Description
Very rich, aromatic and delicious soup! For me it was a complete surprise that the prunes after cooking "turned"... for a friend who tried the soup with eggplant, but for me (if I hadn't cooked soup, I would not have picked!) in mushrooms! The taste and texture of the prunes reminded me of mushrooms or mushrooms, something in between. Prunes have lost their sweetness, giving a spicy taste to soup, but the soup is not sweet, and the spices made a special aroma.
Ingredients
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Beans
200 g
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Broth
600 ml
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Onion
1 piece
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Carrots
1 piece
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Prunes
10 piece
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Mint
1 sprig
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Cumin
0.5 tsp
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Salt
-
Meat
60 g
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Greens
-
Vegetable oil
1 Tbsp
Cooking
The time is specified without cooking the beans. Better cook it in advance. I took the beans "Black eye" from TM Mistral, it does not require pre-soaking. Cook beans according to instructions on the package.
Onion cut into small cubes, sauté in a pan with butter for approximately 2 minutes
Add to the onions carrots, grated
Take a pan (I have the same saucepan where you cooked the beans), put into it the boiled beans, add vegetables
And add the broth or water, add chopped meat (fasting this step can skip) Stir and cook after boiling for 10-15 minutes on medium heat.
Prunes cut into strips (it needs to be of good quality), and the mint and herbs finely. If you prune too dry, soak it first in warm water for 10 minutes.
Add to soup prunes, mint, serru (cumin) and some greens ( I have parsley and dill), stir and correct for salt and after 5 minutes turn off the heat. Let stand under cover for 10 more minutes.
Hot soup pour into bowls and sprinkle with herbs. Fragrant, tasty soup is ready!
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