Picture a cold winter’s day in Romania, where frost nipped at the windows and the world outside was blanketed in a serene layer of snow. It was on days like these that my grandmother would take center stage in our home’s cozy kitchen, wrapped in the warmth of her knitted shawl and radiating the kind of love that only a grandparent can give.
She’d announce her plan to cook a pot of Traditional Romanian Smoked Sausage and Bean Soup, and the anticipation would build as we eagerly watched her assemble the ingredients. The aroma of smoked sausage filled the air, promising a hearty and comforting meal that would drive away the winter chill.
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Nan’s culinary traditions were steeped in memories and love. Her hands moved with practiced grace as she prepared the smoked sausage, slicing it into thin rounds to infuse the soup with a rich, smoky flavour. There was something truly magical about the sizzle of sausage in the pot, as it released its smoky essence, filling the kitchen with the kind of warmth that can only come from cherished recipes.
The onion and garlic, carefully chopped, were the next to join the pot, sizzling and releasing their fragrant bouquet, teasing our taste buds with the promise of a delectable feast. Nan added the carrots, celery, and thinly sliced green cabbage, each ingredient carefully selected to bring their own unique textures and flavours to the soup.
As the soup simmered, our anticipation grew. The diced tomatoes and white beans found their place, transforming the broth into a delightful tapestry of colors and tastes. The smoked sausage returned to the mix, reuniting with the vegetables in a heartwarming embrace.
This soup, with its unmistakable smoky aroma, had the power to transport us back to simpler times when the kitchen was the heart of the home and the table was a place for family to gather. The sound of Nan’s stories, passed down through generations, accompanied each step of her cooking.
Finally, the soup was ready. We’d sit at the table, watching our breath mingle with steam rising from our bowls, and enjoy the hearty goodness of the Romanian Smoked Sausage and Bean Soup. Each spoonful was a tribute to tradition, love, and the warmth of family.
So, let’s recreate those cherished moments with a Traditional Romanian Smoked Sausage and Bean Soup to warm your heart on a cold winter’s day. The love that goes into this dish is timeless, and I’m excited to share this recipe with you.
Traditional Romanian Bean and Smoked Sausage Soup (Ciorba de Fasole cu Afumatura)
Ingredients
Ingredients:
For the Soup:
- 250 g traditional Romanian smoked sausage you can use other types of smoked sausage as well
- 1 medium onion finely chopped
- 2 cloves of garlic minced
- 2 medium carrots peeled and diced
- 2 celery stalks chopped
- 1 can 400g of white beans, drained and rinsed (cannellini or navy beans work well)
- 1 can 400g of red beans, drained and rinsed
- 1 can 400g of diced tomatoes
- 6 cups chicken or vegetable broth
- 1 bay leaf
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons vegetable oil
- Fresh parsley for garnish
Instructions
Instructions:
Prepare the Smoked Sausage:
- a. Slice the smoked sausage into thin rounds or half-moons. If you prefer a stronger smoky flavour, you can slightly brown the sausage in a large pot before proceeding to the next step. Set the sausage aside.
Sauté the Aromatics:
- a. In a large soup pot, heat the vegetable oil over medium heat.
- b. Add the finely chopped onion and minced garlic, and sauté until they become translucent and fragrant, about 2-3 minutes.
Add the Vegetables:
- a. Toss in the diced carrots and chopped celery. Sauté for another 5 minutes until the vegetables begin to soften.
Simmer the Soup:
- a. Pour in the diced tomatoes and both drained white and red beans.
- b. Add the smoked sausage back to the pot.
- c. Pour in the chicken or vegetable broth, and add the bay leaf and paprika.
- d. Season with salt and pepper to taste.
- e. Bring the soup to a boil, then reduce the heat to low, cover, and let it simmer for about 30-40 minutes, or until the vegetables are tender.
Serve the Romanian Smoked Sausage and Bean Soup:
- a. Discard the bay leaf.
- b. Ladle the hot soup into bowls, and garnish with fresh parsley.
- c. For a traditional touch, serve the soup with a nice slice of crusty fresh bread on the side.
