Adyghe bean soup with sour cream
4 servings
15 minutes
Adyghe bean soup with sour cream is a cozy and warming dish of Russian cuisine. Its roots go back to the traditions of simple and hearty village soups, where beans are the main source of nutrients. The taste of the soup is harmonious: the softness of the beans combines with the light sweetness of sautéed vegetables, while sour cream adds tenderness and a creamy texture. Red pepper adds spiciness, turning each spoonful into a rich and warming sip. Ideal for cool days, this soup is not only nutritious but also easily digestible, creating a sense of home warmth. It can be served with rye bread or herbs for a fuller flavor experience.
1
Soak the beans in water (about 2 liters), add salt, and cook until almost done (some water will evaporate during this time).
- Red kidney beans: 200 g
- Onion: 1 head
2
Chop the onion and grate the carrot on a coarse grater (a grater for Korean carrots works well).
- Onion: 1 head
- Carrot: 1 piece
3
Melt butter in a pan and sauté onion and carrot.
- Butter: 2 tablespoons
- Onion: 1 head
- Carrot: 1 piece
4
Pour everything into the pot with beans and cook until the beans are ready.
- Red kidney beans: 200 g
5
Add sour cream and red pepper
- Sour cream: 250 g
- Ground red pepper: 0.2 teaspoon
6
Boil again and cook for a minute.
