Cabbage-rich cabbage dishes are delicious with meat and lean broth. No less interesting recipes for cabbage soup with beans.
The same aroma, the same satiety, but the taste is richer and richer. Will we cook?
Cabbage soup with beans - general principles of preparation
The main ingredients of cabbage soup: meat, sauerkraut or fresh cabbage, potatoes, beans, tomato paste.
All the vegetables are chopped, the beans are pre-soaked and boiled, if the beans are canned - just open the jar, drain the water, the beans themselves are put in the soup at the end of cooking. Sauerkraut is slightly squeezed from the brine, freshly cut into cubes or stripes, it is also permissible to use other, not only white, varieties of cabbage.
Traditionally, carrots and onions are used for sautéing; beets and garlic are rarely added. Also, tomato paste, sometimes sugar, vinegar is put in the frying. Additionally, you can use tomatoes, eggplant, mushrooms and other products to taste.
Served cabbage soup settled, hot with sour cream and herbs. Emphasizes the taste of the dish rye crackers or hot fresh bread with plates of garlic.
1. Cabbage soup with beans and dried eggplant
Ingredients:
• 500 grams of chicken breast;
• 300 grams of sauerkraut cabbage;
• one medium-sized carrot;
• onion;
• a can of white beans;
• two potatoes;
• 50 grams of eggplant;
• a couple of tablespoons of tomato paste;
• salt;
• black pepper;
• vegetable oil.
Cooking method:
1. Pour white beans with cold water and leave for several hours.
2. Cook the broth from the meat. Take out the chicken, butcher.
3. Rinse the cabbage, squeeze. Add to chicken stock. Cook the base for cabbage soup over medium heat.
4. Rinse the potatoes, peel, cut into small cubes. Add to cabbage.
5. Drain the beans. Add to the rest of the ingredients.
6. Peel the onion, finely chop and fry in vegetable oil until a golden hue appears. Add the grated carrots. Put the tomato paste.
7. Pour eggplant with boiled water. Leave on for ten minutes.
8. Add the frying to the pan to the broth and other vegetables. Salt. Bring to a boil, increasing the heat to maximum.
9. After insisting the eggplant, drain the water. Add the chopped eggplant to the pan. Reduce the heat. Cover. Simmer for about ten minutes over low heat.
10. The meat, having previously cut, add portionwise to the plate. Cabbage soup are ready.
2. Cabbage soup 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;
• celery stalk;
• onion;
• parsley;
• salt;
• freshly ground black pepper.
Cooking method:
1. Soak the beans in cold water for four hours. Pour the infused beans with four glasses of cold water and cook for forty minutes. Drain, rinse the beans. Fill it with two liters of water and put it on fire again.
2. Wash the potatoes, peel, cut into small cubes. Add salt and potatoes to boiling water.
3. Wash the celery stalk, finely chop, fry in vegetable oil.
4. Peel the onions, chop finely, add to the celery.
5. Wash oyster mushrooms, chop coarsely. Add to frying.
6. Chop the cabbage finely, sprinkle it with salt, squeeze. Add to the mushrooms. Mix everything. Place soup to cook over medium heat.
7. Add corn to the pan.
8. Grate the carrots. Add to the pan. Pepper. Shuffle. Cover the pan.
9. Wash the parsley, chop.
10. Add the frying pan from the pan to the pan, mix. Add the parsley. Cover. Stew for several minutes over low heat.
11. Cabbage soup are ready. Serve soup with parsley.
3. Cabbage soup 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;
• a 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;
• salt;
• water.
Cooking method:
1. Rinse the meat, put in a pan filled with cold water. Put on a strong fire. Remove the resulting foam. Reduce the heat to a minimum.
2. Add allspice to the meat broth. Cover the pan with a lid. Cook for half an hour over low heat.
3. Rinse the beans. After 30 minutes, add to the broth. Boil the beans until they are finished.
4. Cut the carrots into thin strips, bell pepper and tomatoes into medium-sized cubes, onions into very thin half rings. In a frying pan, fry all chopped vegetables until golden and soft.
5. Chop fresh cabbage with a thin straw.
6. Cut the potatoes into small cubes.
7. Remove the meat from the broth, cut into pieces.
8. Cabbage goes to the chicken broth first. Cook for no more than seven minutes.
9. Load the meat, potatoes.
10. Add chopped garlic to the finished frying. Warm the mixture with garlic gruel over low heat.
11. Add the frying to the broth with herbs, bay leaf, salt.
12. Boil the broth for about 10-15 minutes, remove from heat. Cabbage soup are ready. Serve with chopped parsley, sour cream.
4. Cabbage soup with beans and three kinds 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 cranberry jam syrup;
• a glass of boiled beans;
• salt;
• Bay leaf;
• garlic;
• black pepper peas;
• mushrooms;
• vegetable oil for frying vegetables.
Cooking method:
1. Boil the beans.
2. Place a pot on the stove. Pour in water without adding salt. Boil water.
3. Rinse the sauerkraut. Cook for 20 minutes.
4. Cut the mushrooms. Add to cabbage. Cook for about ten minutes.
5. Cook the frying: onions and carrots. Add grated kohlrabi to them. Pour the lingonberry syrup, liquid natural honey, tomato paste into the fried vegetables.
6. Add white cabbage to the soup. Cook for five minutes.
7. Load the cabbage dressing, beans.
8. Add bay leaf, chopped garlic, black pepper and peas. Salt if necessary.
9. Pour the soup into the cast iron ducklings. Put in an oven heated to 70-80 degrees for an hour. Cabbage soup are ready.
5. Italian cabbage soup with white beans
Ingredients:
• 1-1.5 cups of beans soaked in advance;
• half a head of cabbage;
• bow;
• a pair of garlic cloves;
• 100 grams of fat;
• a couple of tablespoons of olive oil;
• salt;
• ground black pepper;
• white crackers;
• parsley;
• dill;
• 1.5 liters of vegetable or light meat broth;
• 50 grams of hard cheese.
Cooking method:
1. Put soaked beans in cooked chicken or vegetable broth. Cook until cooked. 1/3 of the beans, remove from the broth, set aside. Mash the rest of the beans.
2. Chop onion and garlic. Sauté the onion, garlic, and lard in olive oil until transparent.
3. Add the cabbage, cut into small squares, to the frying. Fry the cabbage in 10-15 minutes. Salt, pepper.
4. Add the mashed beans to the cabbage. Fry for three minutes.
5. Put the fried ingredients in the broth. Cook for about 15 minutes.
6. Add deferred 1/3 of the beans to the broth. Salt, pepper.
7. Sprinkle cabbage with greens and grated cheese before serving. Enjoy your meal!
6. Fresh cabbage soup with beans
Ingredients:
• 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 a dry mixture of herbs;
• 3-4 bay leaves;
• salt;
• 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 it.
2. Pour pearl barley to the meat (soak the pearl barley in water for several hours).
3. Cut the potatoes into cubes.
4. Thinly 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 the fried and fresh vegetables and beans to the boiled meat.
8. Add chopped greens and dry vegetables about ten minutes before the end of cooking the soup. Put bay leaves, salted dill.
9. Let the soup brew for 10 minutes. Pepper.
10. Serve the cabbage soup with sour cream.
Cabbage soup with beans - tricks and tips
• Put sauerkraut in a cold broth, and fresh cabbage in boiling.
• Fresh cabbage is put in cabbage soup after potatoes are almost ready, and sauerkraut - before other vegetables.
• If you cook soup without potatoes, add a little flour to the frying - the soup will be more satisfying.
• Soup will turn out tastier if you use freshly peeled, still starchy potatoes, and not the one that lay in the water.
• In any of these recipes, you can use dried beans and canned.
• It is better to add salt to cabbage soup at the very end of cooking, while sugar is put in the passer.
• Add greens not when cooking, but in an already prepared soup - so cabbage soup will turn out more flavorful.
