Romanian Bean Soup with Bacon
Recipe type: Soup
Cuisine: Romanian
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 8 ounces navy beans, rinsed in cold water
  • ¼ pound smoked bacon, diced
  • 1 onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 2 tablespoons paprika
  • 2 tablespoons flour
  • 2 quarts water
  • 1 tablespoon salt
  • 1 cup tomato sauce
  • 1 head red leaf lettuce, rinsed, dried and chopped (you could also use Romaine lettuce or greens such as mustard, collard or turnip)
  • 2 egg yolks
  • ¾ cup sour cream
  • 1 tablespoon vinegar
  • 1 bunch dill
  • Freshly ground black pepper
  1. Drop the beans in a medium-sized saucepan and cover with cold water
  2. Let beans sit overnight, then drain and rinse again
  3. Into a large Dutch oven or soup pot, drop in the bacon and onion and cook over medium-high heat for 5 to 6 minutes
  4. Add the carrots and celery and continue cooking for another 5 minutes
  5. Stir in the flour and paprika and mix well
  6. Add some water as needed to deglaze the pot
  7. Add the beans and pour in the remaining water
  8. Bring to a boil, reduce heat to simmer and cover and let cook for about 2 hours, or until the beans are tender
  9. After 1 hour of cooking add the tomato sauce and salt
  10. Add the lettuce and let cook for another 10 minutes
  11. Meanwhile, in a small saucepan stir together the sour cream, vinegar and egg yolks
  12. Pour a ladle of the soup into this mixture and stir to blend together
  13. Add the egg mixture to the soup and stir well
  14. Finish the soup by topping with a few sprigs of fresh dill and cracked black pepper.
Recipe by eSoupRecipes at