Georgian bean soup with vegetables and rice

Georgian cuisine

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Description Products Steps

Listen to the recipe:

Georgian bean soup with vegetables is very tasty, aromatic, and a little spicy. Even without meat, the soup turns out rich and satisfying due to the beans. The level of spiciness is varied by decreasing or increasing the amount of adjika. The soup will become even tastier as it sits, so make more!

1. Calories
   201,05 kcal
2. Protein
   9,02 gram
3. Fat
   3,08 gram
4. Carbohydrates
   36,13 gram
5. ~ Time
   2 Min
6. Pepper
7. Complexity

Products per 2 serving:

1. White beans

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   300 g
2. Round rice

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   100 g
3. Red onions

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   2 pcs. = 150 g
4. Carrot

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   2 pcs. = 200 g
5. Tomato paste

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   2 tbsp. l. = 60 g
6. Bay leaf

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   3 pcs. = 3 g
7. Cinza

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   1 bunch = 30 g
8. Gelled butter

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   20 g
9. Adzhika

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   to taste
10. Fresh greens

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    to taste

Steps:

1. 
   Wash the onions, carrots and cilantro under running water. Measure out the required amount of ingredients and place them on the table for easy preparation.
2. 
   Cut the onion into half rings.
3. 
   Grate the carrots on a coarse grater.
4. 
   Finely chop the garlic.
5. 
   Boil the rice until tender - about 30 minutes after the water boils.
6. 
   Rinse the beans until the water is clear. Pour 2 liters of water into a small saucepan, add the beans and cook until tender, 1.5-2 hours.
7. 
   Heat a frying pan over medium heat and melt the butter.
8. 
   Fry the carrots and onions until golden.
9. 
   Add tomato paste, stir.
10. 
    Continue frying for another 2-3 minutes, stirring. Remove overcooked food from heat.
11. 
    Add rice, refried beans and garlic to the cooked beans.
12. 
    Salt, pepper, throw in a bay leaf, add adjika and chopped cilantro. Simmer for another 5 minutes. The soup is ready!
13. 
    Serve the soup hot, garnished with fresh cilantro. Bon appetit!

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