Moldovan Bean Soup

Name: Moldovan Bean Soup - Nora G.
Ingredients: 300g beans; 100g celery; 2 carrots (I added more for flavor); 2 bell peppers (yellow and red) or 2; 3 tablespoons of vegetables for soup; 1 parsnip; 1 parsley; 4 yellow onions; lovage leaves; 1 sprig of thyme; 2 tablespoons of tomato paste; oil; borscht; salt to taste

Soups - Moldovan Bean Soup by Nora G. - Recipia

In the cold season, a meal cannot be complete without a warm soup or borscht to warm our soul and body. Today, I suggest we prepare together a delicious bean borscht, a recipe appreciated by the whole family, perfect for fasting days. The first step in preparing this savory borscht is choosing the beans. So, take a pack of white beans, check for impurities, then wash them in several waters until they become clear. After this process, let the beans soak for at least 4 hours, but I recommend leaving them from evening until the next day. This way, the beans will be easier to cook and will have a more pleasant texture. After soaking, put the beans in a pot with cold water and let them boil. It is important to let them come to a boil a few times, then change the water; this step helps remove substances that can cause digestive discomfort. Repeat this operation two more times until the beans are half cooked. While the beans are boiling, clean the vegetables: carrot, celery, parsley, and pepper, and cut them into thin strips or cubes, depending on your preference. Don’t forget to add two onions, which you will chop finely. Once the beans are on the right track, add the vegetables and chopped onion, letting them boil together. In the meantime, take the other two onions, chop them finely, and sauté them in a pan with a little oil. When the onion becomes glassy, add the tomato paste and stir, letting the flavors combine. In another container, boil the borscht separately and skim it to achieve a cleaner and more refined taste. When the beans and vegetables are cooked, add the borscht to taste, souring it according to your preferences. Don’t forget to add lovage and thyme, which will give a special flavor to the borscht. Let everything boil together for a few moments, so the flavors blend harmoniously. Finally, add the sautéed onion and season with salt to taste. Serve the borscht hot, perhaps with a spoonful of sour cream, and enjoy a warm and comforting meal. Enjoy your meal!

Ingredients

300g beans
100g celery
2 carrots (I added more for flavor)
2 bell peppers (yellow and red) or 2
3 tablespoons of vegetables for soup
1 parsnip
1 parsley
4 yellow onions
lovage leaves
1 sprig of thyme
2 tablespoons of tomato paste
oil
borscht
salt to taste

Moldovan Bean Soup

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