Shchi have long been considered one of the main hot dishes of Russian national cuisine. The main constant component in their preparation is cabbage. The availability of other products may vary depending on taste preferences, religious beliefs or simply on the availability of certain products.
Very interesting recipes for cooking cabbage soup with beans.
Shchi with canned beans, mushrooms and sauerkraut
Ingredients:
- ribs of beef - 0,5 kg;
- bacon smoked - 75 g;
- sauerkraut - 400 g;
- canned beans - 1 can;
- mushrooms - 220 g;
- potatoes - 3 tubers;
- carrots - 1 piece;
- onion - 1 piece;
- tomato paste - 25 g;
- butter - 20 g;
- vegetable refined oil - 30 g;
- fragrant pepper peas - 5 pcs .;
- bay leaves - 2 pcs .;
- salt - to taste;
- parsley greens - to taste.
Preparation
Washed, cut into pieces beef ribs poured water and put on a slow fire for an hour and a half.
First, we heat the sliced smoked bacon in a frying pan, add sauerkraut, chopped mushrooms, butter and fry for another seven minutes. Then add the broth and carefully puffed out to make the cabbage soft.
The second approach fry in vegetable oil crushed onions, carrots, add tomato paste, canned beans and wept for seven minutes.
After an hour and a half we throw in broth, peeled and cut into small cubes potatoes, cook for fifteen minutes.
Now we put the contents of both frying pans in the pan, throw the laurush and pepper fragrant peas, add salt to taste, cook for seven minutes, remove from heat and let it brew for 30-40 minutes.
We serve fragrant, fragrant cabbage soup with sour cream and chopped herbs.
Lenten soup with beans and fresh cabbage in a multivark
Ingredients:
- white cabbage - 300 g;
- canned beans - 150 g;
- tomato - 400 g;
- potatoes - 3 tubers;
- Bulgarian pepper - 75 g;
- carrots - 1 piece;
- onion - 1 piece;
- vegetable refined oil - 20 g;
- mustard oil - 15 g;
- garlic - 1 clove;
- fragrant pepper peas - 3 pcs .;
- bay leaf - 1 piece;
- salt - to taste;
- parsley greens - to taste.
Preparation
Washed, peeled and chopped vegetables put in a bowl multivarki. We add vegetable and mustard oil, chopped garlic clove, laurel, fragrant peppercorn, salt and pour it all with hot boiled water. The quantity of water is determined at will, the more we want soup, the less we add water. We cook in the "Quenching" mode for thirty minutes. We serve the table with chopped parsley.