Beans with sorrel
Description
Spinach and bean soup can be prepared in different variations. Some people use canned beans to avoid the hassle of soaking them beforehand. Of course, this makes the soup quicker to prepare. By the way, the broth doesn't necessarily have to be meat-based. Instead of meat broth, you can simply use water. There won't be much difference (especially if you've sautéed the vegetables and added sour cream at the end). Serve with fresh herbs and sour cream.
Instructions
- 1
Step 1
For our soup, we will need beans. Soak them in cold water. It's best to let the beans soak for a longer period to reduce cooking time. Additionally, soaking helps remove excess chemicals from the beans. It's preferable to soak them overnight, or at least 2 hours before starting to cook.
- 2
Step 2
While the beans are soaking, let's boil the beef bones. We'll also prepare the broth separately, so it will be clearer. Simmer the bones with bay leaf and black peppercorns. Do not cover with a lid! Remember to skim off the foam with a skimmer. Keep the heat at medium.
- 3
Step 3
While the broth is cooking, prepare the vegetables. Peel the potatoes, carrots, and onion. Set the cut potatoes aside in cold water. Grate the carrots and chop the onion. Sauté the carrots and onion in a frying pan with some sunflower oil.
- 4
Step 4
Add the swollen beans to the ready broth. After 20 minutes, add the potatoes. Then add the sautéed vegetables. At the end, add the chopped bunch of spinach. Season with salt and pepper to taste. Simmer over low heat for 8 minutes.
- 5
Step 5
When the soup is ready (you'll know it by the cooked beans and potatoes), chop parsley or dill. Add the herbs after cooking the soup to preserve their freshness. Pour the soup into bowls. You can add sour cream.