Fasolada is one of the popular soups of Greek and Cypriot cuisine. This dish is perfect with fresh bread and olives. The Greeks call beans " the caviar of the poor." But, even ceasing to be poor, the Greeks could not wean from their favorite beans. Very tasty, hearty and nutritious soup. And, of course, very useful! Fasolada is not as simple as it may seem at first glance. The soup is a bit troublesome, but the effort is worth it! The site has four recipes with the name fasolada. Two of them are cooked with meat or meat products, but fasolada is a lean soup. The other two differ in composition. It seems fasolada, as soup, each family has their own. I offer you my option.
Cook Time | 120 minutes |
Servings |
Ingredients
- 400 gram Beans
- 2 pieces Carrots
- 2 pieces Celery stalks
- 2 pieces Tomatoes
- 10 pieces Leek
- 1 piece Sweet pepper red
- 5 tablespoons olive oil
- 1 tablespoon Tomato paste
- 1 jar Tomatoes in own juice
- 2-2,5 liters Water
- 1 piece Onion
- 1 tablespoon Sugar
- Black pepper to taste
- Oregano to taste
- Thyme to taste
- Salt to taste
- 1 tablespoon Lemon juice
- Vegetable oil
Ingredients
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Instructions
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