I learned that haricot soup benefits from addition in it pearl barley almost accidentally, during another culinary experiment. The saturated, spicy dish which will perfectly warm and will sate in cold autumn and winter time turned out.
It is required to you
- - beef stone,
- - 1 bank of red beans in own juice,
- - 80-100 g of pearl barley,
- - 4-5 bulbs,
- - 1-2 carrots.
- - 5-7 potatoes,
- - several spoons of tomato sauce,
- - salt, garlic, spices to taste.
Instruction
1. Make beef cook water. For this purpose it is necessary to cook well washed out beef stone in water not less than two hours. Don't forget to remove a skin in time, to salt and add couple of laurel leaflets. When broth is ready, take out a bone and cut off from it meat. It can be added to ready soup.
2. While meat cooks, clean onions, carrots and potatoes. I take Luk much as for quite some time now very much I fell in love with onions soup for its saturated aroma. If you don't treat admirers of onions, you can take only couple of bulbs — it will be quite enough.
3. Small crumble onions, grate carrots. Fry them in oil to a ruddy shade (it will appear within 10-15 minutes).
4. In soup at the same time start the fried vegetables, pearl barley. You cook 10 minutes. Then add to soup potatoes and haricot and also sauce, garlic cut in cubes (at will) and the spices chosen by you. If you love spicy soups, you don't stint spicery: in a bean soup with sauce they reveal very organically. Try not salt: if it isn't enough, add.
5. Before giving let's soup infuse a little. When giving on a table it is possible to decorate a dish with fresh greens.