Lenten cabbage soup with sauerkraut and beans

Borscht is one of the most popular soups in Russian cuisine. There are many recipes for borscht. Without exaggeration, it can be said that each hostess has her own unique taste of this soup. Lenten cabbage soup with sauerkraut and beans is just one of the variations of this popular dish. It is cooked without meat and is suitable for a lenten or vegetarian menu. Also, there are no potatoes in it, so it is good for diabetic and dietary cuisine. Well, shall we start cooking?

Caloric content: 51 kcal per 100 grams of the dish.

Cooking time: 50 minutes.

Yield: 9 servings.

Ingredients

• sauerkraut – 300 g;
• canned beans – 1 can;
• onion – 1 pc;
• carrot – 1 pc;
• vegetable oil – 30 ml;
• tomatoes - 2 pcs;
• bay leaf – 1-2 pcs.

Preparation

1. For the soup, take a medium-sized carrot. Wash, peel, and cut into thin strips. You can also use a large grater to make it faster. Chop the onion into small cubes.

2. Take a couple of not too big tomatoes or one large, fleshy tomato. Cut them into random pieces.

3. Heat the oil in a pan. Sunflower oil, refined, is better. However, rely on your taste. Fry the carrot and onion.

4. When the onion becomes translucent, add the tomatoes and sauté under a lid until cooked.

5. Pour two liters of water into a pot and bring to a boil. In the boiling water, lower the sauerkraut and beans, having previously drained the liquid from the can.

6. Cook for about five minutes and add the sautéed mixture of carrots, tomatoes, and onions to the soup.

7. Cook until ready. This will take about half an hour. A few minutes before turning off the heat, add one or two bay leaves to the pot. Taste for salt. Although we are using sauerkraut, which has a lot of salt, you might need to add more salt.

8. Under a closed lid, let the borscht steep. This will make its taste more intense. Serve the lenten cabbage soup with sauerkraut and beans at the table, garnish the soup with sour cream and generously sprinkle with chopped herbs. Despite the fact that there is no gram of meat in the soup, this borscht is very filling due to the protein contained in the beans. Moreover, they are easy to prepare, aromatic, and hearty. And the next day, after steeping in the refrigerator, they will become even tastier. Add this to your usual borscht recipe and enjoy your meal!