don’t rush to add it from the beginning because the smoked bacon is already salty. Always taste, so you don’t make it too bland.

In short, that’s it. It’s not rocket science, but you do need to stay close to the pot and not regret that time spent on the beans.

Useful Tips, Variations, and Serving Ideas

An important thing: if you have old beans, soak them overnight in water, possibly with a little baking soda (about a pinch), especially if you know they’re from grandma’s stash. Never mix fresh beans directly with smoked meat without blanching – it turns heavy and can upset your stomach. Don’t add too much borscht from the beginning – there’s no point in trying to fix the taste at the end if you’ve already poured in too much.

Don’t boil the bacon too much, as it will crumble and you’ll lose all the texture – that’s why I add it at the beginning, but I keep an eye on it and don’t let it cook on high heat.

Ingredient Substitutions and Adaptations

If you can’t find smoked bacon, you can use pork belly or smoked hock. Even lard, though I find it a bit too fatty, but everyone has their own taste. You can make a vegan version without any smoked meat, just with beans and vegetables; in that case, add more tarragon and a splash of extra oil to avoid it being too dry. For those who can’t tolerate gluten, be careful with store-bought tomato paste – check the label, as some have added starch.

If you want to make it more diet-friendly, reduce the amount of smoked bacon and use smoked chicken breast or just vegetables – the soup remains tasty if you add plenty of greens. You can also add root celery, but no more than a quarter, so it doesn’t overpower the flavor.

Recipe Variations

Some people add a little lovage instead of tarragon; it’s an interesting option, but I find it too aromatic. You can also add a tablespoon of vinegar towards the end if you don’t have borscht, but it’s not quite the same. Instead of parsley, you could try chopped celery leaves for a different kind of freshness.

Serving Ideas

This soup goes well with thick homemade bread if you have it. We usually serve it with a hot pepper, pickled or fresh – depending on what you have. Some also add sour cream, but with smoked bacon, it doesn’t quite fit, unless you want to tone down the acidity of the borscht. It also pairs well with a broken red onion on the side or some grilled ripe tomatoes. For drinks, if you want to have a proper lunch, start with a shot of something strong and follow it with a glass of dry white wine – or even a cold apple juice if you don’t drink alcohol.

Frequently Asked Questions

Can I use canned beans?
Theoretically yes, but it’s not worth it for the flavor. Canned beans don’t absorb flavors as well, and they don’t have that nice texture. If you’re in a hurry, rinse them well, blanch them once or twice, and add them towards the end, not at the beginning with the bacon.

I don’t have borscht. Can I sour it with something else?
Yes, you can use vinegar, lemon juice, or even sour plums if you have them in the freezer. The taste will be different, but it will still turn out good. Adjust the quantity, start with a little, and taste as you go.

The smoked bacon is too fatty; can I use something else?
Sure, you can use lean pork belly, hock, or even smoked chicken breast. Don’t use plain raw meat, as it won’t give the same flavor. For vegetarians, just make it with vegetables and add a splash of oil and more greens.

What if the beans won’t cook at all?
They’re probably old or very dry. You can try soaking them overnight with baking soda or cook them in a pressure cooker if you have one. Don’t expect them to cook quickly on the stove if they’re old.

How do I store the soup?
Let it cool completely, then refrigerate it in a covered pot or container. It will keep well for 3-4 days. I don’t recommend freezing it, as the beans will turn mushy.

Can I add other vegetables?
Absolutely! Celery, parsnips, a little potato, whatever you want, but don’t overdo it, as you’ll lose the main flavor. Remember, in this soup, the beans and smoked meat should be the stars.

Nutritional Values (Approximate)

For a hearty serving (about 400 ml), you get around 300-350 kcal, including the bacon. The beans provide plenty of complex carbohydrates and some protein, while the smoked bacon adds fats and animal protein, and the vegetables boost the fiber, vitamins, and minerals. It’s not a calorie bomb, but it’s a substantial, filling meal, good for anyone wanting to stay satisfied for several hours. If you remove the smoked meat and use only vegetables, the fat intake drops significantly, and the soup can fit into a weight-loss diet, especially if you eat it with a side of cabbage salad. It’s not recommended daily for those with digestive issues, but if you follow the blanching step with the beans and don’t add too much bacon, you shouldn’t have any problems.

How to Store and Reheat

After the soup has cooled completely, cover it and put it in the fridge. It keeps well for 3-4 days. When reheating, it’s best to do it on low heat, not in the microwave, as the bacon will toughen and the beans will take on a different texture (it won’t be as creamy). If you see it has thickened too much overnight, add a little water or borscht, according to your preference. Don’t hesitate to add a splash of fresh greens with each reheating, as it completely changes the flavor. And don’t leave the soup uncovered in the fridge, as it will absorb odors and won’t taste the same. If you made too much, share it with your neighbors, as I don’t recommend freezing it – the beans will turn to mush.

That’s about it. Bean soup, no frills, with smoked bacon and patience for blanching. It always turns out differently, but it remains delicious.

First, choose the beans, then wash them and put them in boiling water. Once the water starts to boil, discard the water and repeat this process 5 times. Then add the beans and let them boil well together with the diced bacon. Add salt. Clean the vegetables, then wash them with cold water. Dice the carrot or grate it, and then add it to the soup. Chop the onion and sauté it briefly in oil, then add the chopped pepper and tomato paste. Take a ladle of the soup broth and dilute it a little over the sautéed onion with tomato paste. When the beans are cooked, add the pepper and onion sauce, then the strained borscht, and finally the finely chopped greens (washed beforehand). Add salt according to how salty you want the soup to be.

 Ingredients: 300 g beans, 300 g smoked bacon, 1 red pepper, 2 onions, 2 carrots, tarragon, parsley, 50 g broth, 250 ml borscht, salt

 Tags:  bean soup