At a family cookout, the company is rarely silent over Fejtt bean soup: everyone has a "one surefire" trick. Made from freshly hatched beans, it is lighter and fresher than its winter cousin. The baby doesn't wear a winter coat here yet. In the end, of course, the version that runs out of the second portion first wins.
Thorough preparation
- Preparation: prepare all the ingredients and tools, read the steps, then measure the ingredients. This way, you don't have to rush while cooking, and it's easier to find the right consistency.
- Cook the beans with the vegetables, onion and bay leaf. Go slowly and check the texture, aroma and balance of flavors before each subsequent operation.
- Cook on low heat until soft, but do not let it fall apart. The liquid should just bubble evenly; in the meantime, check the softness and, if necessary, replace the liquid in small portions.
- Thicken it with sour cream, then boil it for a few minutes. The liquid should just bubble evenly; in the meantime, check the softness and, if necessary, replace the liquid in small portions.
- Adjust the taste with vinegar, fresh parsley and a pinch of sugar. Go slowly and check the texture, aroma and balance of flavors before each subsequent operation.
- Finishing and serving: let the food settle for a few minutes, if its character allows. Taste it, adjust the seasoning, and then serve it at the right temperature for the food.
Practical tips and common mistakes
- Fresh beans do not need to be soaked; add acid only after it has softened.
- Keep the soup at a gentle simmer: a strong boil can make it cloudy and break up the ingredients.
- Adjust the final salting at the end of cooking, because the flavors are concentrated by evaporation.
- Only cool the leftovers and put them in the fridge, covered, and reheat them according to the nature of the food before consumption.