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Fasolada: Greek bean soup
Fasolada is one of the popular soups of Greek and Cypriot cuisines. This is probably the most easy to prepare dish that pairs perfectly with fresh bread and olives. The main ingredients are just beans, carrots, celery, onion, tomatoes and olive oil. Beans the Greeks call the "caviar of the poor". But even after ceasing to be poor, the Greeks are unable to wean from the beloved fasolada. Very tasty, hearty and nutritious soup. And, of course, very useful!
INGREDIENTS
Step 2 While cooking the beans, prepare the vegetables. Peel the carrot and cut into rings.
Step 3 bell peppers cut into large cubes.
Step 4 Chop the celery.
Step 5 Rings chopped leek (you can substitute onions). And gently stew in olive oil.
Step 6 Fresh tomatoes cut into crosswise. Drop into boiling water for a few seconds. Then remove the skin and cut into half rings. From tomatoes to remove the peel, blend it with an immersion blender. Add 1 tbsp of tomato paste and fresh tomatoes.
Step 7 When the beans are almost cooked, start the celery and sweet pepper. Bring to boil. Add the carrots and cook for 5-7 minutes. Then put leeks. Then tomato mixture.
Step 8 Only after that add salt, freshly ground black pepper, 1 tbsp sugar and dry herbs. Cook for another 7 minutes. Cover and let stand 15 minutes.
Step 9 Marinated onions (optional). Clean, cut rings. Put in a jar, add 2 tsp sugar, 1 tbsp olive oil, lemon juice, salt. Cover with a lid, shake and leave to marinate.
Step 10 Fasolada serve with pickled onions, fresh bread and olives.published
Also delicious: Beetroot: 4 refreshing recipe
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Cook with love!
P. S. And remember, only by changing their consumption — together we change the world! ©
Source: www.gastronom.ru/recipe/27358/postnyj-grecheskij-sup-fasolada
- Preparation time 10 h
- Cooking time 40 min
- Servings per container 7
INGREDIENTS
- white beans — 400 g
- carrots — 2 PCs.
- celery stalks – 2 PCs.
- tomatoes – 2 PCs.
- leeks – 1 stalk 10 cm
- pepper Bulgarian red – 1 pieces.
- olive oil – 5 tbsp
- tomato paste – 1 tbsp
- canned tomatoes in own juice – 1 b 400 g
- black pepper freshly ground
- dried oregano
- dry thyme
- salt
- sugar – 1 tbsp
- water – 2.5 l
- onion (marinate for submission)– 1 piece
- lemon juice – 1 tbsp
- vegetable oil
Step 2 While cooking the beans, prepare the vegetables. Peel the carrot and cut into rings.
Step 3 bell peppers cut into large cubes.
Step 4 Chop the celery.
Step 5 Rings chopped leek (you can substitute onions). And gently stew in olive oil.
Step 6 Fresh tomatoes cut into crosswise. Drop into boiling water for a few seconds. Then remove the skin and cut into half rings. From tomatoes to remove the peel, blend it with an immersion blender. Add 1 tbsp of tomato paste and fresh tomatoes.
Step 7 When the beans are almost cooked, start the celery and sweet pepper. Bring to boil. Add the carrots and cook for 5-7 minutes. Then put leeks. Then tomato mixture.
Step 8 Only after that add salt, freshly ground black pepper, 1 tbsp sugar and dry herbs. Cook for another 7 minutes. Cover and let stand 15 minutes.
Step 9 Marinated onions (optional). Clean, cut rings. Put in a jar, add 2 tsp sugar, 1 tbsp olive oil, lemon juice, salt. Cover with a lid, shake and leave to marinate.
Step 10 Fasolada serve with pickled onions, fresh bread and olives.published
Also delicious: Beetroot: 4 refreshing recipe
How to cook famous Georgian sauce Satsebeli
Cook with love!
P. S. And remember, only by changing their consumption — together we change the world! ©
Source: www.gastronom.ru/recipe/27358/postnyj-grecheskij-sup-fasolada