Cabbage-rich cabbage dishes are delicious with meat and lean broth. No less interesting recipes for cabbage soup with beans.

The same aroma, the same satiety, but the taste is richer and richer. Will we cook?

Cabbage soup with beans - general principles of preparation

The main ingredients of cabbage soup: meat, sauerkraut or fresh cabbage, potatoes, beans, tomato paste.

All the vegetables are chopped, the beans are pre-soaked and boiled, if the beans are canned - just open the jar, drain the water, the beans themselves are put in the soup at the end of cooking. Sauerkraut is slightly squeezed from the brine, freshly cut into cubes or stripes, it is also permissible to use other, not only white, varieties of cabbage.

Traditionally, carrots and onions are used for sautéing; beets and garlic are rarely added. Also, tomato paste, sometimes sugar, vinegar is put in the frying. Additionally, you can use tomatoes, eggplant, mushrooms and other products to taste.

Served cabbage soup settled, hot with sour cream and herbs. Emphasizes the taste of the dish rye crackers or hot fresh bread with plates of garlic.

1. Cabbage soup with beans and dried eggplant

Ingredients:

500 grams of chicken breast;

300 grams of sauerkraut cabbage;

One medium-sized carrot;

Onion;

Jar of white beans;

Two potatoes;

50 grams of eggplant;

A couple of tablespoons of tomato paste;

Black pepper;

Vegetable oil.

Cooking method:

1. Pour white beans with cold water and leave for several hours.

2. Cook the broth from the meat. Take out the chicken, butcher.

3. Rinse the cabbage, squeeze. Add to chicken stock. Cook the base for cabbage soup over medium heat.

4. Rinse the potatoes, peel, cut into small cubes. Add to cabbage.

5. Drain the beans. Add to the rest of the ingredients.

6. Peel the onion, finely chop and fry in vegetable oil until a golden hue appears. Add the grated carrots. Put the tomato paste.

7. Pour eggplant with boiled water. Leave on for ten minutes.

8. Add the frying to the pan to the broth and other vegetables. Salt. Bring to a boil, increasing the heat to maximum.

9. After insisting the eggplant, drain the water. Add the chopped eggplant to the pan. Reduce the heat. Cover. Simmer for about ten minutes over low heat.

10. The meat, having previously cut, add portionwise to the plate. Cabbage soup are ready.

2. Cabbage soup with beans and mushrooms

Ingredients:

150 grams of beans;

300 grams of white cabbage;

300 grams of oyster mushrooms;

Three potatoes;

One hundred grams of frozen corn;

One carrot;

Celery stalk;

Onion;

Parsley;

Freshly ground black pepper.

Cooking method:

1. Soak the beans in cold water for four hours. Pour the infused beans with four glasses of cold water and cook for forty minutes. Drain, rinse the beans. Fill it with two liters of water and put it on fire again.

2. Wash the potatoes, peel, cut into small cubes. Add salt and potatoes to boiling water.

3. Wash the celery stalk, finely chop, fry in vegetable oil.

4. Peel the onions, chop finely, add to the celery.

5. Wash oyster mushrooms, chop coarsely. Add to frying.

6. Chop the cabbage finely, sprinkle it with salt, squeeze. Add to the mushrooms. Mix everything. Place soup to cook over medium heat.

7. Add corn to the pan.

8. Grate the carrots. Add to the pan. Pepper. Shuffle. Cover the pan.

9. Wash the parsley, chop.

10. Add the frying pan from the pan to the pan, mix. Add the parsley. Cover. Stew for several minutes over low heat.

11. Cabbage soup are ready. Serve soup with parsley.

3. Cabbage soup with beans and fresh cabbage

Ingredients:

300 grams of pork;

Half a glass of beans;

Two potatoes;

Three hundred grams of white cabbage;

Onion;

One bell pepper;

A tomato;

Carrot;

A mixture of peppers;

Half a teaspoon of black pepper;

A teaspoon of a mixture of herbs (basil, parsley, dill);

Two cloves of garlic;

Bay leaf;

Five tablespoons of vegetable oil;

Parsley;

Cooking method:

1. Rinse the meat, put in a pan filled with cold water. Put on a strong fire. Remove the resulting foam. Reduce the heat to a minimum.

2. Add allspice to the meat broth. Cover the pan with a lid. Cook for half an hour over low heat.

3. Rinse the beans. After 30 minutes, add to the broth. Boil the beans until they are finished.

4. Cut the carrots into thin strips, bell pepper and tomatoes into medium-sized cubes, onions into very thin half rings. In a frying pan, fry all chopped vegetables until golden and soft.

5. Chop fresh cabbage with a thin straw.

6. Cut the potatoes into small cubes.

7. Remove the meat from the broth, cut into pieces.

8. Cabbage goes to the chicken broth first. Cook for no more than seven minutes.

9. Load the meat, potatoes.

10. Add chopped garlic to the finished frying. Warm the mixture with garlic gruel over low heat.

11. Add the frying to the broth with herbs, bay leaf, salt.

12. Boil the broth for about 10-15 minutes, remove from heat. Cabbage soup are ready. Serve with chopped parsley, sour cream.

4. Cabbage soup with beans and three kinds of cabbage

Ingredients:

2.5 liters of water;

Two hundred grams of fresh white cabbage;

Three hundred grams of sauerkraut;

150 grams of kohlrabi cabbage;

Onion;

Carrot;

A teaspoon of tomato paste;

A tablespoon of honey;

A tablespoon of cranberry jam syrup;

A glass of boiled beans;

Bay leaf;

Black pepper peas;

Vegetable oil for frying vegetables.

Cooking method:

1. Boil the beans.

2. Place a pot on the stove. Pour in water without adding salt. Boil water.

3. Rinse the sauerkraut. Cook for 20 minutes.

4. Cut the mushrooms. Add to cabbage. Cook for about ten minutes.

5. Cook the frying: onions and carrots. Add grated kohlrabi to them. Pour the lingonberry syrup, liquid natural honey, tomato paste into the fried vegetables.

6. Add white cabbage to the soup. Cook for five minutes.

7. Load the cabbage dressing, beans.

8. Add bay leaf, chopped garlic, black pepper and peas. Salt if necessary.

9. Pour the soup into the cast iron ducklings. Put in an oven heated to 70-80 degrees for an hour. Cabbage soup are ready.

5. Italian cabbage soup with white beans

Ingredients:

1-1.5 cups of beans soaked in advance;

Half a head of cabbage;

A pair of garlic cloves;

100 grams of fat;

A couple of tablespoons of olive oil;

Ground black pepper;

White crackers;

Parsley;

1.5 liters of vegetable or light meat broth;

50 grams of hard cheese.

Cooking method:

1. Put soaked beans in cooked chicken or vegetable broth. Cook until cooked. 1/3 of the beans, remove from the broth, set aside. Mash the rest of the beans.

2. Chop onion and garlic. Sauté the onion, garlic, and lard in olive oil until transparent.

3. Add the cabbage, cut into small squares, to the frying. Fry the cabbage in 10-15 minutes. Salt, pepper.

4. Add the mashed beans to the cabbage. Fry for three minutes.

5. Put the fried ingredients in the broth. Cook for about 15 minutes.

6. Add deferred 1/3 of the beans to the broth. Salt, pepper.

7. Sprinkle cabbage with greens and grated cheese before serving. Bon Appetit!

6. Fresh cabbage soup with beans

Ingredients:

A kilogram of pork;

Three hundred grams of fresh white cabbage;

300 grams of beans;

One onion;

200 grams of cauliflower;

Large carrots;

200 grams of canned mushrooms;

Three tablespoons of salted dill;

60 grams of a dry mixture of herbs;

3-4 bay leaves;

Ground black pepper;

6-8 medium-sized potatoes;

Half a glass of pearl barley;

Three tablespoons of tomato paste.

Cooking method:

1. Cut the pork into small cubes. Boil it.

2. Pour pearl barley to the meat (soak the pearl barley in water for several hours).

3. Cut the potatoes into cubes.

4. Thinly chop fresh white cabbage.

5. Cut onions, carrots, canned mushrooms, cauliflower.

6. Fry carrots, onions with the addition of three tablespoons of tomato paste.

7. Add the fried and fresh vegetables and beans to the boiled meat.

8. Add chopped greens and dry vegetables about ten minutes before the end of cooking the soup. Put bay leaves, salted dill.

9. Let the soup brew for 10 minutes. Pepper.

10. Serve the cabbage soup with sour cream.

Put sauerkraut in a cold broth, and fresh cabbage in boiling.

Fresh cabbage is put in cabbage soup after potatoes are almost ready, and sauerkraut - before other vegetables.

If you cook soup without potatoes, add a little flour to the frying - the soup will be more satisfying.

The soup will turn out tastier if you use freshly peeled, still starchy potatoes, and not the one that lay in the water.

In any of these recipes, you can use dried beans and canned.

It is better to add salt to cabbage soup at the very end of cooking, while sugar is put in the passer.

Add greens not when cooking, but in an already prepared soup - so cabbage soup will turn out more flavorful.

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.

   Calorie content:   Not specified
   Time for preparing:   Not indicated

   As it turned out, they are known in many countries, and like any popular dish, they have all kinds of variations for different tastes. A variant of cabbage soup with legumes, or rather, with white beans, is preferred in Canada and America. What is not surprising - there are many former compatriots there, the traditions of Russian cuisine are strong, although they are intertwined with the national cuisine of other countries. Probably, as a result of such a culinary collaboration, this recipe appeared - Russian cabbage soup with beans, a step-by-step recipe with cooking photos of which I offer.
It is very convenient to cook the first and second dishes using canned beans. If there is a jar in the stock, then the preparation of cabbage soup is greatly simplified and accelerated. Well, if not, then stick to the recipe, in it the beans are cooked in the broth with chicken. It is better to soak the beans in the evening or at least in the morning, so that closer to lunchtime it will already swell, and you can prepare the basis for cabbage soup.

Ingredients:
- water - 3.5 liters;
- dry white beans - half a glass;
- chicken (back or legs) - 0.5 kg;
- potatoes - 2 large tubers;
- white cabbage - a third of a small fork (grams 300-350);
- carrots - 1 medium;
- onions - 1 pc;
- bay leaf - 2 leaves;
- salt - to taste;
- garlic - 1 large clove;
- tomatoes - 2 pcs;
- vegetable oil - 2 tbsp. spoons;
- greens, ground pepper - for serving.

Recipe with photo step by step:

  Rinse beans with cold water two to three times. Pour with clean water to cover 4-5 cm, set aside for 3-4 hours (or soak in the evening).

  Put a piece of chicken in cold water, do not add salt. As soon as it boils, remove the foam, put the swollen beans and cook with a very quiet boil until the beans are ready. Cooking time depends on the soaking time - the longer the beans lay in the water, the faster it will boil. The chicken will be ready earlier, you need to get it, continue to cook the beans in the broth.

  When the beans are almost ready, peel and chop the vegetables. Cut potato tubers into slices or strips, slices, onion finely, diced, and carrots into thin strips.

  Chop cabbage, not very thin, so that it does not boil during cooking cabbage soup.

  In the broth to the finished beans, lower the potatoes, bring to a boil and continue cooking until the potatoes are soft. The better potatoes and beans are boiled in cabbage soup, the tastier the finished dish will be.

  While boiling potatoes, heat the oil in a pan and sauté the onion in it to a clear color or light gold. Add carrots, fry without browning, but only softening vegetables.

  Tomatoes in cabbage soup can add fresh or frozen slices. And in that, and in another case, they need to be slightly fried along with onions and carrots, so that sourness appears. Frozen tomatoes do not need defrosting, pour them into hot oil directly from the bag. Approximately a third of the total amount of tomato left, add these slices at the end of cooking, so that cabbage soup had a taste of fresh tomato.

Check potatoes for readiness - if it breaks easily when pressed, it's time to add cabbage. After adding the fire, you can slightly increase and make sure that the cabbage soup is quietly boiling.

  Five minutes later, when the cabbage is softened, add the fried vegetables along with the oil. Salt to taste. Wait until the cabbage soup boils again, cover with a lid and cook for five minutes, until the cabbage is half ready.

  At the very end of the preparation, season the cabbage soup with finely chopped garlic and parsley, add fresh tomatoes (or a little frozen in large pieces). Wait for the cabbage soup to boil, make the most minimal fire, simmer for about ten minutes. Turn off without opening the lid to leave cabbage soup insist.

  Serve fresh cabbage with hot beans, sour cream, herbs and

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

If you add beans to cabbage soup, then the dish turns out to be more satisfying and nutritious. Fresh and canned beans are suitable. Cabbage soup is ideal for those who try to avoid high-calorie foods. Almost all the recipes for this dish discussed below are lean, but you can add meat to them if you wish, and use pre-cooked broth instead of water.

Sauerkraut cabbage soup with beans

This easy-to-prepare first course is very tasty. Sauerkraut gives a sour taste, and beans makes the soup more satisfying.

Step-by-step recipe for cooking:

Lean cabbage soup with beans, canned in tomato sauce

This lean recipe is cooked fast enough. If you take beans preserved in tomato sauce, then adding paste or ketchup separately is not necessary.

Products:

• 1 tbsp. canned beans in tomato sauce;
• 200 g of cabbage (you need white, fresh);
• 1 pc. onions, peppers (ground) and carrots;
• 3 potatoes;
• 2 pcs. round pepper and laurel. sheet;
• 2 tbsp. l rast. oils (frying is prepared in it);
• pepper, salt.

The process of boiling cabbage soup will take 40 minutes.

Calories in 100 g: 37 kcal.

Pure filtered or drinking water (from 2 l, depending on how thick the soup is needed) is poured into the pan. A little salt and put on the burner. The potatoes are peeled, cut into small pieces.

After boiling, the potatoes are sent to water, and the temperature is set to an average level. The cabbage is washed, the upper leaves are removed, cut into strips, onions and peppers are cut into cubes. Rub carrots using a large side of the grater.

Onions, peppers and carrots are fried until they get soft vegetables that spread a strong pleasant smell. Cabbage is poured into the pan. After 5 minutes, beans are sent there.

After another 5 minutes, fry and spices are poured out, cook for 5 minutes and turn off the burner. Cabbage soup should stand for 15 minutes with the lid closed.

Cabbage soup with mushrooms and beans

Another delicious version of cabbage soup with beans can be prepared by adding mushrooms to the soup.

Products:

• 1.3 l of water;
• 200 g of cabbage (need fresh, white);
• 2 pcs. laurel. sheet;
• 50 ml rust oils;
• 100 g of mushrooms (suitable dried, fresh or canned);
• 1 pc. carrots, onions;
• 80 g of hard beans;
• 2 potatoes;
• salt pepper.

The duration of the process: 1 h 40 min.

Calories per 100 g: 47.5 kcal.

If dry mushrooms are used, they are soaked for 2-3 hours before falling asleep in cabbage soup. The type of mushroom is not important. In cabbage soup you can add chanterelles, porcini mushrooms, champignons or any others that you like more. Beans are soaked overnight.

Beans and mushrooms are cooked in separate dishes until they are cooked. For cooking cabbage soup, you can then use the water left after cooking the mushrooms, then the soup will be more flavorful. Preserved mushrooms do not need to be pre-cooked.

In a saucepan, put water on a burner with cut potatoes and bay leaf. Carrots and onions are cut small enough and sent to the pan for frying in oil. Cooking takes 10-15 minutes.

Then it is poured into a potato pan. Mushrooms are cut into pieces and together with beans are put in cabbage soup. Cut the cabbage into strips and, together with spices, send it to the pan. Cabbage soup mixed and boiled for 10-15 minutes. If the potatoes are boiled, then you can turn off the burner. Before serving, cabbage soup is insisted with the lid closed for 15-20 minutes.

How to cook cabbage soup in a slow cooker?

To make cabbage soup with a multicooker, you need to use the "Fry", "Stew" or a special mode for cooking soup (usually it is called - "Soup"). First, fry products are added to the multicooker container and oil is poured.

Turn on the "Frying" mode for 10 minutes, mix tomato paste and fry for another 5 minutes in the same mode. Fall asleep potatoes, cabbage (pickled or fresh, depending on the recipe) and turn on the “Cooking”, “Stewing” or “Soup” mode for 30 minutes.

Beans are added (pre-cooked hard or pods) and cook for another 30 minutes. If canned beans are used, then they are added not 30, but 15 minutes before the completion of the process. After turning off the multicooker, the soup is insisted with the lid closed for 15 minutes.

When serving, you can add sour cream, chopped herbs, boiled egg to a plate with cabbage soup. Those who like sharper dishes can use horseradish and mustard as an additive.

Sauerkraut should be chosen without additional ingredients and additives. Before you put it in cabbage soup, you need to squeeze a little liquid.

The advantage of cabbage with beans is their versatility - if you wish, you can cook them in fish and meat broth, add lard, croutons with garlic. But even in lean form, this dish can become the basis of a hearty meal if you make cabbage soup thicker by reducing the amount of water or adding more potatoes, cabbage, beans.