Winter Bean Soup with Smoked Meats and Eggplant
Soups • Greek
Description
For those who are not fond of celery, you can add thyme, parsley, cilantro, and any other herbs. I wouldn't add dill, but that's also optional. A little bean tip — I usually buy a kilogram of the largest white beans (my favorite), cook them all. I discard the cooking water — it causes all the bloating. I portion the beans into bags and freeze them. It's very convenient to use later for salads, side dishes, and soups.
Ingredients
- Carrot 20 oz
- Onion 5 oz
- Smoked pork knuckle 10 oz
- Eggplants ½ piece
- Garlic 4 cloves
- Salt to taste
- Ground Black Pepper to taste
- Sugar 1 tablespoon
- Celery salt 5 oz
- White Beans 5 oz
Step-by-Step Guide
Step 1
Sauté the carrot and onion in vegetable oil in the same pot where the soup will be cooked.
Step 2
Add salt, pepper, sugar, and continue to sauté, stirring.
Step 3
Cut the ribs and add them to the vegetables.
Step 4
Slice half of the medium eggplant into strips and add to the sauté.
Step 5
Finely chop the celery greens and add to the pot when the vegetables are caramelizing.
Step 6
When the sauté is ready, add the cooked white beans (without liquid).
Step 7
Pour in water to the desired thickness and bring to a boil. Don't forget to season with salt and pepper.
Step 8
When ready, turn off the heat and immediately add the finely grated garlic.
Step 9
Serve with sour cream and croutons.
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