Prescription of Murcian soup of beets

When the cold or the rain arrives, that feels a good plate to us of spoon well. In addition, if it is healthful as this prescription of Murcian soup of beets far better. This plate belongs to the traditional prescription listing of the Region of Murcia, although also it prepares similar stews in other zones, with the substitution of some ingredients.

‘ora, or ball pepper, is a typical ingredient of Murcia, although it has been lost the volume of plantation, but it is used in stew multitude of vegetables, fish and even in the famous kettle of rice.

All the ingredients that are used are natural and comprise of the category of vegetables and vegetables, controlling much the fat contribution (only by the bread and the olive oil).

A prescription heals and delicious that you will be able to share with your family being followed the passages of the preparation, where we already anticipated its facility to you in the elaboration.

Used ingredients

Prescription for 6-8 plates

  • 300 g of beets
  • 400 g of cooked kidney beans
  • 400 cooked chick-pea g
  • 3 pear tomatos
  • 1 onion median
  • 2 potatoes medians
  • 1 egg
  • 1 ±ora
  • 3 teeth of garlic
  • 1 spoonful of coffee of sweet chilli
  • 1 slice of bread
  • 4 or 5 almonds
  • Salt and extra virgin olive oil

How to prepare Murcian soup of beets

Step 1: baking of vegetables

vegetable baking in Murcian soup of beets

The first step of our prescription of Murcian soup of beets is to cook the vegetables, that are what more time requires.

In a pot with water, we introduce the kidney beans and, in another pot, chick-peas.

If we used the traditional ones, it will be necessary to put both to soaking the night of previous. On the contrary, if you use chick-peas and kidney beans of boat, it will not be necessary east step.

I usually cook adding them a laurel small leaf, since she provides an additional taste to him.

To strong fire, the chick-peas and the string beans can be spanish stews in 45-55 minutes, following the power.

Step 2: to saut© vegetables

to saut© vegetables in Murcian soup of beets

We cut in small pieces the onion and garlic. In a pot, we add a little oil and we to saut© the onion and garlic.

While slowly it is gilded, we pricked the tomatos (also we can shred them) and we add them to the pot.

Salamos and we add to the teaspoon of chilli and ±ora, started off in 3 or 4 pieces so that it releases its flavor.

In addition, we add the penultimate one of the vegetables that we have left, the potato, cut in small pieces.

Finally, having chick-peas already, we add them to the pot of vegetables (without broth) and mixed well.

We let cook to average fire our Murcian soup of beets, removing from time to time to avoid that the foods to the bottom stick.

Step 3: to cook the beets

preparation Murcian soup of beets

When we see that the potato is cooked, practically to half, we introduce the beets and we remove well.

In order to complete the plate and to later give to the broth a thicker texture, we fried a little bread. Additionally, also we can fry an egg, which will leave a extraoridinario flavor him to the Murcian soup of beets.

Before adding to the bread and him egg, we will have it to crush in a mortar along with the almonds.

We add the kidney beans previously cooked (we still had left to add) and water until covering all the ingredients. , particularly, I like thicker, reason why ground to add less water (it is necessary to take the ideal point with the experience).

We close and we cooked in pot express during 20 minutes, 35 minutes if it is not express.

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