Winter bean soup with smoked meats and eggplants
10 servings
30 minutes
Winter bean soup with smoked meats and eggplants is a cozy dish of Greek cuisine, perfect for cold days. Its roots trace back to the traditions of rural Greece, where beans were considered a staple due to their nutritional value. Smoked ribs give the soup a rich, smoky aroma, while eggplants add a hint of sweetness and velvety texture. Carrots, onions, and celery create a rich flavor base, and garlic finishes the composition with a spicy accent. White beans make the soup hearty and nutritious, while serving it with sour cream and croutons turns it into a complete gastronomic delight.
1
Sauté the carrots and onions in vegetable oil in the same pot where the soup will be cooked.
- Carrot: 500 g
- Onion: 200 g
2
Add salt, pepper, sugar and continue sautéing, stirring.
- Salt: to taste
- Ground black pepper: to taste
- Sugar: 1 tablespoon
3
Cut the ribs and add them to the vegetables.
- Smoked pork ribs: 300 g
4
Cut half of a medium eggplant into strips and add to the sauté.
- Eggplant: 0.5 piece
5
Finely chop the celery and add it to the pot when the vegetables are caramelizing.
- Celery leaves: 100 g
6
When the fry is ready, add boiled white beans (without liquid) to it.
- Large white beans: 200 g
7
Fill everything with water to the desired thickness and bring to a boil. Don't forget to salt and pepper.
- Salt: to taste
- Ground black pepper: to taste
8
When ready, turn off and immediately add finely grated garlic.
- Garlic: 4 cloves
9
Serve with sour cream and croutons.
