Bean Noodle Soup from Slovácko

01Method

1. 1

   Soak the beans in cold water for at least 12 hours. The next day, cook them in the same soaking water until tender.

2. 2

   Meanwhile, peel the carrots, parsley root, celeriac, and onion and cut everything into small dice. After the beans have been cooking for 30–45 minutes, add the vegetables and continue cooking until everything is tender.

3. 3

   Melt the lard in a skillet, add the flour, and cook over medium heat, stirring constantly, until you have a golden roux. Whisk the roux into the bean and vegetable soup and let it simmer for another 10 minutes. Season with salt and pepper, then press the peeled garlic directly into the soup.

4. 4

   While the soup is cooking, make the noodles: knead the egg, water, and semolina flour together into a stiff dough. Lightly flour your work surface, roll the dough out into a thin sheet about 1–2 mm thick, dust generously with flour, roll it up into a log, and cut across into thin noodles with a sharp knife.

5. 5

   Bring a generous pot of water to a boil, drop in the noodles, and cook for about 2 minutes until tender. Add the cooked noodles to the soup.