Romanian Bean Soup with Smoked Meat and Tarragon (Edit recipe)

This Romanian Bean Soup with Smoked Meat and Tarragon (Ciorba de Fasole cu Afumatura si Tarhon) is hearty, comforting and delicious.

20 minutes

2 hours

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	122
Fat:	1 g
Carbohydrates:	20 g
Protein:	8 g
Cholesterol:	0 g
Sodium:	87 mg
Fiber:	5 g
Sugars:	2 g
Calculated per serving.

by Primal Gourmet

View original recipe

Serves: 8

Ingredients

1 lb Turkey Leg, bone-in, smoked (or wings substitute smoked pork hock or smoked pork ribs)
1 White Onion, large, diced
1 Carrots, large, diced
1 Red Bell Pepper, medium, diced
1 Celeriac (Celery Root), medium, peeled and diced
1 Parsley Root, medium, peeled and diced (substitute parsnip)
2 sprigs Thyme, small (substitute 1 teaspoon dried)
28 oz Cannellini Beans (canned), or white kidney beans
1 Tbsp Tomato Paste
4 cloves Garlic, finely chopped
3 Tbsp Fresh Tarragon, finely chopped
2 Tbsp Parsley, finely chopped
Kosher Salt, to taste
Ground Fresh Black Peppercorns, to taste
1 Red Onion, small, thinly sliced, for garnish

Shop

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Rinse the smoked turkey and add it to a large stock pot with 5 quarts of cold water. Set over high heat, bring to a boil, cover partially with a lid and cook until the meat is tender and starts to fall away from the bone, around 1.5 hours. Reserving the cooking liquid, transfer the turkey to a bowl, let cool to the touch, separate the meat from the bone and roughly chop the meat. Set aside.
Reduce the heat to medium-low or a gentle simmer and add the white onion, carrot, bell pepper, celery root, parsley root and thyme. If necessary, add more water to the pot for a total of 5 quarts. Cover partially with a lid and cook, stirring occasionally, until the vegetables have slightly softened, around 15 minutes. Add the beans, tomato paste, reserved shredded turkey meat and bones, and cook, stirring occasionally, until the vegetables are soft and fork-tender, around 10 minutes. Add the garlic, tarragon, and half the parsley. Cook for 2 minutes, taste for seasoning and adjust with salt and pepper as desired.
For best flavour, let the soup sit for at least 30 minutes before serving in individual bowls garnished with parsley and red onion on the side.