Transylvanian White Bean Soup with Tarragon | Traditional and Creamy
(0)
45 min
Under an hour
Sezamo
O ciorbă ardelenească tradițională și reconfortantă, cu fasole albă catifelată, zarzavat bogat de toamnă și aromă inconfundabilă de tarhon, legată fin cu smântână grasă și gălbenuș de ou.
Preparation method
Preparing and sautéing the vegetables
Peel the onion, carrots, parsnip, and celeriac. Finely chop the onion, and dice the root vegetables and red bell pepper into medium cubes.
In a large pot of about 3-4 liters, heat the sunflower oil over medium heat. Add the chopped onion and a pinch of salt, then sauté for 3-4 minutes until translucent.
Add the carrots, parsnip, celeriac, and bell pepper. Sauté everything together for 4-5 minutes, stirring occasionally, to release the sweet flavors of the vegetables.
Chef's tip
For an even thicker soup, you can mash a few tablespoons of white beans with a fork before adding them to the broth.
Dried tarragon is the secret to the authentic Transylvanian flavor — adding it towards the end of cooking allows the aromas to infuse perfectly.
Serve the soup warm, alongside fresh homemade bread and, optionally, hot pepper or red onion.
45 min
Under an hour
