Traditionally, bean soup is one of the most favourite winter dishes in Greece. Rich in carbohydrates, proteines and vitamins, bean soup is very nutricious, tasty and filling. It goes perfectly well with fresh bread, olives, pickles, smoked herring, salt preserved anchovies and all the greek winter salads (boiled cabbage, brocoli, cauliflower or politiki salad).
Serves 4 (as main dish)
Ingredients
500 gr. dry white beans (preferably small sized)
1 big onion, finely chopped
2 carrots, diced or cut cross-wise into coins
1 medium celery root, finely diced
2-3 small branches of celery greens, finely chopped
3 cloves of garlic, finely chopped
200 gr. tomato juice
1 tea spoon tomato paste
1/2 cup extra virgin olive oil
1 bay leaf
1 table spoon smoked paprika
1 tea spoon boukovo spice (dried crushed chillies)
1 tea spoon sugar
salt & freshly ground black pepper
Preparation
Soak the beans in plenty of cool water over a night. Strain them and put them to a boil in fresh water for 15-20 minutes. Strain again the beans, throwing away the water they boiled into. Place a cooking pot over medium heat, add 3 cups of water, bring it to a simmer and then add the beans. Add hot water, if necessary, to slightly cover the ingredients. Add the bay leaf, put a lit on top of the pot and slowly boil the beans, untill soft. Then add the onion, the carrots, the garlic and the celery root and continue boiling untill the vegetables are fully cooked, stirring with a spoon from times to times. Add the tomato juice and the tomato paste, the sugar, the olive oil and a small amount of salt, stir well and continue cooking for 5 minutes more. Add the celery greens, the paprika, the boukovo and the rest of the salt, boil for 4-5 minutes more constandly stirring, and then lower the pot from the heat. Let it rest for 15-20 minutes and serve with freshly ground black pepper and a pinch of boukovo.
Some secrets for veloute tecture:
1. Don't use too much water. Start with an amount of water that slightly covers the beans and the rest of the ingredients, and add hot water if necessary.
2. Cook the soup slowly. Try to keep it simmering, not boiling.
3. Stir often.
4. Towards the end, smash a few beans with a spoon inside the pot, stirring constantly.
Enjoy!
Serves 4 (as main dish)Ingredients
500 gr. dry white beans (preferably small sized)
1 big onion, finely chopped
2 carrots, diced or cut cross-wise into coins
1 medium celery root, finely diced
2-3 small branches of celery greens, finely chopped
3 cloves of garlic, finely chopped
200 gr. tomato juice
1 tea spoon tomato paste
1/2 cup extra virgin olive oil
1 bay leaf
1 table spoon smoked paprika
1 tea spoon boukovo spice (dried crushed chillies)
1 tea spoon sugar
salt & freshly ground black pepper
Preparation
Soak the beans in plenty of cool water over a night. Strain them and put them to a boil in fresh water for 15-20 minutes. Strain again the beans, throwing away the water they boiled into. Place a cooking pot over medium heat, add 3 cups of water, bring it to a simmer and then add the beans. Add hot water, if necessary, to slightly cover the ingredients. Add the bay leaf, put a lit on top of the pot and slowly boil the beans, untill soft. Then add the onion, the carrots, the garlic and the celery root and continue boiling untill the vegetables are fully cooked, stirring with a spoon from times to times. Add the tomato juice and the tomato paste, the sugar, the olive oil and a small amount of salt, stir well and continue cooking for 5 minutes more. Add the celery greens, the paprika, the boukovo and the rest of the salt, boil for 4-5 minutes more constandly stirring, and then lower the pot from the heat. Let it rest for 15-20 minutes and serve with freshly ground black pepper and a pinch of boukovo.
1. Don't use too much water. Start with an amount of water that slightly covers the beans and the rest of the ingredients, and add hot water if necessary.
2. Cook the soup slowly. Try to keep it simmering, not boiling.
3. Stir often.
4. Towards the end, smash a few beans with a spoon inside the pot, stirring constantly.
Enjoy!
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