|beans (can be taken in tomato juice) — 1 jar|
|sauerkraut — 300 grams|
|potatoes — 2-3 tubers|
|onion — 1-2 heads|
|carrots — 2 pieces|
|pepper — 5-6 peas|
|water — a couple of liters|
|sunflower oil — for frying|
|flour — 1 spoon|
|lavrushka — 2 leaves|
|salt and herbs — to taste|
The absence of meat does not make soup with beans less tasty and satisfying. The main advantage of the dish is that you can make a lot of it, and the taste will only improve over time! A profitable solution for business people!
How to cook Lean cabbage soup from sauerkraut with beans
Not everyone eats meat, and many also fast. But this is not a reason to abandon traditional Russian cabbage soup. You can replace the meat with simple canned beans — the main thing is to cook with love and the taste of the dish will be wonderful.
Let’s wash the cabbage in a colander. We send it to a saucepan with half a liter of water and cook for half an hour on low heat (this is necessary to remove excess acid and soften the cabbage). Separately, we put a saucepan for our soup — pour 1.5 liters of water there and wait for boiling.
At this time, stew finely chopped onion and grated carrot in a frying pan. We move the passioned vegetables to the edge, and fry the flour on the free bottom of the frying pan — this will give density to the cabbage soup. Fry for 1-2 minutes, and then mix with onions and carrots.
Cut the peeled potatoes into cubes and put them in boiling water, add pepper and bay leaf. When the potatoes become soft, add the beans, passioned onions and carrots.
From the saucepan we spread the cabbage. Now you need to try cabbage soup — if they are too bland, then you should add a decoction from a saucepan where sauerkraut was cooked. So we will adjust the acidity of the soup. It remains to add salt, add herbs and let boil for 10-15 minutes.