2020-08-13 / test@t

Georgian bean soup with vegetables and rice

This is a very simple vegetable soup - but thanks to the beans, it turns out to be filling and light at the same time. Cook more - the next day it tastes even better.

Ingredients

300 g dry white beans
2 medium onions
1 medium carrot
1 large tomato
100 g of round rice
1 medium bunch of parsley
1 medium bunch of cilantro
5-7 cloves of garlic
adjika
melted butter
1 bay leaf
salt

STEP-BY-STEP COOKING RECIPE

Step 1

Soak beans in cold water for 8-10 hours. Then drain, rinse and pour 2 liters of fresh water. Put on high heat, bring to a boil, remove foam, reduce heat and cook until beans are boiled, 1-1.5 tsp.

Step 2

Then remove a handful of beans with a slotted spoon, mash them in mashed potatoes and pour back into the pan. Rinse the rice and place in a pot of beans. Cook until the rice is tender, 20-25 minutes.

Step 3

Peel and finely chop the onion. Peel the carrots and grate on a coarse grater. Fry the onions in oil until golden brown, add the carrots and simmer over low heat, 5 minutes. Cut the lid off the tomato, grate it (discard the skin), pour into the pan and simmer for 5 minutes.

Step 4

Add stewed vegetables to soup, cook for 10 minutes. Chop greens, put in soup.

Step 5

Peel the garlic, crush it in a mortar with salt, add to the soup along with bay leaf and adjika to taste, then simmer for another 5 minutes. and serve.

Preparation time

Cooking time

Servings

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