The Amazing Race's third pit stop: Romania
and this recipe for Ciorba de Fasole.
- 1/2 pound dry haricot, pinto or butter beans
- 6 pieces of bacon, sliced into 1-inch widths
- 2 litres water
- 1 bunch Swiss chard
- 2 egg yolks
- 1/2 cup sour cream
- 1 T vinegar
- salt and pepper
- small bunch dill
- crusty bread, for serving
Soak the beans in cold water for 3-4 hours.
At the end of the soaking time, cube the bacon. Drain the beans and put them in the saucepan with the bacon. (Make sure there will be plenty of room for the beans to expand.) Pour the water over. Bring to the boil, skim, and turn the heat down. Simmer the beans for 1 1/2 - 2 hours, until soft. More time may be needed...keep checking the beans.
Shred the lettuce or other greenery and stir into the soup when the beans are soft. Cook for another 10-15 minutes.
Mash the beans a little to thicken the soup. Mix egg yolks, cream and vinegar together, and stir into the hot soup. Season. Chop the dill finely and scatter it over the soup.
Serve with bread.
Notes: When I started to make this, I thought, oh it's just another bean and bacon soup. But I knew I was wrong as soon as I stirred in the sour cream, egg yolk, and vinegar. I really enjoyed the chard with the other flavors. It's an interesting recipe, and I am glad I tried it.
Vegetarian Option: Omit the bacon.
Liz's Rating: 8/10
Tim's Rating: TBD