Fazolová polévka z kosti od šunky

fazolova_aVARIANTA A
1 lb. dry navy beans (2 1/3 c.)
1 1/2 lbs. meaty ham bone, or 1 1/2 lbs. hocks
1/2 tsp. salt
6 whole black peppers
1 bay leaf
1 med. onion, sliced


Thoroughly wash beans. Cover with 2 quarts cold water and bring to boiling; boil gently two minutes. Remove from heat; cover and let stand for 1 hour. (Do not drain.) Add ham bone, seasonings. Cover; heat to boiling; boil gently until beans are tender, about 3-4 hours. Add onion last half hour. Remove ham bone, if desired, mash beans slightly. Cut ham off bone and return meat to soup. Season with salt and pepper.

fazolova_bVARIANTA B

1 pound navy or great northern beans
1 ham bone, with some meat on it
1 teaspoons dried sage
2 celery stalks
2 carrots
2 potatoes
2 onions
2 cloves garlic
2 tablespoons chopped parsley
Dash of salt and pepper

Delicious bean soup just like grandma made! Take your freshly grown garden beans and turn them into a delight bean soup meal for the family. Best beans to use are navy beans or northern beans. If beans are fresh soak for a few hours in water before using to cook with. If they are dry beans, be sure to soak overnight. (Quick soak by boiling for 2 minutes and let cool for an hour). Boil these ingredients in a large bowl. Drain water from beans and add 2 quarts fresh water, the ham bone (after cutting most of the edible bits from the bone, leaving some to flavor the soup), sage or savory, and a generous quantity of freshly ground pepper. Bring to a boil and then simmer for 75 minutes. Add last ingredients and cook until tender. Remove bone from the soup. If there is any meat on it, trim off and add back into the soup. Dice onion, carrot, and potato. Slice celery and mincegarlic. Add vegetables to the soup, along with 2 teaspoons of salt. Simmer until vegetables are tender, about 20 minutes. Enjoy!
Autor:  Z internetu se vzpomínkou na polévku tety Vlasty Seipel


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Updated: 18.2.2017 — 19:34

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