My mom loves sour cabbage soup! Although a juicy and very satisfying soup will be eaten with pleasure by all the household. I will share with you a recipe for making a delicious lean soup, it is quite simple. The soup turns out thick, with a fragrant filling.
Beans after cooking, 425-430 grams of boiled beans are obtained from one cup (250 ml) of dried beans. You can add a whole portion or half to the soup, depending on how thick the soup you prefer.You can also take canned beans.
Put the cabbage in a saucepan, add 500 ml of water. Then bring to a boil, reduce the temperature to a minimum and cook for 30-40 minutes.
While the cabbage is cooking, put a soup pot with 1.5 liters of water on the stove. Put the pan on the fire to fry the vegetables.
Peel the carrots, onions. Grate the carrots on a coarse grater, cut the onion into small cubes. send the vegetables to the pan with the addition of 3 tablespoons of oil, simmer the vegetables over low heat.
Peel the potatoes, and then cut into small cubes, send them to boiling water, add bay leaf and allspice. Cook until the potatoes are ready.
As soon as the vegetables begin to fry slightly, put them aside and add a spoonful of flour, distributing it in one layer. Flour has long been added to lean soup for satiety.
If necessary, add a spoonful of oil so that there are no lumps, fry the flour for about a minute.
Then mix the vegetables together with the flour.
We send our vegetables to the pot with potatoes. We taste a piece of potato to know what is cooked.
Add the beans to the pan and bring to a boil.
Now use a slotted spoon to put the cooked sauerkraut in a common saucepan with vegetables, bring to a boil. Taste the soup, add salt and cabbage broth, adjust the acidity of the soup to your liking.
Finally, add finely chopped garlic, herbs and turn off the stove. Cover the soup with a lid and let it brew for 10 minutes until we set the table.
Serve the soup to the table. You can separately add chopped herbs and crushed garlic to the plate.