Description
When in the garden gather the first harvest, I want to combine all the vitamins in one dish. This soup is a vivid example of this. And the sauce from Kikkoman give it an Eastern touch, enriching the taste of vegetables. Help yourself. PS:please do not confuse with the soup, it was vegetable soups typical of big cuts.
Ingredients
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Beets
2 piece
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Tomato
1 piece
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Carrots
1 piece
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Onion
0.5 piece
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Pepper
1 piece
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Potatoes
4 piece
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Beans
100 g
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Soy sauce
2 Tbsp
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Broth
2 l
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Vegetable oil
1 Tbsp
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Garlic
2 tooth
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Beetroot leaves
1 coup
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Salt
-
Sugar
0.5 tsp
Cooking
Soak the beans for 4 - 6 hours in cold water. Then, in the same water boil 1 hour. For the best cooking to add sugar.
Prepare the vegetables, wash and clean.
Put the beans in the broth along with the liquid. Bring to boil, add the sliced potatoes. Cook on slow fire. Beets cut into bars with a 1.5 cm.. Fry beets in vegetable oil, 5 minutes.
Chop the peppers, onions, carrots, not chopped. Put the beets, fry on low heat for 10 minutes, stirring occasionally.
Pour the vegetables with the soy sauce, stir and remove from heat. Put in the broth. Cook for 10 minutes.
Tomato ( ripe the better) to clean from skin and cut into thin slices.
Add the tomatoes to the soup, cook for 5 minutes. To correct for salt to taste.
Chop the chard and crushed garlic. Add to the soup, boil and remove from heat.
To give the soup 5 minutes to infuse.
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