Bean Soup with Smoked Meat

1. 

potatoes 7 oz (200 g) • carrots 5.25 oz (150 g) • parsley 2.75 oz (80 g) • onion 2.75 oz (80 g) • dried mushrooms 1.75 oz (50 g)

Peel and cut potatoes, carrot, parsley and onion. Rinse dried mushrooms.

2. 

smoked ribs 7 oz (200 g) • water 2.1 quart (2000 ml) • beans 3.5 oz (100 g)

In water cook washed smoked ribs for half an hour. Add beans (it is recommended to leave the beans soaked in water a day before cooking) and cook for another half an hour. Then add brushed vegetable chopped into the small cubes and also mushrooms. Cook until vegetable and beans are soft. Remove the ribs of the soup, when cold take the meat off and cut.

3. 

pork lard 1.5 oz (40 g) • flour medium 1.5 oz (40 g) • salt • parsley leaves • marjoram

Prepare onion roux; sauté prepared onion in lard; add flour, fry stirring constantly, add water and cook the roux. Thicken the soup with prepared sieved roux. At the end add salt, marjoram and fresh diced parsley leaves to your taste. Mix in meat from ribs. You can serve.