Hungarian Red Bean Soup
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 onions)
- 1 packet Cabanossi
- 1 clove garlic
- 1 carrot (s)
- 1 packet tomato (s), happened
- 1 cup broth
- 2 cans kidney beans
- 1 teaspoon paprika powder, hot pink
- 1 teaspoon chili powder
- Olive oil for frying
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Peel and dice the onions and let them turn to glass in a little heated olive oil. Peel, chop and add the garlic. Cut the Cabanossi into slices, clean the carrot and also cut into slices. Add everything to the onions and fry with them.
- In good time, before it settles on the bottom of the pot, deglaze with the tomatoes and the stock. Add the kidney beans and cook a little. Add more liquid if necessary. Season to taste with the spices and a little salt and pepper.
- Fresh bread is best served as a side dish.
- Tip: You can garnish the soup with a dollop of sour cream.
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