Soy is a versatile, protein-rich ingredient that can be transformed into a culinary delight. We start by carefully selecting the soybeans, ensuring they are clean and free of impurities. They are soaked in cold water, having a soaking duration similar to that of dried beans, approximately 10-12 hours. This step is essential as it helps to rehydrate the beans and reduce cooking time. After this period, we boil the soybeans in a pot, taking care to use the same water in which they soaked, but now adding a pinch of salt. The heat should be low to allow the beans to cook evenly until they become soft, similar to dried beans; this process takes about an hour.
Once the soy is boiled, we drain the water and let the beans cool. In the meantime, we take care of the vegetables. In a pan, we sauté the carrots, which we grate using a large grater, in a little oil. We add a glass of water to facilitate cooking. When the carrots are almost ready, we add finely chopped onion and continue to sauté until the onion becomes translucent, which will add a rich flavor to our mixture. This combination must cool completely before being integrated into the final mix.
Next, we turn our attention to the potatoes. We wash the potatoes, boil them in slightly salted water, and after they are well cooked, we drain them and let them cool. When all the ingredients are prepared and cooled, we grind them together using a meat grinder, including the garlic and slices of bread that we let soak in water and then squeezed well.
After obtaining a homogeneous mixture, we mix it well, as if kneading, and add salt, pepper, and preferred spices like marjoram or thyme for a special flavor. This is transferred to a loaf pan greased with a little oil or, for added convenience, baking paper can be used. Level the mixture well, press it down slightly, and brush the surface with oil to achieve a golden crust. The pan is placed in the oven, where it will bake until the loaf develops a browned and appetizing crust.
Once the loaf is ready, we let it cool in the pan to firm up, and then we turn it out carefully to avoid breaking. This delicacy is served cold, making it perfect for a festive meal or a picnic. From the listed quantities, we get two loaf pans, making it ideal for sharing with loved ones. Bon appétit!
Once the soy is boiled, we drain the water and let the beans cool. In the meantime, we take care of the vegetables. In a pan, we sauté the carrots, which we grate using a large grater, in a little oil. We add a glass of water to facilitate cooking. When the carrots are almost ready, we add finely chopped onion and continue to sauté until the onion becomes translucent, which will add a rich flavor to our mixture. This combination must cool completely before being integrated into the final mix.
Next, we turn our attention to the potatoes. We wash the potatoes, boil them in slightly salted water, and after they are well cooked, we drain them and let them cool. When all the ingredients are prepared and cooled, we grind them together using a meat grinder, including the garlic and slices of bread that we let soak in water and then squeezed well.
After obtaining a homogeneous mixture, we mix it well, as if kneading, and add salt, pepper, and preferred spices like marjoram or thyme for a special flavor. This is transferred to a loaf pan greased with a little oil or, for added convenience, baking paper can be used. Level the mixture well, press it down slightly, and brush the surface with oil to achieve a golden crust. The pan is placed in the oven, where it will bake until the loaf develops a browned and appetizing crust.
Once the loaf is ready, we let it cool in the pan to firm up, and then we turn it out carefully to avoid breaking. This delicacy is served cold, making it perfect for a festive meal or a picnic. From the listed quantities, we get two loaf pans, making it ideal for sharing with loved ones. Bon appétit!
Ingredients
-2 cups of soybeans (in one of my cups approximately 250 g of soybeans) -3-4 onions -3-4 carrots -3-4 potatoes -2 slices of bread -1 head of garlic -parsley and dill, finely chopped (I used 2 tablespoons of each) -spices (marjoram, oregano, thyme) to taste -salt -pepper