08 Sep Recipe: Georgian lobio soup
Felicity Carter of Diversity Lewes shares an authentic lobio soup recipe from Georgia. Says Felicity: “The food in Georgia is some of the best I’ve tasted: lots of aubergines, walnuts, pomegranates. The Georgian word ‘lobio’ (ლობიო) means ‘beans’ and there are a number of varieties of lobio dishes. This soup is traditionally cooked in little earthenware pots over a fire.”
700g dried lobio (kidney beans),
200g green onions,
4 cloves garlic,
4 bay leaves,
3 tbsp oil
1 heaped tbsp coarse hot pepper (can be left out if a milder soup is wanted)
1 heaped tbsp tomato puree
salt (to taste)
lobio spice blend (see below)
2 garlic cloves, finely chopped
1 tsp of dried coriander
1/4 tsp of crushed dill seeds
small pinch of dried mint
1/4 tsp dried sage/summer savoury
1/4 tsp ground coarse red pepper
1 tsp salt
Soak the beans in a deep pot of cold water for two hours prior to cooking. Drain water and add the bay leaves and up to 2 litres of fresh water. Cook over a medium heat until the beans are tender.
Chop the onions and slice the carrot, add to a pan with 3 tbsp of oil and 100g butter. Fry on a low to medium heat for 2 minutes, stirring continuously.
Chop and add the tomato to the pan and continue frying for 3-4 minutes. Add the fried onion, tomato and carrot to the pot containing the cooked lobio. Mix thoroughly and bring to the boil. Allow to cook for a further 5 minutes.
Peel and cube the potato. Crush the gardic cloves and add to the pan together with lobio spices; 1 heaped tbsp of coarse hot pepper (if desired); 1 heaped tbsp of tomato puree; and season with salt. Stir thoroughly and continue to cook on a low to medium heat for 5 minutes.
Add one and a half litres of water, stir and cook on a medium heat until the potatoes are cooked.
Serve hot with cheesy bread and fresh salad.
Diversity Lewes Soup Festival
All Saints Centre