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TRADITIONAL TRANSYLVANIAN YELLOW BEAN SOUP WITH ROUX AND SOUR CREAM

By Delicious Recipes!Posted on
TRADITIONAL TRANSYLVANIAN YELLOW BEAN SOUP WITH ROUX AND SOUR CREAM

TRADITIONAL TRANSYLVANIAN YELLOW BEAN SOUP WITH ROUX AND SOUR CREAM

This classic Romanian soup showcases tender yellow beans simmered with aromatic lovage and enriched with a flavorful roux and creamy sour cream. It’s a comforting and authentic dish typical of the Transylvania region, perfect for a wholesome meal any day.

🕒 Prep Time: 10 min

🍳 Cook Time: 45 min
🍽️ Yields: 4 servings

Ingredients

Soup:

  • 600 g yellow beans (string beans)
  • 2 stalks lovage (leustean)
  • 3 garlic cloves
  • Salt, to taste

Roux (Rantas):

  • 3 tbsp all-purpose flour
  • 100 ml tomato paste (bulion)
  • 1 large onion, finely chopped
  • 2 garlic cloves, finely chopped
  • A few slices smoked bacon (optional, for flavor)
  • 1 heaping tsp sweet paprika
  • ½ tsp black pepper
  • Salt, to taste
  • A splash of cooking oil
  • About 150 ml water

To Finish:

  • 200 ml sour cream
  • Fresh parsley or dill, chopped (for garnish)

Instructions

1. Prepare the Soup

  • Trim the ends of the yellow beans and cut into 2–3 pieces each.
  • Place beans, lovage, salt, and about 7 cups water in a pot.
  • Bring to a boil over medium heat and simmer for 35–45 minutes until beans are tender.

2. Make the Roux

  • Heat oil in a pan and sauté onion and 2 garlic cloves until soft.
  • Add flour and stir constantly for about 10 seconds—do not brown the flour to avoid heaviness.
  • Quickly add tomato paste and then about 150 ml water, stirring well.
  • Season with salt, pepper, and sweet paprika.
  • Simmer for 1 minute; small lumps are okay.

Optional:

  • For extra flavor, add a few slices of smoked bacon when sautéing onion and garlic. The bacon won’t remain in the soup but will infuse the roux with a smoky aroma.

3. Incorporate Roux into Soup

  • Pour the roux through a fine sieve set over the soup pot.
  • Stir the roux in the soup using a wooden spoon until fully dissolved.
  • Discard any solids left in the sieve.
  • Simmer the soup for another 5 minutes, then turn off heat.

4. Finish with Sour Cream and Garlic

  • In a small bowl, whisk sour cream with about 5 ladles of hot soup liquid to temper it.
  • Slowly pour the sour cream mixture back into the pot, stirring continuously to prevent curdling.
  • Crush the remaining 3 garlic cloves and stir into the soup.
  • Turn heat back to medium and bring the soup to a gentle boil.
  • Adjust salt to taste.

5. Serve

  • Garnish with freshly chopped parsley or dill. Serve hot.

💡 Tips

  • Adding smoked bacon slices during roux preparation enhances flavor without adding heaviness.
  • Tempering sour cream before adding it prevents curdling and ensures a smooth texture.
  • Lovage provides a classic herbal aroma characteristic of Transylvanian soups.

🎉 Perfect For

  • Traditional Romanian Transylvanian meals
  • Hearty vegetarian-friendly soups (omit bacon for vegetarian version)
  • Comfort food with creamy, tangy notes
  • Midweek family dinners with simple ingredients

📝 Final Thoughts

This Transylvanian yellow bean soup, enriched with a delicate roux and sour cream, delivers authentic rustic flavors. The tender beans combined with aromatic lovage and garlic make it a soul-warming favorite perfect for any day of the week.