Meat Bean Soup with Porcini Mushrooms Recipe
My family has a rather complicated relationship with soups, since my son recognizes only 3 of them: borscht, chicken soup with homemade noodles and this one with beans on pork ribs with porcini mushrooms. Therefore, I rarely cook soups, only if I am asked. Today is just such a case, when I asked what we were going to cook today, the family ordered soup. Well, soup, so soup)) That’s why I decided to share the recipe with you, dear cooks. The soup turns out to be thick and rich, with a rich taste of porcini mushrooms.
Servings
6
Cook Time
90minutes
Servings
6
Cook Time
90minutes
Ingredients
Instructions
  1. First of all, we will deal with the beans. In a good way, the beans must be soaked for 8-12 hours before cooking, but since the order for cooking arrived unexpectedly, we will use the express method. Rinse the dry beans, pour them into a saucepan, fill with cold water and put them to cook.
  2. As soon as the beans boil, cook it for 10-15 minutes, then drain the water, rinse it, fill it with cold water again and put it to cook for 10 minutes a second time, then repeat this procedure for the third time, drain, rinse, pour fresh cold water and now put it on low heat to cook for 30 – 40 minutes. We need to cook the beans almost until they are ready, so that they are soft, but elastic, as if slightly undercooked. Keep in mind that it will still be cooked in the soup along with all the ingredients for 15-20 minutes, so that all the flavors are combined at the end.
  3. As soon as the beans are ready, we will start the meat. Cut the ribs into portions.
  4. Put them in a saucepan, add half an onion and half a carrot, pour cold water over them and put them to simmer for 50-60 minutes.
  5. Next, you need to prepare porcini mushrooms. Rinse thoroughly and fill with warm boiled water. Mushrooms should be washed very well before soaking, since we will use together with mushrooms the water in which they were soaked. This method will give the soup a richer mushroom flavor and a rich beautiful color.
  6. Start cooking the roast. Cut the onion into small cubes, grate the carrots on a coarse grater.
  7. Pour 1 teaspoon of oil into a frying pan and put the onion, fry until golden brown.
  8. Add the carrots to the onions and fry them until tender. As soon as the carrots are slightly browned, I add a few spoonfuls of meat broth from the pan in which the meat was cooked to the pan. This technique allows you to bring the roasting to readiness without strong frying. Stir until the broth has evaporated, put the finished croutons aside.
  9. We check the beans, they are already ready. Drain the water in which it was cooked, discard the beans in a colander.
  10. Time to mix all the ingredients. Cut potatoes into cubes, cut mushrooms not finely.
  11. Our meat is cooked, we take out onions and carrots from the broth. I throw away the onion, and boiled carrots can be added to the salad. Put potatoes and mushrooms, beans in the broth.
  12. Sprinkle with salt and pepper to taste.
  13. Add the roasting.
  14. Mushroom infusion, in which our mushrooms were noticed.
  15. Add the bay leaf and 1/2 teaspoon of dried dill. I close the lid and leave it to cook for 15 minutes, I check the readiness of the potatoes. As soon as the potatoes are ready, turn it off.
  16. Add the herbs (dill and parsley, this time I froze), cover with a lid, remove from the hot stove, let stand for another 5 minutes.
  17. Our soup is ready, pour on plates, add sour cream. Enjoy your meal!
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