The first time I made this soup was on a chilly February day when I only had some beans and a stray oyster mushroom in the fridge. It seemed like a good idea, especially since I wasn't in the mood for meat. I quickly discovered that the result is hearty, filling, and quite easy to adapt. Since then, I've repeated the recipe with minor adjustments.
Total time: about 2 hours (including soaking overnight, which cannot be shortened)
Servings: 5-6
Difficulty: easy-medium
Ingredients
- 350-400 g round beans (weighed dry)
- 300 g oyster mushrooms
- 2 medium carrots
- 1 bell pepper (yellow or red)
- 1 medium onion
- 1 small celery (about 100 g)
- 2 tablespoons tomato paste
- 3 tablespoons oil (I prefer sunflower oil)
- 1 sprig of thyme
- 1-2 tablespoons sour borscht (to taste)
- 1 teaspoon salt (or more, to taste)
- 1/2 teaspoon pepper
- 1-2 teaspoons vegetable seasoning or other vegetable spice
- 1 tablespoon dried tarragon (or 2-3 fresh sprigs, chopped)
- water (about 3 liters, see steps)
Preparation method
1. The night before, soak the beans in plenty of cold water. I don't skip this step; otherwise, they boil slowly and I don't like the texture if I skip it.
2. The next day, drain the beans, put them in a large pot with fresh water (about 2 liters), bring to a boil for 10 minutes, then discard the first water. This helps with digestion and reduces the taste of dry beans.
3. Cover again with clean water (about 2.5-3 liters), add a little salt, and bring to a simmer over medium heat. Skim occasionally.
4. While the beans are boiling, chop the carrots and celery into small cubes, and the bell pepper and onion likewise. Slice the oyster mushrooms thinly.
5. In a pan, heat the oil, add the onion, carrot, celery, and bell pepper. Sauté on low heat, stirring occasionally, for about 8-10 minutes. They shouldn't brown, just become slightly soft. Add the sliced mushrooms and cook for another 5 minutes to let them release their moisture.
6. When the beans are almost cooked (after about an hour and a half, but sometimes longer if the beans are old), pour the sautéed vegetables and mushrooms over them. Add more water if needed to keep it soupy.
7. Add the sprig of thyme, salt, pepper, and vegetable seasoning. Let it simmer together for 15-20 minutes until all the vegetables are soft.
8. Add the tomato paste, stir, and let it simmer for another 5 minutes.
9. Adjust the salt, add the borscht (to taste, I usually add about 1-2 tablespoons, sometimes more if I want it tangier), and the tarragon. If using dried tarragon, add it at the end, directly into the pot, and let it steep for 2-3 minutes with the heat off.
10. Remove the thyme sprig, stir, taste one last time, and turn off the heat. Let it sit covered for another 10 minutes before serving.
Why I make this recipe often
It's a hearty soup, not expensive, and works well in any season. I also like that it keeps well for a few days, and the mushrooms provide an 'umami' flavor without meat. Plus, the ingredients are basic and easy to adapt.
Tips
- Beans cook faster if freshly bought; otherwise, it takes longer. Don't rush the process, or they will remain hard.
- If you want a clearer soup, skim well during the boiling of the beans.
- Tarragon gives a specific flavor; I don't replace it with anything else, but if you don't like it, you can skip it.
Substitutions
- You can use speckled or white beans, but it's important they are round for texture.
- If you don't have borscht, a little lemon juice works too, but the sourness is different.
- Oyster mushrooms can be replaced with porcini or champignon, but the texture will be different.
Variations
- For a thicker soup, puree 2-3 tablespoons of cooked beans before adding the vegetables.
- Sometimes I add 1-2 cloves of garlic when sautéing the vegetables, especially in winter.
- If I want a version without borscht, I only add tomato paste and a little vinegar at the end.
Serving ideas
- With finely chopped red onion added directly to the bowl.
- Fresh dill or chopped parsley on top.
- I like it with toasted bread.
Frequently asked questions
Do the beans really need to be soaked overnight?
Yes, otherwise the cooking time doubles and the risk of them remaining hard increases. If you forget, you can try soaking them in hot water for 2 hours, but it’s not as effective.
Can the soup be frozen?
Yes, it lasts in the freezer for 2-3 months, but when thawed, the texture of the beans may become slightly mealy. It’s best kept in the fridge.
How much borscht should I add to make it sour, but not too much?
Start with one tablespoon, taste, and add more according to your preference. The strength of borscht varies from producer to producer.
How important are the oyster mushrooms?
They add a lot to the texture, especially since they absorb the flavor of the soup. You can use other mushrooms, but oyster mushrooms remain more 'meaty'.
Nutritional values (per serving, estimated)
- Calories: 240 kcal
- Protein: 12 g
- Carbohydrates: 36 g
- Fat: 4 g
The soup has a good fiber content, no cholesterol, ideal for days when you want to reduce meat. The protein comes from the beans, and the fats are minimal.
Storage and reheating
In the fridge, in a sealed container, the soup lasts 3-4 days without problems. When reheating, add a little water if the liquid has reduced too much. I don't recommend reheating in the microwave if you want to preserve the texture of the beans – it’s better on the stove over low heat.
Total time: about 2 hours (including soaking overnight, which cannot be shortened)
Servings: 5-6
Difficulty: easy-medium
Ingredients
- 350-400 g round beans (weighed dry)
- 300 g oyster mushrooms
- 2 medium carrots
- 1 bell pepper (yellow or red)
- 1 medium onion
- 1 small celery (about 100 g)
- 2 tablespoons tomato paste
- 3 tablespoons oil (I prefer sunflower oil)
- 1 sprig of thyme
- 1-2 tablespoons sour borscht (to taste)
- 1 teaspoon salt (or more, to taste)
- 1/2 teaspoon pepper
- 1-2 teaspoons vegetable seasoning or other vegetable spice
- 1 tablespoon dried tarragon (or 2-3 fresh sprigs, chopped)
- water (about 3 liters, see steps)
Preparation method
1. The night before, soak the beans in plenty of cold water. I don't skip this step; otherwise, they boil slowly and I don't like the texture if I skip it.
2. The next day, drain the beans, put them in a large pot with fresh water (about 2 liters), bring to a boil for 10 minutes, then discard the first water. This helps with digestion and reduces the taste of dry beans.
3. Cover again with clean water (about 2.5-3 liters), add a little salt, and bring to a simmer over medium heat. Skim occasionally.
4. While the beans are boiling, chop the carrots and celery into small cubes, and the bell pepper and onion likewise. Slice the oyster mushrooms thinly.
5. In a pan, heat the oil, add the onion, carrot, celery, and bell pepper. Sauté on low heat, stirring occasionally, for about 8-10 minutes. They shouldn't brown, just become slightly soft. Add the sliced mushrooms and cook for another 5 minutes to let them release their moisture.
6. When the beans are almost cooked (after about an hour and a half, but sometimes longer if the beans are old), pour the sautéed vegetables and mushrooms over them. Add more water if needed to keep it soupy.
7. Add the sprig of thyme, salt, pepper, and vegetable seasoning. Let it simmer together for 15-20 minutes until all the vegetables are soft.
8. Add the tomato paste, stir, and let it simmer for another 5 minutes.
9. Adjust the salt, add the borscht (to taste, I usually add about 1-2 tablespoons, sometimes more if I want it tangier), and the tarragon. If using dried tarragon, add it at the end, directly into the pot, and let it steep for 2-3 minutes with the heat off.
10. Remove the thyme sprig, stir, taste one last time, and turn off the heat. Let it sit covered for another 10 minutes before serving.
Why I make this recipe often
It's a hearty soup, not expensive, and works well in any season. I also like that it keeps well for a few days, and the mushrooms provide an 'umami' flavor without meat. Plus, the ingredients are basic and easy to adapt.
Tips
- Beans cook faster if freshly bought; otherwise, it takes longer. Don't rush the process, or they will remain hard.
- If you want a clearer soup, skim well during the boiling of the beans.
- Tarragon gives a specific flavor; I don't replace it with anything else, but if you don't like it, you can skip it.
Substitutions
- You can use speckled or white beans, but it's important they are round for texture.
- If you don't have borscht, a little lemon juice works too, but the sourness is different.
- Oyster mushrooms can be replaced with porcini or champignon, but the texture will be different.
Variations
- For a thicker soup, puree 2-3 tablespoons of cooked beans before adding the vegetables.
- Sometimes I add 1-2 cloves of garlic when sautéing the vegetables, especially in winter.
- If I want a version without borscht, I only add tomato paste and a little vinegar at the end.
Serving ideas
- With finely chopped red onion added directly to the bowl.
- Fresh dill or chopped parsley on top.
- I like it with toasted bread.
Frequently asked questions
Do the beans really need to be soaked overnight?
Yes, otherwise the cooking time doubles and the risk of them remaining hard increases. If you forget, you can try soaking them in hot water for 2 hours, but it’s not as effective.
Can the soup be frozen?
Yes, it lasts in the freezer for 2-3 months, but when thawed, the texture of the beans may become slightly mealy. It’s best kept in the fridge.
How much borscht should I add to make it sour, but not too much?
Start with one tablespoon, taste, and add more according to your preference. The strength of borscht varies from producer to producer.
How important are the oyster mushrooms?
They add a lot to the texture, especially since they absorb the flavor of the soup. You can use other mushrooms, but oyster mushrooms remain more 'meaty'.
Nutritional values (per serving, estimated)
- Calories: 240 kcal
- Protein: 12 g
- Carbohydrates: 36 g
- Fat: 4 g
The soup has a good fiber content, no cholesterol, ideal for days when you want to reduce meat. The protein comes from the beans, and the fats are minimal.
Storage and reheating
In the fridge, in a sealed container, the soup lasts 3-4 days without problems. When reheating, add a little water if the liquid has reduced too much. I don't recommend reheating in the microwave if you want to preserve the texture of the beans – it’s better on the stove over low heat.