In a cool, cloudy day, the best that can be submitted for dinner - it's hearty warming soup. Such as bean soup with ribs: and naeshsya and get warm and the mood rises. Our soup is not easy, and bean mixture: colorful, fragrant, nourishing! However, you can cook just as tasty soup and beans out of the ordinary. On the market are so many different types it sells - and white, and speckled, and brown, and orange, and even large beans lilac.
Imagine what a wonderful bean soup is obtained from such cuts, not only delicious, but also beautiful. And if its good flavor robryshek piece of meat ... then the second does not need to cook!
Ingredients for bean soup with ribs
2.5-3 liters of water will need:
- 300-400 g of pork or beef robryshek;
- polpaketika bean mixture (beans, peas, lentils different species) or glass bean;
- 3-5 medium sized potatoes;
- 1 medium carrot;
- 1 medium onion;
- sunflower oil - 2 table. l .;
- salt - 1 table. l .;
- bay leaf - 2-3 things;
- ground black pepper or pepper - to your taste.
A method for preparing bean soup with ribs and
First soak in cold water the beans or bean mixture. Rested half an hour in cold water, the beans will be cooked quickly.
Meanwhile, put in a pot of cold water washed ribs, cut them into pieces a la carte. Bring home to boil the water first and solom naberom new.
Ribs boil for 20-30 minutes at low boil under the lid and add the beans in a saucepan along with the water in which we soaked it. Cook for another half an hour, until the meat and beans and cook, prepare the remaining ingredients.
We shall cut onions finely and fry in sunflower oil - not until golden and transparency to light.
Add grated carrots and fry another 2-3 minutes, until soft.
Potatoes purify swill and we shall cut cubes.
Now pour the carrot-onion zazharku and potatoes in a pan to the beans and ribs.
Salt, stir and cook all the "Company", together for about 15 minutes until all of the products are soft.
Then add pepper, bay leaf, and after two minutes off.
Delicious bean soup with ribs ready. Bon Appetit!
Photo: Lena Tsynkevich