White Bean Soup with Pumpkin Pastry
A full-bodied soup with a rich appetizing flavor served with a German pumpkin pastry.
Servings
6-8
Servings
6-8
Ingredients
White Bean Soup
Pumpkin Plachinda Filling
Plachinda Pastry Dough
Instructions
White Bean Soup
  1. Cover beans with water in a large stock pot & soak overnight. Rinse & drain beans well; return to pot with ham bone & 12 cups water. Simmer uncovered for 2 hours.
  2. Add parsley, onions, garlic, celery with tops, salt & pepper as well as the extra 6 cups of hot water. Simmer, uncovered for 1 hour or until vegetables are tender. Remove ham bone, dice the meat & add to soup. Serve with pumpkin plachinda.
Pumpkin Plachinda
  1. In a small bowl, combine filling ingredients; set aside. Preheat oven to 350 F. Lightly grease a 9 x 13-inch baking pan (or line with parchment paper).
  2. In a medium bowl, combine flour, sugar, baking powder & salt. Whisk together eggs, milk & oil; add dry ingredients, working into a soft, stiff dough. Turn onto a lightly floured piece of parchment paper. Roll dough into a 14 x 14-inch square; spread pumpkin filling down the center & half way out to the sides — about 1/4 -inch thick.
  3. Fold outside third of the dough over filling, repeating with the last third; pinch to seal. Leaving plachinda on paper, transfer to a baking sheet. If preferred, individual turnovers can be made instead. Bake for about 35-40 minutes or until golden brown. Slice & serve warm.