Bean soup
Description
A hearty first course. Rinse the beans thoroughly several times. Bring a small pot with 3 cups of water to a boil over medium heat. Add the beans and cook until softened. Drain the water and set aside. While the beans are cooking, cut the meat, bell pepper, carrots, and potatoes into small cubes. Place the potatoes into cold water to prevent discoloration. Slice the tomatoes and onions into thin strips. Grate the garlic. Heat oil in a pot. Add the meat and sauté until golden brown. Add the onions, salt, black pepper, and cumin. When the onions are browned, add the tomatoes and grated garlic. Then add the bell pepper, carrots, cooked beans, and mix well. Sauté for another minute, then pour in boiled water. When the soup comes to a boil, reduce the heat to medium-low. Add the potatoes. After 10–15 minutes, add the rinsed rice. Cook until the rice is done. Remove the pot from heat, stir in chopped cilantro and dill. Season with sour cream. Ladle into bowls and serve.