Soup with canned beans and potatoes - very tasty and satisfying

Kitchen appliances and utensils:

• plate;
• measuring accessories and kitchen scales;
• pan from 3 liters;
• a frying pan of small diameter;
• grater with large teeth;
• tablespoon;
• cutting board;
• sharp knife;
• wooden spatula.

Ingredients

Step cooking

1. First, prepare the broth. To do this, take a small piece of pork, weighing 200-300 g, and cut it into small slices. Pour 1.5-2 liters of bottled water into a suitable saucepan and dip the chopped meat into it. As soon as the liquid boils, reduce the heat to a minimum, then cover the pan with a lid and let the broth boil for about 30 minutes.
   
2. In the process of cooking the broth, it is mandatory to remove the formed scum so that the future stew is not bitter.
   
3. In the meantime, peel one carrot, one onion and 2-3 potato tubers, then rinse them thoroughly with tap water. Next, rub the carrots on a coarse grater, finely chop the onion with a knife, and cut the potatoes into medium strips. Be sure to put the chopped potatoes in cold water until needed, otherwise the product will darken and ruin the appetizing look of the cooked dish.
   
4. We put a frying pan on the stove, and then pour 15-20 ml of vegetable oil into it. Once the oil has warmed up, put the chopped onion on it. Fry the product with constant stirring for 1-2 minutes until a golden hue appears.
   
5. On top of the onion, spread 20-30 g of tomato paste and, having thoroughly mixed the ingredients, fry them for about one minute. Then remove the frying from the stove, and leave it for now.
   
6. We send the grated carrots to the boiling broth and let the soup boil for about 5-7 minutes.
   
7. Dip the chopped potatoes there, and then let the dish boil for another 15 minutes.
   
8. Meanwhile, we cut one tomato into small cubes, having previously cut the stem.
   
9. After the potatoes have boiled the right time, dip the chopped tomato and fry in the boiling liquid.
   
10. Stir the broth thoroughly and boil it for another 5-7 minutes under a closed lid.
    
11. After the specified time, add canned beans with juice.
    
12. While the soup comes to a boil, finely chop the parsley and dill. They will need somewhere around 2-3 branches - the more greens, the more flavorful the dish. We peel two cloves of garlic from the husk, and then very finely chop it with a knife or rub on a fine grater.
    
13. As soon as the broth boils, we send greens into it and expect to boil again.
    
14. Only at this stage we add salt. The amount of salt is determined independently, focusing on your own taste preferences. Remove the pan from the heat, and then add chopped garlic to an almost finished treat.
    
15. Let the soup brew for 5-10 minutes, then pour the dish on plates.
    

Video recipe

In order to thoroughly understand the simple technology of cooking bean soup, you need to spend a little time watching a video presented by an experienced chef.

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