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Lenten cabbage soup with sauerkraut and beans
Soup – one of the most popular soups in Russian cuisine. There are many recipes for this soup. It can be said without exaggeration that every hostess has her unique taste for this dish. Lenten cabbage soup with sauerkraut and beans is just one variation of this popular dish. It is cooked without meat and is suitable for a lenten or vegetarian menu. Also, it does not contain potatoes, so it is good for diabetic and dietary cuisine. So, shall we start cooking?
Ingredients
Show 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
- For the soup, we will take a medium-sized carrot. Wash, peel, and cut it into thin strips. You can also use a coarse grater to make it faster. Chop the onion into small cubes.
- Take a couple of not too large tomatoes or one large, meaty tomato. Cut them into random pieces.
- Heat the oil in a pan. Sunflower oil, refined, is better. However, adjust according to your taste. Sauté the carrots and onion.
- When the onion becomes translucent, add the tomatoes and simmer under a lid until done.
- In a pot, pour two liters of water and bring to a boil. Add the sauerkraut and beans to the boiling water, after draining the liquid from the can.
- Boil for about five minutes and add the sautéed mixture of carrots, tomatoes, and onions to the soup.
- 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 use sauerkraut, which has enough salt, you may need to add more salt.
- Let the soup steep under a closed lid. This will enhance its flavor. Serve the lenten cabbage soup with beans, garnished with sour cream and generously sprinkled with chopped herbs. Despite the fact that there is not a gram of meat in the soup, it is very hearty due to the protein contained in the beans. Moreover, they are easy to prepare, fragrant, and hearty. The next day, after steeping in the refrigerator, they will become even tastier. Add this recipe to your regular cabbage soup recipe and enjoy your meal!
