This is a traditional Moldavian recipe and something my mom sometimes makes on lent days. It's delicious and hearty enough (because of the beans) to keep you full all day even though vegan.
This was made by her (and in her kitchen), I only took notes and made the pictures.
Enjoy :).
Last year: Pasta Frola de Dulce de Membrillo (Quince Tart with Lattice Top) (Argentinian).
Two years ago: Creamy white bean dip / spread.
Three years ago: Broccoli, chicken and cheese casserole.
Four years ago: Potato, cheese and mushroom gratin.
Ingredients (serves 4):
- 500 g uncooked white beans
- 1 parsnip (or parsley root)
- 3 medium carrots
- 2 medium yellow onions
- 2 red bell peppers
- 3 tablespoons sunflower oil
- 20-30 ml borsht
- 1 tablespoon fresh thyme leaves
- 1 bunch of parsley
- salt and pepper to taste
- 1 liter water
The next day, drain the water in which they soaked and wash them.
Chop up the onions and start frying them in the oil:
Fry on low heat, stirring once in a while, until completely softened and golden. Grate the parsnip and carrots through the large grater (we used a food processor). Also grate the bell peppers (our were frozen):
Put the beans in the fresh water in a soup pot:
Bring to a boil, then add the fried onions and the grated veggies:
Let them simmer for another 15 minutes. After 10 minutes (5 minutes before the end), add the borsht, thyme and salt and pepper to taste.
Chop up the parsley and keep aside.
When the soup is done, transfer to serving plates and garnish with fresh parsley:
Serve warm and with crusty bread. It's done, dig in! :)
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