From the name it may seem that the combination of beans and milk is not very appetizing. However, Uzbek cuisine easily proves otherwise. Not only pasta or cereals are suitable for milk, but also many legumes.
It is necessary
- Red beans - 100 grams;
- Long grain rice - 45 grams;
- Water - half a liter;
- Medium fat milk - one and a half liters;
- Butter - 30 grams;
- A couple of pinches of sea salt.
Instructions
Step 1
Rinse the beans well. The red variety is good for soups because it doesn't need to be pre-soaked and boils quickly. To do this, transfer it to a saucepan, add water and cook over medium heat until half cooked.
Step 2
The next step is to add milk to the beans and bring to a boil. However, it is important to ensure that the milk does not escape.
Step 3
If necessary, rinse and sort the rice and add it to the boiling milk. Reduce heat and simmer for 25 minutes.
Step 4
At the end of cooking, salt the soup, turn off the heat and let it brew for several minutes with the lid closed.
Step 5
The Uzbeks serve this soup by pouring it into bowls. The butter is served separately in an oil can, and everyone can add it to their own portion if desired, giving the dish a more delicate and creamy taste.
