Classic bean soup with meat

Step-by-step recipe

Step 1:

Rinse the beans well, boil in clean water for five minutes and drain the water.

Step 2:

Pour water into a saucepan, add beans and cook for 40 minutes to an hour.

Step 3:

Finely chop the onion and carrot. Puree the tomatoes.

Step 4:

Heat vegetable oil in a frying pan, fry the onion for 1 minute, then fry the carrots and sauté for 3 minutes.

Step 5:

Add tomato puree and a tablespoon of homemade adjika. Stir, simmer for 5 minutes, and turn off the heat.

Step 6:

Finely chop the parsnip, celery, and bell pepper. Cut the potatoes into medium-sized pieces. Add the vegetables to the soup.

Step 7:

Bring the soup to a boil, skim off the foam.

Step 8:

Add bay leaf, salt and spices.

Step 9:

Cut the smoked meat into small pieces and add to the soup. Stir.

Step 10:

Bring the soup to a boil, add the sautéed vegetables and finely chopped garlic. Stir.

Step 11:

Bring to a boil and simmer for 3-4 minutes.

Step 12:

Add some chopped herbs, turn off the heat, let it sit covered for 10-15 minutes and serve.

Cooking tips

For classic bean soup, soak beans overnight in hot water.

Adjust the thickness and spiciness of the soup to your taste.

If you don't have parsnip root, you don't need to add it.

Instead of pureed fresh tomatoes, you can use 300 grams of tomato sauce or two tablespoons of tomato paste diluted in 300 ml of water.