Polish bean soup with smoked meat

Traditional Polish bean soup is a hearty dish for cooler days. Thick and fragrant with smoked meat and plenty of marjoram, it is full of tender white beans. In the Greater Poland tradition, substantial soups made with smoked ribs or bacon and root vegetables regularly served as a family meal.

This soup takes some patience because the dried beans must be soaked first. The cooked broth and vegetables bring a deep, home-cooked flavour.

Ingredients for traditional Polish bean soup

For a pot holding about 3 litres:

350 g dried white beans, preferably dwarf Jaś beans or small white beans
400 g smoked ribs or smoked bacon
150 g smoked sausage
2 medium carrots
1 parsley root
A piece of celeriac, about 80 g
4 medium potatoes
1 medium onion
2 garlic cloves
2 litres water
3 bay leaves
4 allspice berries
1 tablespoon dried marjoram
1 level teaspoon salt
Half a teaspoon freshly ground black pepper
1 tablespoon oil or lard, for frying the onion and sausage

Time and servings

Soaking: 8-10 hours, preferably overnight
Cooking the broth and soup: about 80 minutes
Total working time: about 1.5 hours
Servings: 6

Method

Rinse the dried beans in a sieve under cool running water. Put them in a large pot and cover with cold water by several centimetres. Leave for at least 8 hours to swell.
Drain the soaked beans and rinse with fresh water.
Put the smoked ribs or bacon, cut into smaller pieces, in a large pot with the beans, bay leaves and allspice. Add 2 litres fresh cold water.
Bring to a boil over medium heat and skim off any foam. Reduce the heat and simmer with the lid slightly ajar for about 40-50 minutes, until the beans begin to soften.
Meanwhile, peel the carrots, parsley root and celeriac. Dice them or cut into half-moons. Peel the potatoes and cut into even cubes about 1.5 cm across.
Add the carrots, parsley root and celeriac to the beans and meat. Cook for another 15 minutes.
Add the potatoes and a teaspoon of salt. Cook for 15 minutes, until the potatoes and beans are completely tender.
Finely dice the onion and cut the sausage into half-moons. Heat the fat in a frying pan, fry the sausage until golden, then add the onion and cook until translucent. Add the finely chopped garlic towards the end.
Transfer the contents of the pan to the soup.
If using ribs, remove them, separate the meat from the bones, cut it into smaller pieces and return it to the soup.
Rub the marjoram between your hands and add it with the ground pepper. Add salt to taste if needed.
Simmer for a final 5-10 minutes to combine the flavours. Remove from the heat and let the soup rest for 10 minutes before serving.

Tips and variations

Thickening: The soup needs no flour or roux. For a thicker texture, remove a ladleful of cooked beans with a little potato, mash or blend to a smooth purée and stir back into the broth.
Salting: Add salt in the second stage of cooking, once the beans begin to soften. Salting the broth too early may leave the bean skins hard.
Herbs: Along with marjoram, a pinch of savory or caraway adds another layer of flavour.
Lighter version: Use vegetable stock and smoked paprika for a smoky flavour without meat.

FAQ

Can I use canned beans?

Yes. Canned white beans shorten the cooking time. Cook the vegetables and smoked meat until tender, then add the drained beans for the last 10 minutes.

What if the beans are still hard after a long cooking time?

Hard water or salt added at the beginning can contribute. Make sure the beans have soaked long enough and, if needed, cook them longer over low heat.

How should I store bean soup?

Let it cool, then refrigerate in a closed container. It tastes even better the next day, once the ingredients and smoky flavours have had time to mingle.