RCI-VG.004.1244.001
Slovak Bean Soup
Slovak Bean Soup from the Recidemia collection
Prep15 min
Cook45 min
Total60 min
Servings4
Difficultyintermediate
Ingredients
- fresh yellow or green beans1 lb
- carton table cream 15%1 small
- 6 large
- 1 unit
- 1 lb
- 1 tbsp
- 1 tbsp
- 1 tbsp
- ¼ tsp
- ½ tsp
- ladle white vinegar1 small
Method
1
Trim the fresh beans at both ends and cut them into 2-inch pieces. Peel and dice the potatoes into ½-inch cubes.
2
Cut the sausage into thin slices or small chunks, about ¼-inch thick.
3
Heat the lard in a large pot over medium heat. Add the sausage pieces and cook until lightly browned, stirring occasionally.
5 minutes
4
Sprinkle the flour over the sausage and stir constantly to coat and cook the flour for about 1 minute.
5
Add the paprika, garlic powder, and pepper, stirring well to combine and release the paprika's flavor.
6
Add the diced potatoes and beans to the pot, stirring to mix with the sausage and spices.
7
Pour in enough water to cover all ingredients by about 2 inches. Add the white vinegar and season with salt to taste.
8
Bring the soup to a boil, then reduce heat to medium-low and simmer, partially covered, until the potatoes and beans are very tender.
30 minutes
9
Stir in the table cream, mixing gently to incorporate it throughout the soup. Heat through without boiling.
2 minutes
10
Taste and adjust seasoning with additional salt and pepper if needed. Serve hot in bowls.