Hearty Vegetarian Bean Rassolnik Soup

Hearty soup for vegetarians and more! A very tasty vegetarian pickle, and thanks to the beans, it is very filling. I recommend this soup for fasting or for people who refuse meat, as it contains proteins, albeit vegetable ones. There is no onion in the recipe, not because I deny it, but because I simply didn’t have it on hand. Onions will not detract from the taste of the soup. And of course, a few words about cooking in a slow cooker: convenient, clean and not at all difficult.
cook time: 2h 30 min
Miles Denholm
Hearty Vegetarian Bean Rassolnik Soup

Nutrition Facts (per serving)

51
Calories
3g
Fat
6g
Carbs
1g
Protein

Ingredients (8 portions)

Basic:

Salt to taste
Water 1.5 l
Pepper to taste
Potato (medium tubers) 4 pc
Carrot 2 pc
Vegetable oil 4 tbsp
Salted cucumbers 200 g
Curry 1 tsp
Red beans 1 cup

Recipe instructions

Step 1

Step 1
Ingredients

Step 2

Step 2
Rinse the beans, add water and soak for 8 hours.

Step 3

Step 3
Cut the carrots into slices.

Step 4

Step 4
Pour vegetable oil into the bottom of the multicooker bowl and place carrots in the bowl. Add spices. Set the "Frying" program for 15 minutes. Fry the carrots.

Step 5

Step 5
Add the swollen beans to the carrots.

Step 6

Step 6
Add water and set the “Soup” program, set the time to 2 hours.

Step 7

Step 7
Peel and cut potatoes

Step 8

Step 8
In 45 min. Before the end of the program, add chopped potatoes to the soup

Step 9

Step 9
Grate the cucumbers.

Step 10

Step 10
15 minutes before the end of the program, add to the soup. Add salt.

Step 11

Step 11
You can add fresh herbs to the finished pickle, but this is optional.

Step 12

Step 12
Pour “Rassolnik with beans” onto plates and you can invite your family to the table.

Additional rubrics

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