Broad bean "Tsarsky urozhai"

Bean puree soup. 1/2 cup beans, 1.5 liters of water, 2 carrots, 1 parsley root, 1 onion, 1/2 leek, 3 tablespoons butter, 1 tablespoon flour, 2 yolks, 1 cup milk, salt.
Sort the beans, rinse in warm water, put in a bowl, cover with cold water for several hours. Then strain the water, bring to a boil, add the beans, peeled carrots, parsley, onions and cook over low heat until the beans are soft enough. Then remove the carrots, onions and parsley, strain the broth, and rub the beans and fried leeks through a sieve, dilute with the broth, add salt, and let it boil thoroughly. Lightly heat the flour in butter, dilute with hot milk and pour into the cream soup through a sieve, stir, bring to a boil and move the pan to the edge of the stove. Beat the yolks, dilute with hot milk and pour into the soup through a sieve. Season with butter. Serve croutons separately with the soup.

Sour cabbage soup with beans (Estonian cuisine). 100 g each of pork and sauerkraut, 30 g of beans, 20 g of barley groats, salt.
Boil the pork and beans in water until half-cooked, then add the cabbage, groats and bring to readiness.

Bean pate. 400 g beans, 100 g fresh lard, 3-4 eggs, 4 cups cream, 1 onion, crumb of a small bun, bay leaf, pepper, salt.
Boil the beans in unsalted water, rub through a sieve. Finely chop the lard, put in a saucepan, put on the fire. When the fat melts, put in the finely chopped onion, beans and crumb soaked in cream, pour in 3 spoons of broth with bay leaf, salt, pepper. When the mass cools, pour in (stirring one at a time) the eggs and beat with a whisk until white, then put in the cold until serving.

Beans with tomatoes. 100 g beans, 100 g fresh tomatoes, lard, 20 g butter or vegetable oil, 5 g lemon juice or 0.1 g citric acid, salt, pepper, parsley or dill.
Prepare the sauce by putting the tomatoes in boiling water, take them out after 2-3 minutes, cut them in half and remove the skin and seeds. Cut the pulp into small pieces, put them in a bowl, add butter or finely diced bacon and boil, stirring, until the tomato pieces become completely soft. Then season to taste with salt, pepper, lemon juice or citric acid. If the finished dish is to be served cold, the sauce should be prepared in vegetable oil. You can add fried chopped onions, a small amount of garlic (no more than 0.5 g per 1 liter of sauce), which should be ground with salt. Instead of fresh tomatoes, you can use tomato paste or tomato puree. Put the pre-cooked beans into the prepared sauce and boil well. Serve hot, sprinkled with finely chopped herbs.

Beans with plums. 100 g beans, 100 g fresh plums, 5 g sugar, 25 g finely chopped onions, 30 g wheat bread, 20 g butter or pork lard, 20 g onions.
Boil the beans until done, drain the broth. Put the plums in a bowl, pour a small amount of bean broth over them, cover with a lid and cook. Rub the plums through a sieve, add the onion, boiled with fat, a little sugar and salt. Combine the plums and beans and boil for 8-10 minutes. Place hot mashed potatoes in a small deep plate, add 8-10 mm cubes of croutons, fried in butter. You can also use wheat or corn flakes instead of croutons.

Beans with veal. 800 g of veal and beans, 100 g of onions, 20 g of flour, 200 g of fresh tomatoes, 1 bunch of parsley and dill.
Simmer peeled beans, onions and tomatoes for 10-15 minutes in salted water, then add them to the meat boiled until half-ready and continue cooking. When serving, sprinkle with finely chopped herbs. Serve with sour milk.