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Bean soup in bread

Bean soup in bread



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  • 500 g of white beans
  • 2 suitable carrots
  • 1 parsnip /
  • 2 onions
  • 2 cloves of garlic
  • 1 fried bell pepper
  • 2 tomatoes,
  • parsley to taste
  • 200 gr of kaizer
  • 1 teaspoon dried thyme
  • salt / pepper / paprika / oil 2
  • suitable black breads or buns
  • Tomato sauce (broth)

Servings: -

Preparation time: over 120 minutes

RECIPE PREPARATION Bean soup in bread:

The beans are soaked in the evening and left until the next day, drain the water and put it back on the right heat, after half an hour of cooking drain the water, add fresh water, add oil and continue cooking. . Separately, clean, wash and finely chop the vegetables: grate the onion, pepper and garlic, carrot and parsnip on a small grater. Next, cut thin slices of kaizer and cook together with the vegetables, salt, pepper and leave until the vegetables are soft. After the vegetables and the kaizer have hardened, transfer them to the pot where the beans are boiling, continuing to boil, taste from time to time, to match the taste with salt, pepper, paprika and thyme. Add broth or tomato sauce according to preference and taste.

For the most traditional serving, the bean soup is placed in a bun or in a black bread that has either been cut in two equal halves or a lid has been cut from the top of the bread where the bread core is removed, leaving about 1-1.5 cm at the bottom of the bread, so that it does not soften very quickly, after which it will be filled with bean soup, you can add chopped parsley if desired, I did not add.

Serve hot with hot peppers or white / red onions sprinkled with a little vinegar.

A traditional Romanian food that delights in taste, simplicity and authenticity.

Good appetite.


About 500 g beans, 400 g smoked ribs or kaizer, 2 onions, 2 carrots, 2-3 tablespoons olive oil, 1 cup tomato juice, a bay leaf, salt and pepper, thyme, green parsley, 2 peppers, a chopped celery, dried basil, salt
for bread: about 500 g flour, 200 ml warm water, a cube of yeast, salt, 2 tablespoons olive oil

Beans cleaned and washed and soaked in the evening, cover with water and bring to a boil. After a few boils we strain the beans, throwing away the water in which it boiled and we add the boiled water then it is boiled with salt and the finely chopped vegetables. After the beans have boiled and softened well, heat the olive oil and brown the ribs, the finely chopped kaizer and then add the tomato juice. Add everything to the beans and let it boil for a few more minutes, then turn off the heat and add the bay leaf, basil and thyme and finely chopped greens.
For the bread bowl, knead the flour with warm water in which we dissolved the yeast, salt and oil. Knead by hand until it no longer sticks then cover and let it grow in a warm place. The raised dough is divided in two then it is put in 2 round shapes, higher, greased with a little oil and baked in the oven, on the right heat until well browned. Remove the loaves from the molds, cut the lids on top, dig out the core and then put them in the oven for another 5 minutes, to dry them inside. Serve the bean soup in the bread bowls, with red water onions or hot peppers.
Good appetite!

Try this video recipe too


4 medium round loaves, well baked
500 g smoked ciolan
250 g white beans
500 ml borscht
1 onion
1 carrot
½ celery
1 pepper
1 parsnip
3-4 tablespoons tomato paste
salt
parsley

Wash the beans and soak them overnight. The next day, you change the water, put it on the fire and let it boil, then change the water three more times. Pour the last water, sprinkle with salt and let it boil for an hour, then add the chopped vegetables, apart from the peppers.

Separately, bring to a boil, toss the water and bring to a boil in the bean pot. When the meat has softened, remove it from the bone and put it back. Add the tomato paste, chopped pepper and boiled borscht one minute beforehand, and keep it on the fire for another 15-20 minutes.

Cut a lid on the bread and remove part of the core. Pour the bean soup into the bread and serve sprinkled with green parsley.


About 500 g beans, 400 g smoked ribs or kaizer, 2 onions, 2 carrots, 2-3 tablespoons olive oil, 1 cup tomato juice, a bay leaf, salt and pepper, thyme, green parsley, 2 peppers, a chopped celery, dried basil, salt
for bread: about 500 g flour, 200 ml warm water, a cube of yeast, salt, 2 tablespoons olive oil

Beans cleaned and washed and soaked in the evening, cover with water and bring to a boil. After a few boils we strain the beans, throwing away the water in which it boiled and we add the boiled water then it is boiled with salt and the finely chopped vegetables. After the beans have boiled and softened well, heat the olive oil and brown the ribs, the finely chopped kaizer and then add the tomato juice. Add everything to the beans and let it boil for a few more minutes, then turn off the heat and add the bay leaf, basil and thyme and finely chopped greens.
For the bread bowl, knead the flour with warm water in which we dissolved the yeast, salt and oil. Knead by hand until it no longer sticks then cover and let it grow in a warm place. The raised dough is divided in two then it is put in 2 round shapes, higher, greased with a little oil and baked in the oven, on the right heat until well browned. Remove the loaves from the molds, cut the lids on top, dig out the core and then put them in the oven for another 5 minutes, to dry them inside. Serve the bean soup in the bread bowls, with red water onions or hot peppers.
Good appetite!

Try this video recipe too


Fasting: bean soup in bread

Today I made another fasting dish. So let's see:

These are the main ingredients: beans, carrots, onions, garlic, celery, parsley root, donuts, parsley leaves, dried thyme.

I soaked the beans last night. From now on, it is dry and if you don't soak it before, it boils hard and unevenly, meaning we will find too much boiled and uncooked grains in the pot. I don't think anyone is happy when that happens.

Grandmother, God forbid, said that & # 8222a good zama to do with many vegetables & # 8221. Was right.

I cleaned and chopped all the vegetables. Including a potato. What is he doing in the bean soup? Let me tell you: some people are used to boiling beans, throwing water and then putting beans in another soup, made from vegetables. They believe that in this way it eliminates the side effects (not at all pleasant) that most people who eat beans benefit from. Unfortunately, the effects do not disappear as a result of the procedure, in fact, the beans remain there. Unfortunately, the bean is demoted from the rank of soloist to vocal backing and the soup becomes from soup of beans, soup with beans, and that's not the same. What do we do to save ourselves? We put a potato in the soup and & # 8230

& # 8230we put a few more thyme branches. This combination promotes digestion and adjacent processes, making our lives easier :-). Here you see a bouquet made of thyme and green parsley. I put it in the soup and take it out before taking the soup off the fire.

Until we get the soup off the heat, we still have things to do: we also put the spices (less salt, which I also put in the end, after I find out about the final taste of the soup): bay leaves, berries of pepper, a little cumin.

I put a little oil over the vegetables and put the pot on low heat. I let the vegetables soak (about ten minutes), under the lid, in the company of a cup of water.

After soaking the vegetables, I added the beans and filled the pot with water. I let it simmer for about 40 minutes. I then put a cup of tomato juice from my mother's pot at the end of the summer in the pot.

Also at the end of the summer I received from Adriana, the head chef of Music Pub, a jar of tarragon. I put some leaves in my soup.

I put the missing salt at the end and put the soup in the bread made by the bakers from Floripan. Marius, thank you very much (I recommend this bakery in Cluj, I came to them by chance, we have been collaborating since March and they have never disappointed me, they are jumpy and inventive).

A good soup came out. You wouldn't even say he's fasting.

Boiled vegetables as much as necessary, fragrant, pleasant juice.

The core & # 8222farfuriei & # 8221 is soaked in juice and turns into something hard to define but terribly tasty.