Bean solyanka soup
Description
The recipe won't take much time. I've written down for you a detailed recipe for bean solyanka soup. I hope you'll enjoy this combination as much as I do. Before serving the bean solyanka, I remove the bay leaf and add sour cream and fresh herbs to each bowl. In my version, I prepared the bean solyanka with beef, but you can cook it with any other meat. The soup should be served hot, and garlic croutons go particularly well with it. It's very tasty and filling. Ladle into bowls and serve.
Instructions
- 1
Step 1
Wash the beef (I used ribs) and chop it. Place in a pot, pour 3 liters of water, bring to a boil and cook until the meat becomes tender.
- 2
Step 2
Cut the pickled cucumbers into pieces.
- 3
Step 3
In a separate dish, simmer the cucumbers in broth until tender.
- 4
Step 4
Prepare the beans. Soak them in cold water overnight beforehand.
- 5
Step 5
Peel the potatoes, wash them, and cut into cubes.
- 6
Step 6
Peel the carrots and parsley and grate on a medium grater. Sauté the vegetables until soft.
- 7
Step 7
Add tomato paste to the pan, cover with a lid, and simmer for 5 minutes.
- 8
Step 8
Peel the onion, chop it, and sauté in a pan until translucent.
- 9
Step 9
Add potatoes to the boiling broth and cook until tender. Add beans, sautéed root vegetables with tomato, onions, cucumbers, and simmer for 10 minutes. Five minutes before the end of cooking, pour in the cucumber brine, add pepper, bay leaf, and salt.