This soup resembles memories of my early childhood: My Granny’s Sour Bean Soup and scrumptious homemade donuts. A dish I have always requested during my visits. Nowadays, I call it comfort food.
You can do it entirely vegetarian by skipping the bacon. You can also keep it simple with beans only. I like soupy texture, nor too thick, nor too liquid. Amend water accordingly. The key is the taste. Work it until perfection – a bit of salt, sugar and vinegar. I can smell it already now. Bon appetit!
This Sour Bean Soup is suitable for kids from the age of 2, because of milk presence. Offer as a lunch or dinner with some fresh bread to soak it in. Yummy!
Total Time: 30 minutes
1 handful of good quality bacon, sliced and diced
2 large carrots, peeled, washed and diced
2 cloves of garlic, crushed, peeled and finely chopped
2 cans of good quality kidney beans, rinsed
1 medium potato, peeled, washed and finely chopped
2 bay leaves
1 cup of sour cream
1 tablespoon of plain flour
Fresh bread to serve with
First, heat up a splash of olive oil on high heat. Add bacon and sauté until crispy.
Stir in the carrots and reduce the heat to medium.
Add garlic, just to smell it out for a couple of seconds. Then, beans in. Give it a good stir, add the bay leaves and potato.
Next, pour in approximately 1,2 litre of hot boiling water. Cover with a lid and let it simmer until the vegetables are soft, in about 15 minutes.
Now mix 1 tablespoon of flour in 1 cup of sour cream. Thicken the soup with it and do the final seasoning.
My tip is to sift the cream through a coarse sieve to avoid any lumps. Add 1 teaspoon of sea salt and 2 teaspoons of caster sugar. Taste and taste.
I added 1 tablespoon of vinegar directly into the plate just before serving.
Makes 5 serves.