Bean Soup

Serves 4-6 people | Prepared in 1.5 hours | Difficulty: Moderate

Relish the hearty flavors of traditional Bean Soup, where tender beans meld with sweet carrots in a rich, paprika-spiced broth. Slow-cooked to perfection, this comforting dish is thickened with a creamy blend of sour cream, creating a velvety texture that envelops each spoonful. Garnished with fresh parsley, it’s a soul-warming meal that’s both nourishing and full of depth.

Ingredients

• 2 tablespoons vegetable oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon paprika
• 200 g (7 oz) dried beans, soaked overnight and drained
• 1 liter (4 cups) water or beef broth
• 2 medium carrots, diced
• 1 bay leaf
• 1 tablespoon flour
• 200 ml (3/4 cup) sour cream
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. In a pot, heat the oil and sauté the onion until soft. Add the garlic and paprika, stir quickly.
2. Add the soaked beans, water or broth, carrots, and bay leaf. Bring to a boil.
3. Reduce heat and simmer until the beans are tender (about 1-1.5 hours).
4. In a bowl, mix the flour with the sour cream until smooth. Add a ladle of hot soup to temper, then pour into the pot.
5. Stir well and cook for another 10 minutes until thickened. Season with salt and pepper.
6. Garnish with fresh parsley before serving.