Lenten Cabbage Soup with Beans and Mushrooms
⏳ Time
30 minutes + 4 hours
🥕 Ingredients
11
🍽️ Servings
4
Description
Lenten cabbage soup with beans and mushrooms
Ingredients
- Beans - 5.3 oz
- White Cabbage - 10.6 oz
- Oyster Mushrooms - 10.6 oz
- Potatoes - 3 pieces
- Frozen Corn - 3.5 oz
- Onion - 1 piece
- Carrot - 1 piece
- Celery stalk - 1 piece
- Curly Parsley - ⅓ bunch
- Salt - 2 teaspoons
- Freshly ground black pepper - to taste
Step by Step guide
Step 1
Soak the beans in cold water for 4 hours. After that, drain the water, rinse the beans, cover with 2 liters of water, and bring to a boil.
Step 2
Wash, peel, and dice the potatoes. When the water in the pot boils, add salt and the diced potatoes.
Step 3
Wash and finely chop the celery. Heat oil in a skillet and sauté the celery. Peel and finely chop the onion and add it to the celery. Wash the oyster mushrooms, trim the tough stems, chop the mushrooms coarsely, and add them to the skillet. Finely shred the cabbage, sprinkle with a little salt, squeeze it, and add it to the mushrooms. Mix everything, cover with a lid, and set to medium heat.
Step 4
Add the frozen corn kernels to the pot.
Step 5
Grate the carrot on a fine grater and add it to the skillet with the vegetables. Season with pepper, mix, and cover with a lid.
Step 6
Wash the parsley. Finely chop the greens and stems, setting the greens aside.
Step 7
When the cabbage is ready, add the contents of the skillet to the pot, mix, add the parsley stems, cover with a lid, reduce the heat, and simmer for 3 minutes.
Step 8
Serve the soup in bowls, sprinkle with parsley greens, and enjoy. Bon appétit!
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