Ingredients
Scale
For the Soup
- 250 g (1 ¼ cups) dried white beans
- 500 g (1.1 lb) smoked pork
- 2 onions, chopped
- 4 cloves garlic, minced
- ½ cabbage, chopped
- 5 large potatoes, peeled and diced
- 2 carrots, grated
- 6 beetroots, peeled and grated (reserve a few to slice into strips)
- Juice of ½ lemon
- 2 tbsp lard (or cooking oil)
- 1 ½ tbsp tomato paste
- 1 tbsp red wine vinegar
- 2 spring onions, chopped
- Fresh dill, chopped
- Fresh parsley, chopped
- Salt (to taste)
To Serve
- Yoghurt (such as Russian, Turkish or Greek)
- Fresh dill
Instructions
- Soak the dried white beans in water overnight.
- Drain and simmer them in fresh water with the smoked pork and 1 tsp salt, covered, until the beans are tender, about 1-2 hours.
- Add the potatoes and cabbage to the simmering beans, season with salt, and continue cooking until the potatoes are partially tender.
- Add the beetroot strips to the soup, squeeze in the lemon juice to maintain the red color, and stir. Let the soup simmer for a few more minutes.
- In a frying pan, melt the lard or heat the cooking oil. Sweat the chopped onion, then add the grated carrots and beetroot. Stir in the tomato paste and mix well.
- Add the fried vegetables to the soup, along with the red wine vinegar and the minced garlic. Continue simmering.
- Remove the smoked pork from the soup, slice or shred it, and return it to the pot.
- Stir in the chopped spring onions, dill, and parsley.
- Serve hot with a dollop of yoghurt, garnish with dill, and enjoy!
- Prep Time: 30 minutes
- Soaking beans: 8-12 hours
- Cook Time: 2 hours 30 minutes