This was a soup I ate quite often as a kid. Though soups are a major part of Russian cuisine, I wasn’t very fond of them as a child. Over the years though, they’ve grown on me, and the Fasol Soup has become one of my favorites.
- 1.5 cups kidney beans (we use white)
- 32 oz of meat stock
- 1 large chopped potato
- 5-6 slices of bacon, or an equivalent amount of salo
- 1 large onion, chopped
- 1 stick of celery, chopped
- 1 parsley root, chopped
- 1 peeled carrot, chopped
- Salt, pepper, dill, other favorite spices
Before starting on the soup, wash and soak the kidney beans in some water for at least an hour. This will start to soften them up and will decrease your overall cooking time.
For this, and most other soup recipes, we make our own meat stock. In this case it is identical to the one we prepared for Borscht. If you don’t want to make your own, you can start with store-bought. Bring it to a simmer, and add the beans, potatoes, parsley root, celery, and carrot.
The beans will take an hour or longer to cook, set the heat to medium and leave the soup alone. In the meantime, chop up the onion and the bacon strips. Fry up the bits of bacon until they start getting crunchy and add the onions. Let them caramelize, then add the contents of the pan to the soup
Stir thoroughly and use this opportunity to add the spices. Salt and pepper to taste, we also like to add some vegeta seasoning, and the polish herb Marjoram.
Keep the soup on a simmer until the beans are fully cooked. They should be soft and melt in your mouth. 5 minutes before turning off the heat, add the finely chopped dill.
Serve hot and enjoy!