Pickle Soup with Beans

Soups | Ukrainian cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Pickle Soup with Beans

Ingredients

Pickles - 2 pieces
White Beans - 1.8 oz
Salad Potatoes - 3 pieces
Butter - 1 tablespoon
Sour Cream - 4 tablespoons
Whole egg - 1 piece
Onion - 1 head
Carrot - 1 piece
Parsley - 0.2 oz
Celery salt - 0.2 oz
Bay leaf - to taste
Green peppercorns - to taste
Salt - to taste
Herbs - to taste

Step by Step guide

Step 1

Sort the beans, rinse them, soak for 6 hours, then drain the water, refill with cold water, and cook until ready, reserving the broth but do not discard it.

Step 2

Wash, peel, and slice the parsley root, celery root, and carrot into thin wedges. Peel the onion and chop it into thin strips. In a heated skillet, melt the butter and sauté the vegetables and roots until soft.

Step 3

Peel the pickles, cut them lengthwise, remove the seeds, and slice them into strips. Boil them in a small amount of water for 5 minutes, then drain the water. Wash, peel, and cut the potatoes into sticks.

Step 4

Add water to the bean broth to ensure there is enough liquid for the soup. Bring to a boil and add the potatoes, cooking until they are partially cooked. Then add the pickles, sautéed roots, and vegetables, and cook for another 10–15 minutes.

Step 5

Five minutes before the end of cooking, add the cooked beans to the pot, pour in the boiled strained pickle brine, add spices, and salt to taste.

Step 6

Remove from heat and stir in the raw egg yolk mixed with some sour cream. Serve the finished pickle soup in bowls, adding sour cream and finely chopped herbs.