Sauerkraut soup is very tasty and unusual, unlike any first course you know. Cabbage adds a special, pleasant sourness, and beans, which are also in the soup, make it satisfying.
In general, sauerkraut is an excellent product. It is very tasty not only on its own - with fragrant sunflower oil, but also stewed, and in combination with cereals, for example.
Bean soup made from sauerkraut - a dietary, lean recipe. In addition to these two ingredients - legumes and cabbage, the composition also includes potatoes, classic fried onions and carrots, as well as spices that go well with vegetables and emphasize their taste.
By the way, the combination of legumes and pickled vegetables is very successful. We have already shared with you the recipe and pickles, which received considerable response from our subscribers. And today we suggest preparing the first dish.
For someone who has never cooked cabbage soup and is wondering “how long should you cook sauerkraut in soup?”, this information will be useful: vegetables that can be eaten raw should be cooked for no more than 2-5 minutes in order to leave not only taste, but also a pleasant “crunch”.
Ingredients:
- onion – 1 large;
- carrots – 1 pc.;
- bay leaf – 2 pcs.;
- potatoes – 2-3 pcs.;
- vegetable oil – 3 tbsp;
- salt - to taste;
- beans – 1 cup (pre-boiled or canned);
- sauerkraut – 150 g;
- spices to taste: turmeric, mixture of peppers, ground paprika.
How to make lean soup with sauerkraut and beans:
The beginning, as always, is traditional: peeled the onions and carrots. I chopped the onion and put it in a frying pan with vegetable oil.
I grated the carrots and threw them in with the onions. Fry for 5 minutes.
Next ingredient:
Then I laid out the sauerkraut. Keep it on low heat for another 6-7 minutes.
Meanwhile, bring 2 liters of water to a boil. I threw in some peeled and chopped potatoes.
When the potatoes began to boil, I threw in the roasted vegetables.
Then beans (I used boiled ones, but you can also use canned ones).
Then she threw in the spices - ground paprika, a mixture of peppers, turmeric, bay leaf. I added some salt.
And threw in the chopped greens.
After 5 minutes I turned off the heat.
That's all, a delicious, thick, unusual soup with sauerkraut and beans is ready!
Bon appetit!
Beans belong to the legume family, which contain a large number of useful and valuable substances for the human body. Namely: beans contain vegetable protein (about 20 percent), which is easily digestible, so beans are popular among people on a diet and people suffering from diabetes.
Beans also contain a large amount of vitamins and microelements.
All legumes are rich in fiber, which is why it is so important to eat beans not only for adults, but also for children.
Pamper your household red bean soup, it is not only very tasty, but also very healthy!
For cooking cabbage soup and canned beans you will need the following products:
Beef meat – 400 grams.
Canned beans (red) – 1 can.
White cabbage – 200 grams.
Carrots – 100 grams.
Potatoes – 700-800 grams.
Onion – 1 large head.
Tomato paste – 3 tablespoons.
Salt, pepper - to your taste.
Vegetable oil - for frying onions and carrots.
Preparation:
Prepare the beef: rinse it and let it dry. Cut it into cubes and put it on the stove to cook, after adding water and salt. Cook for 40-60 minutes.
Instead of beef, you can use meat, for example 6 chicken legs. Then cook for less time - about half an hour.
Peel the potatoes, cut into small cubes and add to the almost finished meat.
Finely chop the white cabbage and add to the meat and potatoes.
Cook for about 20 minutes. Then add canned red beans to the soup. Cook for about 10 minutes more.
You can add sauerkraut to taste, then it will be a little sour. When cooking this soup, I usually always use fresh cabbage.
Peel the carrots and grate on a coarse grater. Peel the onion and chop finely. Fry the onions and carrots with the addition of vegetable oil until golden brown.
Add tomato paste (3 tablespoons), mix well and simmer for another 5 minutes.
Add onions, carrots and tomato paste to the boiling soup. Cook until all ingredients are ready.
You can also use non-canned beans in the soup. Then in this case, the beans must be soaked in cold water for 4 hours or overnight. And add to the soup immediately after the meat, since such beans take longer to cook.
The soup is served with sour cream or mayonnaise. Enjoy your meal!
Check out the original recipes as well.
We start the recipe by boiling the meat. The type of this product is up to your preference (chicken, pork, lamb, beef). We set the meat to cook (time varies individually), and while the meat product is cooking, let’s start with the vegetables. Peel potatoes, carrots, onions.
Now the meat is ready, cut the potatoes into cubes or sticks (salt the broth).
“Toss” the potato cubes into the meat broth.
Now you can do the carrots and onions. Grind the “orange” vegetable using a grater. Finely chop the onion.
Heat sunflower oil in a frying pan. Place chopped carrots and onions in it. Let's pass.
After about three minutes, add a tablespoon of tomato paste (can be replaced with tomato sauce or ketchup).
Mix. We continue to sauté.
While the onions and carrots are “simmering” in the frying pan, let’s take care of the cabbage. We chop it and immediately transfer it to the pan.
Next we “send” the sautéed vegetables.
While the cabbage, potatoes, carrots and onions are boiling, rinse the canned beans under water. Drain the liquid. Add beans to the pan.
Finally, prepare fresh herbs (dill, parsley) in advance.
When the cabbage and bean soup is ready, don’t forget to sprinkle it with fresh herbs.
Many people like cabbage soup. As a rule, these are popular cabbage soup, the recipe for which is well known to almost any “kitchen fairy”. And sometimes you want something different. In this case, you can prepare cabbage soup with beans. It's light but filling.
What kind of cabbage can this soup be made with?
Most often, white cabbage, well known to many from an early age, is used to prepare first courses. However, for the first course with beans, you can use any other varieties. The following types are suitable:
- Beijing,
- colored,
- broccoli,
- pyramidal,
- red cabbage,
- kohlrabi,
- Brussels sprouts
There are no restrictions regarding beans either. You can take dry or canned. And we will give you a recipe for soup with green capsicum. It cooks especially quickly. This means that you can please your loved ones with this dish even if you are short on time.
Bean soup: delicious recipe with cabbage
You can cook this soup with chicken, vegetable broth, or even just water.
Cooking time: 25-30 minutes.
Number of servings: 6.
Compound:
- 1.5 liters of chicken broth;
- 200 g cauliflower (can also be cooked with white cabbage or broccoli);
- 200 g green beans;
- 2-3 potatoes;
- 1 white part of leek;
- olive oil for frying;
- 1 carrot;
- half a glass of cream (low-fat);
- salt, pepper and cumin to taste.
Mastering the recipe
- Place diced potatoes and cauliflower into florets into the boiling broth and cook for 7 minutes.
- During this time, grate the carrots and cut the leeks into thin rings. Saute the vegetables in olive oil, sprinkle with caraway seeds.
- Add sautéed vegetables to the soup along with beans, add salt and pepper. We will cook for another 7 minutes.
- Season the soup with cream, let it simmer for 1-2 minutes and remove from heat.
When serving, the dish can be sprinkled with herbs - parsley, dill or others. If you omit the cream and add tomato, you will get a dish with a completely different, but no less pleasant taste. Instead of cumin, you can use chopped nutmeg, coriander or white pepper. Beans can be replaced with green peas. Beans, peas and cauliflower can be taken either fresh or frozen.
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