Usuba
Adyghe Bean Soup with Sour Cream
Thick red bean soup with vegetables and sour cream. The dish turns out hearty and warming, with a mild flavor and a slight spice.
- Total
- 15 min
- Standard serving
- 182 g
1
Ingredients
Total 6
Instructions
- 1
Step 1
Pour water over the beans (about 2 liters), add salt and cook until almost done. Some of the water will evaporate during the process.
- 2
Step 2
Chop the onion, grate the carrot on a coarse grater.
- 3
Step 3
Melt the butter in a pan and fry the onion and carrot until soft.
- 4
Step 4
Transfer the sautéed vegetables to a pot with beans and cook until completely done.
- 5
Step 5
Add sour cream and ground red pepper.
- 6
Step 6
Bring the soup to a boil and simmer for 1 minute.
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