Red beetroot bean soup, by madame Valina

The fasting period should not begin without a hearty bean soup, infused with the flavors of summer vegetables. It stands proud on the tables of Romanians and is rightfully considered one of the nation’s signature dishes. During fasting, we don’t speak of smoked meats, ribs, or succulent sausages. No, it is simply not allowed! Instead, we invite you to Rebricea, halfway between Iași and Vaslui, to enjoy a fragrant bean soup seasoned with thyme and colored with a reddish hue from the balsamic beetroot.

We are at Madame Valina’s home, and she warmly welcomes us into her kitchen, where the air is filled with the delightful aromas of autumn, the freshness of herbs, and a warmth that seems to come straight from her big heart. We get to cooking immediately upon arrival, hoping to finish the soup quickly and share stories as the day turns into night. The light drizzle outside is the perfect invitation for a warm soup enjoyed with loved ones.

There isn’t a household, hut, canteen, noble palace, tavern, or any other place where people gather around a table that doesn’t serve a bean soup. Whether it’s made sour with a little sour soup, or with sauerkraut, plums, or sour apples, bean soup is the traditional way to start a meal in Romania.

Here’s how we observed it being made in this region:

1. Soak the beans overnight to allow them to absorb the necessary water.

2. Prepare the vegetables, each contributing its unique aroma, and clean them thoroughly.

3. The sour soup should be fresh and provide a slight kick when tasted, just like vinegar. Add thyme, other desired aromatics, and, of course, season with salt and pepper.

4. One of Madame Valina’s secrets is that the onions are not sautéed in advance, and most of the vegetables are used raw to enhance the overall aroma.

5. The pre-boiled beans are then added to the vegetables, and towards the end, after the sour soup has been added to bring it to a boil, beetroot cubes are included. Everything is carefully balanced for taste and color.

6. The main character that ties the entire story together is the fragrant thyme, with its natural aroma and prominent presence. It would deeply disappoint our ancestors if we ever forgot to add thyme at the end of cooking, along with crushed onions rubbed with salt to go specifically with the soup.

Come join us at the table and savor the fantastic taste that defines us as a culinary treasure and showcases our traditional cuisine. In closing, we thank our host for the meal and for the small ray of sunshine that made our day brighter!

Ingredients:

– Speckled beans

– Onion

– Carrots

– Celery root or parsley root

– Bell pepper

– Red beetroot

– Oil

– Sour soup (vinegar-based)

– Homemade tomato sauce with bell peppers

– Salt/pepper

– Fresh herbs: parsley/lovage/thyme

Instructions:

1. Dice all the vegetables into small cubes.

2. Boil the whole beetroot until tender, peel it, and also cut it into small cubes.

3. In a pot with lukewarm water, add diced onions, followed by the root vegetables. Stir until they soften slightly, and then add the bell pepper.

4. Once the vegetables have simmered for a few minutes, add the pre-boiled beans and enough water to cover them by about an inch. When it comes to a boil, add the beetroot and the sour soup in the desired quantity.

5. Don’t forget to add thyme, homemade tomato sauce with bell peppers, salt, pepper, and the essential freshly chopped herbs.

Enjoy your meal!