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.
Beans soak overnight in cold water. Drain the water, rinse the beans. Pour the beans 2.5 liters of water and bring to a boil, remove the foam. The first 10 minutes boil on strong fire. Reduce the heat and cook until almost tender. While the beans are cooking, prepare the vegetables.
Leeks cut into rings (can be replaced with onions). Fresh tomatoes cut crosswise. Lower in boiling water for a few seconds. Then remove the skin and cut into half rings.
Peel the carrots and cut into rings. Bulgarian pepper cut into large squares, celery-thin slices.
Leeks slightly fry on olive oil.
With tomatoes in their own juice to remove the skin, puree with an immersion blender.
Add 1 tbsp tomato paste and fresh tomatoes.
Onion cut into half rings, put in a jar, add 2 tsp sugar, 1 tbsp olive oil and lemon juice, a pinch of salt. Cover, shake and leave to marinate.
When the beans are almost cooked, add the celery and sweet bell pepper. Bring to boil. Add the carrots and cook for 5-7 minutes.
Then put the leeks.
Next, tomato mixture.
Only after that salt, add freshly ground black pepper, 1 tbsp sugar and dry herbs. Cook for another 7 minutes. Cover and let stand for 15 minutes.
Beans can be served with pickled onions, fresh bread and olives. Bon appetit!