Lenten solyanka with beans
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A delicious, simple recipe for making Lenten solyanka with beans.
Everyone in my family loves hodgepodge. And not only on smoked pork ribs with hunting sausages and several types of meat. Solyanka can be very tasty in its Lenten form. It cooks a little faster than with meat broth, but it turns out no less tasty and rich.
To prepare Lenten hodgepodge with beans, prepare the ingredients according to the list. Peel the carrots and onions, clean the fresh mushrooms from any remaining compost.
Ингредиенты
Sour cabbage - 400 g
Canned beans - 200 g
Champignons - 150 g
Dried mushrooms - 6-7 pcs.
Onion - 1 pc.
Carrots - 1 pc.
Vegetable oil - 3-4 tbsp.
Celery - 1 stalk
Parsley - a couple of sprigs
Tomato sauce - 3-4 tbsp.
Salt - to taste
Pepper, h.m. - taste
Sugar - 1 tbsp.
Olives - 10-15 pcs.
Lemon for serving - a couple of slices
Рецепт
1. Pour boiling water over the dried mushrooms, cover the plate with a lid and give them time to swell.
2. Place the canned beans in a sieve and, if necessary, wash under running water.
3. Cut the onion into half rings, grate the carrots on a coarse grater. Fry the vegetables in a small amount of vegetable oil for 3-4 minutes.
4. Add champignons cut into quarters, cook for another 5 minutes.
5. Simmer the cabbage and vegetables for about 15 minutes. If necessary, add water from time to time.
6. Place the vegetables in a saucepan and add 1.5 liters of water. Solyanka should not be too thick, but it should not be liquid either.
7. Cut the swollen dried mushrooms into small pieces, add to the pan along with the water in which they were located. Cook the soup over low heat for 15 minutes.
8. Chop the stalked celery, add to the pan, salt the soup, pepper, add tomato sauce and a little sugar. Cook for another 10 minutes.
9. Add the pitted olives and beans last. Once boiling, cook the soup for no longer than five minutes.
10. Chop fresh herbs, add to the hodgepodge, stir. Turn off the stove, cover the soup with a lid and let it sit for 15-20 minutes before serving. The longer the hodgepodge infuses, the tastier it will be.
11. Serve the finished Lenten solyanka with beans with a slice of lemon and a sprig of fresh herbs.