Blankina fižolova juha z žličniki iz pšeničnega zdroba / Blanka´s Bean Soup with Wheat Meal Dumplings

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Več kot mesec od zadnje objave ojej. Ne mi zamerit takšnih blogerskih oddihov, včasih jih preprosto potrebujem, da si prevetrim glavo in da imam potem večji zagon za naprej. No in z velikim zagonom vam danes predstavljam en super in preprosti recept, ki ga je za blog pripravila Blanka. Tisti, ki berete moj blog, ste verjetno zasledili oz. razbrali, da je Blanka mama mojega fanta, jaz ji rečem kar tašča, čeprav še to seveda ni 🙂
Blankine jedi me vedno prepričajo, saj so vedno narejene brez kakih jušnih kock, vegete in ne vem še česa, ta glavni okus dajo zelenjava in začimbe, rezultat pa je vedno super. No juha je za moj okus ena boljših juh, pa čeprav je res preprosta za pripravo. Naša edina skrb je edino, da fižol namočimo en večer prej. Žličniki so prav tako zelo preprosti, dodajo pa super teksturo in presenečenje v juhi.
P.S. Se opravičujem za slabšo kvaliteto slik, se vidi da sem izven prakse

Glasbena podlaga: Walking

Recept:
cca. 1 kg rjave fižole (ki jo namočimo čez noč, vode naj bo toliko, da prekrije fižolo)
1 žlica soli (za kuhanje) na koncu še po potrebi
3 lovorjevi listi
1 dcl smetane za kuhanje
2 kozarca vode za razredčenje juhe (če je to potrebno)
1 čž suhe bazilike
1/2 čž popra
2 vejici timijana
1 čž majarona

Žličniki iz pšeničnega zdroba
1 jajce
3-4 zvrhane žlice pšeničnega zdroba (oz. po potrebi)

Vodo v kateri smo namakali fižolo uporabimo kar za kuhanje, dodamo ji žlico soli in lovor, zapremo s pokrovom in na srednjem ognju kuhamo dobrih 45 min, oz. dokler ni fižola mehka. Vmes pripravimo žličnike, tako da v šalčko za čaj stremo eno jajce, jo premešamo in počasi dodajamo pšenični zdrob, dokler ne dobimo dovolj goste mase. Nato pustimo, da masa počiva (da se zdrob rahlo namoči in nabrekne).
Ko je fižola skuhana jo precedimo, vendar ohranimo vodo v kateri se je fižola kuhala, lovor odstranimo. Vodi dodamo polovico fižole in  jo s paličnim zmiksamo v kremno juho. Če je juha preredka, ji dodamo še fižole, če je pregosta, pa jo razredčimo z vodo in/ali smetano za kuhanje. Damo nazaj na ogenj, dodamo timijan, majaron, poper in po potrebi še solimo ter počasi kuhamo na nizkem ognju dokler ne zavre. Ko zavre po žličkah dodajamo žličnike, ki so sedaj že lepo gosti. Kuhamo še dodatnih 15 min in to je to:)
Preostanek fižole lahko uporabimo za kakšno fižolno solato ali kakšen namaz, če dodamo vso fižolo  k juhi, dodamo vodo in smetano, saj bo juha sicer pregosta.

soak overnight, then cook for 40 min

in the mean time make the batter for the dumplings

once it is cooked

drain

Blanka´s Bean Soup with Wheat Meal Dumplings
It is over one month since I last posted anything and I have to say I needed that. It was a strange mouth, and I didn’t feel like blogging, is that strange? Anyways I´m back now and today I have a recipe that will blow your mind, just because it is so simple and it tastes so incredible. It is a bean soup from Blanka. Blanka is the mother of my boyfriend and she is such an awesome person and cook. This soup of hers is one of my favorits, just because I love everything beans related, and because of the dumpling, that really make this soup njam, njam:)

Like I said it is really simple to make, your only worry is to soak the beans overnight, but other than that it is so quick to make that you really should try it.
Till next time 😉
P.S. Sorry for the bad quality of the pictures, I was out of practice and Blanka was very quick 🙂

Recipe for the soup:
around 1 kg of brown beans (soaked overnight)
1 tbsp of salt
3 bay leaves
100 ml of cooking cream (optional)
2 cups of water (if necessary)
1 tsp dry basil
1/2 tsp freshly ground black pepper
2 spring of thyme
1 tsp of marjoram

Dumplings:
1 egg
3-4 heaping spoons of wheat meal (more if necessary)

Blanka uses the same water that she soaked the beans overnight for cooking, she adds 3 bay leaves and 1 tbsp of salt (she adds more salt in the end if necessary). She cooks it on low to medium heat for about 40-45 min or until the beans are soft and cooked. In the meantime she makes the batter for the dumpling simply by breaking and egg and mixing in the wheat meal until she gets a runny consistency of the batter, than she sets that aside. When the beans are cooked she drains them, removes the bay leaves, then she adds half of the beans back to the cooking water, purees it, adds cream and water. If it is to thick she adds more water, if it is to thin she adds more beans. She seasones it and let it come to a boil. Then she makes the dumpling by simply grabbing a little spoon, filling it half way and jut dumping the dumpling it to the soup. Then she lets them cook for about 15- 20 min. She serves it with sour cream, or cream fresh and some chopped chives.
She makes a bean salad with the rest of the cooked beans 😉