Meatless soup with beans

Description

My mom loves soup with sauerkraut! Here though believe, though not with the first batch of sauerkraut be sure to cook this dish for her. Although rich and very hearty soup to eat with pleasure all members of the household. To share with you a recipe of delicious vegetable soup, it is very easy. The soup is thick, flavorful, hearty, that nice warm on a cold day.

Ingredients

Beans

1 cup
Sauerkraut

300 g
Onion

130 g
Carrots

150 g
Potatoes

200 g
Water

2 l
Vegetable oil

4 Tbsp
Flour

1 Tbsp
Garlic

3 tooth
Bay leaf

2 piece
Allspice

6 piece
Salt
Greens

Cooking

Of course canned beans are convenient from the point of view of saving time, but I still like to boil the beans. The PINTO beans Mistral is prepared in advance according to the instructions on the package: soaked in water, boiled, and then measure out the right amount for the dish and cooked, cooked beans stored in the freezer and use as needed.

Here is the beans after cooking, with one glass (250ml) of dry beans turns 425-430 grams of boiled beans. You can add in the soup the whole portion or half, depends on how thick soup you prefer.

Kvashennaya cabbage, thanks to the acid acquires firmness and cooking it takes more time. In addition, the excess acid sauerkraut not always controlled, and not to everyone's taste, I suggest this cabbage to cook separately. If very vigorous, then washed sauerkraut in a colander under running water. Put the cabbage in a saucepan, add 500 ml of water. Then bring to a boil, reduce the temperature to low and cook for 30-40 minutes.

While the cabbage is boiled, put it on the stove a pot of soup with 1.5 liters of water heated to a boil, put the pan to the heat to sauteed. Peel carrots, and onions. Carrots grate on a coarse grater, onion cut into small dice. put the vegetables into the pan adding 3 tbsp of oil, simmer the vegetables on low heat.

Peel the potato and cut a small cube, sent into the boiling water, add Bay leaf and allspice. Cook until cooked potatoes.

Once the vegetables start to brown slightly, move them to the side and add a spoonful of flour, distributing it in one layer. Flour has long been added in vegetable broth for soup and satiety.

If required add a spoon of oil to avoid lumps, fry the flour for about a minute.

Then mix the vegetables together with the flour.

Send our onion to the pan with the potatoes. Try a piece of potato, boiled do.

Add to pan the beans, bring to a boil.

Now with a slotted spoon put the cooked sauerkraut into the General pot with the vegetables, bring to a boil. Try the soup to taste, sprinkle with salt and add the broth from the cabbage handle the acid of the soup to your liking.

Finally add the finely chopped garlic, parsley and switch off the stove. Cover soup with a lid and allow to stand for 10 minutes, until set the table.

Serves soup to the table. In a plate you can separately add the chopped herbs and crushed garlic. Bon appetit!

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