Soups

Soup with Beans and Mushrooms


Ingredients for Cooking Bean and Mushroom Soup

  1. Pork (pulp) 300 grams
  2. Carrot 1 piece (large)
  3. Onion 1 piece (large)
  4. Potatoes 3-4 pieces (medium)
  5. Beans 1/3 cup
  6. Champignons 100 grams
  7. Vegetable oil 2 tablespoons
  8. Salt to taste
  9. Ground black pepper to taste
  10. Purified water 1-1.5 liters
  • Main Ingredients: Pork, Beans, Mushrooms
  • Serving 1 serving
  • World Cuisine

Inventory:

Tablespoon, Deep bowl - 2 pieces, Colander, Skimmer, Saucepan with a lid (capacity 2 liters), Paper kitchen towels, Kitchen knife - 2 pieces, Cutting board - 2 pieces, Stove, Deep pan with a lid (capacity 4 liters), Bowl - 3 pieces, Deep plate, Dinner fork, Grater, Frying pan, Kitchen shovel, Ladle

Making soup with beans and mushrooms:

Step 1: prepare the beans.


First of all, we prepare the beans, sort it out and remove the damaged beans. Put the rest in a deep bowl and fill with ordinary running water, so that it is above their level 4-5 centimeters.
Leave the beans to soak for 12 hours or all night. If you cook soup in summer or spring, then it is better to put a bowl of beans in the refrigerator, and if in autumn or winter, you can leave it in a cool place, for example, near an ajar window.

Step 2: cook the beans.


The next day, throw off the infused beans in a colander with a fine mesh and rinse thoroughly. Then transfer to a small saucepan and pour purified water above the level of beans at 3-5 centimeters.
We put them on a strong fire and after boiling the liquid, reduce it to an average level. Using a slotted spoon, remove the accumulated foam from the surface of boiling water and cook the beans until they are almost ready for about two hours. Cooking time depends on the variety of beans.

Step 3: prepare the meat.


In the meantime, we begin to prepare the meat. We wash the pork under a stream of cold running water, dry it with paper kitchen towels, put it on a cutting board and cut the veins, film and small bones that could remain on the meat after chopping the carcass from the pulp.
Then we shift a whole piece of pork into a deep pan, fill it with a liter of purified water and put on a strong fire.

Step 4: Cook the meat broth.


When the liquid in a large pan boils, reduce the level of fire to medium. After some time, using the same slotted spoon, we remove gray foam from the surface of the broth. Cook pork 1,5-2 hours under a covered lid, it is better longer than less so that the meat fibers soften well and become tender.

Step 5: prepare the rest of the ingredients.


We don’t waste time in vain, peel onions, carrots, potatoes and peel the root of each champignon. Then thoroughly rinse these products under cold running water to remove any contaminants. Cut potatoes immediately with medium cubes up to 2-2.5 centimeters, transfer them to a deep bowl, fill with water and leave them in this form until use.

The remaining vegetables are laid out in turn on a cutting board and chopped. Onion - cubes up to 1 centimeter in size.

Chop the carrots into thin strips, chop into small pieces or rub on a coarse grater.

We cut mushrooms in layers up to 5 millimeters thick or in cubes up to 1 centimeter in size. We lay out the slices in separate small bowls and put on the kitchen table the remaining products that will be needed to make the soup.

Step 6: prepare boiled meat and beans.


After the meat and beans are cooked, they require further preparation. We put the pork in a deep plate, cool it, put it on a cutting board and cut it into portions of the desired size or, if it is very soft, just take it apart with a table fork.

The beans are thrown back into a colander and left in it until use to stack the broth. The liquid in which the beans were boiled is not necessary to pour, it can be added to the broth, but in this case the soup will not be transparent, and you can also cook any other first or second hot dish, vegetable sauce, sauce on it.

Step 7: preparing a gas station.


Meanwhile, while the meat cools down, and excess liquid flows from the beans, drain the water from the potatoes, put it in a hot broth and cook until half ready 10-12 minutes.
We also begin to prepare a gas station! We put the pan on a small fire and pour a couple of tablespoons of vegetable oil into it.
After a few minutes, dip the chopped onions and carrots there. We pass them over 3-4 minutesstirring occasionally with a kitchen spatula.

Then add champignons to the pan and cook them together. 5-6 minutes stirring vigorously.

Step 8: bring the dish to full readiness.


After the vegetables are slightly softened, transfer the resulting mixture to a pot with broth and potatoes. There we put almost ready beans, chopped meat, to taste salt and black pepper.
Cook the first hot dish yet 10-12 minutes until all products are fully cooked, that is, until the vegetables are soft. Then turn off the stove, cover the pan with a lid and infuse the soup 7-10 minutes. Then, with the help of a ladle, we pour the fragrant dishes on plates and serve for dinner.

Step 9: serve the soup with beans and champignons.


Soup with beans and champignons is served hot to the dining table. This dish is served with bread slices, and if desired, each serving is sprinkled with chopped hard cheese or fresh greens of dill, parsley, basil, cilantro, green onion. Very often, this soup is seasoned with sour cream or cream, and as a complement to it, a salad of fresh vegetables or pickles is offered. Tasty and inexpensive. Enjoy it!
Enjoy your meal!

Recipe Tips:

- instead of pork, you can use any other meat or refuse it altogether, but in this case the dish will be less nutritious;

- if you want to replace pork with meat of another animal, do not forget that the cooking time will depend on the variety, type and slicing of this product;

- if the beans are young, you can not soak it;

- together with vegetables, you can pass on the cubes of tomatoes and sweet salad pepper, this will only improve the taste of the soup, but do not put a lot, these products can kill the aroma of mushrooms;

- champignons can be replaced with oils, russula, chanterelles, birch brooms or other edible mushrooms;

- you can add other spices to the soup, with a delicate, unsharp, but at the same time fragrant smell, for example, paprika, white pepper, bay leaf.