Lenten cabbage soup with beans
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Lenten cabbage soup is a godsend for those who fast and for vegetarians.
Beans and mushrooms contain vegetable protein, which is so necessary for the body. This soup is also suitable for those who follow traditional cuisine; it is rich, satisfying and tasty. If you are not a vegetarian and do not fast, then you can add sour cream to the soup. In winter there is no young cabbage. Instead, add boiled sauerkraut to the soup.
Ингредиенты
Young white cabbage - 0.5 fork
Canned beans - 300 g
Water - 2.5 l
Champignons - 4 pcs.
Onions - 1 pc.
Carrots - 1 pc.
Potatoes - 3 pcs.
Tomato paste - 70 g
Bay leaf - 1 pc.
Vegetable oil - for frying
Salt - to taste
Pepper h/m - to taste
Greens - 5-6 sprigs
Parsley root - 1 pc.
Рецепт
1. Peel the potatoes, wash them, cut them into cubes and let them cook.
2. Cut the onion into cubes, carrots and parsley into half rings.
3. Place the onions and carrots in a frying pan with vegetable oil until soft, and add the parsley to the potatoes in the cabbage soup.
4. Finely chop the cabbage.
5. Cut the mushrooms into slices.
6. Finely chop the greens.
7. Lightly fry the tomato paste.
8. When the potatoes are almost ready, add champignons and sautéed onions, carrots and beans.
9. 5 minutes before the end of cooking, add cabbage and greens. If you like your cabbage soggy, add it earlier. Salt and pepper to taste, add bay leaf. Boil for another 5 minutes. Turn off the gas, leave for 10 minutes and serve.
10. Lenten cabbage soup with beans is ready!
11. Bon appetit!