Servings 4+people
Ingredients
2cups dried Cannellini beans, soaked in 6 cups water - OR -
dried Great Northern beans, soaked in 6 cups water
3cloves garlic
3 bay leaves
5 whole peppercorns, cracked lightly
1large russet potato(about 1 lb 5 oz, peeled and cubed)
5slices bacon, cooked & chopped
1/4cup sour cream
1/2cup milk
1/3cup all-purpose flour
salt, to taste
2-4Tbsp white vinegar
sugar, optional
water, as neededInstructions
- Soak the beans overnight, then add to a pot with garlic, bay leaves, and peppercorns. Bring to a simmer and cover.
- Meanwhile, peel and cube the potato. NOTE: The russet cubes collapse as they cook, making the soup even thicker. I rather like it. If you’d prefer neater cubes of potato, go with a yukon gold. They hold their shape.
- Next, cook the bacon… but don’t make it crispy. Slovaks prefer their bacon tender.
- Add the potatoes and bacon to the pot of simmering beans. Let cook until all ingredients are cooked through and your home smells like wonderful. In the last ten minutes, mix the sour cream, milk and flour into a slurry. Add to the soup and cook for 10 minutes. Add 1-2 cups more water to thin as desired. Add the vinegar and salt, to taste.
Recipe Notes
The fine people of Slovakia could probably make this staple soup with their eyes shut, and – for the first part, at least – that’s exactly what they do.
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