Caucasian Solyanka is Ossetian bean soup Kaduri bash. It feels heavy, but in fact there are a lot of vegetables: enough to eat, but not overeat. And most importantly — simple to prepare.
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First, cook the mutton broth. I cooked a hodgepodge of Barney loin. It is not too greasy. The main thing that was meat with bone, otherwise the taste will not be the same.
Meat fill with water and put cooked. The meat is ready remove from broth and strain the broth.
While the broth is cooked, prepare vegetables:
finely chop bell pepper, onion, pickles, walnuts and chop the garlic.
In a pan pour ghee and fry the Khmeli-suneli (traditional for the Caucasus spice mixture).
Now in a pan add chopped garlic, chopped onion, bell pepper. Vegetables fry until Golden brown.
Then add some broth and saute a few minutes.
Add walnuts, tomato paste and pickles.
Beans soak overnight and then boil. When the beans are cooked drain the water.
Now the beans should be lightly crush with a fork to get a lot with pieces of beans.
Add the beans to the pan for vegetables.
Take the remaining cooked broth and dissolve it in 100 g dressing pickle "Maggi".
Before serving, put the soup meat. The dish is eaten hot. The newly brewed soup the vegetables should be crisp.