For the soup you will need: (I tried cooking with other types of beans, but settled on white)

Beans in the evening soak in cold water (300-400 ml), put into the refrigerator. In the morning bring to a boil "5" (from 9) and cook on "2" for about an hour. Potatoes cut into cubes and cook together with the beans for about 10 minutes. It can not add, but in this case, part of the beans should mash into a puree.

While cooking the beans, prepare the onions is to slice it with the feathers and fry in vegetable oil at "5". Add the pounded dried root of parsley or parsnip and fry a little together.

Sauerkraut I keep in the freezer all year round. Cut into it not thaw, medium-sized pieces and add to onions. Close the lid and cook on "4" until thawed.

Add a small knob of butter - this is optional, but butter will give the dish a light milky flavor. Under the lid simmer until tender cabbage. Color would be light beige. Heating is minimal, "1-2". Time to the hour.

Take Kale and beans. Pour the required amount of hot water (700 ml), Add spices and salt. For aesthetic reasons you can add something bright flakes of dried paprika, sliced fresh peppers or, as today, the tomato pieces. For sharpness, chipotle flakes or a slice of Chile. In low heat - "2" - simmer for 20-30 minutes. This can be done in the oven or aerogrill, instead of using pots ceramic pot.

When serving sprinkle with herbs. Today it's green garlic. Sour cream or yogurt with herbs. Soup is easily converted from vegetarian dishes to meat: cook in the broth or just boiled meat is ready add.

The most delicious and the most traditional option: stewed in the pot of soup.