Print Recipe
 Cabbage Soup with Beans Recipe
Simple, but delicious, light and hearty cabbage soup with beans. You will definitely want to cook it again. It will work well on fast days.
Course First Course Dishes, Lean Food, Lunch Second Breakfast Dishes, Special Food Dishes
Cuisine Russian Cuisine
Prep Time 10 minutes
Cook Time 40 minutes
Servings
Ingredients
Course First Course Dishes, Lean Food, Lunch Second Breakfast Dishes, Special Food Dishes
Cuisine Russian Cuisine
Prep Time 10 minutes
Cook Time 40 minutes
Servings
Ingredients
Instructions
  1. Cut onion, carrot and celery into small cubes.
    Cut onion, carrot and celery into small cubes.
  2. Fry the vegetables in vegetable oil for 10-12 minutes. Add the chopped garlic, warm it all together for a couple of minutes. Remove from the heat.
    Fry the vegetables in vegetable oil for 10-12 minutes. Add the chopped garlic, warm it all together for a couple of minutes. Remove from the heat.
  3. Put diced potatoes in boiling water, bring to a boil.
    Put diced potatoes in boiling water, bring to a boil.
  4. Add the thinly sliced cabbage to the pan. Cover the pot with a lid and cook the soup for another 12-15 minutes. (refractory medium)
    Add the thinly sliced cabbage to the pan. Cover the pot with a lid and cook the soup for another 12-15 minutes. (refractory medium)
  5. Put the beans boiled until cooked (or use canned), fried vegetables in a saucepan, salt the soup, season with pepper. Boil for five minutes, remove from heat, cover and let the soup brew for 10-20 minutes. You're finished! When serving, add chopped herbs and a few drops of lemon juice to the soup plates. (to taste)
    Put the beans boiled until cooked (or use canned), fried vegetables in a saucepan, salt the soup, season with pepper. Boil for five minutes, remove from heat, cover and let the soup brew for 10-20 minutes. You're finished! When serving, add chopped herbs and a few drops of lemon juice to the soup plates. (to taste)
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