Bean soup in Zverinenski

Submitted by enr on 22 Jan 2010
300 g beans
5 red peppers
1 head of garlic
1 onion
1 tomato
sunflower oil
mint, parsley, savory, salt, red pepper
2 carrots
Bean soup in Zverinenski
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Beans soak the evening in cold water. The next day, put in a saucepan and boil for 15-20 minutes. The water is drained and discarded. Pour cold water and bring to a boil again. Once boiling, add chopped peppers, carrots, onions and garlic. Add salt and boil for about 1 hour. Make a roux and simmer another 5 minutes. Finally sprinkle with spices.
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22 Jan 2010


Definitely recipe *lame*!Old chefs know beans salt it slightly before removing from the fire.What respect for *beans fry* and then the soup?This is new to me-roux soup!

roux is optional. In different parts of the country they are prepared differently. But this is a bean-like boiled ready

Today I did. It is very tasty and cooked mnnogo quickly. I did exactly that way with roux of flour and paprika. Last night and today it soaked for an hour and 30 minutes was ready. I've tried it exactly five years ago today I remembered the taste only that there ate it in a pot and I put it in the pressure cooker.

It is wonderful if, after boiling for one and add finely chopped celery small head! As roux of beans - but this is just a *classic of the genre* for most regions of Bulgaria ...