I love green beans and summer is the best time to have them, fresh from the garden.
A few dishes will always remind me of where I grew up, Medias in Transylvania.
This is one of them, my mum’s recipe (see the note!).
And yes, those are green beans in the photo... Romanian ones tend to be more on the yellow-ish side but they taste the same!
transylvanian green bean soup
Ingredients
50ml sunflower oil
1 medium onion, finely diced
2 medium carrot, diced
1 slice of celeriac, diced (or substitute with 1 medium parsnip)
½ red bell pepper, finely diced
3 garlic cloves, sliced
2 medium tomatoes, grated (discard the skin)
700g fresh green beans, cut in 2-3 pieces (discard the edges)
2L water
1 big bunch of fresh parsley leaves, finely cut
2-3 tbsp white vinegar (9% alcohol) or the juice of 2 lemons
1 tbsp Vegeta
Salt to taste
Roux:
20g sunflower or vegetable oil
2 tbsp all purpose flour
1 cup of water or more
Egg mixture:
200g creme fraiche or sour cream
2 egg yolks
To serve: homemade white bread
Method
In a large pot sauté all vegetables, but not the beans. Once softened, add the green beans and the water with salt and Vegeta. Bring to a boil and let it simmer while you make the roux.
Make a roux by heating the oil in a pan and constantly stirring the flour until it has a peanut brown color. Add water, a little bit at a time, until you have a thinner sauce. If you get lumps, strain the sauce.
Whisk the roux into the soup, stirring gently. Leave to cook for a minute and, in the meantime, make the egg mixture by whisking the egg yolks with the cream and 2-3 ladles of hot soup.
Turn off the heat and gently whisk the egg mixture into the soup. Add the parsley leaves, cover the pot with a lid and let it rest for 10-15 minutes before serving.
Eat with white bread and chili, if you like it hot.
Enjoy!
Notes
It is very hard to get the correct recipe for any dish made by my mum. She cooks by “eye”. I do the same but since I started the blog, I try to measure all ingredients just to give my daughters some guidelines.
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