You can take canned beans for soup and then cooking will not take much time. However, the soup tastes better with freshly cooked beans! Paprika gives the soup not only an incredible aroma, but also a rich taste. You can add your favorite spices additionally. Try it!
Purpose: For lunch / For dinner / Inexpensive
Main Ingredient: Vegetables / Legumes / Beans
Geography of cuisine: Russian cuisine
- White beans - 1 Glass (Lima variety)
- Sausages - 5-6 Pieces
- Hard boiled eggs - 2-3 Pieces
- Onion - 1 Piece
- Carrots - 1 Piece
- Sweet pepper - 1 Piece
- Root celery - 50 Grams
- Chives - 1/2 Bunch (or green garlic)
- Vegetable oil - 2 tbsp. spoons
- Ground paprika - 1 tbsp. the spoon
- Smoked paprika - 1 tbsp. the spoon
How to make White Bean Soup with Eggs and Sausages
Soak beans in cold water for 5-6 hours. Drain and rinse. Pour 2 liters of clean water and cook until tender. For quick cooking, the beans can be divided into halves, at least the Lima variety.
Cook the cooked beans in the broth until crumbled.
Chop vegetables and roots into strips, sauté them in butter until soft, stirring and not browning. Dip in soup and let it boil. Add boiled eggs grated on a coarse grater.
Fry the sausages until golden brown and send to the soup.
Season with salt and pepper to taste, add paprika and chopped onions or garlic. Stir and bring to a boil. Cover and let it brew for 15 minutes.
Enjoy your meal!