Ingredients Edit

Directions Edit

  1. Wash beans.
  2. Soak overnight and cook with kolbász in a soup kettle along with onion and salt and peppercorns to taste.
  3. When beans and meat are cooked make roux: brown roux ingredients.
  4. Til brown in color and add 1 cup water; bring to a boil.
  5. Add this to soup and cook about 5 minutes until soup comes back to a boil.
  6. Take ½ pint sour cream which is at room temperature.
  7. Mix in 1 tbsp flour to thicken.
  8. 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).
  9. Bring back to gentle boil then turn heat off.
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