Georgian Bean Soup Sheshamadi
Thick, aromatic, and incredibly delicious – you’ll swallow your tongue! Georgian Bean Soup Sheshamadi is an incredibly appetizing and quick first course. The vibrant, rich taste of this soup will leave no one indifferent. It’s easy and quick to make, even a beginner can prepare it.
Updated : 09 June, 2025
Easy
More than 1 hour.
Ingredients
800 milliliters
Water
800 grams
Canned beans
400 grams
Potato
1
Onions
30 grams
Butter
4
Garlic
15 grams
Cilantro
2 tablespoon
Tomato paste
2 tablespoon
Vegetable oil
1 teaspoon
Khmeli-suneli
0.5 grams
Chili pepper
0.5 teaspoon
Ground black pepper
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Tomato paste in this recipe can be substituted with canned tomatoes, fresh tomatoes, or ketchup. If desired, you can skip the chili pepper and just use garlic and ground black pepper.
Step 2
You can substitute canned red beans with fresh beans. They should be soaked overnight in cold water, then cooked until tender, about 1-1.5 hours.
Step 3
Wash the potatoes, peel them, and cut into medium cubes or wedges.
Step 4
Peel and finely chop the onion. If you or your children don’t like onions, you can omit it altogether or, better yet, place a whole onion in the pot during potato cooking. It will cook out and release its juice into the broth. You can discard it at the end.
Step 5
Finely chop the garlic or crush it with a garlic press.
Step 6
Wash the cilantro, dry it, and chop it finely. You can replace or supplement it with other herbs like dill, parsley, mint, or use a mix of different herbs if desired.
Step 7
In a thick-bottomed pot, heat vegetable oil over low heat. Add the onion and butter, and sauté, stirring, until the onion becomes transparent.
Step 8
Add the potatoes to the pot, pour in hot water, and stir. Bring to a boil, then cook over low heat for about 15 minutes until the potatoes are tender.
Step 9
Add the canned beans with their juice, tomato paste, garlic, khmeli-suneli, chili flakes, black pepper, and salt to the pot. Stir everything together. Bring to a boil and cook over low heat with the lid on for another 7-10 minutes.
Step 10
At the end, add the chopped cilantro and stir. Remove the pot from the heat.
Step 11
Mash part of the soup with a potato masher or blend with an immersion blender. This will thicken the soup.
Step 12
Serve the Georgian Bean Soup in bowls and enjoy! Bon appétit!