- White beans - 400 Grams
- Pork (ribs) - 500 Grams
- Tomato paste - 150 grams
- Carrot - 1 piece
- Carnation - 3 pieces
- Onions - 1 Piece
- Pepper and salt - - To taste
- Garlic - - To taste (optional)
- Cardamon - 5 pieces
1. First of all, soak the beans for the night. Beans swelled and increased two times. We drain the water, rinse the grain thoroughly with cold water. 2. In a saucepan we lay meat (pork is cooked pretty quickly) and beans, then pour water and set to cook. We cook about an hour or an hour twenty. 3. The broth has almost been cooked, but it has not yet been salted. Meat should be soft, the bean grain inside is soft, but the skin does not burst. 4. While the broth is brewed, prepare the broth. We will clean carrots and onions, cut them into pieces and fry them. After a few minutes, add the tomato paste. Minutes of three or four stew. We can salt the broth, put the roast in it, add sweet pepper, black pepper, bay leaves, three cloves and corn of cardamom. Hold for a few minutes on the fire, then turn off the soup and let the minutes of fifteen brew. 5. You can add grated garlic to the plate of the prepared soup.
Servings: 6