Prep 15 mins
Cook 1 hr
This is very old recipe my grandmother used to make. If you cook beans and have some surpluses you may use it for this soup. The soup must be little bit sour, and DO NOT use “acetto balsamico”, but normal red or white wine vinegar. The best is to use white beans or beans we call in Croatia “tresnjevec”. I did not include beans soaking time in this recipe.
- 250 g beans
- 100 g onions
- 1 garlic clove
- 20 g lard
- 2 teaspoons flour
- 70 g bacon (pancetta, dried, smoked)
- 1⁄2 bay leaf
- 1 teaspoon paprika (red, dried, grounded)
- 1⁄4 teaspoon hot paprika (red, dried, grounded)
- 1 teaspoon vinegar
- 100 g sour cream
- 1 tablespoon fresh parsley leaves (minced)
- 3 cups water (you may not use all)
- 1 teaspoon salt
- 1⁄2 teaspoon pepper (grounded)
- After soaking beans overnight, cook beans until soft. Drain the beans and put aside two teaspoons of whole beans.
- Make puree out of all other beans using blender (or whatever you use). Finely mince onion, garlic and bacon.
- Melt lard in a cooking pot and sauté onion until translucent. Add garlic and bacon and sauté it not more than 2 minutes.
- Add flour and brown it but not too much. Add cold water and make creamy liquid.
- Add hot and sweet paprika and stir.
- Add beans puree and whole beans, stir. Add bay leaf and vinegar; season with salt and pepper. Add water and cook about 45 minutes.
- Before serving taste the soup, if it is not sour you may drop few drops of vinegar (if you do cook for more 5 minutes). Add sour cream and parsley leaves and serve.