Do you want to see your family well-fed and satisfied. Then be sure to try preparing this thick, rich and unusually aromatic bean soup with smoked meats for lunch. But be careful, this alluring smell of smoked meats can bring uninvited guests to you, for example, the same neighbors on the landing :).
I offer you a detailed one with photos. And, if you like this bean soup with smoked meats, then I strongly recommend that you try it too. I think she will definitely find a place in your cookbook.
In general, beans are a satisfying and nutritious product with numerous beneficial properties. It contains a whole storehouse of easily digestible proteins, vitamins and microelements. But it has one flaw - it takes quite a long time to prepare. Therefore, in order to “speed up” this process, it is soaked in water for at least 12 hours. I do this at night. We soaked them in the evening, and in the morning our beans are ready for heat treatment. You can, of course, take canned ones from a jar. But I don't advise you to do this. After all, it will not be the same taste and aroma.
Ingredients:
- Beans 500 g (pre-soaked for 10-12 hours)
- Smoked brisket 300 grams
- Raw smoked sausage 150-200 grams
- Sweet pepper
- Paprika (dried sweet pepper)
- Chili pepper
- Tomato paste (2-3 tablespoons)
- spoon of flour
- Vegetable oil
- Garlic
Preparation.
Let the beans cook.
Fry the sliced brisket on vegetable oil in a preheated frying pan.
Chop the onion and sweet pepper.
Add the onion to the slightly browned brisket and fry until translucent.
Then add bell pepper, parika and flour. Mix thoroughly and fry for 3-4 minutes at medium temperature.
We strain the water in which the beans were cooked into a separate container and do not pour it out.
Place the beans in a frying pan with the onions, peppers and brisket. Fry the beans until very light golden brown.
Then put all the ingredients in a saucepan with water from the beans and boil for a couple of minutes.
Then add chili pepper (to taste), tomato paste, chopped raw smoked sausage and crush the garlic.
Cook at medium temperature for another 15 minutes and our soup is ready. We fill it with sour cream and eat it. After this bean soup with smoked meats, you will definitely not remain hungry. Bon appetit everyone!
Bean soups are prepared in the most different countries, they are popular not only in Russia, but also in Mexico, Italy, France and other countries. One of the most delicious and aromatic options is bean soup with smoked meats. Of course, it should not be cooked every day, since smoked meat does not belong to the category healthy products. But if you occasionally treat yourself to such soup, you will do nothing but good.
The main component of the soup is beans. This product is very nutritious and valuable; it contains vegetable proteins, as well as vitamins and various micro- and macroelements.
The only downside to beans is that they take a long time to cook. It takes 3-4 hours of cooking for the beans to soften completely. To speed up the process, it is recommended to fill the beans with cold water in advance and soak for 6-8 hours. After such preparation, the product will cook much faster.
And if you need to cook the soup as quickly as possible, you can use canned beans. It is added to the soup five minutes before it is ready.
The second important component is smoked meats; they give the dish an appetizing aroma and enrich the taste with new colors. You can use smoked ribs, brisket, smoked chicken parts (legs or breasts), as well as smoked sausages or sausages.
In addition, vegetables are added to the soup. Most often these are onions, carrots and potatoes. But you can also use other types of vegetables, for example, celery, sweet peppers, aromatic roots. Some vegetables are pre-fried (sautéed) in oil, and, for example, potatoes are added without pre-treatment.
Interesting facts: There are two varieties of beans (Akito and Ad Rem) that are finished form have a pronounced mushroom smell.
Red bean soup with smoked knuckle
Hearty, thick with smoked knuckle - the ideal choice of dish for the cold season, it will perfectly warm and invigorate.
- 1-1.5 kg smoked pork knuckle;
- 100 gr. smoked bacon;
- 2 cups red beans;
- 1 onion;
- 1 carrot;
- 2 tomatoes;
- 1 bell pepper;
- 0.5 teaspoon ground coriander;
- 1 bay leaf IR;
- a small bunch of green onions;
- salt and pepper to taste.
Wash the red beans and pre-soak them in cold water. It is convenient to do this at night. In the morning, we wash the swollen beans and set them to boil, filling them with fresh water. When the beans become soft, add salt and cook for another 10 minutes.
Cut a piece of shank into pieces and cook the broth from it for an hour, not forgetting to skim off any foam that pops up. Remove the finished shank from the water and cool slightly. Separate the meat and cut it into pieces. Strain the broth and add pieces of meat into it.
We clean all the vegetables. Cut the potatoes into cubes, drop them into boiling broth, add salt. Place the cooked beans into the newly boiled broth with potatoes and cook until the root vegetable is ready.
Read also: Pollock soup - 6 recipes, quick and tasty
Place pieces of smoked bacon in a dry frying pan and fry until the fat is rendered. We take out the bacon and place it in the broth where the potatoes are cooked. And fry chopped onions and grated carrots in the middle part in fat. After five minutes, add the chopped bell pepper and continue to fry for another couple of minutes. Then add the tomatoes, peeled and seeded and cut into small cubes. Reduce heat and simmer until vegetables are ready for about 15 minutes.
Place the vegetable dressing in a pan where the potatoes have already been cooked. Cook for another 5-7 minutes. Add spices, add thinly sliced green onions. Cover the soup with a lid and let it brew for 15-20 minutes.
Creamy bean soup with smoked chicken
Creamy bean soup turns out delicious, especially if you cook it with smoked chicken.
- 300 gr. beans (you can take both red and white);
- 1 onion;
- 4 cloves of garlic;
- 1 carrot;
- 1 tomato;
- 1 liter of vegetable broth or water;
- 4 tablespoons soy sauce;
- 2-3 tablespoons of vegetable oil;
- 1 smoked ham;
- spices and herbs to taste.
Soak the beans in cold water in advance. Trim the meat from the smoked leg, cut it into cubes and set aside for now. Fill the beans with vegetable broth or water, add the leg bones and cook over low heat until tender.
Heat the oil in a frying pan, fry the onion, grated carrots and finely chopped garlic. Then add the tomatoes, peeled and cut into small pieces, and simmer all together for about five minutes. Transfer the contents of the pan to the beans when they have already become soft. Add salt and continue cooking for another ten minutes.
Then remove the pan from the heat. We drain most of the broth from it, but do not pour it out. We take out the chicken bones and throw them away. And grind the remaining products with a blender to a puree.
Advice! To obtain a more delicate texture of the soup, you need to rub the resulting puree through a sieve.
Gradually add the previously drained broth to the puree, continuing to work with the blender. Add broth until the soup reaches the desired thickness. Place the puree soup on the stove and heat it up. Add chopped smoked chicken and finely chopped herbs. Let the soup brew under the lid and pour into soup cups. This dish should be served with croutons.
Bob goulash – Hungarian bean soup with smoked meats
This is a Hungarian soup recipe with meat, smoked meats and beans. The dish turns out thick and satisfying.
- 800 gr. beef on the bone;
- 500 gr. smoked meats;
- 400 gr. beans;
- 2 onions;
- 2 carrots;
- 2 tomatoes;
- 3-4 tablespoons of dry sweet paprika;
- oil for frying;
- spices hot pepper.
Soak the beans in cold water overnight. In the morning, we wash the beans, put them in a saucepan, add the meat on the bones, add water and cook the broth, carefully skimming off the foam. Cook the broth for about two hours, add salt at the end of cooking.
Advice! To prepare this soup, you can use two types of meat. For example, pork and beef or lamb and turkey.
Prepare the dressing for the soup. To do this, heat the oil in a frying pan and fry the finely chopped onion until golden brown. Add carrots, cut into thin halves of circles, to the onion. Then add the peeled and sliced tomatoes. Mix the vegetables, add salt, add dry paprika and spices. Reduce heat and simmer covered for about twenty minutes.
Read also: Barley soup in a slow cooker - 6 quick recipes
Cut the smoked meat into small pieces. Remove the meat from the finished broth. Let's cut it. Add boiled and smoked meat to the cooked beans and add the prepared vegetable dressing. Cook for about 20 more minutes. Let it brew under the lid for half an hour and serve.
Tomato bean soup with smoked meats
Another popular option is tomato soup with smoked meats and beans.
- 1 cup white beans;
- 2 liters of water;
- 150 gr. smoked brisket;
- 100 gr. smoked sausages;
- 1 onion;
- 1 carrot;
- 2 large tomatoes;
- 2 teaspoons dry paprika;
- 1 teaspoon flour;
- frying oil;
- salt and seasonings to taste.
Soak white beans for 6-8 hours. Then we wash the beans and fill them with two liters of water. Let's cook. The beans will cook for about an hour, when the beans become completely soft, add salt and cook for another 10 minutes.
We are preparing the dressing. To do this, you need to peel and finely chop the vegetables. First put the onion in hot oil. When it is slightly fried, sprinkle it with flour and mix. Then add grated carrots. Fry, stirring for 5-7 minutes. Then add diced smoked brisket and pieces of smoked sausage to the vegetables. Fry for a couple more minutes.
Remove the skins from the tomatoes and grate them or puree them in a blender. Pour the tomato mass into a frying pan, add sweet paprika and simmer the dressing under the lid over low heat for about 15 minutes.
Transfer the prepared tomato dressing into the pan with the cooked beans. Season the soup with spices to taste and cook for another 5-10 minutes. Then turn it off and leave it covered to steep for 20 minutes.
Bean soup with dumplings and smoked meats
Another recipe for a hearty thick soup, which is cooked with beans, smoked meats and dumplings.
- 6-8 smoked pork ribs;
- 200 gr. hunting sausages;
- 250 gr. dry white beans;
- 1 bell pepper;
- 1 carrot;
- 1 small piece of celery root;
- 1 onion;
- 3 cloves of garlic;
- 1.5 tablespoons of tomato paste;
- 3 liters of ode or ready-made broth;
- salt and seasonings to taste.
For dumplings:
- 1 egg;
- 100 gr. flour.
Soak the beans overnight. Then rinse, add fresh water, and cook for about an hour until tender. When the beans become soft, add salt.
Beat the egg with a pinch of salt, add flour and knead the dough. If necessary, you can add a spoonful of water. Wrap the finished dough in a bag and leave to “rest” for 15 minutes. Then cut into 6 pieces. Roll each part into a thin sausage (the diameter is comparable to the diameter of a pencil) and cut into small dumplings, the size of a bean. Lightly dust the dumplings with flour and leave to dry on the board.
Cut the ribs into pieces, trim off excess fat. Cut the sausages into small pieces. We clean and wash the vegetables. We chop the carrots and root celery on a grater, cut the onion into small cubes, bell pepper into narrow strips, and pass the garlic through a garlic press.
In a saucepan where the beans have already been cooked, put the smoked ribs and cook for 10-15 minutes. In a frying pan, sauté onions with carrots, celery and bell pepper. When the vegetables are almost ready, add chopped garlic, tomato paste and smoked sausages. Add spices and salt to the dressing. Add the dressing to the soup and stir. We bring the dish to taste with the help of seasonings.
Boil water in a separate pan and add salt. Boil the dumplings for three minutes. Place the dumplings in a colander, rinse with boiling water and place in the soup. Bring to a boil and turn off. Let it brew under the lid.
Prepare aromatic and very tasty Polish bean soup with smoked meats today: the process of preparing it is very simple. The soup turns out to be quite satisfying and incredibly aromatic: all the smoked meats and beans (which are rich in a large number protein) complement each other very well. A bowl of such wonderful soup helps keep you feeling full for a long time and gives you energy. Be sure to take note and cook with us: not only you, but also your loved ones will be satisfied.
Ingredients:
dry white beans (can be any other color) - one glass (can be replaced with 1 can of canned beans);
water - 2 liters;
any smoked sausage - one hundred grams;
smoked breast - 150 grams;
one middle head onions(or two small ones);
one medium carrot;
tomato sauce(can be halved with ketchup or even replaced with it) - 100-125 grams;
dry paprika - 0.5 teaspoon (to taste or without);
ground black pepper - to your taste;
salt - to your taste;
wheat flour premium- 0.5 tablespoon;
olive oil Extra virgin - for frying;
fresh herbs: parsley, dill - to taste.
Polish bean soup with smoked meats. Step by step recipe
Start by soaking the beans overnight the night before. To do this, rinse it under running water, then add three times more water than the beans themselves, and leave it overnight.
In the morning, drain the remaining water. Place the prepared beans into a deep saucepan. Fill with two liters of water and place on the stove over medium heat. We wait for the water to boil, then turn down the heat. Cook for about 1 hour or a little more. It all depends on the type of bean and its size. After an hour, remove one bean from the pan and test it for doneness.
While the beans are cooking, we can prepare the roast for our bean soup.
Take the onion and peel it. Cut it into two halves, then cut it into small cubes. Wash the carrots, peel and grate on a coarse grater.
Pour vegetable oil into a deep frying pan (I use extra virgin olive oil). Heat it over medium heat and first add the prepared grated carrots, then, after a minute, the onions.
Mix everything with a spatula and continue frying over low heat. We make sure nothing burns.
While everything is frying, we chop up the smoked sausage and a piece of brisket. The cutting shape can be absolutely any according to your wishes. Then we put everything together in a frying pan, where the onions and carrots are already fried. Mix everything with a silicone spatula.
Add tomato sauce or ketchup: you can dilute it in half. Mix and taste. Now add black pepper to taste and, if you like, dry paprika: it will add piquancy to the dish.
To make the soup a little thicker, add half a tablespoon of flour. Mix thoroughly.
Fry for a couple more minutes without a lid, stirring so that nothing burns.
Then we transfer the entire frying into a pan with the prepared beans and mix. Cook over low heat for about two minutes. Taste and add salt. We remember that we did not add salt when cooking the beans. Turn off and cover with a lid.
If you wish, you can add fresh chopped parsley or dill. Pour into plates and serve.
If desired, you can prepare homemade croutons or croutons for the soup. On our Super Chef website you can find recipes on how to prepare them at home.
Well, delicious Polish bean soup with smoked meats is ready. A crazy aroma spread not only throughout the kitchen, but throughout the entire apartment. It is very difficult to restrain yourself from pouring a bowl of hot and aromatic soup. Always cook with pleasure and in a great mood: after all, your mood will definitely be transferred to your dish. The Super Chef website team wishes you bon appetit!
Text: Evgenia Bagma
All soups can be divided into two categories - light and hearty. This is, of course, a joke, but every joke has some truth. A dish like bean soup with smoked meats does not require any additions - it is simply impossible to remain hungry.
Rules for preparing bean soup with smoked meats
For bean soup with smoked meats Both dry and canned beans, fresh and frozen, are suitable. Dry beans need to be pre-soaked for several hours in warm water - this is how they are washed out of them. harmful substances, plus then it cooks faster. Fresh green beans or canned beans do not require such preparation and soup can be prepared much faster using them.
In bean soup with smoked meats, you can use any cuts, sausages, sausages, balyk and other meat products that have been subjected to the smoking procedure. Significantly reducing the cooking time of the soup, they also give it a special piquant taste and a “sparkly” aroma. Salt the soup only at the very end, after adding smoked products, otherwise there is a risk of oversalting due to the salt content in smoked products.
Bean soup with smoked meats - recipes
Quick bean soup with smoked meats (sausages).
Ingredients: 1-2 cans of canned red beans, 500g smoked sausages, 2 onions, 2 carrots, 2 potatoes, salt, pepper, water or broth.
Preparation: cut the potatoes into cubes, lower the broth or water, put on the fire, after boiling, add finely chopped onions and carrots, bay leaves, peas, paprika, salt, sautéed in vegetable oil. When the potatoes are cooked, add pieces of sausage, boil and let the soup brew.
Sour bean soup with smoked meats (shoulder).
Ingredients: 150g red beans, 200g smoked shoulder, 1 onion, 30g flour, sweet pepper, bay leaf, garlic, 1 glass of milk, half a glass of sour cream, vinegar, salt, sugar.
Preparation: soak the beans in cold water overnight, boil them in it with bay leaves, pour in smoked meat broth, add onions, sweet peppers and garlic boiled in milk, add sour cream, bring to a boil. Add spices to acidify the soup, add pieces of smoked shoulder. Remove from heat.
When serving bean soup with smoked meats, sprinkle with finely chopped herbs. Serve the soup with sour cream and croutons. The soup will taste better if you let it sit for some time after cooking.
Bean soup with smoked meats is a wonderful aromatic dish with a rich, bright taste, satisfying and very nutritious. The recipe, like many containing beans, has to do with Latin America and will be an excellent replacement for the beloved by many pea soup with ribs.
This product is unusual, almost unique in its qualities. After all, its main ingredient, beans, can compete in its nutritional properties with traditional protein products - fish, meat. Legumes contain a huge percentage of proteins, but, in addition to this, they also contain almost the entire range of important proteins for humans. chemical elements and vitamins. It is not surprising that this ingredient can be not just an interesting addition to the regular menu, but the basis of the diet. By the way, fans of vegetarian cuisine know about this - beans can be found on their table every day.
Therefore, the first course of beans with smoked ribs can easily replace a whole lunch. The recipe is especially relevant in cold weather, but it will also be appropriate on the table in the summer, bringing the taste and aroma of Mexican and Brazilian cuisines to your menu.
The addition of smoked meats (it is better to add smoked ribs to this recipe - they are especially aromatic and give a good fat) gives the soup a particularly harmonious and appetizing taste. Depending on the set of spices that you add to the recipe, the dish can have either a classic taste or a spicy-spicy one. Based on a set of basic ingredients and your own imagination, the recipe with ribs can be endlessly varied with various additives. At the same time, it will remain just as nutritious, satisfying and healthy.
To prepare soup for four plates we will need:
The actual preparation of the dish itself will take no more than 1-1.5 hours, but before that you need to soak the beans overnight.
Cooking steps
- Wash the beans, pour water on top and leave for several hours. If you have little time for preparation, you can pour cold water over the beans and boil them, and then let them cool and sit for half an hour.
- Place the prepared beans in a soup pot, add water, and put on fire.
- Bring to a boil, skimming off any thick foam that forms.
- As soon as the dish boils, add smoked meats to it, after cutting them into pieces. Cook for an hour on low heat.
- Peel the potatoes, cut them and add them to the soup.
- Peel the carrots and onions and chop.
- Quickly fry the vegetables in a frying pan and add the mixture to the soup.
- At the end of cooking, add salt, spices, savory.
Serve the dish with thick sour cream and fresh herbs. Place a smoked rib on each plate. The soup goes well with rye bread, pieces of which can be dried to make them crunchy. Garlic and horseradish are suitable as aromatic dressings.
- It is highly desirable to use savory in legume dishes, as this aromatic plant has the ability to neutralize excess gas formation. This is one of the reasons why you need to soak the beans before cooking.
- Along with the fried vegetables, towards the end of cooking, you can add a chopped tomato or two or tomato paste to the recipe - they will add a piquant flavor and beautiful color to the dish.
- Bell peppers are also perfect for soup with ribs, enriching its taste, saturating it with vitamins and decorating it.
- It is better to cut carrots for soup into half circles rather than grate them - it is tastier, healthier and more aesthetically pleasing.
- The addition of smoked sausage will give the dish an even richer smoky aroma.