Lean cabbage soup with beans.

I never adhered to any posts, except for those that, due to objective necessity, were prescribed by a doctor. My whole family has the same views, but for a long time, lean borsch has been popular on the table, like a light, vitamin-rich diet dish. I was going to make borscht this time too. But he discovered the absence of beets in the house. And the weather on the street was completely inconvenient for going to the store. And then it was decided to cook cabbage soup, and replace the missing beets with beans

Ingredients for lean cabbage soup with beans:

  • White cabbage - 700 gr.
  • Canned beans in tomato sauce - 1 can
  • Potato - 600 gr.
  • Onion - 1 onion
  • Carrots - 1 piece
  • Tomato - 1 piece
  • Tomato paste - 70 gr.
  • Vegetable oil - 2 tablespoons
  • Garlic to taste
  • Salt to taste
  • Bay leaf - 3 leaves
  • Ground black pepper - to taste
  • Sweet peas - to taste
  • Greens to taste

Mine, I peel and cut potatoes.

Three liters of cold water, potatoes, bay leaves and allspice are put into the pan.

When boiling water, I turn on the timer for 30 minutes.

I cut onions, carrots and half garlic. Passer in vegetable oil. When the onion begins to fry, add chopped tomato and tomato paste and keep on low heat.

Chop cabbage, I pour the liquid from a jar of beans.

At the beep of the timer, I load beans, salt, the remainder of garlic and spices into the pan. When it boils again, load the roast and let it boil for two minutes.

I load cabbage (I never understood those who load cabbage to potatoes and cook it for a long time) and after TWO-THREE minutes I turn off the stove. I give cabbage soup twenty minutes to stand on the stove. Then in a plate and a classic (parsley, dill, spring onions) a set of greens.

Bon appetit wishes you Kitchen for everyone!

Kitchen for everyone!
  I never adhered to any posts, except for those that, due to objective necessity, were prescribed by a doctor. My whole family has the same views, but for a long time, lean borsch has been popular on the table, like a light, vitamin-rich diet dish. Gathered here ...

Source: kuhnyadlyavseh.ru

Lean cabbage soup from sauerkraut has long been cooked in Russia. Empty or harsh cabbage soup was the poor's most affordable food. I propose on the basis of Russian cabbage soup to prepare a delicious first hot dish for fasting days. Add dried mushrooms, beans to the dish, season with tomato paste - and we get a symbiosis of Russian cabbage soup and Ukrainian borsch. Very tasty, low-calorie and healthy!

Ingredients:

  • sauerkraut - 200 g;
  • dried porcini mushrooms - 50 g;
  • beans - 50 g;
  • onion - 1 pc.;
  • carrots - 1 pc.;
  • bulgarian pepper - 1 pc.;
  • potatoes - 1 pc.;
  • purified water - 2 l;
  • tomato paste - 50-70 g;
  • sugar - 1 \\ 2 tea spoons;
  • salt;
  • vegetable oil;
  • greenery.

Cooking

We prepare lean cabbage soup with sauerkraut on mushroom broth. In this recipe I will use dried porcini mushrooms, but I assure you that any dried mushrooms that you have are suitable for cabbage soup. In extreme cases, you can take fresh ones and use them to prepare a mushroom base for cabbage soup. Soak the mushrooms in cold water for 1-1.5 hours. Then, it should be washed.

In cabbage soup I use not large white beans. It is called sugar and boils quickly. I do not need to pre-soak it. If you use another bean, pre-soak it for 2-3 hours, so that it boils faster.

Meanwhile, put the water in a pan and bring it to a boil. We dip the mushrooms in boiling water and remove the foam, which will eventually appear on the surface of the broth. Add the beans and cook with the mushrooms for 40 minutes.

IMPORTANT! Do not salt the water in which the beans are cooked. Beans are poorly digested in salt water. This must be done at the end of cooking the beans, when it is practically cooked.

While the mushrooms and beans are cooked, we will prepare the vegetables. We will cook roasting for lean dishes - sauerkraut. The next step will be chopping onions and carrots. When the mushrooms are cooked, we take them out with a slotted spoon and put them in a dish until they cool. Let the broth continue to be cooked over minimal heat along with the beans.

We also grind the mushrooms before frying. For frying, we will use sweet pepper, it will give a special taste and aroma to cabbage soup. I use frozen peppers, which I have prepared since the summer. Frozen vegetables help me out in the winter and make it possible to cook delicious dishes with a supply of “summer” vitamins. This is how I chopped mushrooms and vegetables for frying.

When cooking lean soup, the recipe requires the following sequence of bookmarking products when frying: first, fry the onions in sunflower oil, then add the carrots to it.

We spread the pepper, sliced \u200b\u200bin half rings for carrots and onions, and mix.

Now it's time to add boiled mushrooms to the vegetables. We interfere with frying and adjust the fire.

For lean cabbage we use sauerkraut. Before you send it to the pan with mushroom broth, stew the cabbage along with vegetables and mushrooms. We mix sauerkraut with frying in a pan, add tomato paste and simmer under the lid over low heat for about 20 minutes.

Cut the potatoes into cubes and send them to the mushroom broth.

IMPORTANT! Potatoes should be cooked in a broth before sauerkraut is added. Otherwise, it will not break apart in an acidic environment and will be tough.

When the potatoes are boiled, add the frying with sour cabbage to the bean and potato broth. Now you can salt the cabbage soup and simmer over low heat for about 20 minutes.

Before turning off the cabbage soup, try the dish again for salt. Add half a teaspoon of sugar to the dish to soften the sour taste of cabbage. Close the pan with a lid and let it sit for another 20 minutes.

Ready-made lean cabbage soup with sauerkraut with mushrooms and beans is served hot with crackers made from rye or wheat bread. You can season the dish with sour cream, if you stick to fasting, use lean mayonnaise instead of sour cream.

Sprinkle cabbage with green onions, dill and other herbs and eat with appetite!

Cabbage soup with beans step by step recipe with photo
  Lean cabbage soup from sauerkraut has long been cooked in Russia. Empty or harsh cabbage soup was the poor's most affordable food. I propose to cook based on Russian cabbage soup

Source: natablog.ru

How to cook cabbage soup with beans - a recipe with step by step photos

A wise hostess will surely collect various recipes in her notebook. Actually, the computer was originally conceived as a keeper of female secrets, unless, of course, someone was interested in its history. Very popular today are recipes for lean dishes for every day. And this is no wonder.

Why do people look for lean recipes for every day?

Today, people are reviving the traditions of their ancestors. That is why most people try to keep fasts, during which they use exclusively lean dishes.

Some of the inhabitants of the planet embark on the path of vegetarianism, denying the possibility of human consumption of flesh, that is, again meat, fish, poultry.

And some just for medical reasons can not eat fast.

In any case, people want their food to be varied, tasty and healthy. Lenten recipes will help in making the menu.

Abstinence from meat can be enjoyable and rewarding!

To give the body all the necessary trace elements and saturate it with proteins will help dishes from beans. The recipes are varied and interesting. And a fasting person will not feel any discomfort if there is always something cooked from beans on his desk. And since it’s easy to cook cabbage soup with the replacement of meat with beans, even the most inexperienced housewife, you should try to do this.

A large number of vegetables in the dish will also bring tangible benefits. And even without soups, cabbage soup, borsch, it is almost impossible to maintain a healthy lifestyle. No wonder there is a saying that cabbage soup with porridge is an integral part of the Russian table, forgive me for free rephrasing.

And in order not to be bored with cooking, you can listen to an audio story at this time. Mummies should like it.

How to cook beans for the first course

Unfortunately, legumes need to be processed in advance. Therefore, they should be soaked before cooking, for two hours, or better - in the evening. This applies not only to pea soups and cereals, but also to bean dishes.

Recipes of bean first courses practically do not differ from ordinary ones, only meat in them is replaced by legumes. Therefore, immediately put on the pan a pan of water. After adding salt, a soaked, slightly swollen, washed bean is poured into the same place.

Since cooking beans quickly does not work, then you should be patient. After all, it is boiled for a couple of hours after boiling water over low heat. You just need to make sure that the broth is always enough, or else the future cabbage soup will go into the category of fried beans. You can add fluid during the entire cooking period.

Master Class "Cook cabbage soup - drag beans!"

First cook the beans.

Since cabbage soup cannot be cooked without cabbage, we will also prepare this ingredient by slicing it into strips and put it in a boiling broth.

Carrots should be chopped into thin strips, and cut the onion into cubes.

In a small amount of fat (you can use vegetable oil or even replace it with broth) refueling passer several minutes. At the very end of this procedure, add tomato paste or freshly peeled tomatoes, finely chopped. To peel vegetables easily removed, they are dipped in boiling water for several minutes.

Dressing is added to cabbage soup five minutes before readiness. After cooking, cover the pan with a lid and insist about half an hour.

If cabbage soup with beans is thought of as lean dishes, then you should not season them with sour cream or mayonnaise. If the hostess does not adhere to vegetarianism or does not want to cook absolutely lean dishes, then sour cream will improve the taste of cabbage.

This recipe is universal, since you can cook cabbage with beans and beans on meat or chicken broth. In some cases, you can put stew in the dish.

Cabbage soup with beans step by step recipe with photo
  Today, people are reviving the traditions of their ancestors. The recipe for cabbage soup with beans, presented in this article, will be very helpful.

Make tasty and rich lean cabbage soup with beans. This very simple recipe for cabbage soup is suitable for fasting, as well as for vegetarians. Although cabbage soup is cooked without meat, thanks to the beans they turn out to be satisfying and nutritious.

Ingredients:

(3 liter saucepan)

  • 1 cup beans
  • 3 cups sour cabbage
  • 1 medium onion
  • 1 medium potato
  • 2 tbsp tomato paste
  • 2 tbsp vegetable oil
  • 1 tsp flour
  • 1 tsp Sahara
  • salt and pepper to taste
  • bay leaf
  • greenery
  • sour cream (optional)
  • For these lean soup, you can use ready-made beans, then cooking the soup generally takes half an hour from the force. But it’s much more useful to not be too lazy and cook beans. Yes, it takes longer, but the body receives a very valuable plant protein, as well as amino acids and vitamins in full, without preservatives and other additives.
  • So, measure out a glass of beans, soak the beans in cold water at night.
  • The next day we drain the water. Beans have increased markedly in volume.
  • Pour water into the pan, put the beans, from the moment of boiling, cook the beans for 20 minutes on low heat. To make the beans in the cabbage soup tasty and crumbly, add one teaspoon of sugar to the water (optional).
  • Peel the potatoes and then cut them into cubes.
  • Put the diced potatoes into the pan.
  • We measure out three glasses of sour cabbage.
  • Lightly fry the cabbage in a small amount of vegetable oil, then put in a pan where our cabbage soup is boiled.
  • In sunflower oil we pass the carrots. Cut the carrots into strips or just three into a coarse grater.
  • Add the chopped onion to the carrots, stew together with the carrots until the onions are soft.
  • Put the flour in the pan, mix so that the flour does not come in lumps.
  • Bring tomato paste in water (1/3 cup) and add to the pan with vegetables. Salt, pepper. If necessary, put sugar to taste.
  • By this time, potatoes and beans should already be cooked. Add the contents of the pan to the pan with cabbage soup.
  • Put 1 leaf of lavrushka. Cook the cabbage soup for another 7-10 minutes. A couple of minutes before cooking, add finely chopped greens.
  • Any

Step-by-step recipes for making delicious and rich cabbage soup with beans, mushrooms and vegetables

2017-11-30 Rida Khasanova

Rating
  recipe

8176

Time
  (min)

Serving
  (person)

In 100 grams of the finished dish

9 g

6 gr.

Carbohydrates

   11 g

136 kcal.

Option 1: Classic recipe for cabbage soup with beans

Cabbage soup is a delicious and vitamin-rich soup that can be prepared with meat and lean. And if you also add beans to the cabbage soup, then the taste of the dish turns out to be incredibly rich and rich.

Ingredients:

  • 700 gr meat on the bone;
  • three liters of water;
  • six potatoes;
  • 200 gr. beans;
  • half a small head of cabbage;
  • large onion;
  • large carrot;
  • two or three tomatoes (can be replaced with two tbsp. l. tomato paste);
  • some vegetable oil;
  • bay leaf, pepper and salt;
  • greenery.

Step by step recipe for cabbage soup with beans

Beans put in a deep cup and completely pour some water for 3.5-4 hours. After this, drain the water, transfer the beans to a pan, pour clean water and cook for 1.5-2 hours until soft.

Rinse the meat, put on fire, pour cool water. After boiling, drain the water, replace it with a new one, and bring to a boil again. Then reduce the heat and cook for about an hour and a half. Remove the meat from the water, and after cooling, separate from the bone, cut off the fat and veins. Lower into broth again.

Cut the potatoes into small slices, add to the meat broth and cook for five minutes. At this time, finely chop the cabbage and combine with potatoes and meat. Salt a little and leave to cook for a quarter of an hour.

Pour water from the container with beans and transfer the beans to a pan with the rest of the ingredients.

Finely chop the onion, and grate the carrots on a coarse grater. Fry vegetables in a pan, preheating a small amount of vegetable oil in it. When the vegetables take on a golden hue, add the diced tomatoes or tomato paste to them. Continue to fry for another couple of minutes.

Put the vegetable frying in a pan, mix and leave to cook for 10 minutes. For a couple of minutes before the end of cooking, drop the bay leaf and seasonings into the broth.

Classic cabbage soup with beans are ready! Serve with a portion of sour cream and herbs.

Option 2: Quick recipe for cabbage soup with beans

Cabbage soup is conveniently and quickly prepared, if you use canned food instead of fresh beans, you just need to drain its sauce so that the broth does not turn out muddy and starchy. Also, to save time, it is better to take chicken meat, as it will cook much faster than any other.

Ingredients:

  • 3.5 liters water;
  • a can of white canned beans;
  • 0.5 kg chicken meat;
  • one carrot;
  • one onion;
  • a couple of potatoes;
  • 300-320 gr. white cabbage;
  • some vegetable oil;
  • to taste salt and pepper.
  • clove of garlic;
  • a couple of tomatoes.

How to quickly cook cabbage soup with beans

Rinse chicken meat, add cold water and put on fire. When the water begins to boil, remove the foam and add the beans to the pan. Reduce heat to a minimum.

Prepare vegetables: cut carrots and onions into small cubes, chop the potatoes into slices, and chop the cabbage, but not too thinly.

Add potatoes to the broth and cook until almost ready.

At this time, fry in vegetable oil from carrots and onions until a light golden color. Cut the tomatoes into slices and add to the pan to the vegetables, fry for another 1-2 minutes.

When the potatoes become soft, add the cabbage to the pan, and after 5 minutes the remaining vegetables. Add salt to taste and wait for the cabbage soup to boil again. Close the lid and keep on fire for about 5 minutes, so that the cabbage becomes half ready.

At the very end of cooking, add finely chopped garlic and bay leaves, a couple of pieces are enough. Make the smallest fire and languish cabbage soup for about 7-10 minutes. Turn off the stove and let it brew.

When serving, garnish with herbs. Serve with rye bread and sour cream.

Option 3: cabbage soup with beans and mushrooms

For those who do not eat meat, or fasting, you can use a recipe for mushrooms. They will make up the necessary protein for the body, and cabbage soup will turn out incredibly aromatic.

Ingredients:

  • 150 gr. fresh beans;
  • 300 gr cabbage;
  • 300 gr mushrooms (oyster mushrooms);
  • 70 g of champignons;
  • three medium-sized potatoes;
  • 100 gr. corn (frozen);
  • one carrot and onion;
  • one stalk of celery;
  • fresh parsley;
  • ground black pepper and salt.

How to cook

Beans pour cold water and leave for at least 4 hours. Then drain the water, pour a new one (4 cups) and set to boil for 35-40 minutes. After that, replace the water again (by 2 liters) and put it on the stove again.

Peel and cut potatoes into small cubes, add to boiled water, salt.

Peel celery, chop as finely as possible and fry in a pan with a small amount of vegetable oil.

Chop the onion with a knife, combine with celery.

Rinse mushrooms, cut into arbitrary large pieces and send to fry.

Chop cabbage smaller, combine with vegetables in a pan, mix.

Add corn to the pan and mix. Reduce heat to medium.

Grate the carrots on a medium grater, add to the pan, pepper and mix everything thoroughly. Cover the pan with a lid.

Rinse the parsley and chop finely.

Transfer vegetables and mushrooms from the pan to the pan, mix all the ingredients. Pour greens and cover. Keep on the smallest fire for about 3-5 minutes.

Cabbage soup ready! Serve them with rye crackers or fresh bread, slices of which to rub a slice of garlic.

Option 4: Cabbage soup with beans and dried eggplant

An interesting recipe for cabbage soup is obtained by adding dried eggplant. To make the taste more piquant, you can replace fresh cabbage with sauerkraut, its acidity goes well with vegetables.

Ingredients:

  • a pound of chicken breast;
  • 300 gr sauerkraut;
  • one carrot and onion;
  • a couple of pieces of potatoes;
  • 150-200 gr. white beans;
  • 50-80 gr. eggplant;
  • couple of art. tablespoons of tomato paste;
  • to taste salt and spices;
  • vegetable oil.

Step by step recipe

Beans pour cool water for several hours.

Cook the chicken stock. Remove the meat from the pan and separate from the bones, cut into small pieces.

Rinse the cabbage if necessary, if it is very acidic. Squeeze the juice and put the cabbage in the broth, cook over medium heat.

Peel the potatoes and cut into small slices, send to cabbage.

Drain the water from the beans and combine it with the rest of the ingredients in a saucepan.

Peel onions and carrots and pass them until soft in vegetable oil. After that, mix with tomato paste and keep on fire for about 2 minutes.

Pour eggplant with clean, cold water for 10 minutes.

Transfer the prepared frying to the broth, mix and bring to a boil, while increasing the fire to maximum.

Drain the liquid from the eggplant, add them to the pan and reduce the power of the fire. Cook for about 8-10 minutes.

Serve immediately, adding chopped chicken, greens and sour cream to each serving.

Option 5: Lean cabbage soup with beans in a slow cooker

It is very simple to cook cabbage soup in a slow cooker - you just need to chop the vegetables and put them in the bowl of the kitchen unit. The recipe is great for baby food and diet, as it eliminates roasting.

Ingredients:

  • one each carrot and onion;
  • one sweet bell pepper (preferably red);
  • 3-4 fresh tomatoes;
  • 5-7 potatoes;
  • the fourth part of a small fork of cabbage;
  • half a can of canned beans;
  • a tablespoon of vegetable and mustard oil;
  • salt, lavrushka.

How to cook

Finely chop the onion and carrot.

Chop the cabbage with a shallow, thin straw.

Half the tomatoes cut into cubes, half - grind on a grater.

Cut the potatoes into small cubes, and chop the bell pepper into straws.

Put all prepared vegetables gently into the multicooker bowl, add canned beans without sauce, oil, pour hot water to the pointer on the dishes. Salt, put a bay leaf.

On the display, select the “Soup” mode, if not, then “Extinguish”. Set time - 1-1.30 minutes.

In a slow cooker, vegetables do not boil, so do not open the lid during cooking and check readiness. This will preserve all the nutrients and vitamins. Pour the cabbage soup on plates, add sour cream to taste and serve.

Cooking

It will be very tasty if you add sauerkraut to cabbage soup. Then the soup will turn out with a pleasant acidity, and this is the main thing for this dish.

    Take the cabbage and remove the top leaves from it. Wash it and chop it. For cabbage, it is better to chop coarsely (see photo), because this is the main ingredient.

    Send the cabbage to the pot and pour water. Put on the stove and bring to a boil.

    While the cabbage is cooked, take care of other vegetables. Take the carrots. Wash it and clean it. Grate the carrots on a coarse grater.

    When the cabbage is almost ready, you can add carrots to it.

    Now open the beans and drain the excess liquid from the jar. Some add it to the soup. Decide for yourself how you like. When choosing beans, give preference to canned red. Usually this variety is slightly softer.  Add the beans to the soup and bring the cabbage soup to a boil.

    When the cabbage soup has boiled, salt and pepper them, and also add your favorite spices. If desired, you can add a bay leaf. Continue to cook lean soup over low heat until all vegetables are cooked.

    The dish is ready. Serve cabbage soup with sour cream (it can be excluded in the post), and sprinkle with fresh herbs before serving. And prepare rye bread: it will emphasize the taste of cabbage. That's the whole recipe with step-by-step photos of the preparation of the original Russian first course. Bon Appetit!

The recipe for cabbage soup has never changed. The basis of this dish is always cabbage, sorrel (can give the dish a green color) and beans. Some hostesses experiment by adding mushrooms, green beans, and sprats to this soup.