Bean soup with mushrooms recipe. Lean soup with beans and mushrooms

Just think that 3 centuries ago, nothing was known about beans in Russia. In Mexican cuisine, the seeds of this plant have taken root for a long time, but this is understandable, because the legume has its ancestral roots in Mexico. After the spread of the plant to other continents and countries, the seeds of the plant appeared as ingredients in any national cuisine, fitting into the recipes of many cookbooks. In Russia, the recipe for preparing the seeds of this plant immediately captivated gourmets with taste and benefits for the body. Soup with beans and mushrooms is not only an everyday dish home cooking, but also an integral component of the restaurant cuisine menu.

Why did the population of Russia fall in love with beans? The recipe for 100 grams of soup contains few calories - only 70. For this reason low calorie meal, rich in proteins and starch, is liked primarily by people who monitor their weight. Mushrooms give a peculiar smell to the dish and enhance nutritional value containing glycogen and essential amino acids. The recipe for bean soup with mushrooms is a successful find by Russian housewives who did not know about the similar food group of these two products, but understood their successful combination.

The recipe for this dish is very varied. Mushroom soup with beans is cooked in different broths, depending on the desired calorie content. ready meal. If a mushroom soup with beans they want to make it more high-calorie, then the recipe suggests using meat broth. Less high-calorie soups are prepared in plain water.

Since the leguminous plant, within reasonable limits, has a beneficial effect on the functioning of organs and systems in humans, mushroom soup with beans is recommended for pregnant women, diabetics, hypertensive patients, and patients with chronic pathologies. digestive system(pancreatitis, cholecystitis, gastritis, etc.). folic acid and a large number of iron make the dish an indispensable component of the diet for anemia, blood diseases.

In the recipes of Russian cuisine, beans are used fresh, canned and dry. For soup, it is best to take dry beans, as the fat of the dish will be large. For the preparation of soups and other dishes, the seeds of a legume are soaked in advance in cold water. There are many recipes for soups when beans are soaked in beer.

In retail, you can find two varieties of beans: white and red. It is advisable to take legume seeds and mushrooms in the same color harmony for soup. So, if the soup is made from porcini mushrooms, t
oh better take white beans, and vice versa. Mushrooms or oyster mushrooms are suitable for soup, but fragrant dish only come from forest mushrooms which are sold dried. If the beans are grown with their own hands in the country or in the garden, and the mushrooms are independently collected in the forest, then the cost of soup for the whole family will be almost minimal.

You can cook soup in a slow cooker,
electric or gas oven, but the most tasty soup many would dream of trying from a Russian oven, cooked in a cast iron. We offer a recipe for soup made from white beans and porcini mushrooms.

Ingredients:

• carrot root - 1 pc.;
• white beans - 1 cup dry seeds;
• porcini mushrooms - 1 cup of dried fruit bodies;
• tomato paste - 5 large spoons;
• dill and parsley - to taste and need;
• salt and pepper - to taste;
• sugar - half a small spoon;
• pepper - a few peas;
• potatoes - 3 medium tubers;
• bay leaf - 2 pcs.;
• vegetable oil - 2 large spoons;
• white onion - 1 pc.

Cooking technology

I recently found a very simple, but interesting and delicious option soup with mushrooms - soup with beans and mushrooms. It is prepared very, very quickly - less than 20 minutes, but it turns out really very tasty. This option is ideal for vegetarians or fasting people.

To prepare bean soup with mushrooms, take the products from the list. Onions, carrots and garlic need to be peeled.

Grate carrots on a coarse grater.

Onion cut into small cubes.

Peel mushroom caps, cut into thin slices.

Fry in small quantities vegetable oil onions, carrots and mushrooms.

Add cornmeal.

Mix well, fry for another 3-4 minutes. At this time, boil water in a saucepan.

Throw the beans in a colander, rinse under running water.

Put in the pan at the same time frying, beans, chopped garlic clove and laurel. Cook for 10-15 minutes. Salt to taste and pepper.

Add chopped parsley, turn off the stove, cover the pan with a lid and let the soup brew for 20 minutes. Before serving, catch and discard the garlic.

The simplest, but very tasty soup with beans and mushrooms is ready. Enjoy!

From this amount of ingredients, a little more than 2 liters of thick lean soup with beans and mushrooms is obtained.

First you need to prepare dried mushrooms(if you use them). Pour them with clean water (the amount is arbitrary, the main thing is that the mushrooms are covered with a margin) and leave for 2-3 hours (if desired, the mushrooms can be soaked the night before) so that they swell.

Pour frozen beans with 1.5 liters of boiling water (it is not necessary to take boiling water, it will just make the beans boil faster) and boil it until half cooked.

AT this recipe instead of frozen beans, you can use dry or even canned. Depending on what type of beans you have, the cooking time for the soup will vary. If using dry beans, be sure to soak them in water overnight.

While the beans are slowly cooking, you need to prepare the rest of the ingredients. Peel the vegetables, rinse well and chop: celery and onion - into cubes, carrots - into strips (if desired, it can also be grated with a grater).

Remove the swollen mushrooms from the water and finely chop. Water from mushrooms, if desired, can be added to the soup, but before that, be sure to strain it through a fine sieve with a layer of gauze to get rid of small debris.

Clean the champignons from dirt with a damp sponge or rinse very quickly under running water (never soak them, as the champignons quickly absorb excess moisture).

Cut the mushrooms into halves, quarters, or smaller segments, depending on size.

Heat up a frying pan with a little oil. Fry celery, onions and carrots (about 2-3 minutes in time).

Add mushrooms to vegetables. Season with a pinch of salt, pepper and, if desired, add a little ground garlic.

Saute all ingredients together for about five more minutes.

Peel the potato tubers, cut into small cubes and add to the pan to the beans cooked until half cooked.

Then send the fried vegetables and add a couple of small bay leaves. If the soup is too thick for your taste, you can add a little water to it. Simmer the soup for another 20 minutes, or until the potatoes and beans have reached your desired softness. About 5 minutes before the end of cooking the soup, add the desired amount of salt and pepper to it.