When the weather turns chilly, few things feel as comforting as a steaming bowl of zupa fasolowa, or Polish bean soup. This traditional dish is a true taste of home – rustic, nourishing, and wonderfully filling. At its heart are tender white beans, slowly simmered until creamy, then paired with root vegetables like carrots, celery, and potatoes. What makes the soup unforgettable, though, is its depth of flavor: a hint of garlic, earthy marjoram, and often a smoky note from kielbasa, bacon, or a ham hock.
Every family in Poland has its own version – some keep it light and brothy, while others thicken it until it’s almost stew-like.
Served with a slice of crusty rye bread, this soup isn’t just food – it’s tradition. For many Poles, it recalls childhood memories of cozy kitchens, Sunday lunches, and the reassuring flavors of family cooking.
Ingredients:
- 150 g white beans (e.g., butter beans or Polish "Fasola Jaś")
- 1 carrot
- 1 parsley root (optional, or sub with more carrot)
- 1/2 leek (white part only)
- 3–4 potatoes
- 1 onion
- 2-3 garlic cloves
- 2 tablespoons oil
- 2 tablespoons flour
- 1 tablespoon dried marjoram
- Salt, to taste
- Freshly ground black pepper
Instructions:
- Rinse the beans thoroughly and soak them in plenty of water overnight.
- The next day, drain and rinse the beans. Place them in a large pot with 2.5 liters of fresh water.
- Bring to a boil, then simmer for about 2 hours or until the beans are soft and creamy.
- While the beans are cooking, peel and chop the carrot, parsley root, and potatoes into small chunks. Thinly slice the leek and finely chop the onion and garlic.
- In a large soup pot, heat the oil over medium heat. Add the onion and garlic and sauté for 2 minutes until fragrant. Add the carrot, parsley root, leek, and potatoes. Cook, stirring often, for 6–7 minutes.
- Add the cooked beans along with their cooking water to the sautéed vegetables. Simmer until the potatoes are tender.
- In a small pan, heat the oil and flour over medium heat, stirring constantly. Cook until the mixture turns golden brown and smells slightly nutty.
- Carefully pour in a small amount of cold water while stirring quickly to avoid lumps. Continue stirring until smooth and thickened. Remove from heat and let it cool slightly.
- Add the cooled roux to the soup at the end of cooking, stirring well to combine and thicken the broth.
- Stir in the dried marjoram and adjust seasoning with salt and freshly ground black pepper, to taste.
- Serve hot, garnished with chopped parsley if desired.
0 komentarze:
Post a Comment