Cabbage soup from the freshest cabbage with beans

For the cabbage soup recipe you will need:

water – 2.5 l
whole piece of meat (beef or pork on the bone) – 500g
beans – 2/3 cup
fresh cabbage – 300g
carrots – 1 pc.
sweet bell pepper – 1 pc.
potatoes – 2 pcs.
onions – 2 pcs.
tomatoes (in their juice, without skin) – 1/2 can
parsley and dill - to taste
bay leaf – 1 pc.
salt, peppercorns - to taste
oil for frying vegetables.

Recipe for making cabbage soup:

Cabbage soup with dry beans can be cooked using several methods. This recipe is just one of the options, and I like it more than others because of its simplicity and convenience. Before all this, so cooking can be divided into stages and, without straining, cook cabbage soup in 2 days. Day 1 – preparing the beans. Wash dry beans, add cool water, add half a teaspoon of soda and leave overnight (that is, in the dark) .

While preparing the beans, cook the broth. To do this, pour cool water over the meat on the bone, bring to a boil and drain the water. Wash the pan and meat under cool water, put the meat back in the pan and add cool water. Bring to a boil and reduce heat. Add peppercorns, bay leaf, one whole onion and cook for about 2 hours, occasionally skimming off the foam with a slotted spoon. When foam does not form, add salt to the broth. Discard the onion and bay leaf from the finished broth.

Day 2. Transfer the meat from the prepared broth to a plate and pour the washed beans into the pan. Bring to a boil, skim off the foam, reduce heat and simmer covered for approximately 20 minutes.

While the beans are cooking, prepare the vegetables. Cut the peeled potatoes into cubes, carrots and peppers into small cubes, and chop the onion relatively thinly.

Heat vegetable oil in a frying pan and sauté vegetables (not including potatoes) in it.

Shred the freshest cabbage.

Add canned tomatoes to sautéed vegetables. Cook over low heat, stirring, for 1-2 minutes.

Add potatoes to the broth. Cook until the potatoes are half cooked.

Add shredded fresh cabbage to the cabbage soup. Boil. Lower heat and simmer for approximately 5 minutes.

Then put the sautéed vegetables into the pan with the soup. Boil over low heat for about 10 minutes after boiling. Add the boiled meat, having previously cut it into pieces. Let the broth boil, then remove the pan with the cabbage soup from the stove and let it sit for 15 minutes. Pour cabbage soup with beans and fresh cabbage into plates and, before serving, season with sour cream and sprinkle with chopped herbs. Bon appetit!

The most delicious cabbage soup with beans - how to cook according to a traditional recipe

Now I would like to tell you how to prepare an eternal Russian dish that can become a favorite in your family. Cabbage soup with beans, in addition to its wonderful taste, has exceptional nutritional value. They turn out beautiful, rich, and served with a slice of rye bread and sour cream, they will decorate any dinner table.

Ingredients

Step-by-step recipe with photos

Video recipe

Useful tips

It doesn’t matter whether you cook this dish with snow-white or reddish beans, because... In any case, it will turn out very tasty. The main task is to prepare the legumes. To do this, soak the required amount of beans in cool water for at least 4 hours.
I don’t like large potato cubes, so I cut them no larger than 2x2 cm in size.
Fresh cabbage can be replaced with sauerkraut, but in this case I recommend using less salt when cooking.
Fresh beans can be replaced with canned ones. This will speed up the manufacturing process.

Benefit and harm

Lightweight lean options are very useful and can complement balanced nutrition during diets, vegetarianism and the transition to PN. The provided composition is a source of mineral parts, vitamins and lactic acid. Cabbage soup with sauerkraut has a beneficial effect on metabolism, improves the microflora of the intestinal tract and activates red blood cells.

It is not recommended to eat saturated fatty broth for people with diseases of the gastrointestinal tract (the gastrointestinal tract is the digestive system of the organs of real multicellular animals, designed for processing and extracting nutrients from food) , kidneys or liver at the time of exacerbation.

5 more recipe options

Let's look at 5 more methods of preparing the dish.

With canned beans

An ideal option for those who are in a hurry and prefer making lighter recipes. Just boil the meat and add vegetables, fried meat and legumes to it.

For the most saturated color of the broth, I recommend using canned tomatoes. Such cabbage soup takes only an hour to prepare, which significantly saves the housewife’s time.

Lenten

The main difference from the traditional recipe is that I prepare lean cabbage soup without meat. This option is suitable for those who fast or follow a vegetarian menu.

Due to the fact that there is no need to create broth, the beans can be replaced with canned ones and the cooking time will be reduced to 40 minutes. It does not require huge costs and contains only 250 Kcal per serving.

An unusual variety of this dish, which is very popular in the northern regions of our country. The recipe includes the freshest mushrooms.

To make it, you need to prepare the main ingredients in advance, but the time spent will be worth it with the admiring exclamations of your family. You can serve cabbage soup with beans and mushrooms either hot or cool.

With sauerkraut

A tasty twist on a traditional recipe. I advise you to prepare this option in the winter, when you especially want a fragrant dinner to please not only with its excellent taste, but also to add comfort to the dining table.

Cabbage soup turns out rich and healthy thanks to the nutritional elements that are included in sauerkraut.

No potatoes

The recipe for this dish is very simple and suitable even for novice housewives. I cook cabbage soup without meat and potatoes, so it can also be cooked during Lent.

This is an ideal dish for those who watch their figure and control the caloric content of their food intake. Add it to your collection of your own tasty PP recipes and be healthy.

Conclusion

Cabbage soup with beans in all interpretations turns out to be tasty, fragrant and serves as a good decoration for the dinner table. This is a healthy and satisfying dish. The recipe is quite simple, so even a novice cook can prepare them.

I'm very curious, which variety appealed to you the most? I look forward to your answers and feedback in the comments.

Bean dishes, cabbage soup

First course recipes → Shchi

Bean dishes

Fried cabbage and bean puree give the soup a special taste.

A good option for a hearty lunch during Lent and for vegetable eaters, because beans and mushrooms completely compensate for the lack of meat. Although you can prepare these delicious lean cabbage soup with mushrooms and beans not only during Lent, the body from time to time needs to have fasting days from rich meat broths.

An excellent version of regular cabbage soup with beans, sauerkraut and pork, cooked in the oven.

Despite the fact that this soup with beans, cabbage, tomatoes and celery is prepared without meat, it comes out both light and rich at once. The richness of vegetables gives the soup thickness, and the addition of canned beans gives it heartiness. You can cook during Lent and for any day.

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Cabbage soup with beans

Option 1: Traditional recipe for cabbage soup with beans

Shchi is a tasty soup rich in vitamins that can be prepared with the addition of meat or lean. And if you add beans to the cabbage soup, the taste of the dish becomes indescribably rich and rich.

Ingredients:

700 gr. meat on the bone;
three liters of water;
6 potatoes;
200 gr. beans;
half a small cabbage fork;
large onion;
large carrot;
two or three tomatoes (you can replace 2 tablespoons of tomato paste);
little vegetable oil;
bay leaf, pepper and salt;
greenery.

Step-by-step recipe for cabbage soup with beans

Place the beans in a deep cup and fill with water completely for 3.5-4 hours. After this, drain the water, place the beans in a saucepan, add clean water and cook for 1.5-2 hours until soft.

Wash the meat, put it on fire, fill it with cold water. After boiling, drain the water, replace it with fresh water, and bring to a boil again. After this, reduce the heat and cook for about another hour and a half. Remove the meat from the water, and after cooling, separate it from the bone, cut off the fat and veins. Place it back into the broth.

Cut the potatoes into small slices, add to the broth with the meat and cook for 5 minutes. At this time, finely chop the cabbage and combine with potatoes and meat. Add a little salt and leave to cook for a quarter of an hour.

Pour water from the container with beans and transfer the beans to the pan with the remaining ingredients.

Finely chop the onion and grate the carrots on a large grater. Fry the vegetables in a frying pan, previously heating a small amount of vegetable oil in it. When the vegetables take on a golden color, add diced tomatoes or tomato paste to them. Continue frying for a couple more minutes.

Place the roasted vegetables in a saucepan, stir and let cook for 10 minutes. A few minutes before the end of cooking, add the bay leaf and seasonings to the broth.

Traditional cabbage soup with beans is ready! Serve with a portion of sour cream and herbs.

Option 2: Frisky recipe for cabbage soup with beans

Cabbage soup is prepared comfortably and quickly if you use canned beans instead of fresh beans, you just need to drain the sauce so that the broth does not turn out cloudy and starchy. Also, to save time, it is better to take chicken meat, because it will cook even faster than any other.

Ingredients:

3.5 l. water;
a can of canned white beans;
0.5 kg. chicken meat;
one carrot;
one onion;
a couple of potatoes;
300-320 gr. white cabbage;
little vegetable oil;
salt and pepper to taste.
garlic clove;
a couple of tomatoes.

How to quickly cook cabbage soup with beans

Wash the chicken meat, pour in cool water and put on fire. When the water starts to boil, skim off the foam and add the beans to the pan. Reduce heat to low.

Prepare the vegetables: cut the carrots and onions into small cubes, potatoes into pieces, and chop the cabbage, but not very thinly.

Add potatoes to the broth and cook until almost done.

At this time, fry the carrots and onions in vegetable oil until light golden brown. Cut the tomatoes into slices and add to the frying pan with the vegetables, fry for another 1-2 minutes.

When the potatoes become soft, add cabbage to the pan, and after 5 minutes other vegetables. Add salt to taste and wait until the cabbage soup comes to a boil again. Close the lid and keep on the fire for about 5 minutes until the cabbage is half cooked.

At the very end of cooking, add finely chopped garlic and bay leaves, a couple of pieces is enough. Make the fire as low as possible and simmer the cabbage soup for about 7-10 minutes. Turn off the stove and let it brew.

When serving, decorate with herbs. Serve with rye bread and sour cream.

Option 3: Cabbage soup with beans and mushrooms

For those who do not eat meat or fast, you can use the recipe for cabbage soup with mushrooms. They will replenish the necessary protein for the body, and the cabbage soup will turn out indescribably fragrant.

Ingredients:

150 gr. fresh beans;
300 gr. cabbage;
300 gr. mushrooms (oyster mushrooms);
70 g champignons;
three medium-sized potatoes;
100 gr. corn (frozen);
one carrot and onion;
one celery stalk;
fresh parsley;
dark ground pepper and salt.

How to cook

Pour cool water over the beans and leave for at least 4 hours. Then drain the water, pour in new water (4 glasses) and let it cook for 35-40 minutes. After this, change the water again (by 2 liters) and put it on the stove again.

Peel the potatoes and cut them into small cubes, add them to boiling water and add salt.

Peel the celery, chop as finely as possible and fry in a frying pan with a small amount of vegetable oil.

Chop the onion with a knife and combine with celery.

Wash the mushrooms, cut into arbitrary large pieces and fry.

Chop the cabbage into smaller pieces, combine with the vegetables in a frying pan, and stir.

Add corn to the pan and stir. Reduce heat to medium.

Grate the carrots on a medium grater, add to the frying pan, pepper and mix everything thoroughly. Cover the pan with a lid.

Wash the parsley and chop finely.

Transfer the vegetables and mushrooms from the frying pan to the pan and mix all the ingredients. Add herbs and cover with a lid. Keep on the lowest heat for about 3-5 minutes.

The cabbage soup is ready! You can serve them with rye crackers or fresh bread, slices of which rubbed with a clove of garlic.

Option 4: Cabbage soup with beans and dried eggplants

A fascinating recipe for cabbage soup comes out if you add dried eggplants. To create the most special taste, you can replace the freshest cabbage with sauerkraut; its sourness mixes perfectly with vegetables.

Ingredients:

half a kilogram of chicken breast;
300 gr. sauerkraut;
one carrot and onion;
a couple of potatoes;
150-200 gr. snow white beans;
50-80 gr. eggplant;
a couple of st. spoons of tomato paste;
salt and spices to taste;
vegetable oil.

Step by step recipe

Soak beans in cold water for several hours.

Boil chicken broth. Remove the meat from the pan and separate from the bones, cut into small pieces.

Wash the cabbage if necessary if it is very sour. Squeeze out the juice and add the cabbage to the broth and cook over medium heat.

Peel the potatoes and cut them into small pieces and add them to the cabbage.

Drain the beans and combine them with the remaining ingredients in the pan.

Peel the onions and carrots and sauté them in vegetable oil until soft. After this, mix with tomato paste and keep on fire for about 2 minutes.

Soak the eggplants in clean, cool water for 10 minutes.

Transfer the finished frying into the broth, stir and bring to a boil, while increasing the heat to maximum.

Drain the liquid from the eggplants, add them to the pan and reduce the heat. Cook for about 8-10 minutes more.

Serve immediately, adding chopped chicken, herbs and sour cream to each serving.

Option 5: Lenten cabbage soup with beans in a slow cooker

It’s very easy to prepare cabbage soup in a slow cooker – you just need to cut the vegetables and put them in the bowl of the kitchen unit. The recipe is ideally suited for baby food and diet (Diet is a set of rules for human consumption of food) because it excludes frying.

Ingredients:

one piece of carrot and onion;
one sweet bell pepper (preferably reddish);
3-4 new tomatoes;
5-7 potatoes;
4th part of medium-sized cabbage fork;
half a can of canned beans;
a tablespoon of vegetable and mustard oil;
salt, bay leaf.

How to cook

Finely chop the onion and carrot.

Chop the cabbage into small, narrow strips.

Cut half the tomatoes into cubes, and grate half.

Cut the potatoes into small cubes, and cut the bell pepper into strips.

Carefully place all the cooked vegetables into the multicooker bowl, add canned beans without sauce, butter, and pour hot water up to the indicator on the bowl. Season with salt and add a bay leaf.

On the monitor, select the “Soup” mode, if there is none, then “Stew”. Set time – 1-1.30 minutes.

Vegetables will not boil in a slow cooker, so you should not open the lid during cooking and check for readiness. This way, all useful substances and vitamins (a group of low molecular weight organic compounds of relatively simple structure and diverse chemical nature) . Pour the cabbage soup into bowls, add sour cream to taste and serve.