Bean soup with cabbage juice - fasting dish
Bean soup with sauerkraut juice - a delightful fasting dish with precious memories
Bean soup with sauerkraut juice is one of those recipes that not only satisfies your hunger but also awakens dear memories. I remember my grandmother, who prepared this soup with so much love and skill. Every time I sat at the table, the inviting aroma enveloped me, and each spoonful reminded me of the beautiful moments spent with her.
Today, I invite you to prepare with me a version of bean soup with sauerkraut juice, which will soothe your longing and bring a touch of that warmth to your plate. This fasting recipe is simple, healthy, and, most importantly, delicious!
Preparation time: 30 minutes
Cooking time: 45 minutes
Total time: 1 hour and 15 minutes
Number of servings: 4
Essential ingredients:
- 300 g of beans (preferably white or yellow)
- 1 large onion
- 1 carrot
- 1 slice of celery (about 50 g)
- 1 parsnip
- 1 parsley root
- 200 ml of sauerkraut juice (approximately, depending on taste)
- 1 tablespoon of tomato paste
- 1 bell pepper (preferably sweet)
- Salt, to taste
- Pepper, to taste
- Thyme, to taste
- 1 tablespoon of flour (for thickening)
- Fresh celery leaves and dill, for garnish
Step by step for bean soup:
1. Preparing the beans: Start by washing the beans well under a stream of cold water. Place the beans in a large bowl, add water, and let them soak overnight. This will reduce cooking time and make the beans easier to digest.
2. Boiling the beans: The next day, drain the beans and put them to boil in fresh water. I recommend boiling in 2-3 waters, changing the water a few times to reduce any gas. When the beans are almost cooked, you can store them in bags in the freezer to have on hand for other dishes.
3. Preparing the vegetables: In a large pan, heat 2-3 tablespoons of oil. Add the finely chopped onion and sauté until it becomes translucent. Add the grated or diced carrot, along with the celery, parsnip, and parsley root, all cut into small cubes. Sauté the vegetables for about 5 minutes, stirring constantly.
4. Adding the tomato paste: Once the vegetables have softened, add a tablespoon of tomato paste and deglaze with a bit of water. Let the mixture simmer for a few minutes.
5. Preparing the roux: In a small bowl, mix the flour with 2-3 tablespoons of water to avoid lumps. Pour the mixture over the sautéed vegetables and add water, allowing it to boil for 10 minutes.
6. Combining the ingredients: Add the boiled beans to the pot, stirring gently. Let the soup simmer for a few minutes to combine the flavors.
7. Finalizing the soup: Add the sauerkraut juice to taste, salt, pepper, and a bit of thyme. Mix well and let the soup simmer on low heat for another 5-10 minutes.
8. Serving: Remove the soup from heat and add finely chopped celery leaves and dill for extra flavor.
Serving suggestions: This bean soup pairs perfectly with finely chopped red onion, which will add a contrast of flavors and enrich the culinary experience. You can serve the soup alongside a slice of fresh bread or polenta.
Tips and variations: You can also add other vegetables to your liking, such as zucchini or potatoes, to create an even richer soup. Additionally, if you prefer a spicier taste, add finely chopped hot pepper.
Nutritional information: This bean soup is an excellent source of plant-based protein and fiber, with a moderate caloric content. It is ideal for a fasting diet, being filling and nutritious. A serving of bean soup contains approximately 200-250 calories, depending on the added ingredients.
Frequently asked questions:
- Can I use canned beans? Yes, but the taste will be different. It's best to rinse canned beans before use.
- Can I add meat to this soup? Of course, if you are not following a fasting diet, you can add cubes of smoked meat for extra flavor.
- How can I store the soup for later consumption? The soup can be kept in the refrigerator for 3-4 days or frozen for later use.
Bean soup with sauerkraut juice is not only a delicious dish but also a living memory of culinary traditions that connect us to our loved ones. I wish you much success in preparing it and may it bring you the same joys it brings me! Enjoy your meal!
Ingredients: beans (300 g) one onion one carrot a slice of celery parsnip parsley root cabbage juice one tablespoon of broth pepper salt thyme one tablespoon of flour for roux celery leaves dill
