A rich, fragrant soup with beans and mushrooms goes well with crackers, all kinds of bread and crisps, or just sour cream. Instead of dry beans, you can take canned beans in tomato sauce.
Pick your recipe
You will need
- - 2 l of meat broth;
- - 100 g of beans;
- - 200 g of champignons;
- - 2 pcs. carrots;
- - 1 PC. Luke;
- - 80-100 g of vermicelli;
- - 4-5 Art. tablespoons of tomato paste;
- - 3 cloves of garlic;
- - 4-5 pcs. black pepper peas;
- - 3 pcs. bay leaf;
- - 1 tbsp. Vegeta seasoning spoon;
- - nutmeg;
- - chili pepper (ground);
- - salt, parsley;
- - vegetable oil (for frying);
Instruction manual
1
Soak the beans in cold water overnight. Peel the onion, chop finely, grate the carrots coarsely, or cut into cubes. Pass the garlic through a press or grate on a fine grater. After drying the washed parsley, finely chop. Cut champignons into thin slices.
2
After draining the water from the beans, rinse it and boil in the broth until tender. Fry onions and carrots in vegetable oil for 7 minutes, add the mushrooms and continue to fry for another 4-5 minutes.
3
Fried champignons and vegetables, put in a pan, salt, then add peppercorns and bay leaf, mix and cook for 7-10 minutes with a slight boil.
4
Then put the vermicelli, tomato paste, garlic, veggie, chili pepper and nutmeg, mix and cook for 5 minutes. At the end of cooking, add parsley to the soup, let it brew for 5 minutes under the lid.