Romanian Bean Soup with Bacon and Dill

This Romanian Bean with Bacon Soup and Dill brings together components from several different Romanian Bean Soup Recipes into a hearty and creamy dish that tastes familiar yet slightly exotic. Many Romanian dishes feature a sour component, and this soup is no exception with sour cream and vinegar used to sharpen the flavors and a bit of fresh dill to finish it off. However, this is not an overly sour soup. If you like basic ham and bean soup and want to branch out and try something a little different, here’s your chance. Just give yourself enough time to enjoy the process. This is best made on a weekend or when you have a day off to cook with leisure – the best way!

Romanian Bean Soup with Bacon

Recipe Type: Soup

Cuisine: Romanian

Author: eSoupRecipes.com

Prep time: 20 mins

Cook time: 2 hours 15 mins

Total time: 2 hours 35 mins

Serves: 8

Ingredients

8 ounces navy beans, rinsed in cold water
1/4 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
3/4 cup sour cream
1 tablespoon vinegar
1 bunch dill
Freshly ground black pepper

Instructions

Drop the beans in a medium-sized saucepan and cover with cold water
Let beans sit overnight, then drain and rinse again
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
Add the carrots and celery and continue cooking for another 5 minutes
Stir in the flour and paprika and mix well
Add some water as needed to deglaze the pot
Add the beans and pour in the remaining water
Bring to a boil, reduce heat to simmer and cover and let cook for about 2 hours, or until the beans are tender
After 1 hour of cooking add the tomato sauce and salt
Add the lettuce and let cook for another 10 minutes
Meanwhile, in a small saucepan stir together the sour cream, vinegar and egg yolks
Pour a ladle of the soup into this mixture and stir to blend together
Add the egg mixture to the soup and stir well
Finish the soup by topping with a few sprigs of fresh dill and cracked black pepper.

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Looking for the perfect pot to cook up your next batch of soup? I recommend the Lodge Enameled Cast Iron Dutch Oven. It comes in 11 different colors and is an excellent value for the price.

Todd