Bean soup with smoked meat

Bean soup with smoked meat – a traditional recipe full of flavor and warmth

Bean soup with smoked meat is a recipe that brings together the rich flavors of fresh ingredients with the intense taste of smoked meat, offering a comforting and hearty meal. This soup is more than just a simple recipe; it is a story about tradition, about moments spent around the table with loved ones, where each spoonful invites you to enjoy every moment.

Preparation time: 20 minutes
Cooking time: 1 hour and 30 minutes
Total time: 1 hour and 50 minutes
Number of servings: 6

Essential ingredients:
- 700 g smoked meat (smoked knuckle or any other preferred smoked meat)
- 300 g white or speckled beans (it’s ideal to choose the one you prefer)
- 2 medium carrots
- 1 red bell pepper (optional, but adds a touch of color and sweetness)
- 1 white onion
- 1 red onion (for a more complex flavor)
- 1 celery root
- 1 bunch of fresh lovage (or fresh parsley and dried lovage, depending on availability)
- 300 ml tomato paste or tomatoes
- Bay leaves
- Pepper
- Bors (approximately 500 ml, to taste)
- Paprika (to add a smoky note)
- Thyme

A bit of history:
Bean soup is a dish that has been cooked for centuries, associated with traditional seasonal meals and special family moments. This recipe is often prepared on weekends when families gather to enjoy delicious dishes. Smoked meats add extra flavor and a unique character, making this soup a perfect dish for chilly days.

Step by step:

1. Preparing the beans: Start by washing the beans and soaking them in cold water, preferably overnight. This step will reduce cooking time and help the beans become softer.

2. Boiling the beans: The next day, drain the beans and place them in a large pot with about 1.5-2 liters of water. Bring to a boil and let simmer until they become slightly soft, about 30-40 minutes. Don’t forget to remove the foam that forms on the surface.

3. Preparing the smoked meat: Separately, place the smoked knuckle in another pot with cold water, add a few bay leaves and spices (thyme and pepper). Simmer on low heat for 1 hour until tender. This will add an intense flavor to the soup.

4. Preparing the vegetables: Clean and finely chop the vegetables: onion, carrots, bell pepper, and celery. These will add not only flavor but also important vitamins to your dish.

5. Sautéing the vegetables: In a pan, sauté the vegetables one by one: start with the white onion, followed by carrots, celery, and bell pepper. Sautéing the vegetables helps to intensify their flavors. You can add a little olive oil for extra taste.

6. Combining the ingredients: After the beans have boiled halfway, add the sautéed vegetables. Take some broth from the boiled knuckle and add it to the beans for a hearty taste. Debone the knuckle and add the diced meat to the soup. If you have smoked bacon or sausages, feel free to sauté them as well and add them to the soup.

7. Adding the tomato paste: After all the ingredients have boiled, add the tomato paste dissolved in a little soup broth. This step will bring a beautiful color and delicious flavor.

8. Finalizing the soup: Finally, add the boiling bors, the spices, and for an extra touch of freshness, sprinkle the chopped greens. I recommend keeping some greens aside to garnish the plate when serving.

9. Customization: If you like, you can mash some of the beans to achieve a creamier consistency, leaving the rest whole for a pleasant contrast.

Practical tips:
- Beans: If you want to save time, you can use canned beans, but the taste will be different. Dried beans offer a more authentic texture and flavor.
- Smoked meats: Choose quality smoked meat, as it will significantly influence the flavor of your soup.
- Bors: If you prefer a more sour note, you can adjust the amount of bors according to your taste.
- Greens: Fresh lovage adds a special aroma, but you can also use parsley if you can’t find it.

Calories and nutritional benefits:
A serving of bean soup with smoked meat has approximately 350-400 calories, making it a hearty and nourishing meal. Beans are rich in plant-based proteins, iron, and fiber, contributing to healthy digestion. Additionally, smoked meats add quality proteins.

Frequently asked questions:
- Can I use other types of meat? Yes, you can try other types of smoked meat, such as smoked loin or smoked chop.
- Is the soup good for freezing? Yes, you can freeze the soup, but it is recommended not to add the bors before freezing. Add it after thawing.
- How can I make the soup spicier? If you prefer a spicier soup, add hot peppers or a little chili sauce.

Serving suggestions:
Bean soup with smoked meat is perfect served with a slice of fresh homemade bread or polenta. Add a dollop of sour cream on top for extra creaminess and richer flavor.

Possible variations:
For a vegetarian version, you can omit the smoked meat and add mushrooms or smoked tofu. This will maintain the rich flavors of the soup but offer a healthy alternative.

Bean soup with smoked meat is a dish that combines tradition and innovation, bringing together simple yet flavorful ingredients. So get ready to enjoy a delicious meal that will bring smiles and warmth to the heart of your home!

 Ingredients: 700 g smoked meat: smoked hock or any smoked meat 2 medium carrots 1 red bell pepper if available 1 white onion 1 red onion 1 celery 1 bunch of fresh lovage (since I couldn't find it, I used fresh parsley and dried lovage) Tomato paste or tomatoes approximately 300 ml Thyme 300 g white or speckled beans Bay leaves Pepper Borscht Paprika

 Tags:  smoked ham beans borscht