Lobio soup
8 servings
120 minutes
Lobio soup is a fragrant and rich dish of Georgian cuisine that embodies the traditions of the Caucasus. Historically, lobio (beans) holds an important place in Georgian gastronomy, and this soup is one of its wonderful manifestations. It combines the tender texture of mashed beans, the spiciness of hot pepper, and a depth of flavor highlighted by tomato paste, garlic, and dried basil. Bay leaf adds a noble bitterness to the soup while butter provides softness. This aromatic soup is perfect for cold days when you want to warm up and indulge in something homey and cozy. It is usually served with Georgian bread or fresh herbs, making the dish even more colorful and rich in taste.
1
Soak the lobio in 4 cups of cold water for 3-4 hours. Do not drain the water. Transfer the lobio to a pot, bring to a boil, and cook over medium heat until partially cooked. Mash the lobio with a masher.
- Red beans: 2 glasss
2
Cut the potatoes into small cubes and place them in a pot. Continue to cook.
- Potato: 7 pieces
3
Finely chop the onion and sauté it in butter, add minced garlic, flour, and stir constantly to avoid lumps, then add tomato paste to the pan, mix again, and combine the sauté with the lobio.
- Onion: 1 piece
- Garlic: 1 clove
- Wheat flour: 1 tablespoon
- Tomato paste: 1 tablespoon
- Butter: 30 g
4
Put bay leaf, hot pepper, and salt in the pot. Crush dried basil in your palms and add it to the soup. Cook for another 10-15 minutes. Turn off the heat and let the soup steep for 30 minutes.
- Bay leaf: 1 piece
- Red chilli pepper: 1 piece
- Salt: to taste
- Dried basil: to taste