Aromatic Tomato Soup with Beans
⏳ Time
40 minutes
🥕 Ingredients
11
🍽️ Servings
4
Description
I prefer to use lamb for this soup — you only need a little for a hearty broth, there is no scum, and it pairs wonderfully with tomatoes and beans. But of course, it’s a matter of taste. Serve very hot. Before serving, sprinkle with chopped herbs. It goes very well with croutons, various crisps, and crackers. It can be served with sour cream.
Ingredients
- Crushed Tomatoes in Their Own Juice - 28.2 oz
- Canned Baby Beets - 14.1 oz
- Onion - 1 piece
- Garlic - 3 cloves
- Carrot - 1 piece
- Salt - to taste
- Khmeli-suneli - 1 teaspoon
- Ground Black Pepper - to taste
- Herbs - to taste
- Meat - 7.1 oz
- Vegetable Oil - to taste
Step by Step guide
Step 1
First, rinse the chosen meat, cut it into small pieces (1x1 cm), and cook the broth. You only need a little water for this broth — just enough to cover the meat. Since the meat is cut small, the broth will cook for about 15 minutes. At the same time, sauté the finely chopped onion (1 piece), carrot (1 piece), and garlic (1 clove) until golden.
Step 2
When the broth is ready, add the tomatoes from the can along with the juice (it's better to use peeled tomatoes without any additives, i.e., plain). Bring to a boil.
Step 3
Add the white beans and the sautéed mixture. Season with salt and pepper to taste. Add khmeli-suneli. Let the soup simmer for another 10 minutes.
Step 4
A couple of minutes before it's done, chop the remaining 2 cloves of garlic into the soup.
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