Суп "Осенний " / Белорусская кухня .

cream

🥗Healthier: Greek yogurt

💰Cheaper: milk

Greek yogurt reduces calories while maintaining creaminess

Prepare the ingredients: chop the forest mushrooms into smaller pieces for uniform size.

Dice the onion and carrot.

Sauté the onion and carrot in a pan over medium heat for a few minutes until softened.

Drain excess oil through a sieve and set the sautéed vegetables aside.

Dice the potatoes and chop the cabbage into squares.

Peel the tomato and cut it into wedges.

Bring the mushroom broth to a boil in a pot.

Add the chopped mushrooms and cabbage to the boiling broth and bring to a boil again.

Add the diced potatoes and the sautéed onion and carrot to the pot.

Cook the soup for about 10 minutes.

Add the prepared white beans and tomato to the soup about 10 minutes before it finishes cooking.

Season with salt and black pepper to taste and continue cooking on low heat until done.

Add a bit of dried parsley at the end of cooking for flavor.

Cover the pot with a lid, turn off the heat, and let the soup sit for about 10 minutes before serving.

Ladle the soup into bowls, garnish with fresh chopped herbs, and add a dollop of sour cream.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary