Table of contents:
Pickle with beans and bacon
4 servings 1 hour (your 30 min)
Cooking not quite an ordinary pickle - no meat, but with bacon. For satiety, add beans. We will not cook meat broth, which simplifies preparation. But beans, if they do not complicate the preparation, then delay it. And so that the beans cook faster, we will soak them in advance for several hours.
Step by step photo recipe for pickle with beans and bacon
We prepare the ingredients for the pickle.
I have frozen carrots today, already grated, you can use fresh.
Peel the potatoes.
Soak the beans for several hours. You can soak it the day before, at night.
Pour the soaked beans with clean water and set to cook for an hour and a half.
The beans are cooked and we handle the rest of the ingredients.
Peel and finely chop the onion.
Cut the potatoes into cubes.
If you are using fresh carrots, peel them and grate them on a coarse grater.
Peel the celery and chop finely.
Preheat a frying pan with 3 tbsp. tablespoons of vegetable oil.
Put the carrots and onions in the pan.
Add celery to onions and carrots and fry in a pan over medium heat for 5-7 minutes, stirring occasionally.
Add tomato paste to the fried vegetables and fry for another minute.
Cut the bacon into strips, fry in a pan with the remaining vegetable oil.
Add bacon, bay leaf and potatoes to the beans. Cook for 5 minutes.
Grate cucumbers on a coarse grater.
Add cucumbers. Cook for another 10 minutes.
Add browned vegetables and cook until tender.
Peel and squeeze the garlic through a press.
Rinse parsley / cilantro / dill and chop finely. We leave a little green for serving the soup.
Add garlic, herbs, salt, black pepper, ground coriander and bay leaf to the finished soup.
Stir, cover and leave for 10 minutes.
Pour the pickle with beans and bacon into plates, sprinkle with the remaining fresh herbs and serve.
Enjoy your meal!