Thick Soup with Beans and Corn Recipe
This soup, rather, can be attributed to winter warming soups. But now we don't have a particularly warm spring, it's 12 o'clock at night. It snowed again yesterday. I suggest you reheat this soup, it is delicious, hearty, fragrant.
Servings 4
Cook Time 60 minutes
Ingredients
- 300 gram Brisket fat
- 1/2 jar bean canned
- 1/2 jar Corn (canned)
- 1/2 piece Onion
- 1/2 piece Carrot
- 2 pieces Potato
- 2000 ml Water hot
- 2 pieces Bay leaf
- Chile pepper flakes
- Salt to taste
- Dill to taste
Instructions
- Wash the brisket, dry it, cut off the fat, cut into thin strips. Take a saucepan or saucepan with a thick bottom, fry the fat until it melts.
- The remaining brisket is also cut into thin strips.
- Put the brisket in a frying pan and fry until golden brown in melted fat.
- Carrots and onions are peeled, cut into cubes or straws.
- Add the vegetables to the meat, fry for 10 minutes over medium heat, add salt and chili pepper.
- Pour boiling water and cook for 10 minutes over medium heat.
- Peel the potatoes, cut them into cubes and put them in the soup. Bring to a boil and cook over medium heat for 10 minutes.
- Take canned corn. Put the corn in the soup along with the liquid.
- We take canned beans. Anyone will do here, I have red in its own juice. Put the beans also together with the liquid in the soup, bring to a boil, cook for 5 minutes over medium heat.
- Try it on salt, put chopped dill, bay leaf, bring to a boil and cook for 5 minutes.
- Turn off the heat, let the soup brew for 10 minutes. Serve hot.
- Bon Appetit!