Bean soup with chicken
4 servings
60 minutes
Bean soup with chicken is a hearty and comforting dish of Russian cuisine that warms on cold days. Soaked red beans give the soup richness and a slight sweetness. Tender chicken breast makes the flavor soft and balanced, while sautéed vegetables – onion and carrot – add depth to the aroma. Tomato paste and spices like oregano and thyme provide a hint of spiciness and appetizing acidity. Before serving, the soup is garnished with fresh cilantro for freshness and a touch of zest. Perfect for lunch or dinner, it can be served with crusty bread or homemade croutons to enhance its cozy charm. This soup is a simple yet rich-tasting dish that can easily become a favorite in any home.
1
Soak the beans in cold water for 1-1.5 hours (can be soaked overnight in advance).
- Red kidney beans: 200 g
2
Pour the beans into a pot and cook on medium heat for about another hour.
- Red kidney beans: 200 g
3
When the beans are soft, add potatoes to the pot.
- Potato: 2 pieces
4
Fry the onion, grated carrot, and small pieces of chicken fillet in a pan.
- Onion: 1 piece
- Carrot: 1 piece
- Chicken breast: 0.5 piece
5
Put everything in the pot and reduce the heat.
- Onion: 1 piece
- Carrot: 1 piece
- Chicken breast: 0.5 piece
6
Add spices, salt, and pepper to taste.
- Oregano: to taste
- Wild thyme: to taste
- Salt: to taste
- Ground black pepper: to taste
7
Sprinkle with cilantro before serving.
- Chopped cilantro (coriander leaf): to taste
