Lenten cabbage soup with beans and mushrooms

4 servings

30 minutes

Bean and mushroom lean soup is a soulful dish of Russian cuisine filled with the delicate aromas of fresh vegetables and forest mushrooms. The origins of this recipe go back centuries when simple yet nutritious dishes formed the basis of the peasant diet. Beans give the soup richness and a soft velvety texture, while cabbage adds freshness and a slight tanginess. Mushrooms simmering in broth reveal their bright flavor, harmoniously complementing the dish. The light sweetness of carrots and corn enriches the flavor palette, making the soup especially cozy. It is an ideal option for lean or vegetarian diets that warms on cold days and fills the body with energy. Bean and mushroom soup can be served as a standalone dish accompanied by rye bread and fresh herbs.

Energy value per serving

• Calories: 166.2
• Proteins: 7.3g
• Fats: 1.1g
• Carbohydrates: 33g

Ingredients

• Beans: 150 g
• White cabbage: 300 g
• Oyster mushrooms: 300 g
• Potato: 3 pc
• Frozen corn: 100 g
• Onion: 1 pc
• Carrot: 1 pc
• Celery stalk: 1 pc
• Curly parsley: 0.3 bunch
• Salt: 2 tsp
• Freshly ground black pepper: to taste

Cooking steps

1. Soak the beans in cold water for 4 hours. After that, add 4 cups of cold water and boil for 40 minutes. Then drain the water, rinse the beans, add two liters of water and put it back on the heat.

   Required ingredients:

   • Beans: 150 g

2. We wash, peel, and dice the potatoes. When the water in the pot boils, we add salt and the potatoes.

   Required ingredients:

   • Salt: 2 teaspoons
   • Potato: 3 pieces

3. Wash and finely chop the celery. Heat oil in a pan and sauté the celery. Clean the onion, chop it finely and add it to the celery. Wash the mushrooms, cut off the tough stems, chop the mushrooms coarsely and add them to the pan. Shred the cabbage thinly, sprinkle with a little salt, squeeze it and add to the mushrooms. Mix everything together, cover with a lid and cook on medium heat.

   Required ingredients:

   • Celery stalk: 1 piece
   • Onion: 1 piece
   • Oyster mushrooms: 300 g
   • White cabbage: 300 g
   • Salt: 2 teaspoons

4. Add frozen corn kernels to the pot.

   Required ingredients:

   • Frozen corn: 100 g

5. Grate the carrot on a fine grater and add it to the pan with the vegetables. Season with pepper, mix, and cover with a lid.

   Required ingredients:

   • Carrot: 1 piece
   • Freshly ground black pepper:  to taste

6. We wash the parsley. We finely chop the greens and stems, setting the greens aside.

   Required ingredients:

   • Curly parsley: 0.3 bunch

7. When the cabbage is ready, add the contents of the pan to the pot, mix it, add parsley stems, cover with a lid, reduce the heat and simmer for 3 minutes.

   Required ingredients:

   • Celery stalk: 1 piece

8. We pour the soup into bowls, sprinkle with parsley, and serve. Enjoy your meal!

   Required ingredients:

   • Curly parsley: 0.3 bunch