From the name it may seem that the combination of beans and milk is not very appetizing. However, Uzbek cuisine easily proves the opposite. Not only pasta or cereals are suitable for milk, but also many legumes.
Pick your recipe
You will need
- Red Beans - 100 grams;
- Long grain rice grade - 45 grams;
- Water - half a liter;
- Milk of medium fat content - one and a half liters;
- Butter - 30 grams;
- A pair of a pinch of sea salt.
Instruction manual
1
Rinse the beans well. The red variety is good for soups in that it does not need to be pre-soaked and it is boiled quickly. To do this, transfer it to the pan, pour water and cook over medium heat until half cooked.
2
The next step is to add the milk to the beans and bring to a boil. However, it is important to ensure that milk does not run away.
3
If necessary, rinse and sort the rice and add it to boiling milk. Reduce heat and leave to simmer for 25 minutes.
4
At the end of cooking, you need to salt the soup, turn off the heat and let it brew for several minutes with the lid closed.
5
Uzbeks serve this soup, pouring it into bowls. The butter is served separately in an oiler and everyone can optionally add it to their portion, giving the dish a more delicate and creamy taste.