Mung Bean Soup with Mushrooms and Bacon
A rich, spicy, and warm soup. As an alternative to mung beans, you can use lentils; the result will be just as successful. Choose any type of minced meat at your discretion (the author uses a mixture of beef and pork). The volume of ingredients is calculated for a four-liter pot.
- Total cooking time
- not set
- Number of servings
- not set
- Recipe difficulty
- 3 / 5
Ingredients
Recipe scale: 1x
- minced meat 300 g
- bacon 200 g
- mung bean 250 g
- potato 500 g
- mushrooms 250 g
- chopped tomatoes 400 g
- leek 150 g
- carrot 150 g
- salt
- pepper
Instructions
Step 1 of 17
Cut the leek into rings and the onion into cubes.
Step 2 of 17
Cut the bacon into strips.
Step 3 of 17
Thinly slice the mushrooms.
Step 4 of 17
Grate the carrot using a medium grater.
Step 5 of 17
Cut the potato into cubes.
Step 6 of 17
Rinse the mung beans.
Step 7 of 17
Fry the bacon in a pot without adding oil.
Step 8 of 17
Add the minced meat. Fry for 5–7 minutes.
Step 9 of 17
Add the mushrooms. Fry for 3–5 minutes.
Step 10 of 17
Add the carrot.
Step 11 of 17
Add the onion.
Step 12 of 17
Add the tomatoes.
Step 13 of 17
Stir the mixture. Stew for 3–5 minutes.
Step 14 of 17
Pour in hot water and bring to a boil.
Step 15 of 17
Add the mung beans. Cook for 20 minutes.
Step 16 of 17
Add the potato.
Step 17 of 17
Season with salt and pepper. Cook until the potato is done (about 10 minutes).