EntranceSoup with champignon mushrooms and beans recipe. How to cook bean soup with mushrooms - a simple recipe for novice housewives
Soup with beans can be found in almost every cuisine of the world, and each of the individual soups will have their own national characteristics. Dishes from, in particular soups, are very popular in Mexican and American cuisine.
There, bean soups are prepared with the addition of a large amount of spices and tomatoes. Famous mexican soup with beans and hot pepper chili is known all over the world.
Recipes for soups with beans are varied due to the fact that it goes well with many products in taste. The most delicious and popular soups include soup with beans and mushrooms, chicken, barley, tomato and vegetables.
For the preparation of soups, not only red beans are used, but also white, fresh or frozen green beans, and even canned. As you can see, the choice of beans for making soups is quite diverse and large.
The soup with beans and mushrooms is very tasty. If you are looking for a delicious and easy bean soup recipe, I think you will love this recipe.
Soup with beans and mushrooms step by step recipe which we will discuss below, will be cooked in a lean vegetable broth, which is why it turns out to be low-calorie and vegetarian, which allows you to use it during a diet. If you want to cook a more hearty soup, cook it on meat broth. The amount of ingredients is calculated on a 2.5 liter pan.
Ingredients:
- Beans - 200 gr.,
- Champignons - 200 gr.,
- Seasoning with chicken flavor - 1 tbsp. spoon,
- Onion - 1 piece, or half an onion,
- Potatoes - 3-4 pcs.,
- Carrots - 1 pc.,
- Bay leaf - 2 pcs.,
- Black ground pepper - a pinch,
- Vegetable oil for frying - about 3 stu spoons
- Salt - to taste
Soup with beans and mushrooms - recipe
Wash beans. Fill with cold water and leave to infuse overnight.
During this time, it will become soft, which will significantly reduce its cooking time. Place beans in boiling water.
Boil for 20 minutes until half cooked. If overcooked, it will melt into a soup.
Peel potatoes. Cut it like for soup into medium-sized pieces.
As a standard, as for any other types of soups, you will need an onion for beans and mushrooms. Cut half an onion into cubes. You can boil the whole onion in vegetable broth, and then take it out five minutes before the end of cooking the soup.
Mushrooms, in our case champignons, wash. Cut into thin slices. Instead of champignons, you can also use fresh oyster mushrooms or boiled forest mushrooms.
Grate carrots on a medium grater. So, now all the ingredients for making soup with beans and mushrooms are completely ready. Place potatoes in boiling water.
While it is cooking, fry the carrots and onions in a separate pan. vegetable oil.
15 minutes after boiling, add vegetable stir-fry to soup.
Since the soup was not cooked in meat broth, for additional taste and aroma, I advise you to add a bouillon cube (loose seasoning) with chicken flavor to it.
Add bay leaf and a pinch of salt to taste, given that the seasoning is already quite salty.
Stir bean soup.
Lay out the chopped mushrooms.
Add boiled beans.
Simmer the soup for about 10 more minutes.
As soon as you see that the beans want to boil, remove the pan from the heat. Serve the soup by pouring it into bowls and sprinkling with fresh herbs.
Soup with beans and mushrooms. Photo
Mushroom soup with beans and potatoes - thick, nutritious and very tasty. It is suitable for lean and vegetarian menus. You can cook it with a variety of products - with fresh or dried mushrooms, with red or white beans (by the way, canned is also suitable), with pearl barley or rice. The soup turns out not only tasty, but also very beautiful, if you cook the products separately, and then pour them over clear broth and cook until the potatoes are done.
The most fragrant mushroom soup, of course, is obtained from porcini mushrooms, however, it will come out very well with ordinary chanterelles.
- Cooking time: 2 hours
- Servings: 6
Ingredients for mushroom soup with beans and potatoes
- 500 g forest mushrooms(assorted);
- 60 g pearl barley;
- 100 g dry beans;
- 200 g potatoes;
- 150 g of onions;
- 100 g carrots;
- 1 chili pepper;
- 3 bay leaves;
- salt, pepper, water, butter and vegetable oil, green onions - for serving.
How to make mushroom soup with beans and potatoes
Heat the butter and vegetable oil in a frying pan (about a tablespoon of each). Throw chopped large carrots and finely chopped onions into the heated oil. Saute the vegetables for 10 minutes until the onions are caramelized.
Put the fried vegetables in a soup pot.
Peel the potatoes, cut into large cubes, add to the fried vegetables.
Fresh mushrooms need to be sorted out, washed thoroughly, cut into large pieces. Pour the mushrooms with water, bring to a boil, remove the scale, salt and cook over low heat until tender. Then recline in a colander, strain the broth.
At this stage, add boiled barley. Groats should also be boiled in advance, like mushrooms, until tender - rinse barley, pour into a saucepan, pour cold water in a ratio of 1 to 2. Cook over low heat for about 30 minutes.
Now add boiled beans.
If you don’t have beans ready, you will also have to cook them until cooked. First, soak the beans in cold water for several hours, then put them in a saucepan, pour in plenty of water, cook over low heat for about 1-1.5 hours after boiling.
Now that all the ingredients are collected in a saucepan, pour in the strained mushroom broth. You can add a cube of dry mushroom broth to it to enhance the taste.
We put a pod of chili peppers, bay leaves in the soup, salt to taste, cook over medium heat for 20-25 minutes after boiling, until the potatoes become soft.
Before serving, decorate the mushroom soup with beans and finely chopped potatoes green onions, pepper with freshly ground black pepper, season with sour cream. Bon appetit!
This soup will have to be cooked for more than two hours if the hostess does not have boiled mushrooms, finished beans and leftovers barley porridge. I advise you to remember the recipe in case when there are leftovers of all the above products in the refrigerator - in this case, you can quickly build a very tasty first course.
Ingredients:
- Water or broth - 2 liters.
- Red beans - 150 - 200 g.
- Mushrooms (champignons) - 300 g.
- Large potatoes - 2 - 3 pcs.
- Medium carrot - 1 pc.
- Medium onion - 1 pc.
- Vegetable oil - 1 tbsp. l.
- Salt, spices - to taste.
The number of servings of the finished soup is 4-5.
Today, bean dishes are present in many cuisines of the world. Mexico is considered the birthplace of beans, it was there that this culture was brought out more than three centuries ago. Later, they began to bring it to other continents, and gradually the bean culture entered many dishes of different peoples.
Beans have a very beneficial effect on the human body: eating this legume can lower blood sugar levels, normalize blood pressure, help with gastritis, liver and gallbladder diseases. The product is considered useful for pregnant women because it contains in large numbers iron, as well as folic acid - the most necessary elements for expectant mothers.
Bean soup with mushrooms is one of the popular dishes that are made from these beans. This soup is considered low-calorie, so it can be consumed by people who adhere to certain diets, because 100 grams of soup contains only 70 kcal.
You just need to take into account one fact: if you want to cook a low-calorie soup with beans and mushrooms, then cook it not in broth, but simply in ordinary water. Ready bean soup will be very nutritious, useful and incredibly tasty first dish.
Step by step cooking recipe
- Prepare the beans. Wash it in warm water and then soak the beans in cold water overnight. During the night it will get wet, swell, and the next morning it will boil faster in water.
- Pour the prepared beans soaked overnight in water into boiling water (or broth), and leave it on low heat and let it boil. The broth can be prepared from chicken, beef, pork, in general, for every taste.
- Prepare potatoes, carrots and onions. Clean all vegetables. Cut potatoes into medium sized cubes. Grate carrots on a medium grater. Cut the onion into small pieces.
- Wash the mushrooms thoroughly, removing all the dirt, and then cut into several pieces. Send the prepared mushrooms to a preheated pan, previously poured with vegetable oil. Very tasty and fragrant dish is also soup with dried mushrooms. If there are any, then prepare a soup from them. dried mushrooms give the soup a piquant aroma and taste. Instead sunflower oil You can use butter or olive oil.
- 3 minutes after frying the mushrooms in a pan, add carrots and onions there and fry everything together. Fry vegetables until half cooked.
- When the beans are ready, pour the chopped potatoes into the prepared broth. You can find out whether it is cooked or not by piercing one bean with a fork. If it pierces well, without effort and pressing, then this means that the beans have already been cooked.
- When the contents of the pan boil, let the potatoes boil for 5 minutes, and then add the vegetables from the pan. Simmer the soup for another 5 minutes. Then salt, add seasonings to taste and then cover with a lid so that the bean soup with mushrooms is infused.
How to cook bean soup, you now know. Of course, to cook this first dish, it will take a little more time (wait until the beans stand in water, cook the broth) than to prepare a regular soup, but the result will definitely please you. This soup will not leave anyone indifferent. It turns out to be very tender, saturated, and most importantly - useful and nutritious and, in addition, low-calorie (if cooked with water).
Cooking in a multicooker
There is one trick that will allow you to cook this soup faster without soaking the beans. To do this, it is enough to use a multicooker. To do this, fill the washed beans with water and pour into the container of a miracle saucepan, then set the “Beans” mode and leave for 45 minutes.
During this time, we prepare others necessary ingredients. When the time has passed, pour potatoes, carrots, onions, mushrooms into the same bowl and cook for another 15-20 minutes in the "Soup" mode. After the allotted time, the bean soup with mushrooms will be ready.
In a slow cooker, such a soup will be ready much faster than on a conventional stove, and in terms of taste it will turn out no worse.
Serve soup with mushrooms and beans hot. You can put sour cream on top, it will give the taste of the soup a special piquant taste and aroma. You can also decorate the dish with finely chopped herbs (dill or parsley).
Bean soup with mushrooms is very tasty, fragrant, rich and rich. And if you add more chickpeas, then the taste of the dish will become even more interesting. Adjust the amount of water for the soup according to your taste. Some people like soups thicker, others more liquid. Therefore, control this moment yourself. Mushrooms for soup can be used dry, fresh or even canned. I used fresh mushrooms.
Ingredients
To prepare bean soup with mushrooms, we need:
chicken parts for broth (I cooked from 2 chicken backs 1 one chicken thigh);
300 g of mushrooms (I have champignons);
100 g of beans;
100 g chickpeas (can be replaced with 100 g beans);
3-4 potatoes;
1 onion;
1 carrot;
greens, salt, pepper;
vegetable oil.
Cooking steps
Then strain the broth, cut the meat into pieces.
Put cooked chickpeas and beans into the broth with meat, add a little water in which chickpeas and beans were boiled. Cut the peeled potatoes into cubes and put in the soup, put on the fire and cook over low heat until the potatoes are ready.
Separately, in a frying pan in vegetable oil, fry finely chopped onions, grated carrots and chopped mushrooms for 5-7 minutes, stirring occasionally. If you use dried mushrooms, then they must first be soaked in water. When the potatoes are cooked, put the fried mushrooms with vegetables in a pot with bean soup and cook for another 5 minutes.
Add finely chopped herbs, salt and pepper to taste, bring to a boil and turn off the heat. Appetizing, hearty, delicious bean soup with mushrooms is ready, you can call your loved ones to take a sample.
Mushroom soup with beans will be a great solution, especially during the approaching frost. After all, what could be more desirable in the cold season than a bowl of steaming and rich soup, which is able to warm the body from the inside no worse than any "hot" ones.
Any soup requires a certain amount of care and skill from its creator, and this soup is no exception. So for beans, soaking is required to neutralize the substances in them that prevent the absorption of beans by the body. Mushrooms should also be placed in brackish water after washing and cleaning, but already in order to preserve useful components that oxidize in air and become useless for health.
In the preparation of any kind of soup, regardless of the number of ingredients, a special role is played by giving or enhancing the aromatic qualities of the dish. Coriander, mint or bay leaf can serve as an assistant in this matter to shade the strong smell of boiled beans. And the tarragon complex will help to accentuate the meaty aroma of mushrooms, hot pepper, parsley and marjoram.
Diversity palatability variety of mushrooms also expands the picture of savory sensations of each new variation of the soup. As for what you can add to mushroom soup with beans, then the scope of possibilities is unlimited: vegetables and meat, cheeses, eggs, crackers and dressings - the choice is truly amazing!
How to cook mushroom soup with beans - 20 varieties
Also known as Tuscan, the simplest variant this soup without any extra frills. Intoxicating, penetrating to the very core with its combination of aromas, this hot dish will saturate the body with energy and warmth - a truly ideal solution, both in rainy weather and in the icy season of snows and blizzards.
Ingredients:
- Dry mushrooms (champignons or porcini) - 40-50 gr.
- Onion - 1 pc.
- Corn flour- 75-90 gr.
- canned beans(white or red) - 1 bank
- Vegetable oil - 45 ml.
- mushroom broth(dry) - cube / 60 g.
- Tomato (to taste) - 2-3 pcs.
- Carrots (to taste) - 1-2 pcs.
- Garlic (to taste) - 2-3 heads
- Celery (to taste) - a couple of sprigs
Cooking:
In a small container, soak the mushrooms in 500 ml. slightly salted water. While the mushrooms are infused, finely chop the onion.
Saute the onion in vegetable oil in a frying pan until golden brown.
Add cornmeal, mix thoroughly for up to 3 minutes. We make sure that the onion is covered with flour on all sides.
Add a saucepan of water to the fire, throw the broth concentrate there, stir for up to 3 minutes. Add soaked mushrooms along with water. Cook the resulting volume of 2 liters until boiling.
For more rich broth it is permissible to add finely chopped carrots, sliced \u200b\u200b2-3 ripe tomatoes. Garlic or celery will help to give a stronger aroma and taste.
After we fall asleep the onion fried in flour, boil again. 5 minutes before the end, pour the beans, but without juice and stir until the end of cooking.
Salt, pepper or sour cream is added to each serving to taste. Borodino bread will enhance the taste and pleasure of the soup.
Bean soup "Forest"
What could be more nutritious than a basket of harvested forest mushrooms? Only the soup of them is beautiful and tasty, a real gourmet feast.
Ingredients:
- Red beans - 50-70 g.
- Honey mushrooms - 80-100 g.
- White mushrooms - 40-60 g.
- Redheads - 60-100 g.
- Chanterelles - 60-100 g.
- Boletus / boletus - 50-80 g.
- Pickled small apples - 60-180 g.
- Carrots - 1-2 pcs.
- Onion - 2 heads
- Potato - 1 pc.
- Salt, spices (optional)
- Greens (juniper, dill, strawberry leaves) - 3-4 leaves or bunches
Cooking:
Soak the beans for 4 hours to swell, several times it is necessary to drain the water.
Cut the washed mushrooms in half into caps and legs, leave half, pour cold water and put to boil for about 30 minutes.
Lay out the sliced apples.
Then put the swollen beans, and after another 20 minutes - chopped onions and carrots, after 10 - potatoes.
Before the end of cooking, add greens.
The dish is quite prepared both in a slow cooker, and in the old fashioned way, by hand. Cheesy taste nicely complements the taste picture.
Ingredients:
- Potatoes - 450-600 g.
- Canned beans - 1 can
- Mushrooms, mushrooms or chanterelles - 250-300 g.
- Carrot - 1 pc.
- Tomato - 1 pc.
- Head of white onion - 1 pc.
- processed cheese- 3 pcs. or 120g.
- Greens (optional) - 2-3 bunches
- Salt (optional)
Cooking:
Cook diced potatoes until boiling and about 12 minutes on top.
Finely chop the mushrooms and onions, grate the carrots.
In turn, first carrots with onions, then fry the mushrooms until half cooked in a pan, then adding to the soup.
Drain liquid from beans before adding. Readiness is determined by the potatoes.
Cheese before adding it is better to freeze, and then cut with a grater and put in a saucepan.
Soft cheese, on the contrary, directly spread with a spoon to the soup.
Keep on low heat until the cheese is completely dissolved, stirring consistently.
The traditional Chinese soup with the addition of native mushrooms will become an even more nutritious treat.
Ingredients:
- Noodles - 350 g.
- Any mushrooms - 200 g.
- string beans- 220 g.
- Egg - 1 per serving
- Small white onion - 2 pcs.
- bell pepper(red) - 2 pcs.
- Chili pepper (optional) - 3 pcs.
- Soy sauce- 50 g.
- Vegetable oil - 1-2 tbsp. l.
- Onions - 3 bunches
- Salt (optional)
- curry (optional)
Cooking:
First, boil the long Chinese noodles.
Fry onions cut into half rings in oil, to which add slices of mushrooms and Bell pepper cut into strips.
Cook for 6 minutes, then add the green beans and continue to simmer for another 7 minutes.
Sprinkle red pepper with soy sauce and put in a pan, pour the rest of the sauce.
Put the boiled vermicelli, fry for about 5 minutes.
After putting it on a plate, add a little boiling water, put two halves of a boiled egg, or pour one raw one.
Top with green onions.
The entire Transcarpathian cuisine is characterized by a love for a huge amount of garlic, from which porcini mushrooms begin to emit a thicker, rich aroma.
Ingredients:
- White beans, Yaska variety - 250 g.
- Fresh white mushrooms - 300 g.
- Potatoes - 4 large pieces.
- Carrots - 3 small pieces.
- Celery - 1 bunch
- Head of white onion - 1 pc.
- Sour cream - 180-200 g.
- Parsley - 2 medium pcs.
- Butter - 2 tbsp. l.
- Vegetable oil - 3-4 tbsp. l.
- Black pepper - 4 peas
- Vinegar - 2 tbsp. l.
- Salt (optional)
- Bay leaf (optional) - 3 leaves
- Head of garlic - 3 whole pcs.
Cooking:
Prepare the beans from the night, cook in the morning additionally for safety net. Soak porcini mushrooms in water with vinegar for an hour or two, and then boil.
Cut the potatoes into large cubes and fry in vegetable oil for no more than 4-5 minutes.
Put them in boiling water, draining the broth from the mushrooms there.
Cook over low heat. Finely chop the greens, celery and carrots with a fine-mesh grater, add to the potatoes.
Also add all the cloves of 2 cloves of garlic, mashed into the gruel. Cook for 20 minutes.
During this time, chop half of the cooked beans in a blender along with a handful of boiled potatoes to a thick consistency.
Add mixture to soup.
Boiled and chopped mushrooms, along with onions, fry for a minute, then throw into the pan.
Half a minute before readiness, add sour cream, pepper, bay leaf. In each plate, add 2 tablespoons of the remaining beans, add greens and a clove of garlic.
Barley is presented here, as its dense structure, taste and ability to absorb water much more than other cereals make it an interesting addition to beans and mushrooms.
As a cereal, you can take any, depending on how rich you need to make the soup. Also consider certain useful elements that make up a particular cereal. Each cereal needs its own cooking time.
Ingredients:
- Small beans, white - 30-50 g.
- Green peas - 40-60 g.
- Yellow peas - 40-60 g.
- Perlovka - 90-110 g.
- Onion -1 pc.
- Carrots - 2 pcs.
- Potato - 0.5 pcs.
- Dry champignons - 80 g.
- Garlic - 6 cloves
- Celery - 3 bunches
- Parsley - 2-3 bunches
- Spices (optional)
Cooking:
Put the pre-soaked beans, along with both types of peas and barley, to the bottom of the pan, add water and put to boil.
A little later, add chopped carrots, potatoes, mushrooms, celery and garlic.
Bring the whole mixture to a boil, then reduce the heat and cook for another hour and a half.
Decorate with parsley sprigs.
Dried mushrooms, despite their aging, retain all the nutrients. But the beans here are still the main ingredient, the taste of which is not set off by anything here.
Ingredients:
- Tender pork - 300 g.
- Potatoes - 4 pcs.
- Large carrots - 2 pcs.
- Any dry mushrooms - 80-120 g.
- Red beans - 100 g.
- Sour cream, spices (optional)
Cooking:
Pour cold water over mushrooms and beans for several hours.
At this time, fry onions and carrots on fire. Then we cut the mushrooms into thin plates.
We throw the beans into boiling water, where we cook them for 30 minutes. Add potatoes and mushrooms, with which we cook for another 1.5 hours.
We spread the pork cut into strips to the soup, we also throw onions and carrots there. Cook everything for at least an hour on low heat.
Cucumbers, along with mushrooms, give the soup a piquant saltiness.
If desired, you can add meat, but only tender (chicken, less often pork neck), as the salty broth will toughen the meat.
Ingredients:
Pickled champignons - 250 g.
Pickled small cucumbers - 100 g.
Canned red beans - 1 can
White onion - 1 pc.
Garlic - 3-5 cloves
Vegetable oil - 5 tbsp. l.
Cooking:
Finely chopped onion fry for 3 minutes in oil. During this time, cut the mushrooms and cucumbers, which we put on the onion.
After 8-10 minutes, we throw the beans into the pan along with the sauce and simmer over low heat for no more than 15 minutes.
Pour the whole mixture into the prepared pan with water, add all sorts of seasonings and cook for 20 minutes.
Thanks to the cream, a very delicate taste, which favorably presents the mushroom component. Good for a romantic evening.
Ingredients:
- White beans - 1500
- Fresh white mushrooms - 120 g.
- Green pea, canned - 100 g.
- Egg - 2 pcs.
- Medium fat cream - 140 ml.
- Butter. - 2 tbsp. l. with a slide
Cooking:
Boil beans in slightly brackish water.
Mash the softened beans to a puree, then add cream and butter, as well as chopped mushrooms and peas.
Bring to full readiness.
Another version of the soup, which is very easy, both in cooking and in use. And also very tasty!
Ingredients:
- Chicken breast - 250 g.
- Rice - 90-120 g.
- Eggplant - 0.5 pcs.
- Zucchini - 0.5 pcs.
- White onion - 0.5 pcs.
- Carrot - 1-2 pcs.
- Cherry tomatoes - 3 pcs.
- Celery - 1 bunch
- String beans - 80 g.
- Champignons - 10 pcs.
- Rice vinegar - 3 tbsp. l.
- Soy sauce - 2 tbsp. l.
- Brown sugar - 1 tsp
- Garlic - 2 cloves
- Chili pepper - 1 pc.
- Bulgarian pepper - half
Cooking:
Cut the onion and carrot into small pieces, fry in oil until transparent.
Sweet pepper, along with celery, cut into strips and also add to vegetables, add zucchini and eggplant a little later.
While the vegetables and mushrooms are stewing, prepare the fillet by cutting into small sticks and boiling for 5 minutes in boiling water.
Then add rice to it. After the rice is ready, add the mixture.
A few minutes before the end, add rice vinegar, sauce and brown sugar in turn. IN ready soup add minced garlic.
Lenten soup, thanks to its tomato flavor, will come in handy in inclement and rainy weather.
Ingredients:
- White beans, canned own juice- 1 bank
- Any fresh mushrooms - 300-350 g.
- Any dry mushrooms - 50-150 g.
- Tomatoes in own juice - 1-1.5 cans
- Onion - 1 pc.
- Small carrots - 2 pcs.
- Odorless vegetable oil - 3 tbsp. l.
- Salt, pepper, spices (optional)
Cooking:
Soak dry mushrooms in boiling water. Wash fresh, cut off the leg and cut into small plates, then fry them under the lid until soft.
At this time, add finely chopped onions and carrots chopped with a grater to the pan.
We remove the skin from each tomato, and chop the pulp, then add it to the pan to the vegetables.
They are following them fried champignons, and after 5-7 minutes of boiling, swollen dried mushrooms are added.
Lastly, add the diced potatoes, add boiling water to the whole mixture and cook until tender.
Just before the end, add beans and spices to taste.
Wine here acts as an accent on the meaty taste of mushrooms. Beans, with their dense texture, perform well a shading role for the dish. But since the alcohol overshadows the weak flavor of the legumes, it is recommended to use black beans, which have a stronger spicy flavor.
For whites and mushrooms ideal option there will be red wine, but not very sweet. For agaric mushrooms, such as chanterelles, white dry wine.
Ingredients:
- Black beans - 200 g.
- Dry white wine - 50-90 ml.
- Cream (3.2%) - 250 ml
- Champignons - 500 g,
- Onion - 1 pc.
- Dry white wine - 50 ml,
- Melted butter - 1 tsp.
- Parsley - 2 bunches,
- Lemon juice- 2 tbsp. l.
- Carrot - 1 pc.,
- Celery - 100 g.
- Salt, pepper (optional)
Cooking:
Preparing beans. From vegetables we prepare broth on water.
Marinate half of the mushrooms in lemon juice. Fry the other half over a fire with onions, then grind them in a blender until creamy.
Put the resulting mixture in a saucepan, pour it with vegetable broth, add all the wine and cook until boiling.
10 minutes before readiness, add pickled mushrooms, and 5 minutes - cream. Serve with parsley.
An interesting option mushroom soup with beans with the addition of crispy dumplings.
Ingredients:
- Canned beans with vegetables - 500 ml.
- Champignons - 300 g.
- Small onion - 1 pc.
- Dill - 1-2 bunches
- Flour - 400 g
- Egg - 1 pc.
- Bay leaf (optional) - 3-4 leaves
- Salt (optional)
Cooking:
Peeled mushrooms mode sliced. Chop the onion and fry it in vegetable oil for 5 minutes.
Then add beans and boil again. During this time, you need to beat the egg with a pinch of salt and 50 ml. water.
While stirring, gradually add the flour to the state of a thick mixture of sour cream.
Alternately lowering a teaspoon into cold water and a pan with dough, then place in boiling soup against the wall until cooked.
Decorate the finished soup with dill.
Morels, although they do not look very attractive, are very useful. And their specific taste will kill lard and beans well.
Ingredients:
- White beans - 150 g
- Dry morels - 3-4 large pieces.
- Onion - 1 pc.
- Salo - 50 g
- Parsley - 1 bunch
- Garlic - 2-3 cloves
- vegetable broth-200 ml
- Olive oil - 2 tsp
- Sea salt - half tsp
Cooking:
From the night we prepare the beans, we soak the morels for half an hour. Sliced bacon fried in oil with the addition of onions and garlic.
After the appearance of a golden color, add morels here.
Beat part of the boiled beans in a blender with the addition of half of the fried mixture until smooth.
Pour the resulting workpiece into the broth to the second part of the beans and heat to a low boil.
Add the second half of the morel mixture, sprinkle with parsley on top.
Combining so many ingredients, it is very easy to cook an original and at the same time very familiar soup.
Ingredients:
- Red beans - 250-300 g.
- Half chicken - 500-800 g.
- Champignon - 400 g.
- Onion - 1 head
- Carrots - 2-3 pcs.
- Potatoes - 2 pcs.
- Greens, spices (optional)
- Salt (optional)
Cooking:
In a slow cooker or just prepare the beans.
We boil the chicken, remove the foam from it and add the beans.
Add finely chopped vegetables, as well as mushrooms, cut in half.
Readiness is determined by the potatoes, add herbs and spices to taste.
This elegant creamy soup is perfect for a memorable evening to please your soulmate.
Ingredients:
- White beans - 400 g.
- Mushrooms (porcini mushrooms) - 200-300 g.
- Shrimps for salad - 150-200 g.
- Bulb - 1 pc.
- Celery - 1 stalk
- Garlic - 2-3 cloves
- Breadcrumbs - 1 tbsp. l.
- Thyme - 2 tsp
- Bay leaf - 2-3 leaves
- Olive oil (Extra Virgin) - 4 tbsp. l.
- Black pepper - 5-8 peas
- Parsley (optional) - 2-3 bunches
- Salt (optional)
Cooking:
Preparing beans. Chop the vegetables and fry in one tablespoon of oil until golden brown.
First, add the beans, thyme and pepper to the pan, add the vegetable mixture.
Finely chopped parsley mixed with breadcrumbs sprinkle the shrimp, then bake in the oven or microwave in olive oil about 5-7 minutes.
Grind the cooked mixture with a blender to a puree state.
Add cooked shrimp, pour over the remaining olive oil.
Delicious bean soup on tender brisket with delicious and nutritious mushrooms.
Ingredients:
- Assorted beans (white, red and green beans) - 60 g each
- Beef brisket - 400 g.
- Onion - 1 pc.
- Potato - 3-4 pcs.
- Dried mushrooms (boletus) - 110 g.
- Black pepper - 6-10 peas
- Bay leaf (optional)
Cooking:
Soak beans for several hours. During this time, wash the meat under cold water and put to boil.
Then cut the finished meat into portioned pieces, and pour the swollen beans into the meat broth.
Also during this time you need to prepare a frying of carrots, onions, and mushrooms.
To do this, they need to be cleaned and chopped with a knife or grater.
After the appearance of a golden crust, add the resulting mixture to the soup and cook until the beans are fully cooked.
Lastly, add the potatoes and cook until fully cooked.
Three separate soups were mixed together here: mushroom, bean and vermicelli. very satisfying lunch!
Ingredients:
- Red beans - 70-80 g.
- Dried chanterelles - 50 g.
- Soup noodles - 80 g.
- Small carrot - 150 g.
- Potatoes - 200 g.
- Tomato paste - floor tablespoon,
- Salt, spices (optional)
Cooking:
Soak the beans first. Then drain the water, fill it with new 2 liters cold water and put on fire.
After bringing to a boil, add whole dried chanterelles, cook for 20 minutes.
Peel potatoes, carrots and cut into cubes, then add to the pan.
After ten minutes, add tomato paste, followed by vermicelli and cook until the noodles are completely softened.
Suitable for vegetarians and weight watchers, this soup, even without meat, is a real treasure trove of tasty, and most importantly, healthy nutrients.
A beautiful red color will give an additional attractive look.
Ingredients:
- White beans - 70-80 g.
- Mushrooms (any) - 400 g.
- Potato - 2-3 pcs.
- Beets - 1 pc.
- Tomatoes - 2 pcs.
- Onion - 1 head
- Small carrot - 1 pc.
- Celery root - 40 g.
- Sauerkraut- 150 g.
- Lemon juice - 2 tbsp. l.
- Spices (optional)
Cooking:
Prepare the beans from the night by filling them with water. Then drain, rinse, pour fresh water and put to boil.
Quickly chop the washed mushrooms into cubes and cook in a separate saucepan until boiling, then add to the beans along with the broth.
Fall asleep alternately with an interval of 5 minutes chopped potatoes, grated beets, sprinkled with lemon juice.
Remove the skin from the tomato, drop it in boiling water for 30 seconds, and, cutting the flesh into slices, also add to the beans.
Before adding onions, carrots and celery, they must first be fried in a pan for 5 minutes.
Boil the whole mixture until boiling and about 15-20 minutes more.
This cooking option will be an excellent solution in a situation where you need to feed your family as soon as possible. Modern multicookers greatly facilitate and speed up the cooking process, while retaining all the nutrients and elements.
Ingredients:
- Beans - 90 g.
- Mushrooms (champignons) - 140-150 g.
- Potatoes - 4-5 pcs.
- Carrots - 2-3 pcs.
- Onion - 1 head
- Sour cream (optional) - 1 tbsp. l.
- cilantro or dill (optional) - 2-3 sprigs
Cooking:
In this case, the process of soaking the beans can be greatly accelerated. The slow cooker will help with this: the beans placed in it, filled to the top with water, will be ready for further use in less than an hour in the appropriate mode.
While the beans are infused, there is time to clean and chop the rest of the ingredients.
By this time, the beans will be ready and all products are poured into the container.
The timer is set to approximately 20 minutes.
Cold sour cream or herbs are added to taste.