Shchi is an original Russian dish that was prepared back in Rus'. Their fundamental difference from other soups is in the main ingredient - cabbage. It can be fresh or pickled. In addition, cabbage soup is usually prepared with meat, but recently it is increasingly being replaced with mushrooms. The soup with them turns out to be lean, and is suitable for those who observe church fasting or are on a diet. Cabbage soup with mushrooms and fresh cabbage is a hearty, aromatic, tasty and nutritious dish, but at the same time, it will not add inches to your waist. The fact is that our body spends a lot of energy on digesting cabbage in any form, due to which, in fact, the process of losing weight occurs. Therefore, such cabbage soup is an ideal first dish for the whole family. Men will love the richness and satiety of the soup, and women, of course, will love its dietary qualities. You can cook cabbage soup with any mushrooms - classic champignons or aromatic forest ones, fresh or dried. Let's take a look at both of these delicious chowder options. Recipes with photos will help you prepare lean cabbage soup from fresh cabbage with a unique mushroom aroma.
Mushroom soup with fresh cabbage and champignons
We suggest making delicious, quick, lean cabbage soup with fresh cabbage and champignons. It only takes 30-40 minutes to prepare a whole pan of aromatic soup - everything is very fast and no less simple.
What we need:
- water - 2.5 l;
- white cabbage - 300 g;
- potatoes 3-4 pcs.;
- champignons - 250 g;
- onions - 1 pc.;
- carrots - 1 pc.;
- tomato sauce - 2 tbsp;
- vegetable oil - 3 tbsp;
- greens - a bunch;
- sugar - 0.5 tsp;
- salt - 0.5 tsp;
- bay leaf - 1 pc.;
- ground pepper - to taste.
Quantity: 8 servings
How to cook cabbage soup with cabbage and champignons
- Peel the potatoes, wash them, cut them into cubes. Rinse the champignons and cut into thin slices.
- Shred the cabbage into thin strips. You can do this with a knife, but it is much easier to use a special shredder.
- Peel onions and carrots. We wash the vegetables under running water. Cut the onion into cubes, fry in sunflower oil in a frying pan until lightly browned. Grate the carrots. Add it to the onion, simmer the vegetables together until soft. Transfer the roast to a bowl.
- Place the potatoes in a saucepan and fill with water. Place the container on the fire, bring its contents to a boil, and cook for 10-15 minutes after boiling. We need to bring the potatoes until half cooked.
- Fry the chopped champignons in a frying pan in oil for 5 minutes. Add the mushrooms to the onions and carrots.
- In the same frying pan, fry the shredded cabbage. It only takes a few minutes. Then add onions, carrots, and mushrooms to the cabbage. Pour 70 ml of potato broth from the pan. Stir the vegetables, add a little salt, add bay leaf. Mix the contents of the pan again and add tomato sauce. Let's simmer everything together. You can add a little more tomato sauce; it will give the dish a pleasant sourness.
- Transfer the vegetables to the pan with the potatoes and bring the soup to a boil. Taste, add sugar, ground pepper, salt. Cook until done, about 5-7 minutes more.
- Cover the pan with cabbage soup with a lid. Turn off the heat and let the delicious, aromatic first dish brew. Add greens to everyone's plate.
Author: Tatyana S.
What you need
Shchi is a traditional first course of Russian cuisine. In the past, absolutely everyone prepared it: both rich and poor, since the main components of the soup could be found in any home. In the 18th and 19th centuries, it was customary to freeze cabbage soup and take it with you on the road. Such a semi-finished product was chopped into pieces, heated and eaten.
Reference! There is no single absolutely correct recipe for cabbage soup. Each housewife prepares this soup in her own way, but the basic ingredients are present in any version.
Regardless of the recipe, the soup should include sauerkraut and fresh cabbage. It is this that gives the dish its characteristic sour taste. Many people add porcini mushrooms, chicken, beef or fish to it.
Cabbage soup with white cabbage and dried mushrooms
Wild mushrooms are a real riot of aroma and magical taste. Let's try to prepare very tasty and fragrant cabbage soup with fresh cabbage and dried mushrooms. They can be anything. But, of course, the most delicious first courses come from porcini mushrooms. In our version, the cabbage soup will be lean, but, if desired, it can be cooked in chicken or any other broth.
Ingredients:
- white cabbage – 250-300 g;
- potatoes – 3 pcs.;
- onion – 1 pc.;
- medium carrots – 1 pc.;
- dried mushrooms – 30 g;
- vegetable oil – 3 tbsp;
- salt, pepper, bay leaf - to taste;
- garlic – 2 cloves;
- water – 1.5 l;
- fresh tomatoes (optional) – 2 pcs.
Cooking time: 45 minutes (without preparing mushrooms).
Number of servings: 5-6.
The process of preparing mushroom soup
- We wash the mushrooms and soak them in warm water (1.5 liters) for 1-2 hours. Boil them in the liquid in which they stood - this way the broth will retain all the richness. The mushrooms will be ready 25 minutes after the broth boils.
- We clean the cabbage from the outer leaves and chop it finely.
- Peel the carrots and onions, rinse them in clean water, and cut them into thin strips. The root vegetable can be chopped using a coarse grater.
- Sauté vegetables in vegetable oil until soft, stirring constantly.
- Add boiled mushrooms to the onions and carrots. Warm everything together over low heat for about 5-6 minutes.
- Cut the peeled potatoes into small cubes.
- Add potatoes and cabbage to the boiled mushroom broth. Cook the vegetables until tender for 12-15 minutes at a gentle simmer.
- Pour the prepared vegetable frying with mushrooms into the pan, add salt, pepper, bay leaf to your taste, and garlic pressed through a press. At this stage, you can add finely chopped fresh tomatoes to the soup, but this is not for everyone. Bring the cabbage soup to a boil and cook for another 1-2 minutes.
- At the end, season the soup with fresh dill or parsley, if desired. Turn off the heat and let the cabbage soup steep under the lid for 10-15 minutes.
Fragrant cabbage soup with fresh cabbage and dried mushrooms is ready. Pour into plates and serve hot with crackers, fresh bread or croutons. Add sour cream as desired and to your taste.
Author: Arina
You can make delicious cabbage soup with frozen mushrooms, be it forest fruits or champignons. To do this, they need to be allowed to thaw, and then fried until tender in a frying pan with vegetable oil.
Selection and preparation of ingredients
It is impossible to prepare a dish with high taste and excellent aroma without using high-quality fresh products.
Learn how to cook champignons correctly.
When choosing ingredients for cabbage soup, you need to pay attention to the following aspects:
- Cabbage. The best option for the described soup is white cabbage of autumn varieties. It is characterized by the presence of a strong, dense head of cabbage with white elastic leaves. Cabbage that is too young is not suitable because it boils over and gives the broth a cloudy tint.
- Champignon. Raw fresh mushrooms are distinguished by a pleasant white or brown color, have a dense, tight and elastic structure, and have virtually no odor. The presence of yellow spots, musty odor and dark color indicate that the mushroom raw material is not fresh.
- Meat. As is known in our homeland, cabbage soup is cooked in meat broth. For soup, it is better to choose fatty beef, such as brisket or shank. If they are unavailable, you can use bone-in pork, ham or ribs.
Experienced chefs advise using meat with a bone, as it gives the dish a pronounced aroma and viscosity.
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Tips from chefs
Cabbage soup is prepared not only at home, but also served in restaurants. Professional chefs have their own secrets that will help make a dish even tastier:
- To prepare soup, it is better to take late varieties of cabbage. The early leaves are too soft, and when cooked they lose their taste.
- Cabbage, fresh or pickled, is first stewed separately and only then added to the rest of the ingredients.
- According to the traditional recipe, meat is not added to cabbage soup. But to make the dish more filling, you can cook it with meat, fish or smoked meats.
- It is necessary to cook cabbage soup over low heat, or better yet, simmer it in the oven. Then all the ingredients will not just be cooked, but will become very soft and tender.
You can also serve freshly cooked cabbage soup, but it is better to let it sit for a day. Then all the ingredients will be soaked, and the taste will become richer. Some cooks add buckwheat or barley to the soup, and when serving they use heavy cream rather than sour cream.
Each cabbage soup recipe is good in its own way, but they are united by ease of preparation and the amazing taste of the finished dish. This soup can be called truly universal, because it can be prepared from products that every housewife has in the refrigerator.
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A multicooker will replace the oven
The most delicious cabbage soup is made in the oven, but modern technologies make it possible to prepare equally tasty and rich lean cabbage soup in a slow cooker. If you plan to use dried mushrooms and fresh beans for cooking, they should first be soaked in separate bowls for at least 5 hours. To make the cabbage soup rich, all vegetables, except potatoes and cabbage, should be fried in a frying pan in sunflower oil. The multicooker bowl will allow you to cook 8-9 servings. For this quantity you will need:
- beans – 1 cup regular or 1 can canned;
- potatoes - no more than 5 tubers;
- fresh cabbage - 300 g (about a third of a large head of cabbage) or 2 cups of squeezed sauerkraut;
- carrots – 1 pc.;
- onion – 1 pc. (it’s better to take a large one);
- celery stalk, parsley root - one at a time;
- dried porcini mushrooms - 300 g (you can choose from 400 g of fresh chanterelles, 200-300 g of champignons or oyster mushrooms);
- sunflower oil – 5 tbsp;
- tomato paste – 2-3 tbsp. (if you use sauerkraut, then you need to take less of these ingredients - the cabbage will add acid to the dish);
- sugar (1 tsp), salt (1 tbsp), pepper to taste.
Place all the ingredients in a bowl and add water (you can use the water in which the beans and mushrooms were soaked, after filtering), set the “Soup” or “Stew” mode for 60 minutes. Cabbage soup prepared according to this recipe has a particularly thick taste; the vegetables do not overcook and are filled with flavor. If desired, you can also add lettuce, hot pepper and garlic.
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Funeral lunch during fasting days
They try to prepare funeral dinners as close as possible to a traditional home meal.
Therefore, cabbage soup is most often prepared for the first meal at funerals. If such a lunch falls on days of religious restrictions, then Lenten cabbage soup with mushrooms is prepared for the funeral, most often with fresh cabbage, mushrooms and beans. Regular beans can be replaced with asparagus beans, which will slightly change the usual taste of the dish. The peculiarity of the preparation is that the carrots are not grated, but cut into strips, the bean pods are cut into 2-3 cm pieces. The order of laying the vegetables is as follows:
- Potatoes and root vegetables are placed first in boiling salted water (you can use water after soaking the beans).
- After 5-10 minutes. Stewed onions and carrots, beans and spices are added: a couple of bay leaves and peppercorns.
- Fried mushrooms of the selected type are added next.
- The cabbage is put in last. Cook to your liking: at least 7 minutes. until soft or 3 minutes until crispy. Add tomato paste (ketchup, sauce, tomatoes) last. Young cabbage cooks very quickly, so tomatoes and herbs are added almost simultaneously.
- At the last minute of cooking, chopped herbs (dill, parsley) are added. If you like a spicy taste, you can add 3-4 cloves of garlic crushed in a press.
Ready cabbage soup should sit for at least 15 minutes.
