Lenten bean soup
4 servings
120 minutes
Lenten bean soup is a fragrant and hearty dish of Russian cuisine, perfect for those observing Lent or simply preferring light and healthy soups. Its history traces back to traditional peasant recipes where beans served as an important protein source. The soup's flavor is rich and deep: the sweetness of carrots, the freshness of celery, and the slight acidity of tomatoes blend beautifully with the tender texture of beans. Olives and red chili pepper add a special zest. This dish is suitable for a warm family dinner or a cozy lunch, warming with its rich taste and soft consistency. An ideal choice for those who appreciate simplicity in preparation without compromising on flavor and health.
1
Soak the beans for 12 hours. Then rinse and boil for 30 minutes. Drain and set aside.
- White beans: 150 g
- Water: 1200 ml
2
Then fry in oil for 7 minutes finely chopped onion, celery (cut into small pieces), carrot (in cubes), and pepper (in squares). Add the boiled beans. Sauté for 3 minutes, stirring constantly. Add finely chopped tomatoes without skin (can be blended) and bring to a boil.
- Onion: 3 pieces
- Celery: 1 piece
- Carrot: 2 pieces
- Bell pepper: 2 pieces
- White beans: 150 g
- Tomatoes: 4 pieces
- Vegetable oil: 75 ml
3
Then pour in hot water and simmer on low heat for 1 hour. Turn off.
- Water: 1200 ml
4
Salt for the first time.
- Salt: to taste
5
Add olives (cut in half) and parsley
- Pitted black olives: 100 g
- Parsley: 40 g
