INGREDIENTS FOR CIORBA WITH BEANS
For 6 persons Preparation time approwimately 80 mn

Find our selction of ingredients

-400g of smoked bone with everything (shank, homemade ham, scaricica, etc.)                 – 2 onions                       – 2 nice carrots              – 1 parsnip                      – celeriac, like a small egg                                – 2 cloves garlic              1 bell pepper (optional) – 400 ml concentrated tomato broth                 – 2/3 bay leaves               – 1 bunch of fresh herbs : 5 branches of tarragon and 5 branches of thyme – 3 tablespoons chopped green tarragon for dusting – salt and pepper – optional : apple cider vinager to acidify

PREPARATION : 

Hydratation of beans

Beans are carefully selected to remove impurities and spoiled grains. They are washed in cold water and left to soak in cold water a little vinager the day before. The next morning, the beans are carefully drained from the water in which they have been soaked and rinse with cold water. Then put the beans in a saucepan, cover with cold water and and bring to a boil. As soon as it comes to a boil, take out the beans, drain them and rinse them with cold water. The role of this process is to minimize the undesirable effects of the vegetable on the digestive system. It can be repeated once more if necessary.

If you have your smoked meat very dry, it can be usefull to soak it in water overnight too.

Cooking of the Ciorba

The beans thus boiled and rinsed, are now put in a large sauce pan, with the smoked meat and the bay leaves.  Cover with a large quantity of water and bring to a boil. Salt is added only at the end, because the smoked meat is also salty. Be careful, if you know that you have smoked meat that is very dry, and you haven’t soaked it in water overnight, it may be useful to boil it separately, so that the beans are not completely mashed and the meat is still raw.

As it boils, skim the foam that forms on the surface, as many times as required. Once the smoked meat and beans have cooked together for 1 hour, add the diced vegetables.

Now also add the tarragon and thyme tied in a bouquet, to remove them more easily at the end. As the water evaporates, add lukewarm water.

When the smoked meat is cooked, it is taken out, boned and divided into pieces that fit in a tablespoon, then returned to the ciorba.

Once the vegetables, beans and meat are cooked through, add the brooth and crushed garlic and boil for 4-5 minutes.

At the very end, adjust the taste of the soup with salt and pepper. Remove the soup from the heat, springle with chopped green tarragon and cover with a lid. Let infuse for a few minutes to amplify its flavors. Serve the tarragon bean soup hot, offering vinegar, bread and marinated fresh hot peppers. Enjoy your meal! Pofta buna!

Oups! Don’t forget to take also …