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Bean soup served in bread

Bean soup served in bread

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The beans are picked, washed and left to soak in cold water overnight. Cut the ribs into pieces, cut the carrot into sticks, finely chop the onion and put them together to boil.

Let the beans boil for a few minutes in a separate pot in which we add a few sprigs of mint or dried mint (it helps not to bloom) after which the water is thrown away and the beans are transferred to the other pot along with the ribs and vegetables.

Add the broth, salt, pepper, paprika to taste and towards the end when everything is cooked we add celery and larch leaves and bring a few more boils. Let it cool a bit and then serve it in hollow buns.

Good appetite!

Fasting: bean soup in bread

Today I made another fasting dish. So let's see:

These are the main ingredients: beans, carrots, onions, garlic, celery, parsley root, donuts, parsley leaves, dried thyme.

I soaked the beans last night. From now on, it is dry and if you don't soak it before, it boils hard and unevenly, meaning we will find too much boiled and uncooked grains in the pot. I don't think anyone is happy when that happens.

Grandma, God forbid, said that & # 8222a good zama to do with many vegetables & # 8221. Was right.

I cleaned and chopped all the vegetables. Including a potato. What is he doing in the bean soup? Let me tell you: some people are used to boiling beans, throwing water and then putting beans in another soup, made from vegetables. They believe that in this way it eliminates the side effects (not at all pleasant) that most people who eat beans benefit from. Unfortunately, the effects do not disappear as a result of the procedure, in fact, the beans remain there. Unfortunately, the bean is demoted from the rank of soloist to vocal backing and the soup becomes from soup of beans, soup with beans, and that's not the same. What do we do to save ourselves? We put a potato in the soup and & # 8230

& # 8230we put a few more thyme branches. This combination promotes digestion and adjacent processes, making our lives easier :-). Here you see a bouquet made of thyme and green parsley. I put it in the soup and take it out before taking the soup off the fire.

Until we get the soup off the heat, we still have things to do: we also put the spices (less salt, which I also put in the end, after I find out about the final taste of the soup): bay leaves, berries of pepper, a little cumin.

I put a little oil over the vegetables and put the pot on low heat. I let the vegetables soak (about ten minutes), under the lid, in the company of a cup of water.

After soaking the vegetables, I added the beans and filled the pot with water. I let it simmer for about 40 minutes. I then put a cup of tomato juice from my mother's pot at the end of the summer in the pot.

Also at the end of the summer I received from Adriana, the head chef of Music Pub, a jar of tarragon. I put some leaves in my soup.

I added the missing salt at the end and put the soup in the bread made by the bakers from Floripan. Marius, thank you very much (I recommend this bakery in Cluj, I came to them by chance, we have been collaborating since March and they have never disappointed me, they are jumpy and inventive).

A good soup came out. You wouldn't even say he's fasting.

Boiled vegetables as much as necessary, fragrant, pleasant juice.

The core & # 8222farfuriei & # 8221 is soaked in juice and turns into something hard to define but terribly tasty.

The beans cleaned and washed and soaked in the evening are covered with water and boiled. After a few boils we strain the beans, throwing away the water in which it boiled and we add the boiled water then it is boiled with salt and the finely chopped vegetables.

After the beans have boiled and softened well, heat the olive oil and brown the ribs or the finely chopped kaizer and then add the tomato juice. Add everything to the beans and let it boil for a few more minutes, then turn off the heat and add the bay leaf, basil and thyme and finely chopped greens.

For the bread bowl, knead the flour with warm water in which we dissolved the yeast, salt and oil. Knead by hand until it no longer sticks then cover and let it grow in a warm place. The raised dough is divided in two then it is put in 2 round, higher forms, greased with a little oil and it is baked in the oven, on the right heat until it browns well.

Remove the breads from the molds, cut the lids on top, dig out the core and then put them in the oven for another 5 minutes, to dry them inside. Serve the bean soup in bread bowls with red water onions or hot peppers.
Good appetite!

I would like to test all the features of the new Philips Multicooker but especially those that:

1.You can heat any dish with the "REHEAT" button. You select the heating time and in a few minutes you can serve a delicious dish.

2. The "KEEP WARM" function keeps food warm.

Bean soup in bread is served with a salad of red onions or hot peppers.

4 medium round loaves, well baked
500 g smoked ciolan
250 g white beans
500 ml borscht
1 onion
1 carrot
½ celery
1 pepper
1 parsnip
3-4 tablespoons tomato paste

Wash the beans and soak them overnight. The next day, you change the water, put it on the fire and let it boil, then change the water three more times. Pour the last water, sprinkle with salt and let it boil for an hour, then add the chopped vegetables, except for the peppers.

Separately, bring to a boil, toss the water and bring to a boil in the bean pot. When the meat has softened, remove it from the bone and put it back. Add the tomato paste, chopped pepper and boiled borscht one minute beforehand, and keep it on the fire for another 15-20 minutes.

Cut a lid on the bread and remove part of the core. Pour the bean soup into the bread and serve sprinkled with green parsley.

Tuesday's recipe. Bean soup in bread crust (Romanian recipes to your taste)

Let's cross the mountains again, in Transylvania, in search of Romanian recipes. To your taste, everyone's! Today I promise you a recipe that is easy to make and fast, and sweet, as it is the day on the calendar and your desire to keep the holidays and its restrictions.

The ancestors, people with faith and respect for bread, would never have squandered the "body of the Lord" to make the original cheerful that is so much to the liking of today's tourists. The entry of tall, thick-shelled bread into the recipes of guesthouses and restaurants with traditional cuisine has at least one tail of French influence - according to some, Austrian - according to others.

But where would it be, as long as the soup is unsweetened, bread - also, the association between them suits us. That's why, without further ado, I say let's move on to the recipe!

So you need: beans, smoked ribs (if it's not a fasting day, if it is and you want to keep it you will have to quickly go over this ingredient), onions, peppers, celery, parsnips, fresh tomatoes , broth, salt, dill, tarragon, a round loaf, baked at home (with thick crust).

Find out the details of this on Antena Satelor Romanian recipes.

Bean soup served in bread - Recipes

Although I have already talked about the best Romanian restaurants in Bucharest, I thought of dedicating a separate post to my favorite dish. I am of course referring to bean soup with smoked meat served in a crust, preferably bread being homemade bread. Obviously, ideally, this bean soup is served with red onion salad next to it. It is not good to be too fat, but we clearly want it to be a thick and flavorful soup. And although everywhere, especially in Romanian restaurants, we find bean soup, we rarely find it served properly in the bread crust and with the traditional Romanian taste that we love.

Usually, I admit, I prefer to eat bean soup in bread in the mountains, on Prahova Valley and in other such localities. However, here are some proposals for Bucharest residents who are dying for cravings.

Definitely the best known Romanian restaurant. The architecture of the place, impeccably restored, preserves the atmosphere of an art-deco place where the world comes for the beautiful and good taste, where you feel the joy of the meeting and the walls also breathe a convivial air. Not at all formal, although extremely elaborately decorated, the space urges closeness, good cheer and culinary delight. I don't think there is a Bucharest resident who, receiving visits from abroad, does not take his guests to Caru 'cu Bere to show them how to eat and live in interwar Bucharest. Notable are the artistic events in the form of "songs" or dances that delight diners every night, thus amplifying the goodwill.

Renewed in 2008 with a respectable restaurant, the Pache Protopopescu Wood Oven boasts a modern design and a more comprehensive menu than when entering the market. Here you can find pasta, lasagna, fasting food, rice, chicken. In terms of pizza, the best recipe we recommend you try is the Capriciosa Pizza. Although the claim to the title of restaurant, displayed by the restaurant on the purely visual side, does not materialize on the menu side (without much talent for non-star dishes), here it is worth coming whenever we have a craving for pizza or pasta. Also, we can enjoy ourselves without leaving the comfort of the house, Furnace consolidating its transition to Bucharest with professionalism in baking and speed in delivery.

On Valea Oltului Street, at no. 199-201, the restaurant with a fierce name is actually a stop with a rustic design, only good for a hearty and specific Romanian meal. Obviously, nothing is missing from the menu, but perhaps even more interesting for potential customers would be that the place is par excellence spacious, arranged on two floors and can easily receive 350 diners. The road to here, therefore, will not be made in vain, unless the Barlog is rented for a wedding or private party & # 8211 but we find such pertinent details in advance, calling 0737.227.564. And, as the beautiful weather is still coming over us and the woody warmth inside would not necessarily attract us, it is good to know that we can dine on the terrace as well.

Restaurant Azzurro Drumul Taberei

Also in Drumul Taberei, where it seems that the gourmet soul with uneasy appetites gathered, we come across another location that awaits us with a slight duality in the menu: the Romanian cuisine is intertwined here with the Sicilian one. Near Tochitura & # 8220Ardeleneasca & # 8221 with polenta stands Gnocchni & # 8220Alla Partenope & # 8221 in the menu of this neighborhood & # 8211 pasta palette being impressive, hard to match, we suspect, even for a purely Italian restaurant. But be careful, the order from the order does not always match the result on the plate, which can be desirable if you expect a fine experience and have more sophisticated taste buds. Sprinkled with decorations from bygone times and exposed bricks that give the interior of a look of wine, Azzurro would have passing notes, but that's about it.

Romanian sensitivity makes a good home with hospitality, a duo that we assume is the basis of the success of many hotels in the country & # 8211 in Bucharest, but we have a so-called Bear Chicken, classified in the category of these HoReCa hybrids. You can enter the restaurant or winery with confidence, even as an uninterested Bucharestian to book your room in the hotel, and Romanian dishes will be guaranteed accompanied by a warm, traditional atmosphere and specific music. Either you go right to the location (Strada Economu Cezarescu no. 42), or, by a simple phone call, you receive at home what your heart desires & # 8211 and, from such a bushy menu, you will surely want a lot!


It is a very light soup, it contains few ingredients and, therefore, it is easy to prepare and easy to digest. I recommend it especially to vegetarians and those who fast. I used beans already boiled from the jar and pleurotus mushrooms.

beans & # 8211 350 gr
mushrooms & # 8211 400 gr
tomato juice & # 8211 150 ml
hot peppers & # 8211 1-2 pcs.
bread & # 8211 4 slices
garlic & # 8211 2 puppies
olive (or sunflower) oil & # 8211 3-4 tablespoons

We take the two cloves of garlic and crush them with the knife blade, then put them in a pan with hot oil, where we harden them on both sides until golden brown (usually in less than a minute). Add a sliced ​​hot pepper.

Remove the hardened garlic, discard it and add the previously washed and chopped mushrooms, which they harden within 10 minutes. We also put the beans.

Add the tomato juice and water (the amount of water depends on how thick you like the soup to be, I added about 500 ml). Saram. When it boils, let it boil for 10 minutes on a moderate heat. Now add your favorite greens (I used parsley and sorrel), turn off the heat and let it rest for a quarter of an hour.
Meanwhile, cut the bread slices into 4 and brown them on a pan with a little oil.

Serve the soup with toast. If you are not fasting, you can add a tablespoon of sour cream.
Good appetite!

Beans with ciolan served in bread

500 g colored dried beans, 500 g smoked ciolan, 1 carrot, 1 large onion, white, 1 parsnip, 1 large potato, salt to taste, dried thyme, 250 ml homemade broth, a few green larch leaves

Difficulty: Average | Time: 2h

Method of preparation

The beans are cleaned of impurities, put overnight in cold water to swell, this to reduce the cooking time and get rid of changing the water three times).

In the miracle vessel, ie Kukta, or rather the pressure vessel, put the beans, the pieces of ciolan, the finely cleaned and chopped vegetables, make up to a mark with water, season with spices, then close tightly with the lid and place. to boil, over high heat, approx. 15 minutes before the miracle pot starts to boil, approx. 1 hour. Then take the miracle pot off the heat, cool quickly under running cold water. Be careful, before opening the lid, make sure that only a little steam comes out, so that you can open the lid without any events. Let's go back!

In the meantime, the edible plates are being prepared: Maricica, the framing and baking machine, has been a bit unemployed lately, so I put it to work. & Icircn the container of the p & acircine machine put water, sifted flour, salt, sugar, oil and yeast (Attention! Keep this order if you want to increase the dough.)

The framing device is programmed, fermented approx. 90 minutes.

Be careful to help the dough with a little water, flour or oil so that it does not stick to the walls of the bowl, & icircn the first 30 minutes, then leave the machine & icircn alone, just open your lid, & icircsi do the job alone.

The yena vessels, in my case, are turned upside down, greased with oil.

After the dough has risen, remove it from the pan and coat the dishes greased with oil, giving them the shape of a plate or bowl.

Then bake in a preheated oven for approx. 25 minutes at 180 degrees C.

After browning, remove and peel immediately from the bowl. Edible plates, served with icing beans and why not, cabbage with ciolan

How and how long does the dried bean soak in water?

Dried beans need at least 8-10 hours of hydration so I put it in a bowl in the evening and covered it well with water. Beans almost triple in volume, so it's good to be a roomy dish. It is not wrong if you let the beans soak for 12-14 hours. Just be in a cool place so it doesn't ferment!

Pre-boil the beans

The next day I threw away the water and strained the well-swollen beans. Then I put them in a large pot and covered them with water at La Fântâna. Its level must exceed at least 3 fingers the layer of beans.

It is good to bring the beans to a boil, throw away the water and then continue cooking it. This reduces the incidence of bloating and malaise that some people feel when eating bean soup, fasting beans or bean stew.

I put the bean pot on the fire and waited for everything to boil. Optionally you can put a knife tip of baking soda (food). I timed 5 minutes from the moment the beans started to boil en masse and then I turned off the fire, threw this water and clarified the scalded beans under a stream of hot water. Then I drained it in a strainer.