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The Bean Soup of the Mountain
Original flavour of Winter

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The Bean Soup of the Mountain

Ingredients

500 g beans medium size, for boiling
100ml Tsipouro local , + 1 shot with anise
500ml vegetable broth
150 ml olive oil
3 medium sized onions finely chopped
4 carrots slices
3 tomatoes fresh, grated
1 tbsp tomato paste
1 tsp sugar
a stem celery coarsely chopped
Sea salt
Freshly ground black pepper
sweet paprika
bay leaf
FOR THE FINISHING
crushed red pepper
  • Difficulty: Medium

Ingredients

  • FOR THE FINISHING

Narration

The Bean Soup of the Mountain

Original flavour of Winterφασολάδα,ορέων, βουνό, όλυμπος

Going down from Mount Olympus, the meeting point is always in the Prionia, at the tavern-shelter of Dimitris Kyritsis. There, all the stories, the teasing and triumphs for the conquest of Olympus unfold with local red wine, tsipouro and the famous bean soup and the goat soup. Such an emblematic taste of greek cuisine.  Finally, thanks to our old friendship with Dimitris we finally have him revealing all those sealed recipes to us …

φασολάδα,ορέων, βουνό, όλυμπος

The Bean Soup of the Mountain

by Dimitris Kyritsis of tavern “Prionia of Olympus”

Steps

1
Done

In a large bowl, soak the beans in a mixture of water and tsipouro from the evening till the morning and throw the water away.

2
Done
20 '

In a saucepan we add the beans and  we soak them in water and boil them for 20 minutes and we spoil the water and throw the water away.

3
Done
5 '

In another saucepan, sauté the onions and carrots in olive oil for 5 minutes.

4
Done
90 '

Add the boiled beans and vegetable broth and let them simmer for 90 minutes in a covered pot until they melt.

5
Done
5 '

In a frying pan, sauté the tomatoes in olive oil and in as small glass of tsipouro  we dissolve the tomato paste and add to the tomatoes with sugar, salt, peppers, paprika, celery and the bay leaf and let them boil for 5 minutes.

6
Done
30 '

Add the mix with the tomatoes to the beans and let them boil on a low heat for another 30 minutes.

7
Done

Sprinkle the bean with feta cheese and finish with celery and pepper.

8
Done

We serve the bean soup with toasted bread, with salted sardines and olives and a strong red wine.

Sissy N.

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