Bean soup
Description
Hearty and aromatic soup. This dish is very similar to the Eastern soup shurpa – tasty, tender, and light. It is made with lamb and plenty of vegetables. Preparing this dish is quite easy. Serve the soup hot.
Instructions
- 1
Step 1
1. First of all, you need to choose lamb properly. The meat should be young, lean, and odorless. The bone should be white, without any yellowish tint, and there should be a mild aroma characteristic of this type of meat.
- 2
Step 2
2. Rinse the lamb, separate the meat from the bone, then cut it into small pieces and cover with cold water. Add a drop of lemon juice to the water and let it sit for half an hour. Rinse the meat again, place it in a pot together with the bone, cover with cold water, bring to a boil, skim off the foam, and simmer for about forty-five minutes.
- 3
Step 3
3. While the broth is cooking, peel the carrots and onion. Cut the onion into small cubes and the carrots into thin strips. Prepare the sauté: heat vegetable oil and sauté the onion until translucent. Add the carrots and simmer for about four minutes with the lid closed, stirring occasionally.
- 4
Step 4
4. Peel the potatoes, cut them into cubes, and rinse. Add the potatoes to the ready broth. Once it comes to a boil, reduce the heat and cook for about five minutes. Rinse the rice and add it to the soup after the potatoes start boiling. Finely chop the garlic and herbs, add them to the sautéed mixture along with spices. Turn off the heat. Let all the ingredients steam.
- 5
Step 5
5. Beans can be cooked or canned. Soak the beans in warm water for about six hours, then drain the liquid and boil until boiling; repeat this process three times. Then cook until the beans become soft. Add marinated hot pepper.
- 6
Step 6
6. Add the beans, sautéed vegetables, pepper, and season with salt. Simmer for about 10 minutes over low heat or in the oven. The dish is ready.