Tomato soup with red beans and oyster mushrooms
6 servings
35 minutes
Tomato soup with red beans and oyster mushrooms is a vibrant dish of Georgian cuisine, rich in flavors and aromas. Its roots trace back to the traditions of Caucasian gastronomy, where the combination of legumes, mushrooms, and spices creates a unique depth of flavor. Red beans add heartiness to the soup, oyster mushrooms provide a delicate texture, and tomato paste adds a pleasant tanginess. Khmeli-suneli and cardamom enrich the aroma while olives add a spicy note. This soup is an ideal choice for a cozy lunch or dinner; it warms you up and fills you with energy. Served hot and garnished with olives, it pairs wonderfully with fresh bread or flatbreads. Such a dish is not only tasty but also healthy due to its richness in vitamins and minerals.
1
Heat vegetable oil in a saucepan. Sauté finely chopped red onion and grated carrot. When golden, add finely chopped leek.
- Red onion: 0.3 head
- Carrot: 70 g
- Leek: 100 g
2
Add pre-soaked (for about two hours) red beans to the boiling chicken broth. Cook for 10 minutes.
- Red kidney beans: 120 g
- Chicken broth: 2 l
3
Add sautéed vegetables and tomato paste to the broth. Add sliced oyster mushrooms to the soup and cook for another 10 minutes. Add pasta. Cook for another 2-3 minutes.
- Tomato paste: 100 g
- Oyster mushrooms: 150 g
- Pasta: 100 g
4
Salt, add cardamom and khmeli-suneli.
- Salt: to taste
- Cardamom: to taste
- Khmeli-suneli: 2 g
5
Serve the soup hot, garnished with halved olives that will add a touch of flavor to the dish.
- Pitted black olives: to taste
