Composition / ingredients
Step-by-step cooking
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Cooking recipe for a good first course. This food is suitable for cooking lunches.
Soak the beans for 3-4 hours.
Cut the meat into medium-sized pieces. Put in a saucepan, pour water, salt and leave to cook for one hour.
Add the beans and cook until the beans are almost ready, about 30-40 minutes.
Peel the potatoes, cut them into cubes, and when the beans are ready, add them to the pan.
For potatoes, add cabbage, cook for another 10 minutes. Cabbage can be both sauerkraut and fresh, as you like.
Let's take care of vegetables. We cut the onion, three carrots on a grater. First, fry the onion in vegetable oil, then add grated carrots and fry everything together, add tomato paste or ketchup and simmer for another 5 minutes. Add the fried vegetables to the broth. For vegetables, you need to put a bay leaf in the broth, try for salt and salt, if necessary. Cook until the potatoes are ready.
You can cook soup with canned beans, but you need to add it 10 minutes before the end of cooking the soup.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Green cabbage - 46 kcal/100g
- Fresh frozen green cabbage in a package - 45 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Beans - 328 kcal/100g
- White beans - 352 kcal/100g
- Fiery red beans - 23 kcal/100g
- Fresh frozen beans in a package (300 g.) - 102 kcal/100g
- Bay leaf - 313 kcal/100g
- Ground black pepper - 255 kcal/100g
- Salt - 0 kcal/100g
- Ketchup - 93 kcal/100g
- Beef bones - 105 kcal/100g
