White bean borș

Ingredients

• 500 g dried white beans
• 2000 ml cold water for soaking
• 2500 ml cold water for the first boil
• 3000 ml hot water for changing the water
• 2 medium carrots (150 g)
• 1 parsley root (100 g)
• 1 small celeriac (250 g)
• 2000 ml water for the vegetables
• 1 large onion (200 g)
• 30 ml oil
• 2 medium tomatoes (250 g)
• 1 teaspoon salt
• 1/2 teaspoon ground pepper
• 875 ml natural borș
• 15 g fresh parsley

Preparation

1. Sort and rinse the beans. Soak them for 8 hours in 2000 ml cold water. 2. The next day, rinse the beans in the water they soaked in, give them another quick rinse, then drain. 3. Put the beans in a pot with 2500 ml cold water. Simmer for 75 minutes in total, changing the water after the first 25 minutes and again after another 25 minutes. Use 1500 ml hot water each time. The beans should be easy to crush when done. 4. While the beans cook, peel and chop the carrots, parsley root and celeriac. Put them in a pot with 2000 ml water and cook for 25 minutes, until tender. 5. Finely chop the onion and fry it in 30 ml oil for 8 minutes, without letting it burn. It should soften and turn slightly translucent. 6. Rinse and finely chop the tomatoes. Add them to the same pan with the onion and cook for 8 minutes, until softened and broken down. 7. Drain the beans after the second water change and add them to the pot with the cooked vegetables. Add the onion and tomatoes, 1 teaspoon salt and 1/2 teaspoon ground pepper. Let everything simmer together for 10 minutes. 8. Pour in 875 ml natural borș and bring the soup to a boil for another 5 minutes. Sprinkle with the chopped fresh parsley, cover the pot and leave it to rest for 15 minutes.