Hearty soup from a mixture of beans and grains
Description
The soup is simple and quick to prepare. My family really enjoys this flavorful soup made with a mix of legumes and grains—it's rich in fiber, light since it's cooked in water, yet filling. I serve this soup in small portions, and yet no one ever remains hungry afterward. My family loves to eat this soup with croutons and liver pâté—it's a tradition in our household. I encourage you to try this soup and taste it for yourself. Serve with fresh herbs and sour cream.
Instructions
- 1
Step 1
Prepare all the necessary ingredients. To ensure the barley cooks at the same time as the other grains and legumes, I soaked it in cold water for 6 hours.
- 2
Step 2
Rinse the mixture of legumes (lentils, chickpeas) thoroughly until the water remains completely clear after rinsing.
- 3
Step 3
In a heavy-bottomed pot, heat the vegetable oil, add the lentils, chickpeas, and pre-soaked barley. Sauté this mixture over low heat for 10–15 minutes.
- 4
Step 4
Then add the washed rice to the pot; you can also add buckwheat. Pour in water (or broth). You can adjust the amount of liquid depending on how thick you want the soup to be. I like to eat this soup somewhere between a soup and a porridge, with plenty of thick consistency and a little liquid. Place the pot over heat and cook for about 10 minutes after boiling.
- 5
Step 5
After that, add a coarsely chopped onion, salt, spices to taste, обязательно rosemary (fresh or dried), and garlic to the pot. Cover the soup with a lid and cook until done (approximately 20–30 minutes). If the soup turns out too thick, add more water. If it's too thin, leave it uncovered. Add a bay leaf and taste for salt 10 minutes before it's done.
- 6
Step 6
The hearty soup is ready. Serve hot!