Cabbage soup with fresh cabbage and beans
Description
Hearty and aromatic soup. So, I'll tell you: ladle into bowls and serve.
Instructions
- 1
Step 1
1. Prepare the ingredients. Let's get started! Cook the beans for the soup in advance—I do this the evening before. Soak them in cold water for 2 hours, then drain and cover with fresh water, cooking until tender. In the morning, discard the cooking water, and add the beans to soups or borscht. Place the meat in cold water and simmer for 20 minutes, then drain this first broth. Cover the meat with fresh water and continue cooking until done. Remove the cooked meat, slice it into pieces, return it to the broth, and add the beans.
- 2
Step 2
2. Thinly slice the cabbage with a knife. Add to the boiling soup.
- 3
Step 3
3. Cut the potatoes into not too large pieces, add to the soup and cook for 20 minutes.
- 4
Step 4
4. Thinly slice all the remaining vegetables: onion, pepper, carrot, and tomato. Sauté in vegetable oil until cooked through.
- 5
Step 5
5. When the sauté is ready, add the finely chopped garlic and remove from heat.
- 6
Step 6
6. Add the fried vegetables, bay leaf, salt, and ground black pepper to the soup.
- 7
Step 7
7. Season the soup with herbs or spices and remove from heat.
- 8
Step 8
8. Let the dish sit for about 20 minutes, then serve with sour cream. I additionally add fresh herbs to each person's plate. Enjoy!