Georgian bean soup with vegetables and rice 2

Rice 697 Last Update: Jul 26, 2021 Created: Jul 26, 2021 0 0 0
Georgian bean soup with vegetables and rice 2
  • Serves: 10 People
  • Prepare Time: 120
  • Cooking Time: -
  • Calories: -
  • Difficulty: Easy
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This is a very simple vegetable soup - but thanks to the beans, it turns out to be hearty and light at the same time. Boil more - it tastes even better the next day.

Ingredients

Directions

  1. Soak beans in cold water for 8-10 hours. Then drain, rinse and fill with 2 liters of fresh water. Put on high heat, bring to a boil, remove foam, reduce heat and cook until beans are boiled, 1-1.5 tsp.
  2. Then remove a handful of beans with a slotted spoon, mash them in mashed potatoes and pour back into the pan. Rinse the rice and place in a pot of beans. Cook until the rice is tender, 20-25 minutes.
  3. Peel and finely chop the onion. Peel and grate the carrots. Fry the onions in oil until golden brown, add the carrots and simmer over low heat, 5 minutes. Cut the lid off the tomato, grate it (discard the skin), pour into the pan and simmer for 5 minutes.
  4. Add the stewed vegetables to the soup and cook for 10 minutes. Chop the herbs, put in the soup.
  5. Peel the garlic, crush it in a mortar with salt, add to the soup along with bay leaf and adjika to taste, then simmer for another 5 minutes. and serve.

Georgian bean soup with vegetables and rice 2



  • Serves: 10 People
  • Prepare Time: 120
  • Cooking Time: -
  • Calories: -
  • Difficulty: Easy

This is a very simple vegetable soup - but thanks to the beans, it turns out to be hearty and light at the same time. Boil more - it tastes even better the next day.

Ingredients

Directions

  1. Soak beans in cold water for 8-10 hours. Then drain, rinse and fill with 2 liters of fresh water. Put on high heat, bring to a boil, remove foam, reduce heat and cook until beans are boiled, 1-1.5 tsp.
  2. Then remove a handful of beans with a slotted spoon, mash them in mashed potatoes and pour back into the pan. Rinse the rice and place in a pot of beans. Cook until the rice is tender, 20-25 minutes.
  3. Peel and finely chop the onion. Peel and grate the carrots. Fry the onions in oil until golden brown, add the carrots and simmer over low heat, 5 minutes. Cut the lid off the tomato, grate it (discard the skin), pour into the pan and simmer for 5 minutes.
  4. Add the stewed vegetables to the soup and cook for 10 minutes. Chop the herbs, put in the soup.
  5. Peel the garlic, crush it in a mortar with salt, add to the soup along with bay leaf and adjika to taste, then simmer for another 5 minutes. and serve.

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