To prepare a delicious bean soup, the first essential step is to soak the beans in cold water overnight. This step not only helps improve the digestibility of the beans but also shortens the cooking time. The next day, drain the beans and put them to boil in a large pot with fresh water. To achieve a lighter soup, I prefer to boil the beans in three waters. Thus, with each boiling, I change the water and eliminate substances that may give a less pleasant taste. In the fourth water, I add the essential spices: salt, bay leaves, a little Delikat, and other spices you like, so that the flavors combine perfectly.
Meanwhile, prepare the vegetables to enrich the soup. Peel the carrot, parsley root, kohlrabi, celery, and an onion. Chop all these vegetables finely to integrate them into the soup. After the beans have boiled for about an hour, add the chopped vegetables to the pot and let everything boil together so that the flavors combine and create a tasty base.
In parallel, prepare the peppers. They are roasted until the skin turns black and can be easily peeled. Once peeled and seeded, cut the peppers into thin strips. In a pan, sauté the second onion, chopped finely, in a little oil. When the onion turns golden, add the peppers and let everything fry for a few minutes. The tomatoes, which will add freshness, are peeled, chopped finely, and added to the pan. Mix well and let everything fry for about ten minutes.
After the vegetables have fried, add them to the pot with the soup. Here, you can also add a little tomato sauce or packaged borscht, depending on your preferences. If you have a beaten egg left from another recipe, you can add it to the soup now, but if you are fasting, it is better to omit it. The soup needs another half hour of boiling for all the flavors to blend perfectly. Finally, don't forget to add freshly chopped parsley, which will provide an attractive appearance and a fresh aroma. Serve the soup hot, alongside a slice of fresh bread, and enjoy this traditional delicacy.
Meanwhile, prepare the vegetables to enrich the soup. Peel the carrot, parsley root, kohlrabi, celery, and an onion. Chop all these vegetables finely to integrate them into the soup. After the beans have boiled for about an hour, add the chopped vegetables to the pot and let everything boil together so that the flavors combine and create a tasty base.
In parallel, prepare the peppers. They are roasted until the skin turns black and can be easily peeled. Once peeled and seeded, cut the peppers into thin strips. In a pan, sauté the second onion, chopped finely, in a little oil. When the onion turns golden, add the peppers and let everything fry for a few minutes. The tomatoes, which will add freshness, are peeled, chopped finely, and added to the pan. Mix well and let everything fry for about ten minutes.
After the vegetables have fried, add them to the pot with the soup. Here, you can also add a little tomato sauce or packaged borscht, depending on your preferences. If you have a beaten egg left from another recipe, you can add it to the soup now, but if you are fasting, it is better to omit it. The soup needs another half hour of boiling for all the flavors to blend perfectly. Finally, don't forget to add freshly chopped parsley, which will provide an attractive appearance and a fresh aroma. Serve the soup hot, alongside a slice of fresh bread, and enjoy this traditional delicacy.
Ingredients
500 g beans, 1 large carrot, 1 parsley root, 1 piece of celery, 1 small turnip, 2 peppers, 2 large ripe tomatoes, 2 onions