Soup with Canned Beans, Pickled Mushrooms, Chicken and Cabbage

by Editorial Staff

A simple and delicious chicken broth soup with canned beans, pickled mushrooms and cabbage. In fact, this is a more satisfying version of fresh cabbage cabbage soup. This cabbage soup with beans, mushrooms and chicken is especially good on cool days.

Cook: 45 mins

Servings: 4

Ingredients

  • Chicken thigh – 250 g
  • Canned beans – 300 g
  • White cabbage – 200 g
  • Marinated champignons – 100 g
  • Potatoes – 150 g
  • Carrots – 50 g
  • Onions – 50 g
  • Vegetable oil – 30 ml
  • Fresh greens – 20 g
  • Salt to taste
  • Ground black pepper – to taste
  • Sour cream (for serving, optional) – to taste
  • Water – 1.5 l

Directions

  1. Take the groceries on the list. Pickled champignons can be replaced with other mushrooms.
  2. Pour 1.5 liters of water over the chicken thigh in a saucepan and bring to a boil. Drain and rinse the pan.
  3. Re-fill the chicken in a saucepan with water, add 1-2 sprigs of herbs. Bring water to a boil. Boil the broth for 30 minutes.
  4. Chop the cabbage into strips.
  5. Peel and dice the potatoes.
  6. Peel the onions and carrots. Cut the onion into cubes. Grate the carrots on a coarse grater.
  7. After half an hour, dip the cabbage into the chicken broth.
  8. Add potatoes and continue cooking.
  9. Heat vegetable oil in a skillet and sauté the onions for 3 minutes. Slice the pickled mushrooms into slices. Then add the carrots and mushrooms to the pan. Fry for another 5 minutes.
  10. When the cabbage and potatoes are cooked, place the frying from the pan into the pan.
  11. Add canned beans, you can add liquid. Boil for 2-3 minutes, taste and adjust the flavor (salt and pepper).
  12. Finely chop the remaining greens. Remove the pot from the stove and add the chopped herbs.
  13. Serve hot soup with canned beans, pickled mushrooms, chicken and cabbage, adding sour cream if desired. Enjoy your meal!

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