First courses in Russian cuisine are mandatory.
Sauerkraut cabbage soup with mushrooms is a simple and very tasty dish.
Even in the lean version, without meat broth and meat, it turns out satisfying and never gets boring.
Sauerkraut cabbage soup with mushrooms - general principles of preparation
Cooking cabbage soup from sauerkraut with mushrooms does not take much time. But to get the strength and rich sour taste, for which true connoisseurs value the dish, you need to wait a day. Daily cabbage soup, which has gained strength, tastes better than freshly cooked cabbage soup.
The cooking process is not much different from cooking regular cabbage soup and soups, but there are still some nuances. The two main components of this recipe are the sauerkraut and mushrooms. In the old days, sauerkraut was combined with meat and put in the oven for a day. The stewed meat became sour, tender, melting. In modern apartments, this recipe can only be repeated in the oven, which is inconvenient for obvious reasons.
Therefore, housewives use two ways to prepare cabbage for laying:
• fry in a frying pan in vegetable or butter;
• stew in a saucepan, frying pan, multicooker.
Some even prefer to put cabbage in water or broth without preliminary heat treatment. How long to cook cabbage, including stewing and frying, depends on the final result. The cabbage will crisp up if you cook it for about an hour. It will take about two hours for it to become very soft.
Mushrooms for cabbage soup are used dried or fresh. Dried ones are first soaked, depending on the size, for half an hour to an hour, then boiled in the same water, cooled and cut into pieces. Fresh mushrooms are also pre-cooked and chopped.
How to cook sour cabbage soup with dry mushrooms
Step 1.
To prepare sour cabbage soup, first add water to the dry mushrooms and leave for 2 hours. During this time, they will soften properly and swell a little. Mushrooms should be soaked immediately in the pan, because immediately after this procedure they must be boiled without changing the water.
Step 2.
Strain the resulting broth, rinse and chop the mushrooms.
Step 3.
For now, let's put the mushrooms aside and start making sauerkraut. If it is too salty, rinse it lightly, squeeze it out and put it in a frying pan. Add a glass of broth cooked with mushrooms, tomato paste, stir and simmer for an hour and a half. The pan should be covered with a lid.
Step 4.
While the cabbage is stewing, let's start with the vegetables. Grate the peeled carrots, peel the onion and cut into half rings. Wash the potatoes, peel and cut them.
Step 5.
Lightly fry the onion in oil, then add the carrots. When the vegetables become soft, transfer them to the cabbage about 10 minutes before the latter is ready. Simmer the vegetables together for the remaining time.
Step 6.
Sift the flour and fry in a dry frying pan, then pour in half a glass of mushroom broth and stir thoroughly to remove lumps.
Step 7
Wait until the mushroom broth begins to boil, add the potatoes and cook for 8 minutes. Add soaked dried mushrooms, bay leaves, stewed vegetables, fried flour and salt.
Step 8
Reduce the heat of the stove to minimum and cook for 8 minutes, then turn off the stove, cover with a lid and let it brew for 5 minutes on the cooling stove.
Before serving, chop fresh dill and add to the soup. Bon appetit!
Sauerkraut cabbage soup with mushrooms - tricks and useful tips
- The taste of the dish changes depending on what kind of meat is used to prepare cabbage soup. Lean and meat cabbage soup differ in taste. For the classic version of cabbage soup, take fatty pork meat; for the dietary version, take lean beef or chicken.
- If the cabbage becomes acidic during storage, it should be washed and then soaked in ice water for an hour. If there is no time, simply wash the cabbage in a colander with plenty of running water.
- Daily cabbage soup really becomes tastier. But to make them even more delicious, they need to be left in the cold overnight. Of course, this can only be done in winter.
Useful links:
Cooking instructions
- Pour hot water (about one and a half liters) over the mushrooms and leave for half an hour.
- Drain the water, pour fresh water over the mushrooms, put on the stove and cook for about an hour
- Remove mushrooms using a slotted spoon, cool slightly, cut into pieces
- Strain the broth
- Heat two tablespoons of refined sunflower oil in a thick-bottomed pan.
- Add sauerkraut and half a glass of water
- Simmer the cabbage over low heat for about half an hour, stirring occasionally with a wooden spatula.
- Peel the onion and cut into half rings
- Peel the carrots and grate them on a coarse grater
- Heat two tablespoons of refined sunflower oil in a frying pan, fry onions and carrots until golden brown.
- Add mushrooms, fry for about ten minutes more
- Bring mushroom broth to a boil
- Add fried mushrooms, onions and carrots to the pan with cabbage
- Pour in hot mushroom broth, add salt and pepper to taste
- Cook until done, about 20 minutes
- Peel the garlic, squeeze into the pan using a special press, stir
- Cover the pan with a lid, turn off the stove, the cabbage soup will need to sit for about half an hour
- Before serving, add finely chopped parsley to the cabbage soup.
Calorie content of the dish (kcal/100 g) - 28
Video recipe
*Video recipe may differ from that published on the website
Lenten mushroom cabbage soup
Lenten cabbage soup with mushrooms is an indispensable dish for those who are fasting. Mushrooms are generally a great substitute for meat. Lenten cabbage soup with mushrooms is also suitable for convinced vegetarians and people following a “meat-free” diet.
To prepare lean cabbage soup with mushrooms you need:
- Mushrooms 200 grams (dried or fresh frozen)
- Cabbage 500 grams
- Potatoes 3-4 pieces
- Onion 1 piece
- Carrot 1 piece
- Vegetable oil 2 tablespoons
- Tomato paste (1 tablespoon) or 3 fresh tomatoes
- Seasoning to taste (salt, herbs, bay leaf, black peppercorns)
How to cook lean cabbage soup with mushrooms
- Pour water into a 2 or 3 liter saucepan and put it on fire. While the water is heating up finely, chop the cabbage, peel the potatoes and cut into small slices. Grate three carrots and cut the onion into half rings. Cut the mushrooms into thin pieces.
- Place potatoes in boiling water. Let it cook for 10 minutes.
- Add vegetable oil to the pan and fry the onions and carrots for 5 minutes, stirring. Then we put them in a plate.
- In the same pan, fry the mushrooms and cabbage over high heat for 3 minutes.
- Then add a little broth from the pan, fried onions and carrots, seasoning to the pan, cover the pan with a lid and simmer over low heat for 5 minutes.
- Place the stewed vegetables in a saucepan and cook until tender. Delicious lean cabbage soup with mushrooms is ready!
Mushroom soup in meat broth
To prepare such cabbage soup in meat broth, you need the following ingredients:
- Mushrooms (porcini, champignons, boletus) fresh frozen or dried 200 grams
- Fresh cabbage 500 grams
- Carrot 1 piece
- Onion 1 piece
- Tomato paste 1 tablespoon or fresh tomatoes 3 pieces
- Potatoes 3-4 pieces
- Cooking fat or vegetable oil
- Seasoning (salt, black peppercorns, bay leaf)
- Meat broth 2 – 3 sheets
- Sour cream to taste.
How to cook mushroom soup in meat broth
- Meat on the bone is best for making broth. Some people like to use smoked ribs, but I think the smoked flavor will overwhelm the mushroom flavor. In short, it's a matter of taste.
- If you take dried mushrooms, then before preparing cabbage soup, you must first fill them with hot water for 3 hours, then cut them into thin slices. Place the mushrooms in the boiling broth.
- Then add shredded cabbage and potato slices to the broth. Cook for about 5 minutes.
- At this time, fry chopped onions and carrots in a frying pan, add tomato paste or sliced tomatoes. Fry properly.
- Place the fried vegetables in the broth and cook until tender. Before turning off the stove, add seasoning to taste. Cabbage soup with mushrooms in meat broth is ready. Don’t forget to put a spoonful of finely chopped sour cream on the plate with cabbage soup. Dinner is served!
Sour cabbage soup with mushrooms (Belarusian recipe)
Place dried mushrooms, washed and soaked for 2-3 hours, and sauerkraut into boiling bone broth and cook until tender. Saute the roots and onions, add tomato puree and heat again for 10 minutes. Place sauteed vegetables and flour, chopped mushrooms into the broth and cook for another 10 minutes. When serving, top the cabbage soup with sour cream.
60 g dried porcini mushrooms, 500 g beef bones, 600 g sauerkraut, 1.5 carrots (medium), 200 g parsley roots, 2 onions, 4 tbsp. spoons of tomato puree, 1 tbsp. spoon of flour, 2 tbsp. spoons of fat, 2 tbsp. spoons of sour cream, salt - to taste.
Cold sour cabbage soup (Russian recipe)
Pass the sauerkraut through a meat grinder, simmer without fat and dilute with mushroom broth; Cook the cabbage soup as usual, but finely chop the carrots and onions and sauté with vegetable oil, adding garlic. Serve the cabbage soup cold, adding chopped boiled mushrooms and sprinkling with finely chopped herbs.
For 4 servings:
20 g dried mushrooms, 500 g sauerkraut, 2 tbsp. tablespoons vegetable oil, 1 carrot, 3 parsley roots, 1 large onion, 1 tbsp. a spoonful of wheat flour, herbs, garlic, salt - to taste.
Rassolnik with pickled mushrooms and cucumbers
The addition of jarred or barrel greens complements and enhances the special taste of the soup.
Cooking time: 1 hour
Number of servings: 8
Energy value
- proteins – 10.2 g;
- fats – 8.7 g;
- carbohydrates – 9.5 g;
- calorie content – 157 kcal.
Ingredients
- salted mushrooms – 150 g;
- chicken – 350 g;
- pickled cucumbers – 150 g;
- carrots – 100 g;
- potatoes – 300 g;
- onion – 100 g;
- sunflower oil – 60 ml;
- bay leaf – 1 pc.;
- allspice peas – 3 pcs.;
- salt - to taste.
Step-by-step preparation
- Rinse the chicken meat and soak briefly in cold water. For soup, it is better to use thighs or drumsticks. But you can also have a dietary option - breast. Drain the water in which the meat was soaked, take it clean, and put it on fire. Bring to a boil, skim off the foam.
- Add bay leaf and allspice peas and cook for 40 minutes.
- While the broth is simmering, prepare the frying. Peel the vegetables, chop the onion into small cubes, and chop the carrots on a coarse grater. Fry in sunflower oil until golden brown.
- Cut the pickled cucumbers into small cubes or thin strips and fry. After a couple of minutes, remove it from the heat.
- Remove the meat from the broth, let it cool and separate it from the bone. Break into smaller pieces and return to soup.
- Peel the potatoes, cut into medium-sized cubes, throw into the broth and cook for about 10 minutes.
- Place the salted mushrooms in a colander and rinse a little under cold running water. Cut into small pieces and place in a saucepan.
- After a couple of minutes, add the roast to the soup and cook for another 10 minutes. Taste for salt and add more if needed. You can add salt to the soup by adding a little cucumber pickle to it.
- Let it brew and serve.
Tip : this recipe can be slightly modified by adding sauerkraut to the soup instead of pickles. Just add it not to the frying stage, but 10 minutes before it’s ready. The dish will have unusual notes and slight sourness.
Rassolniki with salted mushrooms have a richer taste than other first courses. True, they are not recommended for those who have stomach problems. Add ingredients to them based on the photos and videos you watched, experiment, discover new tastes. Use different cooking methods, for example, in a slow cooker or in the oven. Bon appetit!
Valaam cabbage soup (an old recipe)
Pour water over the cabbage, add onions, bay leaves, pepper, parsley and cook over low heat. Boil fresh mushrooms, chop finely, and lightly fry in a frying pan. When the cabbage has evaporated, add lightly fried flour, and then add mushrooms with broth, sour cream and finely chopped herbs. In order for the cabbage soup to be better saturated with the mushroom spirit, it is necessary to heat it slowly and for as long as possible.
For 4 servings:
200 g fresh porcini mushrooms, 500 g sauerkraut, 1 onion, 1 tbsp. spoon of wheat flour, 1 glass of sour cream, 1 tbsp. a spoonful of butter, parsley, allspice, bay leaf - to taste.
Rich or full cabbage soup (Russian recipe)
Place the beef along with the onion and roots (carrots, parsley, celery) in cold water and cook for 2 hours. 1 hour after the start of cooking, add salt to the broth, and at the end, strain it and discard the roots. Place sauerkraut in a clay pot, pour 1/2 liter of boiling water over it, add butter, close, and place in a moderately heated oven. When the cabbage has softened somewhat, remove it and combine with the broth and meat. Place dried mushrooms and a potato tuber cut into 4 parts into an enamel pan, add 2 cups of cold water and put on fire. When the water boils, remove the mushrooms, cut into strips and cook again in the same broth until the potatoes are boiled. Then combine this broth with meat. Add finely chopped onion, remaining roots, cut into strips (turnip, celery, parsley), parsley and celery, bay leaf, pepper, marjoram, cream, salt and cook for 20 minutes. Then remove from heat, season with chopped dill and garlic and let it brew for 15 minutes, wrapped in something warm.
Before serving, place coarsely chopped salted mushrooms and sour cream directly into plates.
For 2.5 liters of water - 4-5 pcs. dried porcini mushrooms, 1 cup salted mushrooms, 750 g beef, 750 g sauerkraut, 1 carrot, 1 large potato tuber, 1 turnip, 2 onions, 1 celery root and greens, 1 parsley root and greens, 1 tbsp. a spoonful of chopped dill, 3 bay leaves, 4-5 cloves of garlic, 1 tbsp. spoon of butter, 1 tbsp. a spoonful of cream, 100 g of sour cream, 8 black peppercorns, 1 teaspoon of dry marjoram, salt.
