Description
Recipe from the "school of Gastronome". The soup very much. They all ate with great pleasure. The recipe is always a little odd jobs... just a little bit.
Ingredients
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Beans
300 g
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Bacon
150 g
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Cucumber
3 piece
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Carrots
1 piece
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Celery root
80 g
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Onion
2 piece
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Potatoes
4 piece
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Tomato paste
1 Tbsp
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Garlic
4 tooth
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Bay leaf
2 piece
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Coriander
-
Spices
-
Water
2.5 l
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Vegetable oil
2 Tbsp
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Cilantro
1 coup
Cooking
The beans, rinse, cover with cold water and leave for 4-6 hours.
Then drain the water again to rinse the beans, put them in a saucepan with cold water, add 1 tbsp oil and put cooked until tender, 1.5-2 hours.
While cooking the beans, prepare the rest of the products. Cucumbers peel and cut into strips. Carrots, celery and onions to clean. Carrots and celery cut into strips, onion - thin half - or quarter-rings. Cut the potatoes into wedges.
Heat in a pan the remaining oil, sauté the carrots and celery, 4-5 minutes.
Add the onion and cook for another 4-5 minutes. Add tomato paste, stir and simmer for 2-3 minutes.
Bacon cut into thin strips and fry in a dry pan until browned, 4 min.
Shift the bacon to the pan with the prepared beans, add the Bay leaf. Add potatoes, cook 5 minutes. Add cucumbers, cook for 10 minutes.
Put in soup browned vegetables. Cook for 5 minutes.
Garlic peel and chop the cilantro wash and dry, finely chop. Remove the pickle from the heat, add the garlic and cilantro, cover and let stand 10 minutes.
Then stir and pour into bowls.
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