Fazuľová Polievka (Slovak Bean Soup)
The Quirky Foodster Team
Ingredients
- Dried kidney or borlotti beans, soaked overnight (10.5 oz) — 300 g (10.6 oz)
- Smoked bacon or ham, diced (optional) — 150 g (5.3 oz)
- Onion, finely chopped (about 120 g / 4 oz) — 1
- Carrots, diced (about 150 g / 5.3 oz) — 2
- Celery, diced — 1 stick
- Garlic, minced — 3 cloves
- Sweet paprika — 1 tbsp
- Plain flour — 2 tbsp
- Lard or oil — 2 tbsp
- Water or vegetable stock (51 fl oz / 6 cups) — 1.5 L (6 1/4 cups)
- White wine vinegar — 1 tbsp
- Dried marjoram — 1 tsp
- Salt and black pepper, — to taste
Method
- Prep Time 15 min (plus soaking) Cook Time 1 hr
- Total Time 1 hr 15 min (plus soaking) Difficulty Easy
- Occasion Everyday, Lenten fasting Season Autumn, Winter
- Native Recipe Fazuľová Polievka Dietary Tags Vegetarian option available,
- Name Contains pork (optional), Contains gluten
- SEO Keywords fazulova polievka, slovak bean Serves 4 soup, bean soup recipe, slovak soup
Introduction: Fazuľová polievka is a humble, filling soup rooted in Slovakia's tradition of Lenten and meat-free cooking, when dried beans provided an affordable source of protein through the winter.
Cultural Background: Fazuľová polievka is a humble, filling soup rooted in Slovakia's tradition of Lenten and meat-free cooking, when dried beans provided an affordable source of protein through the winter. Thickened with a roux and finished with a splash of vinegar for brightness, it remains a common weekday soup in Slovak homes, often made heartier with smoked meat when not eaten as a fasting dish.
Tips: Soaking the beans overnight significantly shortens cooking time and improves digestibility. Add the vinegar at the end, off direct heat where possible, to keep its brightness from cooking away. For a smokier flavour without meat, add a teaspoon of smoked paprika alongside the sweet paprika.
Variations: For a Lenten, meatless version, omit the bacon and use vegetable stock and extra root vegetables. Stir in a spoonful of sour cream before serving for a creamier, milder soup. Add sliced smoked sausage in the last 10 minutes for a heartier main-course version.
Storage: Store in an airtight container in the refrigerator for up to 4 days. Freezes well for up to 3 months.
Reheating: Reheat on the stovetop over medium-low heat for 8–10 minutes, adding a splash of water if the soup has thickened.
Nutrition: Approx. per serving: 360 kcal, 18 g protein, 12 g fat, 46 g carbohydrates, 12 g fibre.
FAQs:
Q: Can I use canned beans to save time?
A: Yes — use about 600 g drained canned beans and skip the initial 40-minute simmer, adding them with the vegetables instead.
Q: Why add vinegar to a bean soup?
A: The vinegar cuts through the richness of the roux and smoked meat, a classic Slovak technique for balancing hearty soups.
Q: Is this soup traditionally vegetarian?
A: It began as a Lenten fasting dish and is naturally suited to a meat-free version, though smoked meat is a common everyday addition.
- Dried kidney or borlotti beans, soaked overnight (10.5 oz) — 300 g (10.6 oz)
- Smoked bacon or ham, diced (optional) — 150 g (5.3 oz)
- Onion, finely chopped (about 120 g / 4 oz) — 1
- Carrots, diced (about 150 g / 5.3 oz) — 2
- Celery, diced — 1 stick
- Garlic, minced — 3 cloves
- Sweet paprika — 1 tbsp
- Plain flour — 2 tbsp
- Lard or oil — 2 tbsp
- Water or vegetable stock (51 fl oz / 6 cups) — 1.5 L (6 1/4 cups)
- White wine vinegar — 1 tbsp
- Dried marjoram — 1 tsp
- Salt and black pepper, — to taste
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