Posolanka

Instructions

1. Drain the soaked beans, rinse them, then cook them in 1.5 l of cold water with the bay leaf for 1 hour over low heat, until tender but not falling apart.
2. Meanwhile, cut the bacon into small cubes and fry it in a large pot without added fat, until it renders its fat and turns golden.
3. Add the oil, then the sliced onions and chopped garlic. Let them soften for 8 minutes over medium heat.
4. Sprinkle with flour and paprika, stir for 1 minute to toast the flour without burning the paprika.
5. Add the sliced carrots, sliced leek and diced potatoes. Pour in the bean cooking liquid and add a little water if needed.
6. Stir in the drained beans, marjoram, salt and pepper. Simmer for 25 minutes, until the potatoes mash easily.
7. Mash a few beans against the side of the pot to thicken the soup, taste, adjust the seasoning and add vinegar if you like it tangy.
8. Serve hot, with slices of toasted country bread.