I like to cook bright and beautiful soups. They look more appetizing and cheer up perfectly. When there is a strain with colored vegetables in the winter season, I use red beans. It looks great in a transparent soup.
Ingredients
Step-by-step cooking recipe
Pre-soak the beans for 1 hour.
Wash the beef, slice and boil for 10 minutes after boiling.
Change the water, add the beans, a mixture of peppers and peas and cook on low heat for 1 hour.
Peel and slice potatoes, onions, carrots.
Melt the butter in a frying pan, add the onion and carrot and fry until golden brown.
Transfer the roast to a saucepan with soup, add potatoes, oregano and cook for another 15 minutes.
Add salt and turn off the heat. Serve the soup, sprinkling generously with chopped coriander.
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