What is Lobio? "Beans" - so simply the word "lobio" is translated from the Georgian language. The name of the dish suggests that the lobio is based on beans, red in the beans and young green in the pods. As an independent dish, lobio in Georgian is a thick red bean stew, the recipe of which is deservedly presented as one of the masterpieces of the national cuisines of the Caucasus (Georgia).

Basis of the recipe

The classic recipe assumes that pre-boiled beans are cooked (simmered) in tomato sauce over minimal heat with the addition of herbs and spices. Until the emergence and distribution of beans brought by Columbus on the Eurasian continent, lobio was traditionally prepared using hyacinth beans - dolichos.

This leguminous plant is still found in the wild in the Caucasus, Georgia. The land of Guri in Georgia gave the same name to the bean variety, from which the most delicious aromatic lobio is traditionally brewed. The Gurian variety of beans is characterized by a small, only 1 centimeter long, the size of the beans. Housewives in Russian kitchens routinely prepare lobio from larger, dark red kidney beans.

Such a replacement does not spoil the classic recipe; lobio from large beans is obtained no worse than from the Gurian variety. As in Italy “pizza” is the name of a group of culinary products, so in Georgia lobio is a dish that is similar in terms of bean base. Onions, cilantro, vegetable oil and garlic - this is a quartet of the main spices for red bean lobio in Georgian style, the recipe for which can be supplemented with tomatoes, which can be replaced with tomato paste, herbs:

• basil,
• saffron
• savory
• crushed walnut kernels.

Original recipe

The original recipe for making lobio with beer is known. When brewed, alcohol evaporates from beer, and the dish is given a unique hearty aroma and delicate taste. As an additional dressing for lobio, you can use kvatsarahi - boiled red cherry plum juice concentrate - tkemali or wine vinegar. According to the classic Georgian recipe, the chefs prepare lobio only from fresh beans - green beans or red beans. It is not recommended to use canned food, since during the cooking process the dish will turn into porridge and its appearance will be spoiled. “The abundance of freshly cut cilantro makes the lobio real,” says Gia Kartvelishvili, chef at the Kidev restaurant in Kiev. Vegetables are the base of this Georgian food.

Introduce there:

• toasted onion,
• garlic crushed with salt,
• cilantro, pepper and savory,
• skinned tomatoes, they are easily replaced by tomato paste,
• crushed walnuts.

This amazing food is seasoned with quatsarahi, boiled red cherry-plum juice concentrate - tkemali. The broth is added to the dish for dilution. the liquid from under the weeping beans is changed two to three times for pure water, taking away the damaged grains.

Nutritional value of lobio The dish has a vegetable composition, it does not contain an abundance of juicy meat, as is typical of Georgian cuisine. Therefore, the dish is not very nutritious - from 74 to 139 kilocalories per 100 grams of product. The same amount of food contains:

• 3.9 grams of protein
• 0.3 grams of fat
• 11.9 grams of carbohydrates.

Due to the high level of carbohydrates in grains, bean meals cannot be classified as a directly indicated diet food. Lobio attracts lovers of vegetarian food and adherents of healthy eating. Red beans (in Georgian "lobio") are rich in potassium, useful for the heart muscle, vitamins PP, B 1, B 2, B 5, B 6, B 9, E. Can be served during traditional religious abstinence from meat - posts. Excessive use of lobio is not recommended due to the abundant gas formation during the fermentation of legumes in the stomach. People with gastritis and ulcerative diseases of the digestive system should also refrain from spicy and spicy lobio. When eating lobio, it is preferable to refrain from heavy foods such as mushroom dishes, since the legumes themselves are difficult to digest. Mushrooms will make the process of assimilating food harder.

Video on how to make red bean lobio:

The classic red bean lobio recipe represents the genre tradition of North Caucasian cuisine. Before starting the culinary creation, the beans, carefully sorted out and cleaned of debris, are soaked in cool water. This is necessary to soften the grains. Due to the soaked state, the legumes cook faster, the cooking time is within an hour. If the cook uses soft and young grains from the stem when cooking, then you do not need to soak. While the beans are getting wet, change the water under them every 1 hour, draining the reddish infusion and adding clean water.

Georgian red bean lobio, recipe number 1

Before treating your loved ones with traditional lobio, prepared according to the canons of the Samegrelian cuisine, you should stock up on the following products and spices:

• Red beans - 250 grams
• juicy aromatic tomatoes, you can use the "Baku" variety - 150 grams
• hot pepper, "light" or chili - 1 small pod
• turnip onions - 3 medium-sized onions
• celery (stem / leaves) - 100/60 grams, respectively
• purple basil - 50 grams of leaves
• small head of garlic
• cilantro and parsley - small bunch each (50 grams)
• loose seasonings: utskho-suneli, hop-suneli
• adjika, bay leaf, salt and black pepper are added to taste

Prepare step by step like this:

The beans must be sorted out, the broken grains must be thrown away. Rinse the beans in several passes, additionally removing husks and impurities. Pour into a saucepan and fill with water so that its volume exceeds the volume of beans by 5 times. The beans are kept cool, you can put them in the refrigerator. This is necessary so that the fermentation process does not begin - legumes are prone to this. The grains will swell for a long time, 6-8 hours. During this time, change the water to fresh four times. Do not pour out the last water, but leave it for further cooking. This infusion will need to be added to the pan as the liquid evaporates. The finished lobio should not be dry or too thick. This is the correct consistency of the dish.

After swelling, you need to rinse the raw material under an abundant stream of cold water. Next, carefully (the skin has become soft, it may burst), you need to transfer the grains to a saucepan, where they will cook. Pour water twice the volume of the beans. Put the saucepan over high heat, bring to a boil, removing the pink foam with a slotted spoon. Reduce the fire to a minimum. Add water as the liquid evaporates.

Put a pre-peeled onion, one clean celery stalk without a peel and a large bay leaf in a saucepan with boiling aromatic beans. This will give the base a pleasant tart flavor. Stir the dish gently with a wooden spatula to avoid damaging the fragile beans.

Cut the remaining two onions into small cubes. Finely chop the peeled cloves of garlic or squeeze out with a press. Mix the gruel with ground pepper and salt by rubbing the mixture with a tablespoon in a plate or with a pestle in a mortar.

Remove the boiled onion and celery stalk from the pan about 10 minutes before turning off the heat.

The tomatoes must be scalded with boiling water, quickly put into cold water. This will make it easy to remove the skin from them, grind on a sieve until puree. Mix this puree with the remaining finely chopped herbs - cilantro, parsley, celery leaves and basil. Add the resulting mass to a saucepan with a hot dish. It is important not to forget to observe the level of liquid in the pan, not letting the water boil away and the beans turn into a shapeless mess.

Combine spices with adjika (khmeli-suneli or utskho-suneli) and mix with lobio. Salt - pepper to the desired taste. Remove the pan from the stove - the lobio is ready.

After cooking, the dish should rest (walk) in a warm place to reveal the aroma of spices and herbs.

If lobio is served as a main course, then it should be hot. Georgian cheeses suluguni and imereti, lean fried meat will perfectly complement the fragrant bean stew. Fatty lamb, salted wild garlic and Georgian cabbage will set off the hearty taste of beans. Lobio is seized with delicious shatis puri bread or unleavened corn cake - mchadi.

Georgian red bean lobio with tomato paste, recipe number 2

When cooking lobio, you can do without fussing with scalding and skinning tomatoes - not everyone is good at it. It is enough to use tomato paste purchased at the nearest store.

How to prepare red beans in Georgian with a step-by-step guide:

• Beans - 250 grams
• Cilantro - small bunch
• Half a cup of tomato paste
• 2 tablespoons olive oil
• Medium head of garlic 5-7 cloves
• Georgian seasoning khmeli-suneli
• 1/2 teaspoon salt, black pepper (ground)

The recipe for this type of dish is simple:

1. As in the previous recipe, sort out the beans for lobio, rinse and soak for 8 hours.
2. Remove husk and dirt from the mass of beans. Boil water, put the beans in boiling water with a slotted spoon. Do it carefully.
3. Boil the beans and cook slowly for 1 hour until fully cooked, gently stirring with a wooden spoon or spatula, without damaging the beans.
4. Peel the garlic and lightly squeeze the cloves with the flat side of a knife. After that, they need to be finely chopped. You can use a garlic press.
5. Turn off the gas under the pan. Cool the cooked mass of lobio
6. Peel, press the garlic or finely chop the cloves.
7. Chop the cilantro finely.
8. Fry tomato paste in vegetable oil
9. Put tomato paste in a warm dish, add chopped cilantro, crushed garlic, sprinkle with spices: black pepper and hop-suneli.
10. Simmer lobio over low heat for 3 minutes until fully ready. Legumes are traditionally salted at the end of cooking before serving.

Such a red bean lobio can be served chilled as a salad on a hot summer day, an appetizer in combination with a cool sour-milk Georgian drink of yogurt and a tortilla of warm fluffy lavash, as a classic recipe of Caucasian cuisine.

Classic Georgian lobio from green beans, recipe No. 3

Green bean lobio has a mild spicy taste, rich in vitamins and microelements. The harmonious appearance of the dish is achieved thanks to the combination of the green color of the pods with the red shades of tomato and bell pepper. You can use a frozen convenience bean product from the store.

Ingredients:

• 1 kilogram of green beans
• juicy tomatoes - 2 pieces
• parsley, cilantro, lilac basil leaves - 50 grams
• 1 bell pepper
• 5 cloves of garlic
• hops-suneli, paprika, black ground pepper
• seedless hot pepper pod
• any vegetable oil, you can olive
• table salt

1. First, prepare the bean pods by cutting off the stalks and pulling out the longitudinal veins from the "seam" of each pod.
2. Wash the pods with running water, removing impurities and husks. It is better to divide them across into halves - this way they cook faster. Cook the pods without presoaking.
3. Take a thick-walled saucepan, boil the water in which we will cook the dish. Gently transfer the beans to boiling water and simmer for about 15 minutes.
4. After cooking, it will be correct to drain the water, let the pods cool slightly.
5. Chop the onions into medium cubes.
6. Cut the "butts" of the tomato, place the fruits in a bowl and pour boiling water over them to the top. Quickly pour them out of the bowl with a slotted spoon, toss them into ice water. Then cut into slices. Cut the bell pepper, having previously freed it from seeds and white veins inside the pepper, into squares equal to the tomato ones.
7. Lightly press down the peeled garlic cloves with a knife, chop them into gruel and finely chop the herbs.
8. Grind the walnuts in a mortar or blender. Do this carefully, without leaving hard membranes in the nut mass.
9. In a pre-heated frying pan, fry the diced onion with olive oil until golden brown, add the tomatoes. Fry the mass for 3-4 minutes.
10. Add bell pepper cubes to the tomato-onion mixture and fry for 2 minutes, stirring the vegetables thoroughly and quickly.
11. Add the frying together with spices, finely chopped paprika without seeds and garlic in a saucepan to the beans - lobio. Simmer lobio for 1 minute.
12. The dish is salted at the end of cooking to taste, nut crumbs are poured. How much salt to add is up to everyone's taste.
13. Covered by turning off the heat under the pan. Ready.

How is it eaten? In this version, lobio is served with herbs, Georgian cheeses - suluguni and Imeretian cheese. Some foodies may sprinkle it with chopped hard-boiled chicken egg or season with pomegranate seeds. It can also be combined with fatty meat (pork, lamb), prepared from them traditional Georgian dishes - barbecue and kebab. Caucasian pickles are very good with lobio. Mamalyga "gomi" combined with "green" lobio and a dish of red beans are simply unrepeatable. A cold bean dish as an appetizer goes well with light Georgian wines and strong homemade chacha.

"Lobio" in translation from Georgian means "beans", and the same name is given to dishes prepared on the basis of this ingredient. Legumes are supplemented with various vegetables, herbs, spices, and consumed both hot and cold.

There are many ways to prepare lobio with the addition of various components.

But for a traditional Georgian dish, you will need the following products:

• 600 g beans;
• 150 g of walnut kernels;
• 100 g leeks;
• bulb;
• garlic cloves;
• several stalks of celery;
• Bay leaf;
• salt.

Sequence of work:

1. Boil the presoaked beans until soft, adding bay leaves and adding water if necessary.
2. Pour chopped celery over the cooked beans and reduce heat to low.
3. Chop the leek, onions, cilantro, pass the garlic through a press and send to the pan.
4. Crush the nut kernels with a rolling pin, add to the dish and keep it on the fire for another quarter of an hour.

Lobio in Georgian style is best eaten hot, but even after the dish has cooled down, it will still remain delicious.

Red bean lobio: a classic recipe

The classic recipe for making red bean lobio involves the use of a large amount of spices, as well as the Tkemali sauce.

For cooking you will need:

• 500 g red beans;
• 380-450 g white or red onion;
• a bunch of cilantro;
• a few garlic teeth;
• hot pepper;
• dried coriander and suneli hops;
• Bay leaf;
• Tkemali sauce to taste.

Sequence of work:

1. Place the beans in a thick-walled bowl, cover with cold water, sprinkle with salt and cook until tender, adding bay leaves.
2. Drain the liquid from the cooked beans, knead them a little with a fork, and then add boiled water and put to simmer.
3. Chop the onions and simmer them in another skillet over heated vegetable fat, then add the chopped cilantro and seasonings.
4. Transfer the frying to the beans, add the Tkemali sauce and simmer under the lid for a while.

Important! To make the beans soft and tender, they should be soaked for at least 10-12 hours before boiling.

White Bean Lobio: Traditional

It is easy and quick to make white bean lobio according to this recipe, due to which this method of preparation is popular.

To create a dish you need:

• 500-600 g white beans;
• several large onions;
• cloves of garlic;
• cilantro;
• hot peppers and suitable seasonings;
• Bay leaf;
• salt.

Operating procedure:

1. Drain the presoaked beans, transfer to a container with dense walls, add cold liquid, salt and bay leaf, boil until soft.
2. Cut the onion into thin half rings and fry in vegetable oil until golden brown.
3. Add crushed garlic, chopped herbs to the frying, fry a little and put the mixture on the beans.
4. Sprinkle the dish with seasonings and simmer over low heat for a quarter of an hour.

If desired, lobio can be supplemented with tomato paste or fresh tomatoes.

Green bean lobio

You can use the main ingredient fresh or frozen to make the green bean lobio.

For the dish you will need:

• 500 g of pods;
• egg;
• garlic;
• hot peppers and Caucasian spices;
• greens;
• salt.

Sequence of work:

1. Peel the onions and garlic teeth and fry in a pan until soft.
2. Rinse the bean pods, drain from the liquid, if necessary, cut into several pieces with a knife and send them to frying.
3. When the beans are ready, sprinkle them with salt, seasonings, break an egg on top and continue frying, stirring constantly, and after a few minutes remove from heat.

The dish is served hot or cooled, sprinkled with chopped herbs.

Lobio in Megrelian

The homeland of Lobio in Megrelian is the western part of Georgia. This dish differs from others in that the beans are not boiled too much, and in addition to cilantro, other types of herbs are added, for example, basil or parsley. You can use the white or red version of the beans as a base.

For cooking you will need:

• 400 g beans;
• 150 g walnuts;
• 3 onion heads;
• 4-5 cloves of garlic;
• salt and hot spices;
• a bunch of cilantro and other greens.

Operating procedure:

1. Rinse the soaked beans, place in a deep bowl, add water and cook. When it becomes soft, put it in a colander and let cool slightly.
2. Peel the onion and garlic, chop and fry in vegetable oil.
3. Remove the container from the heat, add chopped walnuts, salt, spices and herbs to the frying, mix thoroughly.
4. Add the beans to the mixture and simmer, covered for a few minutes.

This dish will be an excellent side dish for meat or fish.

Whip up tomato lobio

Use this recipe to make a quick bean lobio. Such a dish will not be inferior to the taste of the classic version.

For work you will need:

• 300 g beans;
• bulb;
• carrot;
• a few juicy tomatoes;
• garlic teeth;
• 50 g wheat flour;
• salt and suitable spices;
• greens.

Cooking sequence:

1. Put the soaked beans to boil, and when they are ready, drain the water and let cool.
2. Cut the onion into half rings, chop the carrots on a grater, and crush the garlic with a press and send to the pan.
3. After the vegetables are tender, add the chopped tomatoes, salt, seasonings and continue simmering.
4. When the frying is ready, put the beans, sprinkle with chopped herbs and keep on the fire for a while.

Advice. To make tomato lobio even faster, it's best to use green beans as a base.

Lobio with nuts and mint

Lobio mint will give a piquant taste, which can be taken fresh or dried.

For cooking you will need:

• 500 g red or white beans;
• 100 g of walnuts;
• a bunch of mint;
• several large onions;
• carrot;
• 3-4 red bell peppers;
• garlic;
• tomato paste;
• Bay leaf;
• seasonings and salt.

Cooking process:

1. Rinse the soaked beans and send to simmer with salt and bay leaf.
2. Peel the onions, garlic, carrots and peppers, chop and fry in a pan until soft, then add the tomato paste.
3. Mash the boiled beans a little with a fork and add to the frying, sprinkle the dish with spices, salt and stir.
4. Chop the walnuts, chop the washed mint and add the ingredients to the dish, and then simmer under the lid and not for long.

You can not put greens in a frying pan, but sprinkle it on the finished dish, laid out in portioned plates.

Lobio with added meat

You can cook lobio as a main dish rather than a side dish if you add meat to it. Pork, beef or veal will do.

For the dish you will need:

• 450 g beans;
• 500 g of meat;
• several large onions;
• carrot;
• 3-4 bell peppers;
• 5 large tomatoes;
• greens:
• salt and seasonings.

Cooking procedure:

1. Boil the beans until soft, cool and mash with a fork.
2. Chop the meat and fry in a skillet with onions.
3. Add grated carrots and chopped bell peppers to the meat frying.
4. When the vegetables are tender, add the diced tomatoes and beans, cover and simmer for 5-7 minutes.
5. A few moments before removing the container from the heat, sprinkle the lobio with chopped herbs.

Advice. You can add garlic and ground pepper to the flavor of your dish. For beef or veal, black is suitable, and pork goes better with red pepper.

Canned Beans with Chicken

Another quick recipe is canned bean lobio with chicken. In this case, the beans do not need to be cooked for a long time, they are added to the dish at the end of cooking, and the poultry will roast faster than the pork.

For work you will need:

• 500 g of chicken;
• a can of beans, canned with their own juice;
• several onions;
• garlic;
• carrot;
• tomatoes or tomato paste;
• salt and seasonings to taste;
• greens.

Cooking procedure:

1. Cut the poultry and fry in vegetable fat.
2. Add chopped onions, garlic, carrots to the chicken and cook until soft.
3. Add the diced tomatoes or tomato paste and continue braising.
4. Put the beans strained from the juice, sprinkle the dish with herbs, salt, seasonings, and leave to simmer on the stove for a few more minutes.

On a note. If there are no tomatoes or pasta in the refrigerator, you can purchase beans canned in tomato sauce and add to the dish along with the liquid.

Lobio in a multicooker

Lobio turns out to be tender and juicy in a slow cooker.

This will require the following components:

• 350 g beans;
• bulb;
• garlic;
• tomato paste;
• greens;
• salt and suitable seasonings.

Cooking process:

1. Place pre-soaked beans in the bowl of the appliance and fill with water so that it covers the women by 3-4 cm.
2. Set the "Stew" or "Soup" mode and cook the main component for at least one and a half hours.
3. Chop the onion into half rings, crush the garlic in a press and add to the beans.

To work you will need:

• beans at the rate of 100 g per serving;
• garlic teeth, 1-2 pieces per container;
• sweet peppers by the number of pots;
• onions ½ head in each portion;
• tomato paste;
• favorite greens;
• salt and seasonings to taste;
• boiled water.

Cooking procedure:

1. Rinse the presoaked beans and boil for a quarter of an hour, then drain the liquid, cool slightly and arrange in pots.
2. Peel onions, garlic, peppers, chop and send to the beans.
3. Salt the ingredients, add tomato paste, spices, pour boiled water so that it completely covers the dish and send to the oven.
4. When the beans are soft, remove the containers from the oven, sprinkle the lobio with chopped herbs and place on the table.

For canning you will need:

• 2 kg yellow or green bean pods;
• 2 kg of juicy tomatoes;
• 500 g of red bell pepper;
• 1-2 pods of hot pepper;
• 3 heads of garlic;
• 120 g sugar;
• 30-40 g of salt;
• 120 ml odorless vegetable oil;
• 30 ml of vinegar 9%;
• favorite greens.

Operating procedure:

1. Wash the pods, chop them with a knife if necessary.
2. Scald the tomatoes with boiling water, peel and puree the pulp.
3. Finely chop or mince the bell pepper, garlic and herbs.
4. Place prepared ingredients in a saucepan, cover with a lid and bring to a boil.
5. Reduce heat to low, remove the lid and continue cooking for another 30-40 minutes.
6. Add vinegar, oil and cook the mixture for another quarter of an hour.
7. Finally, add herbs, and after 5-7 minutes remove the pan from heat.
8. Put the hot mixture in sterilized jars and roll up.

Lobio soup with vegetables and spices- a Georgian recipe for a delicious liquid bean dish. Usually lobio is prepared differently, without adding vegetables, but this recipe is no less tasty and satisfying. For other lobio recipes, see a separate section on the website.

Lobio soup with vegetables and spices

Ingredients:

• lobio (beans) - 300 grams,
• potatoes - 2 pcs,
• tomato - 1 pc,
• onion - 1 pc,
• carrots - 1 pc,
• garlic - 4 cloves,
• bay leaf - 4 pcs,
• 1 tsp utskho suneli (dried blue fenugreek),
• 1 tsp dried coriander,
• 1 tbsp ground red pepper,
• 3 tbsp vegetable oil,
• salt to taste.

Preparation: Soak beans in cold water in a deep saucepan, 2 hours before cooking. Then drain the water, add bay leaves and fill with fresh water (2 liters).

Put on medium heat and cook until tender, the beans should be soft.

Meanwhile, finely chop the onion and chop the carrots. Transfer to a frying pan, add 3 tbsp. vegetable oil. Fry over medium heat for 10 minutes, stirring frequently.

Add tomatoes to the fried onions with carrots and simmer for 3-4 minutes. Turn off the fire. Transfer the finished frying to a saucepan with lobio.

Add peeled and diced potatoes, minced garlic, spices and salt. Add 1.2 liters of water. Stir and cook over medium heat until potatoes are tender.

The main thing in making lobio according to the classic recipe is the right kind of beans. This year's red or variegated cream beans will work best - they will have enough starch and not be too dry.

Pour the beans into a large bowl and cover with water. The water is cold.
If some beans have floated to the surface, touch them with your fingers, they may be empty in the middle. These beans should be thrown away.
Leave the red beans to swell for 6-8 hours.

Then drain the water, transfer the beans to a deep saucepan and add fresh water so that the water completely covers the beans. Set the saucepan over high heat to bring it to a boil.
As soon as the water boils, you need to get rid of it - pour it out and refill it with cold water (the ideal ratio is 1: 4). Cook over medium or low heat, stirring occasionally, for 50 minutes - an hour and a half. The beans should be soft.

Mash some of the beans with a fork right in the saucepan. Just don't overdo it, there should be a lot of whole beans in the dish.

Sort the kernels of the nuts from the husks and shells. The nuts must not be rotten or spoiled.

Grind them in an accessible and convenient way for you - using a blender or a meat grinder.

For the classic lobio, take two large onions weighing about 180-190 grams or three medium-sized onions. It is necessary to remove the husk from them and cut into a not very small cube. The onion in the dish should be felt and visible.

Prepare a frying pan (preferably a large diameter with high sides) - heat it up, pour in vegetable oil.
Put the onion in an even layer and fry it with a low heat of the stove burner until it is transparent, with a light golden color in color.

Blanch fresh tomatoes. First, wash the tomatoes well, make cross-shaped shallow cuts near the stalk and on the opposite side with a sharp knife and, lowering the tomatoes in boiling water, count to ten. Keep vegetables in boiling water for more than 10 seconds. If there is a bowl of ice nearby, then you can instantly cool the tomatoes in it, if there is no ice, hold it under running cold water. Pry off the skin with a knife blade and remove it without much effort. All our tomatoes are blanched.

Cut a bunch of cilantro with a knife. Grind the greens not very finely. Finely chop the cloves of garlic into cubes. You can grind them through a press, but chopping with a knife will still be more correct.

Add tomato cubes to the transparent onion, season with spices - suneli hops, black pepper, a small amount of dried red pepper. Control the amount of hot pepper to your taste. In principle, the dish should be spicy and piquant, but at the same time edible for pungency.

Add beans, nuts, cilantro, garlic and a little broth in which the beans were cooked to the onions and tomatoes. Salt.

Stir and simmer for 3-4 minutes. If you see that the dish is a little dry, you can add more water from the beans.

If lobio is served hot according to the classic recipe, then this is the main course. And if cold - a snack.

I like Georgian cuisine. She is self-sufficient, solid and some kind of masculine or something. Searching for new recipes and communicating with culinary experts from our Georgia led me to the lobio soup recipe. Everything is simple and harmonious in this dish. As specially, the friends treated me to another "victim" of the last hunt. I have a carcass of a gray partridge. So that she would not be bored in the pan alone, I added a rabbit bone. Place the processed meat in a saucepan with water, add salt, root parsley slices, a couple of allspice peas and set the game broth to cook for two hours. Naturally, the game can be replaced with a regular chicken.

When the broth is cooked, strain it, remove the meat and put it on the fire again. Take half a glass of rice, rinse it and add it to the broth.



Peel one onion and half a large carrot.



Cut the carrots into strips and cut the onions into half rings. Pour a tablespoon of vegetable oil into a skillet and begin to fry the vegetables over medium heat, stirring constantly.



Georgian cuisine favors aromatic herbs and vegetables. Prepare one large tomato, dried cilantro, paprika and ground coriander. For lobio soup you need any kind of beans. Dried beans should be soaked in water overnight. She is as hard as stone. However, a jar of ready-made lobio in the form of canned food was found in my storerooms. This is a food I have tested, quite tasty and well prepared. Let's open a jar of lobio. Add a teaspoon of seasoning to the soup. The contents of the jar are introduced a little later.



Place the tomato in boiling water for half a minute. Let's make shallow cross-to-cross cuts with a knife. After these manipulations, the thick skin of a tomato is removed in seconds.



Our carrot and onion dressing is almost toasted. Add the tomato grated on a metal sieve straight into it and boil everything together for a couple of minutes. Add the dressing to the soup.



Let's analyze the game. Separate the meat and cut it into small pieces. Let's put the meat back in the soup. The soup is boiling, add canned lobio to it along with the gravy. Now we have a game lobio soup on the stove, to which you can add garlic and bay leaves, as well as ground red pepper. Another minute and it's time to remove the soup from the heat.



Serve lobio soup as hot as possible. Decorate it with parsley or fresh cilantro leaves. This aromatic and spicy soup should break sweat and improve your mood.