Red bean soup (lobakhashu)

Sort the beans, rinse them, cover with cold water, bring to a boil, skim off the foam and cook on low heat until done.

After that, drain the beans in a colander, mash well, and dilute with broth until a homogeneous thick mass is formed.

Add finely chopped and fried onion in oil, flour diluted with broth, crushed walnut kernels, salt, red pepper, cilantro greens to the mass, mix it up, combine with the remaining broth and bring the soup to a boil.