Romanian Bacon Soup

what goes into Romanian bacon soup

You might have the ingredients on hand, making it a convenient supper for a cold night, just remember to soak the beans the night before.

• bacon
• navy beans
  • beans and smoked meat like bacon is a staple pairing in Romania. I recommend using dried beans for this soup. Dried beans give you a firmer texture, and they’ll absorb soup flavors as they cook. They have a lower sodium content than canned beans, too. If you can’t find navy beans use Great Northern beans or cannellini beans
• onions and celery
  • the classic aromatics for so many soups.
• butter
  • you can use olive oil if you prefer.
• chicken stock
• bay leaves
• sour cream
• fresh dill
• white wine vinegar
• salt and pepper

Romanian bacon soup faqs

Should I salt the bean soaking water?

• It’s generally not recommended to soak beans in salted water. Salt can toughen the outer skins of beans and may interfere with the rehydration process during soaking, potentially leading to longer cooking times. It’s better to soak beans in unsalted water and add salt during the cooking process, after the beans have softened.

Oops, I forgot to soak my dried beans overnight, what can I do?

• If you forget to soak navy beans for Romanian bacon soup, there are two common methods you can use to speed up the cooking process:

• Quick Soaking Method:
  • Rinse the navy beans thoroughly under cold water to remove any dirt or debris.
  • Place the rinsed beans in a large pot and cover them with water (about 2 inches above the beans).
  • Bring the water to a boil and let the beans boil for 2-3 minutes.
  • Remove the pot from the heat, cover it, and let the beans soak for about 1 hour.
  • After soaking, drain the beans, rinse them again, and they are ready to be used in your soup.
• No-Soak Method:
  • If you’re super short on time, you can also cook the navy beans without soaking, although it will take longer.
  • Rinse the beans thoroughly and add them directly to the soup in step 3.
  • Simmer the soup on low heat until the beans are tender. This can take 1.5 to 2.5 hours, depending on the freshness of the beans.

What can I use instead of bacon?

• You might use a ham hock, smoked ham, pancetta, or smoked turkey.

Can I veganize this recipe?

• Well, considering the bacon and sour cream, you’ve got an uphill battle, but you could use store-bought vegan sour cream and vegan bacon. Or try smoked tempeh.

Is there any other herb I can use besides dill?

• I would suggest thyme.

How can I keep the sour cream from curdling?

• Full-fat sour cream is less likely to curdle than low-fat versions because it contains more stabilizing agents. The higher fat content helps maintain a smooth texture.
• Avoid sudden temperature changes: temper the sour cream by mixing a small amount of the hot bacon soup liquid into the sour cream before adding it back into the pot. This helps acclimate the sour cream to the soup’s temperature, reducing the likelihood of curdling.
• Add the sour cream off the heat. Remove the soup from heat and allow it to cool slightly before stirring in the sour cream. The residual heat will be enough to warm the sour cream without curdling it.
• While adding the sour cream, stir the soup continuously. This prevents the sour cream from clumping together or curdling due to sudden temperature changes.
• Once sour cream has been added, avoid boiling the soup. High heat can cause the sour cream to curdle. Keep the soup on low heat or warm it gently before serving. Keep this in mind when reheating the soup, too.