Sour Bean Soup (Kysla fazulova polievka) (4 serves)
Ingredients:
300g beans,
5 - 6 potato,
2 bay leaves,
2 cloves of garlic,
1.5L of water,
3 whole black peppercorns,
3 slices of smoked bacon,
sour cream,
2dl milk,
1 - 2 table spoon flour,
1 tea spoon salt,
1 - 2 table spoon vinegar,
1 tea spoon sugar
Prep Time: 1.5 hours, plus a day to soak the beans
1. Rinse the beans, place them in a large pot and add 1.5L of water. Let it sit overnight.
Some people like to use fresh water, but the traditional way is to use the same water in which the beans had been soaking. Either way, the soup will turn out good.
2. First, add salt 1 teaspoon, but this is just an estimate. Add 2 cloves of crushed up garlic, 2 bay leaves, and 3 black peppercorns. I also added 5 -6 potato, cut into half-inch cubes. This is optional, but I like this soup better with the potato. Add the ingredients and bring to boil.
3. Take 3 slices of smoked bacon, and cut it into small pieces. Fry the bacon for about 3 minutes. You want it to turn pink, but not crispy brown. Add into the soup.
4. Let the soup cook until the beans and potatoes get soft. This will take about 40 minutes. Then, make a mixture of sour cream, milk and flour. You want to use about 2 or 3 tablespoons of sour cream, maybe little bit more of flour, and enough milk to make the mixture liquid. Slowly pour it in while stirring. Cook it for another 10 minutes, until the sour cream mixture completely dissolves.
5. Next, add one teaspoon of sugar. Finally, add vinegar 1 teaspoon, which was boiled separately, add it cold. You want to go slow, and keep trying the soup after each addition. It’s very easy to ruin it by adding too much…
And there you have it, Slovak sour bean soup! Enjoy!
Ingredients:
300g beans,
5 - 6 potato,
2 bay leaves,
2 cloves of garlic,
1.5L of water,
3 whole black peppercorns,
3 slices of smoked bacon,
sour cream,
2dl milk,
1 - 2 table spoon flour,
1 tea spoon salt,
1 - 2 table spoon vinegar,
1 tea spoon sugar
Prep Time: 1.5 hours, plus a day to soak the beans
1. Rinse the beans, place them in a large pot and add 1.5L of water. Let it sit overnight.
Some people like to use fresh water, but the traditional way is to use the same water in which the beans had been soaking. Either way, the soup will turn out good.
2. First, add salt 1 teaspoon, but this is just an estimate. Add 2 cloves of crushed up garlic, 2 bay leaves, and 3 black peppercorns. I also added 5 -6 potato, cut into half-inch cubes. This is optional, but I like this soup better with the potato. Add the ingredients and bring to boil.
3. Take 3 slices of smoked bacon, and cut it into small pieces. Fry the bacon for about 3 minutes. You want it to turn pink, but not crispy brown. Add into the soup.
4. Let the soup cook until the beans and potatoes get soft. This will take about 40 minutes. Then, make a mixture of sour cream, milk and flour. You want to use about 2 or 3 tablespoons of sour cream, maybe little bit more of flour, and enough milk to make the mixture liquid. Slowly pour it in while stirring. Cook it for another 10 minutes, until the sour cream mixture completely dissolves.
5. Next, add one teaspoon of sugar. Finally, add vinegar 1 teaspoon, which was boiled separately, add it cold. You want to go slow, and keep trying the soup after each addition. It’s very easy to ruin it by adding too much…
And there you have it, Slovak sour bean soup! Enjoy!