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CIORBA DE FASOLE (Navy Beans Soup), Romanian
This recipe calls for: .
Cook beans, ham, onion until half done; add carrot and continue cooking. When almost done, melt butter, add flour and brown slightly. Add about 1 cup cold water slowly, stirring until smooth. Add to soup and continue simmering adding either the bay leaf and vinegar or, the chopped tarragon leaves and tarragon vinegar. Before serving you may beat 1 egg yolk with 1/2 cup half and half and add to soup after it was removed from flame. Add very little salt because ham contains enough. If you thicken soup with yolk and cream, then the butter and flour sauce is not necessary.
This soup is served with hot or cold corn meal mush or croutons, crackers, etc.
Contributed by Mrs. John Crisan, 1950
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I would like to thank Newspaperarchive for putting together such a fabulous service, and placing our Nation's history right at our fingertips. Many of these wonderful recipes are ones I stumbled upon quite by accident while sleuthing through the decades in my quest to assemble the world of the American housewife. RH
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