Bean soup is a favorite of home cooking
The long tradition of using beans stood beforefast food system. To prepare food, everyone tries to spend as little time as possible, and the beans do not belong to fast-food dishes. Bean soup requires some time, but the variety of taste of this dish and the useful properties of the product are worth the effort.
Dishes from beans are prepared at any time of the year, shefrom harvest to harvest contains the whole complex of substances that are necessary for the human body. But especially popular is bean soup during a long fast before Christmas and before Easter. The combination of vegetable protein with starch provides soups with richness and satiety, vitamins and amino acids give them the necessary benefits.
White and red beans have the same composition andtaste, but when cooking soups, preference is given to white beans to get a more predictable delicate color of the prepared dish. If the time factor is of decisive importance, buy for the first course should be a small, rounded beans. It is cooked faster than flat beans.
Start cooking soup should be the night before. The correct amount of beans (half cup), pour water so that it beans covered one and a half to two fingers, let it all stand until morning at room temperature. In the morning, drain the water, pour the same amount of new, cold water, put on a weak fire. The slower the bean boils, the faster it will cook. The cooking process usually takes an hour and a half. If water boils out, top up with a cooler one. Do not add water.
If soup-puree is prepared from beans, cook itIt is necessary to the full readiness, when the shell will begin to separate. Then it is removed from the liquid and wiped through a colander or a metal sieve. In the resulting puree is added a liquid in which the beans are cooked, if necessary, you can additionally dilute the soup with boiling water. It remains to season the soup, and it is ready to serve to the table. And you can add brightness to taste. On a dry frying pan fry a couple of slices of smoked bacon, finely chopped cubes or straws. At the end of cooking, place the contents of the frying pan in a saucepan with soup. It's good to serve bean soup with croutons or bread rolls.
For ordinary soup, beans should be cooked up tostate when it is slightly undercooked. At this point, the remaining components are laid. Two potatoes, a parsnip root and carrots to cut into cubes, cook until ready, top with onion, fried in vegetable or butter.
Unusual, velvety taste has bean soup withmushrooms. It is prepared in the same way as the described potato, only refueled 10 minutes before the completion of cooking with mushroom dressing. It is done this way: dry mushrooms (enough handfuls) soak for half an hour in hot water, then discarded in a colander and cut into strips. One onion is not very finely chopped. In a frying pan heat up the vegetable oil, preferably, without a smell, fry the onions in it. When the onion blushes, put it in another dish, and add the mushrooms to the pan. Fry them for 5-7 minutes, stirring constantly. At the end of frying, return the onion to the pan. The dressing gives a special flavor to the soup.
Those who prefer animal proteinsorigin, can cook bean soup on a meat broth, the technology is similar. Beans (based on half a glass of 1.2 liters of broth) are pre-brewed in such a quantity of water that at the time of ready beans, the liquid is almost boiled. Then the bean is laid out with a small amount of water left, followed by the remaining ingredients of the soup. The liquid in which the beans was brewed should not be poured out, many useful salts and trace elements from beans passed into it.
If there is no time to cook beans at all, you can use canned white beans in slightly salted brine.