Description
Lovers of soups with beans will appreciate this simple and delicious soup.
Ingredients
-
Minced meat
400 g
-
Potatoes
2 piece
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The Apium graveolens Dulce
1 piece
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Carrots
1 piece
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Onion
-
Salt
-
Beans
3 Tbsp
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Allspice
7 piece
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Spices
0.5 tsp
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Vegetable oil
3 Tbsp
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Bay leaf
1 piece
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Water
2.5 l
Cooking
Red beans for soups and side dishes pre-soak in water for 4-5 hours.
Of minced meat formed into meatballs a little less than a walnut.
In a pot of water (2.5 liter), add the soaked and rinsed beans. A pot is put on intense fire, bring to boil, if necessary, remove the formed foam. Boil the beans until Al dente.
Then, drop the prepared meatballs to the soup. Bring to boil, remove the resulting foam. Cook meatballs 5-7 minutes.
Potatoes (2 pieces) cut into cubes.
Add to the pan the sliced potatoes and cook for 7-10 min.
While cooking potatoes, prepare to sauteed vegetables. Onion (1 PC.) slice it into half rings.
Chop the celery in small pieces.
Shred on a grater julienne carrots. In a pan, add 3 tablespoons of vegetable oil. Sauté the vegetables until light Golden brown.
In broth to add a spicy dried herbs (1/2 tsp), add salt to taste and 6-7 grains of sweet pepper add Bay leaf. Cook an additional 7-10 minutes (until cooked potatoes).
For 5-7 min. until cooked soup, add boiled vegetables.
The pan remove from heat, let stand 15-20 min.
The soup spill on plates, you can optionally add sour cream. Bon appetit!
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