Soup with Brussels sprouts
Description
The recipe won't take much time. The soup is very easy to prepare. While the beans are cooking, sauté onion and carrots in a pan, then add pepper and fennel. Chop the potatoes and cabbage, and finely chop the herbs. Add potatoes and cabbage to the soup first, then 10 minutes later add the herbs, and 5 minutes after that—the sautéed vegetables. Remove the soup from heat, let it steep for 10–15 minutes, then serve. Serve with fresh herbs and sour cream.
Instructions
- 1
Step 1
Soak the beans the night before cooking. Then rinse and start boiling them. The beans should boil for about 40 minutes before adding other ingredients. Meanwhile, chop the onion, grate the carrot, and sauté them in olive oil.
- 2
Step 2
Add the sliced bell pepper and fennel and quickly sauté.
- 3
Step 3
Cut the potatoes into cubes, remove the outer leaves from the Brussels sprouts and cut them into 4 parts.
- 4
Step 4
Chop the herbs.
- 5
Step 5
Add water to the pot with beans to reach the desired volume, season with salt, and bring to a boil. Add potatoes and cabbage, after 10 minutes stir in the herbs, and 5 minutes later add the sautéed vegetables. Remove the soup from heat, let it steep for 10–15 minutes, then serve.