Bean soup is not only hearty, but also very healthy. The beans contain many vitamins and minerals, which are preserved even after heat treatment. Before cooking, it is important to remember that beans take a long time to cook, so it is better to soak them overnight and cook the soup the next day.
It is necessary
- • 200 g of dried beans of various colors;
- • 1 carrot;
- • 300 g of pork;
- • 1 bay leaf;
- • 1 parsley root;
- • 1 clove of garlic;
- • 1 tomato;
- • 1 bell pepper;
- • 300 g of smoked sausage;
- • 100 g sour cream;
- • 1 tsp. ground paprika;
- • vegetable oil;
- • greens of dill or parsley.
Instructions
Step 1
Pour the beans with cold boiled water and put them in the refrigerator, during this time it will become softer, oligosaccharides will come out of the beans, which hinder the digestion process. To prevent these substances from entering the bean soup, the beans must be rinsed well. Put the pork in a saucepan, fill it with 1.5 liters of water, bring to a boil and cook over low heat.
Step 2
While the meat is cooking, prepare the vegetables for the bean soup. Cut the carrots and parsley into thin slices, chop the garlic. Fry the carrots and parsley in vegetable oil, then add to the broth. After 5 minutes, pour the washed beans, garlic, a pinch of salt and bay leaf into the pan. When the broth boils, put the washed whole tomato, after half an hour take it out of the pan, remove the skin, cut it into small cubes and pour it back into the bean soup.
Step 3
Peel and chop the onion, cut the sausage into cubes and fry in a pan, pour it into the broth, then fry the onion in the remaining fat until golden brown and sprinkle it with paprika, add to the bean soup. Cook the dish for another 5 minutes, insist under the lid for 20 minutes, cut the meat from the soup into pieces and arrange on plates, sprinkle the soup with chopped parsley or dill and serve with sour cream and meat.
