White bean soup from Slovakia by Jan
500 g of big white beans (have it soaking in the water for 24 hours)
for non-vegetarians: 500 g of smoked pork meat
200 ml of sweet cream
200 ml of sour cream
muscat nut (grinded)
to make the soup thicker one can use the oil or lard with flour, or alternatively blend a part of the soup
Cook the soaked beans with black pepper, bay leaves and a bit of muscat nut.
In a non-vegetarian version cook with the pork.
It should take roughly one and half to two hours until the beans are soft.
Remove the meat.
Warm the oil or lard on a pan and add the flour.
Once it's compact, push it through a sieve into the soup and mix it in perfectly.
Then mix the sour cream together with the sweet cream smoothly and pour into the soup.
Cook for roughly 20 minutes and leave over.
Cut the meat and place it into the bowl of soup.
Serve with fresh bread.
Pairs Well With
It's very filling and basically substitutes for a regular main dish.