Description
I love the pickle soup and usually cook it with barley, but this version with beans I also came to taste, so I recommend to try.
Ingredients
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Broth
3 l
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Beans
0.5 cup
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Potatoes
4 piece
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Onion
1 piece
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Carrots
1 piece
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Pickled cucumber
4 piece
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Brine
150 ml
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Fat
50 g
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Salt
-
Black pepper
-
Bay leaf
1 piece
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Greens
Cooking
Pre-cook meat broth and boil in it the beans. I often use canned beans and add it at the end of cooking. Add to boiling soup potatoes, diced, boiled for 20 minutes.
Cucumbers cut into cubes or cubes, cover with water so that it just covers them and cook for 20 minutes.
At this time, finely chop the onion, grate on a coarse grater carrots, fry them in hot fat or oil.
Add to the soup zazharku.
Add the cucumbers and brine.
Add the beans, Bay leaf, season with salt.
Bring the soup to a boil, boil for 2-3 minutes, add the chopped herbs and remove from heat. When serving you can add black pepper and sour cream.
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