Bean soup with mushrooms
Description
I do not know about you, but in 99% of all the recipes of soups that I know and cook, necessarily includes potatoes. And the soup, and the soup and pickle, and ear, and even pea soup - always in the list of ingredients to eat potatoes.
Ingredients
Instructions
Therefore, this recipe bean soup with mushrooms seemed to me very interesting, and above all - its composition:
• Beans;
• Mushrooms;
• Onions;
• Carrots;
• Green dill;
• Tomato paste or fresh tomato. Everything, no meat or fish broth, potatoes, no it does not contain. Very interesting and I decided to have to try, and one day he had prepared. Now I share lessons learned with you.
The first step took 250 grams of beans. White or color - no matter the technology remains the same, as well, and taste.
Pour into a saucepan three-liter (and it is going to cook), previously washed her naturally good and filled with 1.5 liters of boiling water. Everything, let soak a couple of hours.
After a couple of hours in the same water put to boil, and he took 350 grams of mushrooms oyster mushrooms, wash well,
cut them with their legs and medium-sized cut.
When the beans cook properly after boiling for 20 minutes (it was necessary to reduce the heat), add mushrooms to it. Feet tougher and prepare longer, so let it stew.
On a deep frying pan with a lid poured about 50 grams of vegetable oil and put it on the fire to warm up.
One medium onion cleaned,
finely chopped,
and put to brown uncovered.
One large (or two medium) carrots cleaned,
rubbed on a coarse grater,
and put to the onions to brown.
Mushroom caps cut into thin, long strips,
laid out in the pan, stir, cover and already reduced to a minimum the fire.
Five minutes later, two ... three tablespoons of tomato paste plus 100 ml of water we place in pan
stir and simmer, covered for another five ... seven minutes.
Now we shift the contents of the frying pan into the pot, add a teaspoon of salt and boil for another five ... seven minutes.
And while the soup cook a little longer, washed with a large bunch of dill (can be two in this volume).
finely cut,
and we place in a dish with hot bean-mushroom soup. Dill in this case is not just decoration in the principle of "like - not like", and the component of the soup.
That's all the wisdom, bon appetit.
As you can see, everything is very simple, fast enough (unless you consider the time until razmoknet beans), and a very original taste. And he believe me, simply matchless, and most importantly, like many soups with vegetables, very light, so rather cook this bean soup with mushrooms. Just do not regret it.
Russian soups
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