Cabbage soup with beans
4 servings
70 minutes
Bean soup (Shchi) is a fragrant and hearty dish of Russian cuisine that combines the gentle sourness of sauerkraut and the softness of beans. This soup, which appeared centuries ago, was favored among peasants due to the availability of ingredients and its nutritional properties. Beans add depth of flavor, while vegetables sautéed in butter provide softness and a slight sweetness. Bay leaves and black pepper complement the rich palette, and sour cream adds a delicate contrast when served. Shchi is especially good after steeping when the flavors fully develop. It is eaten as an everyday dish and served at family gatherings, with its thick texture making it an excellent choice for cold weather.
1
Soak the beans in cold water for 2-3 hours. Then boil in slightly salted water until cooked. Set the pot with beans and broth aside.
- Beans: 0.5 glass
2
Place the sauerkraut in a pot, add diced butter (set some aside for sautéing vegetables), tomato puree, sugar, and a little hot water. Put the pot on medium heat and simmer until the cabbage is tender, stirring constantly.
- Sauerkraut: 100 g
- Butter: 6 tablespoons
- Tomato puree: 2 tablespoons
- Sugar: 0.5 teaspoon
3
Meanwhile, wash and peel the carrot, parsley root, and onion. Slice the carrot and parsley into thin rounds. Finely chop the onion. Sauté the vegetables in a small amount of melted butter until soft.
- Parsley root: 1 piece
- Carrot: 1 piece
- Onion: 1 head
4
Shortly before the cabbage is ready, add sautéed vegetables to the pot and mix everything. Season with salt, pepper, add spices, and pour in the bean broth along with the beans. Mix well, bring to a boil, and remove the pot from the heat.
- Butter: 6 tablespoons
- Beans: 0.5 glass
- Salt: to taste
- Black peppercorns: 5 piece
- Bay leaf: 4 pieces
5
Let the soup steep for half an hour, then pour it into bowls, adding sour cream and chopped dill and parsley to each.
- Sour cream: 5 tablespoon
- Fresh herbs: to taste
