There are mashed soups in the cuisine of every nationality: pumpkin, onion, and potato soups. But according to a truly English recipe, you can easily make bean soup, hearty, tender and rich in taste.
What you need for bean soup
Real bean soup is made from white beans. Of course, you can use both red and black, but then the first course will be heavier and practically replace the second.
For such a soup, you can take canned beans, but its flavor range is poorer, and nutrients are almost completely absent.
To make a traditional English soup, you need:
- 2 cups large beans;
- 5 medium-sized onions (you can use red onions);
- 3 carrots;
- 1 potato (for optional density);
- 1 head of garlic;
- 3-4 tablespoons of parsnips;
- 2 bay leaves;
- 1 tablespoon of vinegar (optional);
- 2/3 tablespoon of sugar (no slide);
- salt to taste;
- oil for frying onions.
Sweet or spicy ground paprika, dill or basil can be added to each bowl of ready-made soup. But if you put chili peppers in a soup, for example, the dish will not turn out natively English.
Bean soup can be made with meat broth. But such a dish is quite high in calories and somewhat more difficult to prepare.
How to Make an English Bean Soup
First you need to prepare the beans. Rinse dried under running cold water. Drain excess liquid from canned food. Then boil the beans in a deep saucepan until half cooked (it will take a little over an hour). Then, when the beans are soft enough, add the potatoes and carrots to the beans. It is advisable to cut both into cubes - it will be easier to knead the vegetables later.
A little later (when the potatoes are ready), you need to send fried onions, parsnips and garlic (passed through the garlic), bay leaves to the pan. Season the soup with salt and cook until vegetables are tender. At the last stage, take out part of the vegetables with a ladle and mash in mashed potatoes, then send them back. For aroma and piquant taste, you can add vinegar and sugar to the finished soup. But the latter only if the dish is eaten at a time, and will not stand in the refrigerator and reheat.
If the soup turned out to be not rich enough, thick, but the boiled meat is not for the yard, you can fry the finely chopped brisket and add it to the finished soup. Alternatively, chop the ham into small pieces and place it just before serving. If the soup, on the contrary, looks more like gruel, you can simply dilute it with boiled water of the required temperature.
Cheese croutons, salted croutons and sour cream can be served with hot bean soup.
