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Ingredients
- 500g dry beans, soaked in cold water overnight
- Three litres boiling water
- 1kg beef shin cut into pieces
- Salt and pepper
- 45ml oil
- Two big onions, chopped
- 10ml fresh garlic, finely chopped
- 45ml tomato paste
- Two litres of beef stock
- 125ml sour cream
- 60ml fresh parsley, chopped
PREPARATION
- Drain the soaked beans and put them in a pot with the boiling water. Simmer until the beans are soft. Keep beans in the water.
- Season the beef with salt and pepper.
- In a separate pan, heat the oil and brown the meat
- Add the onions and fry until soft. Add the garlic, tomato paste and fry for about five minutes.
- Add the stock and heat until boiling, then let simmer for two hours or until the meat falls off the bones. ) Remove the bones butadd the beans with the water in which they were cooked.
- Add a bit of stock to thin the soup if it is too thick.
- Season then let simmer for about 30 minutes.
- Then let cool and blend until smooth.
- Serve with a few spoons of sour cream and parsley.
