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Lean cabbage soup with canned beans and cabbage

Lean shchi with canned beans and cabbage

Quick, wonderfully tasty and simple, perfect for lunch! Lean shchi with canned beans and cabbage has a very mild, pleasant flavor. It's suitable for kids and for a light diet, and it comes together very fast!

znlena

Recipe author

Lean cabbage soup with canned beans and cabbage

Composition / ingredients

Servings:

White cabbage

200

Potatoes

Onion

Carrots

Water

Ketchup

Bell pepper

Canned beans

Vegetable oil

Salt

Allspice

Bay leaf

Dried spices

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 14 % 1 g

Fats 14 % 1 g

Carbohydrates 71 % 5 g

32 kcal

GI: 80 / 0 / 20

Cooking method

Cooking time: 30 min

Step 1:

How do you make lean shchi with canned beans? Gather your ingredients. You can replace the ketchup with tomato paste or fresh tomatoes. Use red, white, or any other beans you like — even green beans work here. Wash the vegetables. Remove the seeds and stem from the pepper.
Step 2:

Pour water into a pot (how much depends on how thick you like your soup — anywhere from 2 to 4 liters). Add salt. Cover it and set it over high heat. While the water heats up, peel the potatoes and cut them into cubes. Put the potatoes into the boiling water and turn the heat down a little.
Step 3:

Shred the white cabbage into thin strips.
Step 4:

Finely chop the onion, grate the carrot on a medium grater, and cut the bell pepper into squares.
Step 5:

Add the shredded cabbage to the soup with the potatoes. Cook for 5 minutes.
Step 6:

Add the canned beans. Cook for another 5 minutes.
Step 7:

Heat a skillet with vegetable oil on the stove. Saute the onion for about 2 to 3 minutes.
Step 8:

Add the grated carrot. Stir. Saute, stirring, for 2 to 3 minutes.
Step 9:

Add the bell pepper, ketchup, and spices to the saute. You can add a couple of spoonfuls of broth. Simmer the vegetables for 5 to 7 minutes.
Step 10:

Add the saute to the shchi. Cook for 2 minutes. Cover the pot, turn off the stove, and let the soup rest a little.
Step 11:

While the soup rests, you can set the table. Serve the shchi with sour cream and fresh herbs. For those who like it spicier, you can offer horseradish, mustard, garlic, or gorlodyor (a spicy tomato-and-garlic relish).

Root vegetables are best scrubbed with a brush or a stiff sponge under running water.
To keep your eyes from watering when you cut onions, rinse the onion and the knife in cold water. The cutting board won't pick up the unpleasant onion smell if you rub it with a piece of lemon before cutting.
For cooking, it's best to use filtered or bottled water with a neutral taste. If you use tap water, keep in mind it can give the dish an unpleasant off-flavor.