Bean soup with smoked ribs and meat from the cauldron

Name: Bean soup with smoked ribs and meat from the cauldron - Aneta D.
Ingredients: some smoked ribs and meat from the cauldron; 300g dried beans; a handful of lovage; salt and pepper; 1 large carrot; 1 large onion; 1 small can of tomato paste; half a red bell pepper; a little baking soda; a little thyme

Soups - Bean soup with smoked ribs and meat from the cauldron by Aneta D. - Recipia

I made this bean soup with smoked ribs and meat from the cauldron almost every winter, especially after the holidays when I still have jars of meat in lard in the pantry. The beans need to be soaked overnight, but that's not a burden if you know the night before that you want a hearty meal the next day. The smoked meat and ribs do all the flavor work, and no other complications are needed. It’s a thick, clear soup with a balanced taste, perfect with red onion and pickles. Quick info Total time: about 3 hours (includes overnight soaking of the beans) Active preparation time: 30 minutes Cooking time: 2-2.5 hours, depending on the beans and meat Servings: 5-6 Difficulty: easy-medium (it takes time, but it's not complicated) Recipe type: hearty soup, cold season, main meal Ingredients 300 g dried beans a few smoked ribs (200-300 g, to taste) a few pieces of meat from the cauldron, preserved in lard (150-200 g) 1 large carrot 1 large onion half a red bell pepper 1 small can of tomato paste (about 100-150 ml) a pinch of baking soda (a small amount you can take with two fingers) a handful of fresh lovage a bit of thyme (dried or fresh, just enough to sprinkle) salt and pepper to taste Preparation method 1. Soak the beans in plenty of cold water the night before. The next day, drain and discard the water. 2. Boil the beans in fresh water with a small pinch of baking soda. Boil for 10-15 minutes, then drain and discard the water. Repeat this step once more: blanch the beans, drain, and cover them with fresh water again. 3. After the second water, put the beans in the pot where the soup will actually cook, add fresh water to cover them well. Here, add the smoked ribs and the meat from the cauldron cut into suitable pieces. Let them simmer over low heat. 4. In the meantime, grate the large carrot and dice the red bell pepper. After the meat and beans have boiled for about 40 minutes, add the carrot and bell pepper to the pot. 5. Add salt and pepper to taste. Be cautious with the salt if you are using very salty ribs. 6. Towards the end, about 15-20 minutes before you turn off the heat, finely chop the onion and sauté it separately in a pan with a little fat until it softens. Add the tomato paste to the onion, let it cook for a few more minutes, and then pour the mixture into the soup. 7. Let it simmer together for a few minutes to meld the flavors. 8. Finally, when you turn off the heat, sprinkle in the chopped lovage and a bit of thyme. Stir gently. Why I make this recipe often I use what I have in the pantry after the holidays. It’s hearty and fills you up well. It doesn’t require many ingredients and is perfect when you have smoked meat or leftovers from the cauldron that aren’t suitable for roasting anymore. It holds up well for a day or two and reheats easily. Tips and variations Tips If you're using very salty meat or ribs, be careful with the added salt. Don’t stir the beans too often while they’re boiling, so they don’t break apart. Substitutions You can use only smoked ribs if you don’t have meat from the cauldron, or vice versa. If you don’t have fresh lovage, you can use parsley, but the flavor is more classic with lovage. Variations You can add celery or a potato if you want an even richer soup, but it’s not mandatory. Those who prefer a sourer taste can add a bit of vinegar at the end, but that’s not the basic version. Serving ideas It’s best served with raw red onion and pickles. A slice of cold polenta is enough, but it also goes well with plain bread. Frequently asked questions 1. What can I do if the beans don’t cook quickly? If you have old or hard beans, soak them for even 24 hours, changing the water. Baking soda speeds up the process, but don’t overdo it. 2. Can I use uncooked smoked meat or just cold-smoked meat? Yes, you can, but let it boil longer to tenderize and impart flavor. 3. Can I make the recipe without meat from the cauldron? Yes, with just smoked ribs or another type of smoked meat, the soup will still taste good. Follow the steps for the other ingredients. 4. Can the soup be frozen? I do not recommend it; the beans and meat change texture after freezing. It keeps best in the fridge for 2-3 days. 5. What do I do if I don’t have lovage? Use parsley; it’s not the same, but it still adds some freshness at the end. Nutritional values (estimate for a medium serving, 350 ml) Calories: approximately 350-400 kcal Protein: 20-25 g (meat, beans) Carbohydrates: 35-40 g (beans, vegetables) Fats: 13-18 g (meat, possibly some lard) Sodium: quite high if you have salty ribs The values are indicative and depend on how much meat and fat you use and how much tomato paste you add. Storage and reheating The soup keeps well in the fridge for 2-3 days in a covered pot. When reheating, add a little water if it has thickened too much. I do not recommend freezing; the texture changes. If you want to keep it longer, store the meat separately and add it when reheating.

Preparation

I soaked the beans in water overnight for easier cooking, boiled them in two waters with baking soda. I added another water where I put the meat and ribs, grated carrot, and red pepper. I sprinkled a little salt and pepper. Towards the end, I sautéed finely chopped onion with tomato paste and added it over the beans. Finally, I sprinkled a handful of lovage and thyme. It goes very well with raw red onion, pickles, and polenta. Enjoy your meal!

Bean soup with smoked ribs and meat from the cauldron

Preparation

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