Prepare the
garlic and finely chop the dill.
Add some oil in a pot, heat it;
let the dill and garlic slowly
steam. Add flour and paprika and
stir it with the oil to a mash.
Then add some water (about 150
ml/5.25 oz.) and bring to a
boil, stirring constantly to
prevent scorching.
Add beans and
ham; add 1 liter (little more
than a quart) water or broth.
Let the mixture gently cook over
low heat for approximately 30
minutes.
Add the sausage
into the soup and let it slowly
cook again for about 15 minutes.
Add the pepper and salt to
taste* and serve it with sour
cream.
Note: This soup can be
served with freshly baked langos
and sour pickles..
*Only add salt at
the end of the cooking process
as you will have to take the
salt content of the ham and
sausage into account.
Note: If dry beans are
used, they should soak 12 hours
in water. Dependent on the
water’s hardness, most beans can
be safely soaked overnight.
Follow the package directions.
