Vegetarian Bean Soup
4 servings
35 minutes
Vegetarian bean soup is a warm, rich, and aromatic dish from Russian cuisine. Its base consists of tender red beans harmoniously combined with tomatoes, onions, and carrots. The slight acidity of the tomatoes and the spicy aroma of garlic and dried basil create a rich and layered flavor. Cilantro adds freshness while sour cream provides a creamy texture. This soup is perfect for cold days when you want to warm up and enjoy simple yet expressive flavors. It is filling yet remains light and healthy, requiring no complex ingredients for preparation. Serve it with crispy bread or rye loaf to enhance its richness. Bean soup embodies home comfort and warmth in every spoonful.
1
Put water on the fire, after boiling add both cans of beans, draining the liquid first.
- Canned red kidney beans: 2 jars
- Water: 300 ml
2
Sauté the onion in olive oil until it becomes transparent, then add garlic and then carrot. Let everything sauté for 3-4 minutes.
- Onion: 1 head
- Garlic: 3 cloves
- Carrot: 1 piece
3
Add the roasted vegetables along with canned tomatoes to the beans.
- Plum tomatoes in their own juice: 1 jar
4
Add spices: pepper, dried basil. Reduce the heat and let the soup simmer for 15-20 minutes.
- Ground black pepper: to taste
- Dried basil: 0.5 tablespoon
5
We add chopped fresh cilantro.
- Fresh cilantro (coriander): 0.5 bunch
6
Serve with sour cream. It becomes even tastier.
- Sour cream: to taste
