Bean and Potato Soup
4 servings
40 minutes
Bean and potato soup is a hearty and cozy dish of Russian cuisine, perfect for cold days. Its history begins in peasant cooking, where simple yet nutritious ingredients formed the basis of the diet. Protein-rich beans and softening potatoes create a rich flavor and pleasant texture. The light sweetness of carrots and the mild spiciness of onions sautéed in vegetable oil add depth and aroma to the soup. Bay leaves and black pepper enhance the composition with exquisite spice. This soup not only warms but also energizes, making it a great choice for lunch or dinner. Served hot, often with rye bread or sour cream that highlights its delicate taste.
1
Boil the soaked beans until soft.
- Beans: 1 glass
2
Fry the carrots and onions, then add them with potatoes, salt, pepper, and bay leaf to the beans and continue cooking the soup until ready.
- Carrot: 1 piece
- Onion: 1 piece
- Potato: 6 pieces
- Salt: to taste
- Bay leaf: to taste