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Romania: Bean Soup with Smoked Bacon and Chard (Ciorba de fasole)
Ingredients:
- 250 g Haricot, pinto or butter beans
- 100 g Piece of smoke bacon, or bacon bones
- 2 l Water
- 1 Cos lettuce, OR some green beans OR
- 1 Bunch Swiss chard
- 2 Egg yolks
- 150 ml Sour cream
- 1 T Vinegar
- Salt and pepper
- Small bunch dill
Instructions:
Soak the beans in cold water for 3-4 hours.
At the end of the soaking time, cube the bacon. Drain the beans and put them in the saucepan with the bacon. (Make sure there will be plenty of room for the beans to expand.) Pour the water over. Bring to the boil, skim, and turn the heat down. Simmer the beans for 1 1/2 - 2 hours, until soft. More time may be needed...keep checking the beans.
Shred the lettuce or other greenery and stir into the soup when the beans are soft. Cook for another 10-15 minutes.
Mash the beans a little to thicken the soup. Mix egg yolks, cream and vinegar together, and stir into the hot soup. Season. Chop the dill finely and scatter it over the soup.
Serve with dark bread. Yield: 6 servings.
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