Ciorba de plante muzicaleBean soup

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Adica de fasole, ca asa-i zice in Oltenia. In ultimele zile a fost mama pe la mine si s-a gatit mai mult romaneste: ciorbe, tocanite, checuri… Imi aduc aminte cat de socati au fost ai mei la inceput cand i-am anuntat ca m-am lasat de carne, insa ce repede s-a adaptat mama, cu tot cu bucataria ei, preferintelor mele culinare! Si uite-asa sarmalele au inceput sa se faca din ciuperci si orez, fasolea fara ciolan si chiftelele din legume. Ciorbita de fasole iz a clasic, asa ca zic io ca trebuie sa stea la loc de cinste pe blog, in colectia mea de retete mostenite de la mama. Nimic special, doar gustul… :)

Ciorba de fasole

Ingrediente

  • 2 cani de fasole
  • 1 morcov mare
  • 2 cepe mari
  • 1 ardei rosu
  • cateva ramurele de cimbru uscat
  • 2-3 feliute tocate/rase de telina/pastarnac
  • 1 cana de suc de rosii sau 4-5 rosii in bulion
  • 100 ml ulei de masline
  • o mana de marar tocat
  • sare dupa gust

Metoda

  1. Lasam fasolea peste noapte la inmuiat in apa cu putin bicarbonat.
  2. A doua zi scurgem apa, punem apa proaspata rece si dam la fiert. Dupa 10 minute de fiert, se schimba apa. Cand e aproape gata, adaugam celelalte legume tocate si sarea. Cand s-au patruns toate, turnam uleiul, sucul de rosii si cimbrul si mai fierbem cateva clocote. La sfarsit adaugam verdeata.
https://www.andie.ro/2012/01/30/ciorba-de-plante-muzicale/

Cum e: simplu sau simplu? Va zic eu: e bun, mai ales daca mai spargem si-o ceapa.

Love and beans,

AndieThis traditional Romanian thick soup is best served with sliced, salted onion on the side. It’s great during cold winters, it warms the heart, the hands and the mind. The recipe I’m presenting today is simple, yet tasty, and it comes from a long tradition in my family.  Nothing special about it, except the taste…

Ingredients

2 cups white/red beans

1 large carrot

2 large yellow onions

1 red bell pepper

2 tbs dried thyme

2-3 slices celeriac

1 cup passata

100 ml olive oil

chopped dill

salt to taste

1. It’s important to soak the beans in cold water and leave overnight.

2. The second day, drain the water, replace with fresh cold water and bring to a boil. After 10 minutes, change the water: make sure the new one is fresh and cold. When the beans are almost done, pour in the rest of the chopped veggies and the salt. Boil until tender.

3. When done, pour in the oil, passata and thyme and boil for a further 5 minutes. Remove from head, add the dill.

So, what do you think? Simple? I’d say so. Oh, and don’t forget about the salty onion on the side!

Love and beans,

Andie

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1 COMMENT

    • Scortisoara? Stai numa’ sa-i spun mamei :) Da oare nu merge pusa direct in castron? Sa vezi ce incerc eu diseara… :))

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