RCI-VG.004.1264.001
Sour Soup with Dry Beans
In Romanian: Borş de fasole boabe
Prep25 min
Cook30 min
Total55 min
Servings4
Difficultyintermediate
Ingredients
- 3 unit
- / 250 g dry beans½ lb
- 1 unit
- 1 unit
- 1 unit
- ½ teaspoon
- 2 tablespoons
- borş (to taste) or 3 tablespoon lemon juice1 unit
- 1 unit
- 1 unit
Method
1
Rinse the dry beans thoroughly under cold running water, then soak them in 3 quarts of water for at least 4-6 hours or overnight to soften.
2
Drain the soaked beans and place them in a large pot with 3 quarts of fresh water. Bring to a boil, then reduce heat and simmer gently.
45 minutes
3
While the beans cook, peel and chop the onion, carrot, and parsley root into small, even pieces.
4
Heat the oil in a small skillet and add the chopped onion, carrot, and parsley root. Cook until softened and lightly golden.
8 minutes
5
Sprinkle the flour over the sautéed vegetables and stir constantly to cook out the raw flour taste, about 1-2 minutes.
6
Add the vegetable mixture to the pot with the simmering beans and stir well to combine.
7
Continue simmering the soup until the beans are tender and fully cooked, approximately 30-40 minutes longer.
35 minutes
8
Add the borş (or lemon juice) to the soup to achieve the characteristic sour flavor, stirring to incorporate evenly.
9
Season the soup with salt to taste, adjusting as needed.
10
Ladle the hot soup into bowls and garnish generously with chopped fresh parsley and dill before serving.