Description
I want to offer you a delicious soup that we cook in Greece in winter. Legumes are extremely revered, and so every week 1 time a week on my table there is a dish of beans or peas, or fave, or chickpeas. The soup is prepared without the usual for us "pereyarki& amp;quot; without potatoes, that does not violate the fullness of flavor! Prepare this soup and serve it or with olives and feta, or delicious Russian salinities, or with pickled herring!!! All this is a great combination with this soup! Oh Yes and the bread... fresh white bread with a crispy crust...
Ingredients
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Peppers red hot chilli
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Onion
1 piece
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Olive oil
80 g
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Water
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Sugar
1.5 tsp
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Tomato juice
400 g
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Black pepper
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The Apium graveolens Dulce
4 piece
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Beans
250 g
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Carrots
2 piece
Cooking
Beans is necessary to fill with water and leave overnight. The next day rinse the beans, put in pressure cooker, fill with water on 3 fingers above the level of beans, close the lid and proverjaem 15-20 min If you don't have a pressure cooker, cook beans in a regular pot to a condition when it becomes soft and will be close to the flash-~1.5 hours.
To cooked beans add olive oil.
Coarsely chop the onion and carrots and put to beans. If you use celery stalks, it is advisable to add them now, either as polyolefine.
Add tomato juice, spices and cook until soft carrots, approx 20-25 min.
If you use celery greens, add it for 5-10 min. until tender.
The soup is ready. Bon appetit!!!
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