Thick bean soup with noodles
3 servings
90 minutes
Thick bean soup with noodles is a hearty and warming dish of European cuisine that has delighted gourmets for centuries with its richness and depth of flavor. Beans, rich in protein and beneficial microelements, give the soup density, while noodles add softness and a cozy texture. The light aroma of khmeli-suneli and fragrant pepper fills it with warmth, while dill and garlic provide freshness and spiciness. This soup is perfect for cold days when you crave something hearty and nutritious. It can be served with crispy bread or sour cream, adding extra flavor notes. Historically, such soups were popular among peasants as beans and noodles are accessible and nutritious products. Today this recipe continues to bring joy with its simplicity and richness, remaining a favorite in cozy home meals.
1
Soak the beans overnight. Then rinse and cook on low heat.
- Red kidney beans: 1 glass
2
Chop the onion into small cubes and sauté until soft in butter.
- Onion: 1 piece
- Butter: to taste
3
Add 1-2 tablespoons of flour to the onion and sauté a little.
- Wheat flour: 2 tablespoons
4
Dilute the flour with cold water, mix until smooth, and add the resulting mixture to the beans.
- Red kidney beans: 1 glass
5
Add water as desired and cook until the beans are done. The consistency should be a thick soup.
- Red kidney beans: 1 glass
6
Add noodles 15 minutes before it's ready.
- Noodles: to taste
7
Add khmeli-suneli and salt to taste.
- Khmeli-suneli: to taste
- Salt: to taste
8
Let it rest for about 15 minutes after turning off.
9
Finely chop the dill and garlic.
- Dill: 0.5 bunch
- Garlic: 1 clove
