Composition / ingredients
Step-by-step cooking
Step 1:
How to cook white bean soup? Rinse the white beans and pour a liter of cold water, leave for at least six hours. I always leave the beans soaked overnight. This is convenient: pour water in the evening, and in the morning you can already cook soup.
Step 2:
Wash the beef and remove the films, if any. Cut the meat into portions with a sharp knife. Pour cold water into a separate saucepan and put the beef. Put it to cook on a small fire. After boiling, remove the foam with a slotted spoon, turn down the heat and cook the meat until soft. The cooking time depends on the quality of the meat — on which part of the carcass the piece is and on the age of the animal. Mine boiled for about an hour.
Step 3:
Drain the water in which the beans were soaked. Pour fresh cold water into another saucepan and add the swollen beans. Simmer the beans under the lid for forty minutes after the start of boiling.
Step 4:
Transfer the finished beans with a slotted spoon to the meat broth. You can cook beans with beef in one pot at once, but in this way, with separate cooking, the broth turns out more transparent.
Step 5:
Wash and peel the carrots. Chop it in any way — you can grate it, you can use a knife. I diced it. Add the carrots to the pot and boil the soup for another twenty minutes. You can also add onions, but our family does not like it.
Step 6:
Add finely chopped fresh dill, paprika and bay leaf to the soup. Add salt and pepper to the soup to taste. Cook it for another ten minutes until tender. Then turn off the heat and let the soup brew under the lid for a while. Then serve it on the table. Enjoy your meal!
To speed up the soup cooking process, it is possible to replace dry white beans with the same canned. Then the liquid from the jar should be drained and, after washing the beans under running water, already used in cooking.
Canned beans do not need to be pre-soaked and cooked for a long time. Therefore, the active cooking time will be reduced by at least forty minutes.
But even here the beans were well boiled (due to which the soup had a pleasant semi-puree-like consistency) and its skin was soft.
I served soup with sour cream and fresh herbs. A slice of rye bread perfectly complemented a plate of hot fragrant first course with beans. I cook such hearty soups mainly in winter. In the cold season, this is what the body needs.
Important! Regardless of whether the amount of water for soup is indicated in the recipe or not, it is best to focus on your own preferences (thick or more liquid soup you like), as well as on the size of your pan and the products taken for cooking. Do not forget that the author has his own view on the amount of meat, potatoes, cereals and other ingredients in the soup, which may not coincide with yours. In practice, this means that if you are cooking for the first time, you should not cook a whole pot at once. Make a soup for tasting - for one or two people. To do this, reduce the amount of all ingredients according to the recipe to 1-2 servings, and take the amount of water from the calculation: from one cup per serving - if the soup is very thick, to 1.5-2 cups - if more liquid. Do not forget to take into account that part of the liquid will boil off during the cooking process. After tasting a small portion of soup, you can adjust both the amount of liquid and the proportions of ingredients to your taste. In the future, like most experienced housewives, you will be able to pour water for soup and lay the ingredients “by eye".
Beef can be replaced with any other type of meat that you like best. But keep in mind that the cooking time, as well as the taste and calorie content of the dish will change. Pork and lamb tend to be fatter than beef, and chicken fillet or turkey are leaner. At the same time, the cooking time depends not only on the type of meat, but also on which part of the carcass is used and how old or young the meat is.
For cooking, it is better to use filtered or bottled water that is neutral to taste. If you use tap water, keep in mind that it can give the dish an unpleasant characteristic taste.
Caloric content of the products possible in the composition of the dish
- Melted beef fat - 871 kcal/100g
- Fat beef - 171 kcal/100g
- Lean beef - 158 kcal/100g
- Beef brisket - 217 kcal/100g
- Beef - okovalok - 380 kcal/100g
- Beef - lean roast - 200 kcal/100g
- Beef shoulder - 137 kcal/100g
- Beef - ribs - 233 kcal/100g
- Beef - ham - 104 kcal/100g
- Beef - tail - 184 kcal/100g
- Boiled ham - 269 kcal/100g
- Beef corned beef - 216 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Bay leaf - 313 kcal/100g
- Dill greens - 38 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Ground hot pepper - 21 kcal/100g
- Paprika - 289 kcal/100g
- White beans - 102 kcal/100g
