The original white bean and chicken tomato soup is a great alternative to any family lunch or dinner. Of course, it takes a little time to prepare, but the final result is worth it.
Ingredients:
- 1 tbsp. white beans;
- 2 p. water;
- 2 potato tubers;
- 1 medium carrot;
- 1 onion;
- 2 chicken drumsticks;
- 2 tbsp. l. tomato paste;
- ½ bunch of dill;
- ½ bunch of parsley;
- 1/2 pod of dried chili;
- 2 tbsp. l. sunflower oil;
- salt and pepper to taste.
Preparation:
- Rinse the beans, cover with clean water and leave to stand for 3-4 hours, periodically replacing the water. During this time, the beans should swell a little and soften.
- Rinse chicken drumsticks, put in a saucepan, add water and boil until tender. Then remove the meat from the saucepan and transfer to a plate, leaving only the broth.
- Rinse swollen beans again, put in boiling broth and cook for about 50-60 minutes.
- Peel and wash all vegetables. Cut the onion into thin half rings, grate the carrots on a coarse grater.
- Pour sunflower oil into a frying pan and heat it up.
- Put onion half rings in hot oil and fry them until golden brown.
- Then add grated carrots to the onion and fry it until soft.
- Put the tomato paste in a glass, add plain water and mix thoroughly until smooth.
- Pour the cooked tomato mass over the frying of vegetables and simmer it over minimum heat for a quarter of an hour. During this time, the frying will turn into either tomato sauce or tomato sauce, which at the end of cooking will need to be seasoned with salt and pepper to taste.
- Peel half of the chili pepper, cut into small cubes and put in a tomato fry. Mix everything, put it out for a couple of minutes and turn it off.
- Cut the potatoes into medium cubes, add to the broth to the soft beans and cook until half cooked.
- Separate the chicken meat from the bone by hand and cut into small pieces. Finely chop the dill and parsley with a knife.
- Then pour the tomato frying into the soup and toss the chicken pieces.
- Boil the contents of the pan until all ingredients are cooked. At the end of cooking, add all the greens there, mix the soup, boil, turn off and leave to stand for 5-10 minutes.
Pour the present bean soup with chicken into bowls and serve along with rye bread.
