Description
This soup has a very delicate, velvety texture and a mild taste. Bright vinaigrette with the bulgur, garlic, parsley and soy sauce balances this soup and gives the dish flavor. Despite its lightness, the soup is very hearty and nutritious. It contains all the necessary elements, which are so lacking in post. Beans replenishes the supply of protein and bulgur filled with carbohydrates and saragat energy and forces.
Ingredients
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Onion
1 piece
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Potatoes
2 piece
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Beans
1 can
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Salt
-
Sauce
1 Tbsp
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Vegetable oil
2 Tbsp
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Bulgur
0.333 cup
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Olive oil
2 Tbsp
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Soy sauce
1 Tbsp
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Parsley
0.333 coup
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Garlic
2 tooth
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The mixture of peppers
Cooking
Bulgur boil until tender in lightly salted water, it will take 10-15 minutes.
In a saucepan heat the oil and fry the onions, roughly chopped.
Of canned beans drain the liquid and wash it. Peel the potatoes, cut into large cubes. Beans and potatoes add to the skillet, pour sauce wok TM "Kikkoman". Add water to cover all ingredients of the soup.
Put on high heat, when water boils, reduce the heat, salt the soup and cook until soft potatoes. Ready soup to punch in a blender.
For the bulghur in a bowl, combine the dressing. Parsley finely chopped, add the oil, soy sauce, garlic, squeezed through a press.
Add the dressing to the prepared bulgur and stir.
Pour into soup bowls and add the dressing with the bulgur.
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