Bean Soup
A rich, aromatic and tasty soup. Canned beans may be used, which should be added 10 minutes before the end of cooking. Instead of fresh cabbage, we recommend using sauerkraut — it is tastier. The volume of ingredients is calculated for a four-liter pot.
- Total cooking time
- not set
- Number of servings
- not set
- Recipe difficulty
- 3 / 5
Ingredients
Recipe scale: 1x
- meat 500 g
- beans 200 g
- sauerkraut or fresh cabbage 200 g
- potato 800 g
- carrot 150 g
- onion 150 g
- ketchup or tomato paste 3-4 tbsp
- salt
- pepper
Recipe ingredients for your shopping list
Add all ingredients at the selected recipe scale.
Instructions
Step 1 of 13
Soak the beans in cold water for 3–4 hours.
Step 2 of 13
Cut the meat into small pieces.
Step 3 of 13
Cover with water, add salt and place on the heat. Cook for 1 hour.
Step 4 of 13
Add the beans. Cook until almost ready (approximately 30–40 minutes).
Step 5 of 13
Peel the potatoes. Cut them into sticks or cubes.
Step 6 of 13
Add the potatoes when the beans are almost ready.
Step 7 of 13
Add the cabbage. Cook for 10 minutes.
Step 8 of 13
Finely chop the onion.
Step 9 of 13
Grate the carrot on a medium grater.
Step 10 of 13
Sauté the onion in vegetable oil.
Step 11 of 13
Add the carrot to the onion and sauté slightly.
Step 12 of 13
Add the tomato paste. Stew for 5 minutes.
Step 13 of 13
Add the sautéed carrot and onion to the soup. Add salt if necessary. Cook until the potatoes are ready.
