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Kidney Bean Soup

Soup | October 22, 2015 | By

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Ingredients :

2 cup  dry red kidney  beans

1 cup  diced yellow onion

4 garlic cloves

1 cup diced celery

2 cup diced carrot

2 cup diced parsley roots

1/4 cup  chopped parsley

2 bay leaves

2 liters of vegetable broth ( or more )

salt,pepper

4 tbsp vegetable oil

2 tbsp flour

2 minced garlic

2 tsp smoked paprika

chopped parsley end sour cream  for garnish

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Method:

The beans are well washed and soaked overnight before cooking. The well water must exit the beans. The next day, start to cook the  beans in a vegetable  broth. Add the bay leaves .  When the beans begin to soften, add the diced vegetables and 4 cloves of garlic, which is a slightly cut. Simmer and cook another 15 minutes. We prepare the Hungarian roux (oil , flour,  2 finely chopped garlic, smoked paprika ), with this fried preparation, we condense the soup.  Cook the egg dumplings into the  soup  and when they come  to top  the soup is ready. Slight flavour the soup with  a  chopped  parsley or sour cream. Serve with  good quality, country style   fresh  bread.

Egg dumplings for soup :

1 1/2 c. flour

2 sm. eggs, beaten

1/2 c. water

Dash of salt
Mix ingredients and stir until smooth. Drop from wet teaspoon into boiling soup . Cook uncovered until dumplings come to top.

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Georgia Bitay