Soup with beans and cabbage
Description
This simple bean and cabbage soup recipe always comes in handy when regular soups and borscht have grown boring, but you still need to prepare a hot meal for lunch. This soup is something in between those classic dishes. The ingredients are affordable, and it's even quicker and easier to make than borscht, so I highly recommend it. Recipe: 1. If necessary, thaw the chicken beforehand and place it in a pot over high heat to boil. Once it starts boiling, skim off the foam and reduce the heat—though we'll do that a bit later. 2. As soon as you put the chicken on the stove, start preparing the other ingredients. Wash, peel, and chop the potatoes, carrots, and onion as you prefer. 3. Add the potatoes to the broth once the water is boiling. Meanwhile, sauté the onion and carrots in vegetable oil until the onion becomes translucent. Turn off the heat and set the sautéed mixture aside, covered. 4. Once the potatoes have softened slightly, add the cabbage. By the way, you can use fresh cabbage, but then you'll need to add more salt. 5. Now season the pot with salt, pepper, tomato paste, and spices to taste. Add the beans and the sautéed vegetables. 6. Continue cooking until the potatoes are fully tender. Then remove from heat and let the soup cool slightly. It's ready to serve! Garnish with fresh herbs or green onions and serve this delicious homemade bean and cabbage soup to everyone at the table. By the way, if you omit the meat, you'll get a wonderful light vegetarian soup—the flavor will still be rich and distinctive. Give it a try! Serve the soup hot.