Greek Vegetable Soup “Fasolada” Recipe
Fasolada is one of the popular soups of Greek and Cypriot cuisine. This dish goes well with fresh bread and olives. The Greeks call beans “caviar of the poor.” But even after ceasing to be poor, the Greeks could not get rid of their favorite legumes. Very tasty, hearty and nutritious soup. And, of course, very healthy! Fasolada is not as simple as it may seem at first glance. The soup turns out to be a bit troublesome, but the effort is worth it! There are four recipes on the site 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 that the beans, like the soup, each family has its own. I offer you my own version.
Servings
6
Cook Time
120minutes
Servings
6
Cook Time
120minutes
Ingredients
Instructions
  1. Soak the beans overnight in cold water. Drain the water, rinse the beans. Fill the beans with 2.5 liters of water and bring to a boil, remove the foam. Boil the first 10 minutes on high heat. Reduce the heat and cook until almost done. While the beans are cooking, prepare the vegetables.
  2. Cut the leeks into rings (you can replace them with onions). Cut fresh tomatoes across. Put it in boiling water for a few seconds. Then remove the skin and cut into half rings.
  3. Peel the carrots and cut them into rings. Bulgarian pepper cut into large squares, celery – thin slices.
  4. Fry the leeks lightly in olive oil.
  5. Peel tomatoes in their own juice, puree with an immersion blender.
  6. Add 1 tablespoon of tomato paste and fresh tomatoes.
  7. Cut the onion into half rings, put it in a jar, add 2 tsp sugar, 1 tbsp olive oil and lemon juice, a pinch of salt. Cover, shake and leave to marinate.
  8. When the beans are almost ready, add the celery and sweet bell pepper. Bring to a boil. Add the carrots and cook for 5-7 minutes.
  9. Then put the leeks.
  10. Next – tomato mixture.
  11. Only after that, add salt, freshly ground black pepper, 1 tbsp.l. sugar and dry herbs. Cook for another 7 minutes. Cover and let stand for 15 minutes.
  12. Beans can be served with pickled onions, fresh bread and olives. Enjoy your meal!
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