Lean Hodgepodge With Beans - A Recipe With A Photo Step By Step

2023 Author: Catherine Crossman | [email protected]. Last modified: 2023-05-24 11:19

A delicious, simple recipe for making a lean hodgepodge with beans.

Ingredients

Sour cabbage - 400 g

Canned beans - 200 g

Champignons - 150 g

Dried mushrooms - 6-7 pcs.

Onions - 1 pc.

Carrots - 1 pc.

Vegetable oil - 3-4 tablespoons

Celery - 1 petiole

Parsley - a couple of twigs

Tomato sauce - 3-4 tablespoons

Salt to taste

Ch.m. pepper - taste

Sugar - 1 tablespoon

Olives - 10-15 pcs.

Lemon for serving - a couple of slices

91 kcal
1 h. 30 min.
1 h. 30 min.

Photo of the finished dish

Step by step recipe with photo

Everyone in my family loves hodgepodge. And not only on smoked pork ribs with hunting sausages and several types of meat. Solyanka can be very tasty and lean. It cooks a little faster than with meat broth, but it turns out to be no less tasty and rich.

For a lean bean hodgepodge, prepare the foods listed. Peel the carrots and onions, clean the fresh mushrooms from the compost residues.

Pour boiling water over the dried mushrooms, cover the plate and let them swell.

Throw canned beans on a sieve, if necessary, wash under running water.

Cut the onion into half rings, grate the carrots on a coarse grater. Fry vegetables in a little vegetable oil for 3-4 minutes.

Add the champignons, cut into quarters, cook for another 5 minutes.

Add cabbage to the skillet. If the cabbage is shredded with too long fibers, chop it lightly for easier eating later.

Simmer cabbage with vegetables for about 15 minutes. If necessary, add water from time to time.

Transfer vegetables to a saucepan, add 1.5 liters of water. Solyanka should not be too thick, but it should not be liquid either.

Cut the swollen dried mushrooms into small pieces, add to the pan along with the water in which they were. Boil the soup over low heat for about 15 minutes.

Chop the stalked celery, add to the pot, season with salt and pepper, add tomato sauce and some sugar. Cook for another 10 minutes.

Add pitted olives and beans last. After boiling, cook the soup for no longer than five minutes.

Chop fresh herbs, add to the hodgepodge, stir. Turn off the stove, cover the soup with a lid and let it brew for 15-20 minutes before serving. The longer the hodgepodge is infused, the tastier it will be.

Serve the finished lean hodgepodge with beans with a lemon wedge and a sprig of fresh herbs.