Ingredients
- 4 peppercorns
- 1 1/2 onion (minced)
- 1 kolbasz
- 1 bacon drippings
- 3,800 ml water
- 250 gr cranberry beans (dried)
- 240 ml sour cream
- 16 gr flour
Wash beans. Soak overnight and cook with kolbasz in a soup kettle along with onion and salt and peppercorns to taste. When beans and meat are cooked, make roux: Brown roux ingred. til brown in color and add 1 c. water; bring to a boil. Add this to soup and cook about 5 minutes until soup comes back to a boil. Take half pt. sour cream which is at room temperature.
Mix in 1 tb. flour to thicken. To sour cream, add hot soup, 1 tablespoon at a time, and mix well until cream is thinned, then add to hot soup (prevents curdling). Bring back to gentle boil, then turn heat off.