When winter raindrops slide down the glass… when the droplets are so close to ice that they sting on my wind-chapped face… there’s nothing better than a piping hot bowl of soup. Thankfully for me, Slovakia knows what’s what in this department. The fine people of Slovakia could probably make this staple soup with their eyes shut, and – for the first part, at least – that’s exactly what they do. While the house slumbers under the bright moon, a quiet bowl of bean sits in the shadows, soaking overnight. In the morning, after a big stretch, the softened beans are put to a bubble with bits of bacon (or perhaps a ham hock), potato, and – not to be forgotten – a splash of vinegar. The whole thing is thickened with sour cream and flour (or sometimes cream). The result is a bowl of warm, thick goodness – but of course every family has their own version… versions so good, you’ll want to snag a bite (or three) from under each other’s noses. While traditional …
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Serves 8 This dish can be enjoyed hot or cold. We served the Plaki cold in an Armenian Meza style dinner (cold buffet) and scooped it up with flatbread. Ingredients: 1 1/2 cups dried Great Northern Beans, soaked overnight in water 1 Tbsp salt 2-3 medium carrots, peeled and diced 1 celery stalk, diced 1/2 cup diced onion 1 can diced plum tomatoes, drained 2 Tbsp tomato paste 1/3 cup olive oil 8 cloves garlic, quartered 2 Tbsp lemon juice 1 tsp Hungarian paprika 1/2 tsp cayenne 1/2 cup minced fresh parsley and stems 2 cloves, crushed chopped celery leaves (optional garnish) Method: 1. Add beans to a large pot. Add enough water to cover 1″ and salt. Simmer until almost done. 2. Add remaining ingredients, except for crushed garlic and celery leaves, and cook another 30 minutes. 3. Take off heat and add crushed garlic and celery leaves. Serve warm or cold. Adjust seasonings before serving if necessary. Beware of Baby. Armenian White Bean Plaki | Lupia Plaki Votes: 0 Rating: 0 You: Rate this recipe! Print …
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