Mung bean cream soup recipe. Calorie, chemical composition and nutritional value.

Mung bean soup: recipe with photos

Golden beans are a source of protein, vitamins, micro- and macroelements. Mung bean is often included in a dietary or fasting diet. Recipes for making soups with it are so varied that every housewife can choose the right one for herself.

On a note! Before heat treatment, it is recommended to soak mung beans in purified water for 1.5-2 hours. Cook the beans for at least an hour and a half.

To make Asian mung bean soup, you will need traditional ingredients. Prepare the first course in vegetable or meat broth. Spices and herbs play a huge role in the preparation of mung bean. Turmeric will give the soup an unusual color. You can also add dried herbs and seasonings at your discretion.

Compound:

• filtered water – 1.5 l;
• ½ tbsp. Masha;
• beef soup set;
• butter – 25 g;
• 2 onions;
• 1-2 pcs. carrot root vegetables;
• 3-4 pcs. potato tubers;
• 1 tbsp. l. wheat flour;
• a pinch of turmeric and ground coriander;
• 3-4 pcs. garlic cloves;
• dried parsley – ½ tsp;
• tomato paste – 2 tsp;
• bay leaves – 1-2 pcs.;
• salt;
• refined sunflower seed oil.

Preparation:

1. We remember the good old traditions and start by preparing the necessary ingredients according to the list.
2. Defrost the beef soup set.
3. We pre-wash the mung beans and soak them in filtered water for about two hours.

4. Rinse the beef thoroughly with running water.
5. Trim as much meat as possible from the bone and set aside.
6. Place the bones in a thick-walled pan and fill them with water.
7. Add bay leaf.

8. Place on moderate heat and cook the broth.
9. While the broth is boiling, foam may appear; remove it with a slotted spoon.
10. Add the washed mung beans to the pan.

11. Reduce the heat to low and cook the mung bean for 1.5 hours.
12. We wash the beef fillet, dry it with paper napkins and cut into portion cubes.

13. Heat refined vegetable oil in a frying pan.
14. Add the beef and fry it evenly.

15. Peel the onions and chop them with a knife.

16. Peel carrot roots, rinse and grate. If desired, you can cut the carrots into cubes.

17. Add chopped vegetables to the pan with beef.

18. Stir and simmer for several minutes.
19. When the vegetables acquire a golden hue, add tomato paste.
20. Stir and set aside from heat.
21. Peel the potato tubers and cut them into cubes.

22. Remove the bones from the broth and add the cooked roast to the soup.

23. Place butter in a separate frying pan.
24. Let's melt it. Add turmeric, sifted flour and ground coriander.

25. Stir and fry for two minutes.
26. Salt the boiling soup and season with pepper mixture to taste.
27. Add frying.

28. We continue to simmer the soup over low heat.
29. Finely chop the garlic cloves with a knife.
30. Add them to the soup along with dried parsley.

31. Boil the soup for another 2-3 minutes and set aside from the heat.

Mash soup in Uzbek style

Ingredients:

• beef – 500 gr
• mung bean – 150 gr
• potatoes - 2 pcs.
• onions - 2 pcs.
• carrots - 1 pc.
• bell pepper - 2 pcs. (yellow and red)
• rice - 100 gr
• tomato paste - 2 table. spoons
• garlic - 4 cloves
• cilantro - 1 bunch
• turmeric - 1 level teaspoon
• ground coriander - 1 level teaspoon
• salt - to taste
• ground black pepper - to taste
• water 4 liters
• dill or parsley - to taste

How to cook:

• Cut the meat and potatoes into cubes, the onion into half rings, and the carrots and peppers into strips. Chop the garlic, finely chop the cilantro. Rinse the mung bean and rice without soaking.
• Pour vegetable oil into a thick-bottomed saucepan or cauldron and heat.
• Add meat, half the garlic and half the cilantro to heated vegetable oil. Fry while stirring and add salt to taste.
• After 5 minutes, add the onion and fry for another 5 minutes.
• Then add carrots and fry for another 5 minutes.
• After this, add tomato paste.
• Then add bell pepper, potatoes, coriander and fry everything together for another 5 minutes.
• Pour clean cold water over the food and bring to a boil.
• After the soup boils, add the mung beans to the pan and cook until half cooked for 10-15 minutes over low heat.
• Add the rice last and cook for another 15 minutes.
• Check the mung bean and rice for doneness, add salt to taste if necessary and add the remaining cilantro and garlic.
• After 1 minute, remove the cauldron from the heat and let the soup brew for 5-10 minutes.
• Before serving, you can garnish the soup with dill or parsley.

Masha soup is ready! Bon appetit!

Taking a course on Asian cuisine

As you have already seen, it is not so difficult to prepare mung bean soup. Any housewife will like the Uzbek recipe. As practice shows, mung bean first courses are mostly vegetarian, although professional chefs are convinced that the soup will turn out much tastier and more satisfying if cooked in beef or chicken broth.

On a note! In addition to the products listed in the recipe, you can add fresh tomatoes, celery stalks, sweet bell peppers and even other cereals, such as rice or buckwheat, at your discretion.

Compound:

• 1 liter of filtered water;
• 100 g golden beans (masha);
• carrots - 1 root vegetable;
• cauliflower – 150 g;
• 50 ml sour cream;
• refined sunflower seed oil – 40 ml;
• a bunch of cilantro, parsley and dill;
• salt, allspice, cumin, asafoetide - to taste;
• bay leaf – 1-2 pcs.

Preparation:

1. Wash the mung beans with filtered water several times.
2. Place it in a deep bowl and fill it with cold water.
3. After a couple of hours, drain the water and rinse the golden beans again.
4. Pour filtered water into a thick-walled saucepan.
5. Add bay leaf and bring to a boil.
6. Place the washed mung beans into boiling water.
7. Reduce heat to low and boil golden beans until tender.
8. Meanwhile, peel the potato tubers, wash them and cut them into cubes.
9. Grate the carrots on a medium grater.
10. We wash the cauliflower and separate it into inflorescences.
11. When the mung bean is almost ready, put the shredded potatoes into the pan.
12. After 10 minutes, add the cauliflower florets to the soup.
13. Pour refined sunflower seed oil into the frying pan.
14. Heat it and add cumin.
15. Fry it over maximum heat for half a minute.
16. Then put the grated carrots in the pan.
17. Saute the carrots over medium heat until tender.
18. When all the soup ingredients are ready, add the fried carrots.
19. Season the soup to taste with finely chopped herbs and spices.
20. Boil it for another 4-5 minutes and turn off the heat.
21. Add sour cream and stir thoroughly until completely dissolved.

On a note! It is necessary to add salt to mung bean soup at the very end, when the beans become soft and burst. Otherwise they may harden.

Soup made from mung bean is considered a complete dish, so no additional ingredients are required to serve it. The only thing is, don’t forget to serve bread or crackers to the table.

Mung bean cream soup recipe. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of mung bean soup.

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

The energy value of mung bean soup is 70.9 kcal.

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.