Soup with mushrooms and red beans
Description
By combining different types of mushrooms in a dish, we enrich its flavor and texture, increase its nutritional value, and diversify the menu. Serve by ladling into bowls and present.
Instructions
- 1
Step 1
Start preparing the soup with beans. You can use ready-made canned beans in their own juice, but it's tastier to cook them yourself. If you've decided to make the soup from dry red beans, soak them for 4-6 hours, then boil in fresh water until tender. Do not add salt. I always cook more beans than needed for this dish and freeze the leftovers. They store well and are always on hand.
- 2
Step 2
Peel and wash the onion and carrot. Slice the onion into thin quarter-rings and cut the carrot into strips. Lightly fry in oil until slightly golden.
- 3
Step 3
Slice the mushrooms into pieces. Cut the potatoes into cubes.
- 4
Step 4
Add the mushrooms and boletus to the onion and carrots, fry for 5-7 minutes, stirring. Add the dried enoki mushrooms (drained from marinade) and heat together for a couple of minutes.
- 5
Step 5
Bring one and a half liters of water to a boil, add the potatoes and cook until almost done. Then add the prepared beans and bring to a boil. Add mushrooms with vegetables to the soup and bring to a boil again. Season with salt, pepper, thyme, and parsley. Remove from heat and let it steep, covered, for about 15 minutes.
- 6
Step 6
Serve the soup hot, with fresh rye bread, adding sour cream if desired.