Description
This year my son and I visited Istanbul. Remember the great mosque, blue, Bosphorus, Oriental Bazaar, with its riot of colors, and an unusual, but very tasty food. And one memory we brought folk art and recipes, two of which, I want you to meet. This soup we ate in a small restaurant, however the soup was lentil. But when I saw the recipe for those beans, I wanted to try it. The soup turned out very tender and juicy.
Ingredients
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Beans
200 g
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Broth
1 l
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Bacon
70 g
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Red onion
100 g
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Carrots
70 g
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Prunes
40 g
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Thyme
5 g
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The mixture of peppers
1 g
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Salt
3 g
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Pete
1 piece
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Vegetable oil
1 Tbsp
Cooking
To prepare the soup, I took a sort of "Pinto", because as stated in the annotation to this bean, it is best suited for making soups, has a beautiful pink color and creamy taste.
Soak the beans overnight. before cooking, drain the water, rinse and cook after boiling for 20 minutes, strain the beans in a colander.
Carrots grate on a coarse grater. Onion, prunes and bacon finely chop.
Fry the bacon in vegetable oil. Add onions, carrots, prunes, spices. and All together, stir and reduce the heat.
Add the beans.
Pour the broth, add salt and bring to a boil. Put into a saucepan with a thick bottom lower the heat and stew for about an hour. Fry separately the four leaf bacon until crisp.
Ready soup to blend, boil once more before serving. Serve, garnished with roasted bacon and herbs. Don't forget to put on the table, pita or other flatbreads, like they do in Turkey.
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