Lenten peasant bean soup
6 servings
90 minutes
Lenten peasant bean soup is a simple yet surprisingly rich dish of Russian cuisine with deep roots in rural tradition. Beans, as one of the main sources of protein in a lenten diet, fill the soup with pleasant density and a light nutty note. Potatoes and rice make it hearty, while sautéed vegetables add a subtle sweet aroma. This soup not only warms but also provides a sense of coziness, reminiscent of a warm home hearth. The added greens refresh the taste and make it even more appetizing. In peasant families, it was a traditional winter dish since all ingredients could be easily stored in cellars. It is served hot, often with rye bread to emphasize its flavor depth.
1
In the evening, wash and soak the beans. Then boil until cooked, about 50-60 minutes.
- Beans: 200 g
2
Peel, wash, and dice the potatoes.
- Potato: 3 pieces
3
Clean and wash the onion and carrot. Cut the onion into cubes, and slice the carrot into strips or grate it coarsely.
- Onion: 1 piece
- Carrot: 1 piece
4
Wash the rice.
- Rice: 0.3 glass
5
Boil water in another pot, add beans. Bring to a boil. Add potatoes, rice, half of the carrot, and onion to the cooked beans. Cook for 20 minutes.
- Beans: 200 g
- Potato: 3 pieces
- Rice: 0.3 glass
- Carrot: 1 piece
- Onion: 1 piece
6
Heat the pan and pour in vegetable oil. Fry the second part of the carrots and onions until golden brown, stirring, for 4-6 minutes over medium heat.
- Vegetable oil: 30 ml
- Carrot: 1 piece
- Onion: 1 piece
7
Add flour, sautéing while stirring for 1 minute.
- Wheat flour: 1 tablespoon
8
Add sautéed vegetables to the soup. Season with salt and pepper to taste. Cook the bean soup with the sauté for 5-10 minutes.
- Salt: to taste
- Ground black pepper: to taste
9
Wash and finely chop the greens.
- Fresh herbs: to taste
10
Add greens to the soup.
- Fresh herbs: to taste
