Quick & Tasty: Georgian Bean Soup Sheshamadi

Thick, aromatic, incredibly tasty — youʼll swallow your tongue! Georgian bean soup Sheshamadi is an incredibly appetizing and quick first course. The bright rich taste of this soup will not leave anyone indifferent. It’s very quick and easy to prepare and even a beginner can do it.
cook time: 35 min
Noah Merrick
Quick & Tasty: Georgian Bean Soup Sheshamadi

Nutrition Facts (per serving)

80
Calories
3g
Fat
11g
Carbs
3g
Protein

Ingredients (5 portions)

Basic:

Garlic 4 clove
Chilli (flakes) 0.5 g
Salt to taste
Ground black pepper 0.5 tsp
Butter 30 g
Water 800 ml
Potato 400 g
Tomato paste 2 tbsp
Vegetable oil 2 tbsp
Khmeli-suneli 1 tsp
Green cilantro (bunch) 15 g
Canned beans 800 g

Recipe instructions

Step 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 omit the chili pepper and limit yourself to just garlic and ground black pepper.

Step 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.

Step 3

Step 3
Wash the potatoes, peel and cut into medium cubes or slices.

Step 4

Step 4
Peel the onion and cut into small cubes. If you or your children donʼt like onions, you can omit them altogether, or better yet, add a whole onion while boiling the potatoes. It will boil down and give up its juice to the broth. At the very end you can throw it away.

Step 5

Step 5
Finely chop the garlic or pass it through a press.

Step 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.

Step 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.

Step 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.

Step 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.

Step 10

Step 10
Finally add chopped cilantro and stir. Remove the pan from the heat.

Step 11

Step 11
Mash some of the soup with a masher or beat with an immersion blender. This will thicken the soup.

Step 12

Step 12
Pour Georgian bean soup into bowls and serve. Bon appetit!

Additional rubrics

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