Mung Bean Soup with Eastern Notes
⏳ Time
1 hour
🥕 Ingredients
12
🍽️ Servings
4
Description
A delicious, hearty, filling, warming homemade soup with Eastern notes and a tender consistency.
Ingredients
- Onion - 2 heads
- Lean Beef - 10.6 oz
- Butter - 1.8 oz
- Carrot - 2 pieces
- Herbs - 1 bunch
- Turmeric - ½ teaspoon
- Mung Beans - 1 cup
- Wheat Flour - 3 tablespoons
- Ground coriander - ½ teaspoon
- Salt - to taste
- Water - 2 qt
- Ground Black Pepper - to taste
Step by Step guide
Step 1
In heated vegetable oil (about 2–3 tablespoons), sauté the onion (sliced into half-rings), carrot (grated on a coarse grater), and ground beef.
Step 2
Transfer the sauté to a pot and pour in boiled water from a kettle. Immediately add the rinsed and sorted mung beans and cook over moderate heat. Do NOT add salt — this is important! When the mung beans are cooked and split, then you can add salt, pepper, turmeric, and coriander. Only salt after the beans have split; otherwise, if salted earlier, the beans will harden and the soup will not turn out.
Step 3
In a skillet, melt 50 grams of butter, add the flour, and sauté until light brown.
Step 4
Immediately add this hot fried flour to the soup and bring it to full readiness. Sprinkle the finished dish with fresh herbs.
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