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Ukrainian Bean Soup
Traditional Ukrainian white bean soup combines tender beans, potatoes, carrots, onion, garlic, and herbs for a hearty, comforting plant-based meal.
Prep:
30-40 minutes
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Cook:
4-6 servings
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Easy
Ingredients
1½ cups dried white beans (or 2 cans cooked beans, drained)
2 medium potatoes
1 medium carrot
1 large onion
2 tbsp olive oil
1–2 garlic cloves
4 ¼ cups water or vegetable broth
Salt and black pepper to taste
Fresh dill or parsley, chopped
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300 g dried white beans (or 2 cans cooked beans, drained)
300-350 g potatoes
60-80 g carrots
150-180 g onion
30 mL olive oil
3-6 g garlic
1 L water or vegetable broth
Salt and black pepper to taste
10-15 g fresh dill or parsley, chopped
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Rating
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Dietary Therapies
Dietary Requirements
Meal Type
Occasion
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Applicances
Cuisine
Disease state
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Instructions
- Prepare the beans: If using dried beans, soak them overnight. Drain, then cook in fresh water with a pinch of salt until tender. If using canned beans, simply drain and rinse them before use.
- Prepare the vegetables: Peel and dice the potatoes. Coarsely grate the carrot and finely chop the onion.
- Sauté the vegetables: Heat the vegetable oil in a frying pan. Sauté the onion and carrot until softened and lightly golden.
- Cook the soup: Bring the vegetable broth or water to a boil. Add the potatoes and cook until almost tender. Stir in the cooked beans and the sautéed vegetables.
- Finish the soup: Add the minced garlic, season with salt and black pepper to taste, and simmer for another 10–15 minutes.
- Serve: Serve hot, garnished with fresh dill or parsley. If desired, add a spoonful of sour cream or yogurt before serving.
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Nutritional Info
Storage
Notes
Used with permission from
David Janelidze, MD, PhD; Halyna Nezhgovorova, MD, PhD; Oleg Shvets, MD, PhDDavid Janelidze, MD, PhD; Halyna Nezhgovorova, MD, PhD; Oleg Shvets, MD, PhD
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