Lenten Bean Soup
4 servings
40 minutes
Bean soup is a traditional dish of Georgian cuisine filled with rich flavor and aroma. Its roots go back to ancient recipes when simple yet nutritious dishes formed the basis of daily meals. Tender, slowly cooked beans absorb the rich notes of tomato puree, sautéed roots, and onions, creating a soft, slightly sweet texture. Bay leaves and fresh parsley or dill add freshness and zest to the soup. It is especially delicious when combined with sour cream, which adds creamy tenderness. This soup is an ideal option for fasting or vegetarian diets, warming and satisfying. It is perfect for a cozy home lunch when you want to enjoy the simple yet harmonious flavors of traditional cuisine.
1
Put the soaked beans (it's good if they sit in water overnight) to boil.
- Beans: 1.5 glass
2
Chop the roots and onion, and sauté in oil with tomato puree.
- Root vegetables (soup roots): 1 piece
- Onion: 1 piece
- Tomato puree: 1 tablespoon
- Vegetable oil: 2 tablespoons
3
After 20-30 minutes of boiling the beans, add the sautéed roots, pepper, bay leaf, and salt, then continue cooking until the beans are ready.
- Root vegetables (soup roots): 1 piece
- Bay leaf: to taste
- Salt: to taste
4
When serving the soup, sprinkle with parsley or dill and add sour cream to the bowls.
- Parsley: to taste
- Dill: to taste
- Sour cream: to taste
