Georgian bean soup Sheshamadi

Step-by-step preparation

Cooking time: 35 mins

1. STEP 1

   

   How to cook Georgian bean soup with vegetables Sheshamadi? Prepare the necessary ingredients according to the list. Tomato paste in this recipe can be replaced with tomatoes in their own juice, fresh tomatoes or ketchup. If you wish, you can not add chili pepper and limit yourself to only garlic and ground black pepper.

2. STEP 2

   

   You can replace canned red beans with fresh ones. It must be soaked overnight in cold water, then boiled until tender, about 1-1.5 hours.

3. STEP 3

   

   Wash the potatoes, peel and cut into medium cubes or slices.

4. STEP 4

   

   Peel the onion and cut into small cubes. If you or your children do not like onions, you can omit them at all, or even better, add the whole onion while cooking the potatoes. It will boil down and give up its juice to the broth. At the very end you can throw it away.

5. STEP 5

   

   Finely chop the garlic or pass it through a press.

6. STEP 6

   

   Wash the cilantro, dry and finely chop. If you wish, you can replace or supplement with other herbs, for example, dill, parsley, mint, or use a mixture of different herbs.

7. STEP 7

   

   Heat vegetable oil in a thick-bottomed saucepan over low heat. The article on saucepans, link at the end of the recipe, will help you choose the ideal soup pot. Add the onion and butter and fry, stirring, until the onion is translucent.

8. STEP 8

   

   Add potatoes to the pan, add hot water and stir. Bring to a boil and simmer for about 15 minutes until the potatoes are tender.

9. STEP 9

   

   Add canned beans along with juice, tomato paste, garlic, suneli hops, chili flakes, black pepper and salt to the pan. Mix everything. Bring to a boil and cook over low heat, covered, for another 7-10 minutes.

10. STEP 10

    

    Finally add chopped cilantro and stir. Remove the pan from the heat.

11. STEP 11

    

    Mash some of the soup with a masher or beat with an immersion blender. This will thicken the soup.

12. STEP 12

    

    Pour Georgian bean soup into bowls and serve. Bon appetit!

Comments on the recipe

Moderator Ksenia

01.11.2023

4.5

I made Georgian soup with beans Sheshamadi for lunch. The beans used were fresh, pre-boiled. I took a little more water - 1 liter. Instead of cilantro, I added dill. This is not a soup - but a dream! It cooks very quickly and comes out amazing. Its taste is bright and rich. The soup turns out thick and very satisfying. Maria, thank you very much for the recipe! I’m taking it into service and will prepare it again.