Monastery-Style Bean Soup
A traditional Bulgarian monastery-style white bean soup with vegetables and aromatic herbs, cooked in a pressure cooker or a regular pot.
Ingredients
| — | 1 бяла купичка бял боб (ситен) |
| — | лук - 1 глава |
| — | моркови - 1 бр. |
| — | печени чушки - 1 бр. |
| — | чесън - 3 скилидки |
| — | целина |
| — | сол |
| — | червен пипер |
| — | джоджен |
| — | девисил |
| — | чубрица |
| — | магданоз |
Instructions
- Soak the beans for 8-12 hours in cold water, which is discarded before cooking, and pour fresh cold water into the pot.
- Put the beans on the stove to boil; after each boil discard the water and pour in fresh water. Repeat this procedure 3 times.
- Chop the carrot and onion finely, the garlic into slices, and the roasted pepper coarsely.
- After the third change of water, pour in cold water again and put on the stove to boil. Then lower the heat to low and let the beans simmer, adding the vegetables and spices, but without the salt.
- Add the salt only when the dish is ready. I prepare it in a pressure cooker for about 30 minutes after the water boils. In a regular pot the bean soup with roasted peppers will be ready in about an hour and a half.