Recipes of Russian cuisine: hearty cabbage soup with beans and cabbage. Fresh cabbage soup with beans

Shchi, rich in vitamins, is delicious both with the addition of meat and in lean broth. No less interesting recipes for cabbage soup with beans.

The same aroma, the same satiety, but the taste is richer and richer. Let's cook?

Shchi with beans - general principles of cooking

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

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

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

Shchi is served hot, with sour cream and herbs. Rye croutons or hot fresh bread with garlic slices emphasizes the taste of the dish.

1. Shchi with beans and dried eggplant

Ingredients:

500 grams of chicken breast;

300 grams of sauerkraut;

One medium sized carrot;

Onion;

A can of white beans;

Two potatoes;

50 grams of eggplant;

A couple of tablespoons of tomato paste;

Black pepper;

Vegetable oil.

Cooking method:

1. Soak white beans in cold water and leave for several hours.

2. Cook the broth from the meat. Take out the chicken and cut it up.

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

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

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

6. Peel the onion, finely chop and fry in vegetable oil until golden brown. Add shredded carrots. Put in the tomato paste.

7. Pour boiled water over eggplants. Leave for ten minutes.

8. Add the roast to the pot with the broth and other vegetables. Salt. Bring to a boil, increasing heat to maximum.

9. After insisting the eggplant, drain the water. Add the chopped eggplants to the pot. Reduce the fire. Cover with a lid. Simmer on low heat for about ten minutes.

10. Meat, after cutting, add portionwise to the plate. The cabbage soup is ready.

2. Shchi 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;

stalk of celery;

Onion;

Parsley;

Freshly ground black pepper.

Cooking method:

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

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

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

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

5. Wash oyster mushrooms, chop coarsely. Add to stir-fry.

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

7. Add corn to the pot.

8. Grate the carrots. Add to skillet. Pepper. Stir. Cover the skillet with a lid.

9. Wash the parsley, chop.

10. Add the frying pan from the pan to the pan, mix. Add parsley. Cover with a lid. Simmer for a few minutes over low heat.

11. The cabbage soup is ready. Serve soup with parsley.

3. Shchi 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;

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 it in a saucepan filled with cold water. Put on a strong fire. Remove the formed foam. Reduce the fire to a minimum.

2. Add allspice to the meat broth. Cover the pot with a lid. Boil for half an hour on low heat.

3. Rinse the beans. After 30 minutes, add to the broth. Boil the beans until half cooked.

4. Cut the carrots into thin strips, bell peppers and tomatoes into medium-sized cubes, onions into very thin half rings. Fry all the chopped vegetables in a skillet until golden brown and soft.

5. Chop fresh cabbage into thin strips.

6. Cut the potatoes into small cubes.

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

8. Cabbage goes into the chicken broth first. Boil no more than seven minutes.

9. Load meat, potatoes.

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

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

12. Boil the broth for about 10-15 minutes, remove from heat. The cabbage soup is ready. Serve with chopped parsley and sour cream.

4. Shchi with beans and three types 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 lingonberry jam syrup;

A glass of boiled beans;

Bay leaf;

Black peppercorns;

Vegetable oil for frying vegetables.

Cooking method:

1. Boil the beans.

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

3. Rinse the sauerkraut. Boil for 20 minutes.

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

5. Prepare the roast: onions and carrots. Add grated kohlrabi to them. Pour lingonberry jam syrup, liquid natural honey, tomato paste to the roasted vegetables.

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

7. Load the dressing, beans into the cabbage soup.

8. Add bay leaf, chopped garlic, black peppercorns. Salt if necessary.

9. Pour the soup into the cast iron roaster. Put in the oven, heated to 70-80 degrees for an hour. The cabbage soup is ready.

5. Italian cabbage soup with white beans

Ingredients:

1-1.5 cups of pre-soaked beans;

Half a head of cabbage;

A couple of cloves of garlic;

100 grams of fat;

A couple 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 the soaked beans in the prepared chicken or vegetable broth. Cook until done. 1/3 of the beans, remove from the broth, set aside. Puree the rest of the beans.

2. Finely chop the onion and garlic. Fry onion, garlic, lard in olive oil until translucent.

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

4. Add bean puree to cabbage. Roast for three minutes.

5. Put the fried ingredients into the broth. Boil for about 15 minutes.

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

7. Sprinkle shchi with herbs 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 dry mix of greens;

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.

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

3. Cut the potatoes into cubes.

4. Finely 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 fried and fresh vegetables, beans to boiled meat.

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

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

10. Serve cabbage soup with sour cream.

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

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

If you cook cabbage soup without potatoes, add a little flour to the fry - the soup will turn out more satisfying.

The soup will taste better if you use freshly peeled, still starchy potatoes, and not the one that has lain in the water.

In any of the above recipes, you can use both dried beans and canned ones.

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

Add greens not during cooking, but to a ready-made soup - this way cabbage soup will turn out more fragrant.

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

2017-11-30 Rida Khasanova

Grade
prescription

7630

Time
(min)

servings
(people)

In 100 grams of the finished dish

9 gr.

6 gr.

carbohydrates

11 gr.

136 kcal.

Option 1: Classic Shchi Bean Recipe

Shchi is a delicious and vitamin-rich soup that can be cooked with meat or lean. And if you 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 tablespoons of tomato paste);
• a little vegetable oil;
• bay leaf, pepper and salt;
• greenery.

Step-by-step recipe for cabbage soup with beans

Put the beans in a deep cup and completely fill with water for 3.5-4 hours. After that, drain the water, put the beans in a saucepan, 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. After that, 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. Drop back into the broth.

Cut the potatoes into small slices, add to the broth to the meat 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 saucepan with the rest of the ingredients.

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

Transfer the fried vegetables to a saucepan, mix and leave to cook for 10 minutes. A couple of minutes before the end of cooking, lower the bay leaf and seasonings into the broth.

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

Option 2: A quick recipe for cabbage soup with beans

Shchi is cooked conveniently and quickly, if you use canned beans instead of fresh beans, you just need to drain its sauce so that the broth does not turn out cloudy 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 l. water;
• a can of canned white beans;
• 0.5 kg. chicken meat;
• one carrot;
• one bulb;
• a couple of potatoes;
• 300-320 gr. white cabbage;
• a little vegetable oil;
• salt and pepper to taste.
• clove of garlic;
• a couple of tomatoes.

How to quickly cook cabbage soup with beans

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

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

Add the potatoes to the broth and cook until almost done.

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

When the potatoes become soft, add the cabbage to the pan, and after 5 minutes the rest of the vegetables. Add salt to taste and wait until the cabbage soup comes to a boil again. Close the lid and keep on fire for about 5 minutes, so that the cabbage is half cooked.

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

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

Option 3: Shchi with beans and mushrooms

For those who do not eat meat or are fasting, you can use the recipe for cabbage soup with mushrooms. They will replenish the necessary protein for the body, and cabbage soup will turn out to be incredibly fragrant.

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;
• black ground pepper and salt.

How to cook

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

Peel the potatoes and cut into medium-sized cubes, add to boiled water, salt.

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

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

Add corn to the bowl and stir. Reduce fire 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 finely chop.

Transfer the vegetables and mushrooms from the pan to the pan, mix all the ingredients. Add greens and cover. On the smallest fire, keep for about 3-5 minutes.

Shchi is ready! They can be served with rye crackers or fresh bread, the slices of which are rubbed with a clove of garlic.

Option 4: Shchi 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 sourness goes well with vegetables.

Ingredients:

• half a kilogram 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;
• a couple of st. spoons of tomato paste;
• to taste salt and spices;
• vegetable oil.

Step by step recipe

Soak the beans in cold water for a few hours.

Boil chicken broth. Remove the meat from the pan and separate from the bones, cut into small pieces.

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

Peel the potatoes and cut into medium-sized slices, send to the cabbage.

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

Peel the 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 eggplants with clean cold water for 10 minutes.

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

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

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

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

It is very easy 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 excludes frying.

Ingredients:

• one piece of carrots and onions;
• one sweet bell pepper (preferably red);
• 3-4 fresh tomatoes;
• 5-7 potatoes;
• a fourth of a medium-sized 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.

Shred the cabbage into small, thin strips.

Cut half of the tomatoes into cubes, half - chop on a grater.

Cut the potatoes into small cubes, and cut the bell pepper into strips.

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

On the display, select the “Soup” mode, if there is none, then “Stew”. Time to install - 1-1.30 min.

Vegetables will not overcook in a slow cooker, so do not open the lid during cooking and check for readiness. So all useful substances and vitamins will be preserved. Pour the cabbage soup on plates, add sour cream to taste and serve.

If you add beans to cabbage soup, then the dish turns out to be more satisfying and nutritious. Suitable for both fresh and canned beans. Shchi is ideal for those who are trying 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 soup with beans

This easy-to-make first course is delicious. Sauerkraut adds a sour taste, and beans make the soup more satisfying.

Step by step cooking recipe:

Lean soup from fresh cabbage with beans preserved in tomato sauce

This lean recipe is prepared quite quickly. If you take beans canned in tomato sauce, then you do not need to add pasta or ketchup separately.

Products:

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

The cooking process will take 40 minutes.

Calorie content in 100 g: 37 kcal.

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

After boiling, the potatoes are sent to the water, and the temperature is set to an average level. Wash the cabbage, remove the top leaves, cut into strips, cut the onion and pepper into cubes. Grate the carrots using the large side of the grater.

Onions, peppers, and carrots are fried until the result is soft, strong, pleasant-smelling vegetables. Pour the cabbage into a bowl. After 5 minutes, the beans are sent there.

After another 5 minutes, pour the roast and spices, cook for 5 minutes and turn off the burner. Shchi should stand for 15 minutes with the lid closed.

Shchi with cabbage, mushrooms and beans

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

Products:

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

Process duration: 1 h 40 min.

Calories per 100 g: 47.5 kcal.

If dry mushrooms are used, then they are soaked for 2-3 hours before falling asleep in cabbage soup. The type of mushroom is not important. You can add chanterelles, porcini mushrooms, champignons or any other mushrooms you like to cabbage soup. The beans are soaked overnight.

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

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

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

How to cook cabbage soup in a slow cooker?

To make cabbage soup using a slow cooker, you need to use the "Frying", "Stew" modes or a special mode for cooking soup (usually it is called "Soup"). First, food for frying is put into the multicooker container and oil is poured.

Turn on the “Frying” mode for 10 minutes, add tomato paste and fry for another 5 minutes in the same mode. Pour potatoes, cabbage (sauerkraut or fresh, depending on the recipe) and turn on the “Cooking”, “Stew” or “Soup” mode for 30 minutes.

Add beans (pre-cooked hard or pods) and cook for another 30 minutes. If canned beans are used, then it is added not 30, but 15 minutes before the end 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 greens, boiled egg to a plate with cabbage soup. Those who like spicier dishes can use horseradish and mustard as an additive.

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

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

Calories: Not specified
Cooking time: Not indicated

, as it turned out, are known in many countries, and like any popular dish, they have all sorts 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 community, this recipe appeared - Russian cabbage soup with beans, a step-by-step recipe with a photo of which I propose.
It is very convenient to cook first and second courses using canned beans. If there is a jar in stocks, then the preparation of cabbage soup is greatly simplified and accelerated. Well, if not, then stick to the recipe, in which the beans are cooked in broth along with chicken. It is better to soak the beans in the evening or at least in the morning, so that closer to lunchtime it is already swollen, and you can prepare the basis for cabbage soup.

Ingredients:
- water - 3.5 liters;
- dry white beans - half a glass;
- chicken (back or leg) - 0.5 kg;
- potatoes - 2 large tubers;
- white cabbage - a third of a small fork (300-350 grams);
- carrots - 1 medium;
- onion - 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 the beans with cold water two or three times. Pour 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 at a very quiet boil until the beans are almost ready. Cooking time depends on the soaking time - the longer the beans have lain in the water, the faster they will cook. The chicken will be ready earlier, you need to get it, continue to cook the beans in the broth.

When the beans are almost done, peel and chop the vegetables. Cut potato tubers into slices or strips, slices, finely onions, cubes, and carrots into thin strips.

Chop the cabbage, not very thinly, so that it does not boil while cooking cabbage soup.

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

While the potatoes are cooking, heat the oil in a frying pan and sauté the onion in it until translucent or lightly golden. Add carrots, fry without browning, but only softening vegetables.

Tomatoes can be added fresh or frozen in chunks. In both cases, they need to be lightly fried together with onions and carrots so that sourness appears. Frozen tomatoes do not need to be thawed, pour them into hot oil directly from the bag. Leave about a third of the total amount of tomatoes, add these pieces at the end of cooking so that the cabbage soup has a taste of fresh tomatoes.

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

After about five minutes, when the cabbage softens, 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 cooked.

At the very end of cooking, season the cabbage soup with finely chopped garlic and lavrushka, add fresh tomatoes (or a few frozen large pieces). Wait until the soup boils, make the most minimal fire, simmer for about ten minutes. Turn off without opening the lid, leave the cabbage soup to infuse.

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

He never adhered to any posts, except for those that, out of objective necessity, were prescribed by a doctor. My whole family has the same views, but lean borscht has long been popular on the table as a light, vitamin-rich diet dish. I was going to make borscht this time as well. But I discovered the absence of beets in the house. And the weather on the street was absolutely not conducive to 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.
• Bulb onion - 1 bulb
• Carrot - 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 pea pepper - to taste
• Greens - to taste

Wash, peel and cut potatoes.

In a saucepan three liters of cold water, potatoes, bay leaves and allspice.

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

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

Shred cabbage, drain the liquid from a jar of beans.

At the signal of the timer, I load the beans, salt, the rest of the garlic and spices into the pan. When it boils again, I load the frying and let it boil for about two minutes.

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

Bon appetit wishes you Kitchen for everyone!

Kitchen for everyone!
He never adhered to any posts, except for those that, out of objective necessity, were prescribed by a doctor. My whole family has the same views, but lean borscht has long been popular on the table as a light, vitamin-rich diet dish. Gathered with…

Source: kuhnyadlyavseh.ru

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

Ingredients:

• sauerkraut - 200 g;
• dried porcini mushrooms - 50 g;
• beans - 50 g;
• bulb - 1 pc.;
• carrots - 1 pc.;
• Bulgarian pepper - 1 pc.;
• potatoes - 1 pc.;
• purified water - 2 l;
• tomato paste - 50-70 g;
• sugar - 1/2 tsp. spoons;
• salt;
• vegetable oil;
• greenery.

Cooking

We cook lean cabbage soup from sauerkraut in mushroom broth. In this recipe, I will use dried porcini mushrooms, but I assure you that any dry mushrooms that you have will work for cabbage soup. In a pinch, you can take fresh ones and use them to make a mushroom base for cabbage soup. Soak mushrooms in cold water for 1-1.5 hours. Then rinse properly.

In cabbage soup, I use not large white beans. It is called sugar and boils quickly. I don't need to pre-soak it. If you are using other beans, then pre-soak them for 2-3 hours so that they boil faster.

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

IMPORTANT! Do not salt the water in which the beans are boiled. In salt water, beans do not boil well. This should be done at the end of the cooking of the beans, when they are almost cooked.

While the mushrooms and beans are cooking, let's prepare the vegetables. We will prepare a roast for a lean dish - cabbage soup from sauerkraut. The step-by-step next step will be chopping onions and carrots. When the mushrooms are cooked, take them out with a slotted spoon and put them in a dish to cool. Let the broth continue to simmer over low heat along with the beans.

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

When preparing lean cabbage soup, the recipe requires the following sequence of laying the products during frying: first, fry the onion in sunflower oil, then add carrots to it.

We spread the pepper, cut into half rings, to the carrots and onions and mix.

Now it's the turn to add boiled mushrooms to the vegetables. We stir frying and adjust the fire.

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

We cut the potatoes into cubes and send them to the mushroom broth.

IMPORTANT! Potatoes should be boiled in broth before sauerkraut is added. Otherwise, in an acidic environment, it will not boil soft and will be tough.

When the potatoes are cooked, add fried sauerkraut to the beans and potatoes in the broth. Now you can salt the cabbage soup and simmer over low heat for about 20 minutes.

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

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

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

Shchi with beans step by step recipe with photo
Lean cabbage soup from sauerkraut has long been cooked in Rus'. Empty or harsh cabbage soup was the most affordable food for the poor people. I propose to cook on the basis of Russian cabbage soup

Source: natablog.ru

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

A wise hostess always collects various recipes in her notebook. Actually, the computer was originally conceived as the keeper of women's secrets, unless, of course, someone was interested in its history. Recipes for lenten dishes for every day are very much in demand today. 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 try to keep fasts, during which they consume only lenten dishes.

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

And some simply for medical reasons can not eat fast food.

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

Abstinence from meat can be enjoyable and beneficial!

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

A large number of vegetables in the dish will also bring tangible benefits. Yes, and without soups, cabbage soup, borscht, it is almost impossible to maintain a healthy lifestyle. No wonder there is a proverb that cabbage soup on shares with porridge is an integral part of the Russian table, sorry for the free paraphrase.

And so that it is not boring to cook, you can listen to an audio story at this time. Moms should love it.

How to cook beans for the first course

Unfortunately, legumes need to be processed beforehand. Therefore, you should soak them before cooking for two hours, and preferably in the evening. This applies not only to pea soups and cereals, but also to bean dishes.

The recipes for bean first courses practically do not differ from the usual ones, only the meat in them is replaced with legumes. Therefore, a pot of water is immediately put on the fire. After adding salt, soaked, slightly swollen, washed beans are poured there.

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

Master Class “We cook cabbage soup - drag beans!”

First, boil the beans.

Since it is impossible to cook cabbage soup without cabbage, we will prepare this ingredient, cutting it into strips, and laying it in a boiling broth.

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

In a small amount of fat (you can use vegetable oil or even replace it with broth), the dressing is sautéed for several minutes. At the very end of this procedure, tomato paste or fresh peeled tomatoes, finely chopped, are added. So that the skin from the vegetables can be easily removed, they are dipped in boiling water for several minutes.

The dressing is added to the cabbage soup five minutes before it is ready. After cooking, the pan is covered with a lid and insisted for about half an hour.

If cabbage soup with beans is conceived as lean dishes, then they should not be seasoned 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 soup.

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

Shchi with beans step by step recipe with photo
Today people are reviving the traditions of their ancestors. The recipe for cooking cabbage soup with beans presented in this article will come in handy.