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Cabbage and Beans Soup

    

Original recipe for this ancient soup mentiones the preparation in kettle placed over the fire and baking potatoes in hot embers. We offer you easy preparation of this tasty and healthy soup in the modern cousin.

Cook

No. of servings

4

Ready in

Difficulty

medium

 

 

bacon5oz140grams
garlic4cloves4cloves
ground black pepper0.5tsp½teaspoon
kidney beans8.75oz250grams
onion5oz140grams
pork lard1.5oz40grams
potatoes4pcs4pieces
salt-
sauerkraut- finely chopped cabbage (fermented)1.3lb600grams
sour cream (fat 14-18%)-
sunflower oil-
water1.05quart1litre

1. 

potatoes 4 pcs

Cook four pieces of medium-size potatoes in water for 10 minutes.

2. 

sunflower oil

Brush aluminium foil with oil, place there potatoes, cover them and bake in the oven at high heat directly on oven rack. Bake for about 30-45 minutes.

3. 

pork lard 1.5 oz (40 g)

Melt lard in a pot.

4. 

onion 5 oz (140 g)  bacon 5 oz (140 g)

Peel onion, chop it and add to the lard. Cook it and add chopped bacon. Cook onion together with bacon for a while.

5. 

sauerkraut- finely chopped cabbage (fermented) 1.3 lb (600 g)  ground black pepper 0.5 tsp  water 1.05 quart (1000 ml)

Add squeezed out cabbage, ground black pepper and water. Mix and cook covered for 15 minutes.

6. 

kidney beans 8.75 oz (250 g)

Add strained canned beans and stir.

7. 

garlic 4 cloves  salt

At the end press in the soup clean garlic and season with salt to our taste.

8. 

Remove baked potatoes from oven.

9. 

Use forks to tear the potato ...

10. 

sour cream (fat 14-18%)

... and put it into soup. We can serve it also with a teaspoon of sour cream.

Bon appetit!

 

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