Bean soup is a hearty and nutritious dish in and of itself. And if you add hunting sausages to it, then the soup will acquire new savory notes and smoked meats aroma. The dish is prepared on the basis of tomato roast, which, in turn, gives the dish a bright color and rich taste.
It is necessary
- - red beans - 1 cup (200 g);
- - hunting sausages - 300 g;
- - large onions - 1 pc.;
- - carrots - 1 pc.;
- - potatoes - 4 pcs.;
- - tomatoes in their own juice - 1 can or tomato paste - 2 tbsp. l.;
- - bay leaf - 2 pcs.;
- - ground black pepper;
- - salt;
- - sunflower oil for frying;
- - fresh dill.
Instructions
Step 1
The night before, or a few hours before cooking, soak the beans in a bowl filled with 500 ml of cold water. This should be done in order to reduce the cooking time and get rid of the harmful substances that make up the legumes.
Step 2
Transfer the soaked beans to a saucepan, add 2 liters of water, bring to a boil, cover, reduce the temperature and cook until the beans begin to burst.
Step 3
Peel and rinse onions, potatoes and carrots. Cut the onion into quarter-rings, carrots into small cubes, and hunting sausages into slices. Transfer the tomatoes in their own juice to a plate and remember them with a fork until puree. Lastly, cut the potatoes into strips and immediately send them to the pan to the almost finished beans.
Step 4
After that, take a frying pan, pour in 2-3 tablespoons of sunflower oil and heat it up. Then pour the onion into a skillet and fry it until transparent. Add carrots and saute until golden brown. Add the hunting sausages, toss them with the vegetables, and fry until golden brown. At the end, transfer the tomatoes (or tomato paste) from the plate to the pan, add black pepper to taste, stir and fry for about 3-4 minutes.
Step 5
When the potatoes are ready, transfer the frying to it, add the bay leaf, salt to taste and cook for 8-10 minutes, uncovered. Then remove the pan from the stove and let the dish steep a little.
Step 6
Pour the bean soup and hunting sausages into portions, sprinkle each portion with fresh, finely chopped dill.
