Soviet Cooking

Almost forgotten recipes from past time
Rare Soviet cookbook published 1955 in the USSR

Beans soups

Beans soups

Beans soups

Vegetable soup with beans and croutons

Savoy cabbage 75, 50 potatoes, beans fresh 40 or dried 20, 20 carrots, leek 20, 10 onions, 15 lard, sour cream 15, 20 croutons.
Savoy cabbage cut into checkers and immersed in hot water for 1-2 minutes. Carrots cut into slices, chop the onion and lightly fry everything together in the fresh lard, pour hot water, add potatoes, sliced, fresh white beans, cabbage, salt and cook soup at low boil until tender. If the soup is cooked with dried beans, it is necessary to pre-cook.
For the soup separately submit sour cream and croutons of dried wheat bread cut into small slices.

Vegetable soup with beans

Cauliflower 75, 75 potatoes, carrots 20, parsley 10, 10 onions, leeks 10, 20 beans, margarine table 10, greens.
Well washed beans cover with cold water (for 1 kg of beans 3 liters of water) and heating slowly over low heat in a sealed container, cook until done.
Roots cut into cubes, chop the onion and fry in fat. Potatoes cut into slices or cubes. Cauliflower divided into small florets.
In the boiling broth to put at the same time roots, potatoes, cauliflower and cook for 15-20 minutes. 5-10 minutes before the end of cooking, add the boiled beans with broth and salt.

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