Georgian bean soup with vegetables and rice
2020-08-13 / test@t
Lentil soup with sausages
Chorizo - pork sausage with paprika, very popular in Spain. The Spaniards add it everywhere - in roasts, in soups, in scrambled eggs. Thanks to the paprika, the chorizo immediately turns the dish into a pleasant orange color. Try making a regular lentil soup with chorizo chunks and you'll be amazed at how the taste changes.
Ingredients
- 1.5 l chicken broth
- 1 cup red lentils
- 400 g chorizo for frying
- 100 g baby spine
- 3 large tomatoes
- 2 stalks of celery
- 1 large carrot
- 1 medium onion
- 2 cloves of garlic
- 1 hot chili
- 2 tbsp. l. olive oil
- salt, freshly ground black pepper
STEP-BY-STEP COOKING RECIPE
Step 1
1. Peel onions, carrots and celery, cut into small cubes. Peel the garlic, remove the seeds from the chili, chop finely. Put the tomatoes in a bowl, cover with boiling water and leave for 2 minutes, then pour over with cold water. Remove the skin, cut the pulp into cubes.
Step 2
2. Cut the chorizo sausages into 1 cm thick slices. Heat the olive oil in a saucepan and brown the chorizo over medium heat.
Step 3
3. Add onion, garlic, celery, carrots and hot peppers and cook, stirring occasionally, until vegetables are tender, 7-10 minutes.
Step 4
4. Add lentils, tomatoes and chicken broth to vegetables and bring to a boil. Reduce heat, cover pan and cook for 30 minutes, until lentils are tender. Place spinach in soup, cover and remove from heat, leave for 10 minutes.
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