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Dry bean soup with smoked sausage

Dry bean soup with smoked sausage

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The beans are picked, washed and soaked in 2-3 liters of cold water the night before. If you have not done so, put the chosen and washed beans in a pot with the same amount of boiling water, cover it with a lid and after 3 hours, you can strain it and put it back to boil with hot water.

If you soaked the beans the night before, in cold water, strain it and boil it, also with cold water. After 20 minutes, strain it and add more hot water. Let the beans boil, over high heat, for another 25-30 minutes.

The larch and parsley leaves are picked, washed, dried and finely chopped, to be used when the soup is ready.

Meanwhile, prepare the vegetables and sausage for the soup.

The roots are cleaned, washed, chopped and boiled over medium heat with 2-3 liters of water. When necessary, collect the foam and discard.

Onions are cleaned, washed, finely chopped and simmered in enough oil so that they do not burn, but only soften slightly.

Wash the tomatoes, cut them into small pieces and fry them over the onion.

Wash the smoked sausage a little, slice it and fry it in the pan in which the onions and tomatoes are hardened.

When the beans are almost cooked, strain them and put them in the pot with the roots. After another boil, add the onion, tomatoes and slices of smoked and fried sausage.

Boil another two or two, after which, if the beans are cooked for good, turn off the heat from the stove, season with salt and pepper, add thyme, parsley and larch, put the lid on the pot and after a quarter of an hour, the soup can be served with red onion next to it.