You will need
  • - red beans – 400 g;
  • - fresh potatoes – 5 PCs.;
  • - carrots – 2 PCs.;
  • - onions – 3 PCs.;
  • - celery – 2 stalks;
  • - vegetable oil – 3 tbsp;
  • - tomato paste - 1 tbsp;
  • - water for broth - 2 l;
  • - salt, spices to taste.
Instruction
1
Prepare red beans. Sort, rinse and fill it with cold boiled water in the ratio 1:2 and leave in a cool place (not soured) for 8-10 hours. Change the water 2-3 times. Soaking rids the beans from that specific smell that appears when cooking and that many people do not like. And, most importantly, it leaves the oligosaccharides – substances that increase flatulence and, therefore, interfere with normal digestion of food. Well, and also prepared beans cooks faster.
2
Drain the water in which the soaked beans, cover with fresh, and put on fire. Bring to a boil, remove the foam, reduce heat, cover, and simmer until fully cooked. Cooking time of beans varies with the variety, but it's usually an hour and a half. 40-50 minutes from the start of cooking, salt the water.
3
While the beans is cooking, prepare vegetables. Peel the potatoes, carrots, onions and celery. Potatoes cut into cubes, celery – thin slices, grate carrot on a coarse grater, onion finely chop. Carrots, onions and celery saute in a pan in a small amount of vegetable oil until Golden brown. 5 minutes until cooked add the vegetables, tomato paste.
4
20 minutes until cooked beans, add to the pan the potatoes, and after 10 minutes, attach and roasted vegetables. Add salt, put condiments and spices – Bay leaf, a small pod of hot pepper (after 10 minutes it should get out of the broth), turmeric and cinnamon on the tip of a knife. When the soup is ready, remove the pan from the heat, cover, and steep for 15 minutes.
5
Divide the soup of red beans on a La carte dishes, sprinkle with chopped herbs, add to each plate on a thin slice of lemon. Can put on the table a saucer with mayonnaise or sour cream, so everyone could add one or the other in bean soup.