Pamper your home with delicious cabbage soup made from fresh cabbage and mushrooms. Recipes for aromatic cabbage soup made from fresh cabbage with mushrooms

Shchi is a traditional vegetable soup, the main product of which is cabbage.

Improve or enhance the taste of a dish by adding foods with a strong flavor of their own. And one of the most popular recipes is cabbage soup with mushrooms. They are prepared with any type of mushrooms, both fresh and prepared for future use. Dried chanterelles and sterilized champignons, fresh porcini mushrooms and pickled honey mushrooms are used. And every time the cabbage soup turns out in a new way, with its own excellent aroma.

Fresh cabbage soup with mushrooms - general technological principles

• Mushroom cabbage soup is traditionally prepared using broth; rich meat broths can also be the basis of such cabbage soup. Both pork and beef are suitable for the broth; poultry can also be used.

• Choose mushrooms fresh, dried or frozen. Dried ones are pre-soaked in water; frozen ones, if they are already cut, are not defrosted.

• Initially, broth or mushroom broth is prepared. Mushrooms are added to the broth after the meat has already been slightly cooked, so that both products are cooked at the same time. After this, other ingredients are added to the soup base, taking into account the time required for their preparation. Fresh cabbage is added about seven minutes before the potatoes.

• Cabbage soup made from fresh cabbage with mushrooms is almost always seasoned with roasted vegetables. Chopped onions and carrots are fried in vegetable oil, although butter can also be used. Tomato is often added to vegetables, which is replaced with tomatoes whenever possible. To make mushroom soup more flavorful, chopped mushrooms after boiling are stewed together with vegetables. The fried vegetables are placed in the cabbage soup at the very end and then allowed to simmer slowly for a while.

• In addition to mushrooms, you can add beans and pearl barley to cabbage soup made from fresh cabbage. Legumes and cereals, like dried mushrooms, are pre-soaked in water. This allows you to speed up cooking.

Benefits and cooking features

Mushrooms contain many vitamins. They are preserved during heat treatment. Mushroom cabbage soup improves digestion and normalizes intestinal microflora. The soup satisfies hunger for a long time and is easily absorbed by the body. Cooking takes a little time. To get good taste you need to follow the rules:

Cook only from quality ingredients.
Tomato paste gives a good taste to the dish.
You can cook cabbage soup in a slow cooker or pressure cooker.
If you use dry mushrooms in soup, they must be soaked in milk.
Sour cream, natural yogurt, fermented baked milk or mayonnaise are suitable for dressing.
Horseradish is ideal for this dish, it gives it a spicy taste.
You can put flour in the roast. It will make the soup thicker.
Use only proven, edible mushrooms.
When serving, you can decorate the cabbage soup with fresh or dried herbs. When preparing a dish in frosty winter, the taste of greens will remind you of summer.

Mushroom soup should be eaten with caution by people with liver disease. Mushrooms contain chitin. The human body does not absorb this substance. Excessive consumption of mushroom soup will lead to diarrhea. Children under 9 years of age are contraindicated to consume mushroom soup. At older ages, eat with caution.

Mushrooms absorb all harmful substances from the soil. Use mushrooms in soup only that are collected in the forest, away from roads and hazardous enterprises. Buy only in specialized places.

Often, mushrooms are sold on the market, but doctors do not recommend buying such a product. Perhaps the collection was carried out in the wrong place.

If, when picking mushrooms, there are doubts about their edibility, it is better not to risk your health and leave the catch in the forest. Mushroom poisoning can be fatal.

Mushroom soup recipes

Recipes for mushroom cabbage soup with fresh cabbage are varied. You can prepare a light, dietary dish that can be eaten during Lent. You can make soup with fatty meat broth. Meat in soup goes well with mushrooms.

Cabbage soup was prepared in ancient times. The composition of the dish and the cooking features have remained virtually unchanged since then.

Preparation takes no more than 2 hours. It is not recommended to store the finished product for a long time. Maximum shelf life 48 hours, in a cool place. You should eat mushroom soup while it is fresh.

Lenten dish

The most common dish during Lent is cabbage soup made from fresh cabbage with mushrooms. The recipe does not contain meat and is prepared with a minimum amount of ingredients. You can use both dried and fresh mushrooms. Most often, cabbage soup is prepared with porcini mushrooms, but if there are none, then others will do.

Necessary products for cooking:

Dried mushrooms 35 grams or fresh 350 grams.
Cabbage 150-200 gr.
Onions 12 pcs.
Vegetable oil 35 grams.
Carrots 1 piece.
Tomato paste 35 grams.
Salt.
Spices as desired.

Wash and chop fresh mushrooms; if the mushrooms are dry, soak for 22.5 hours. Boil mushrooms for 7 minutes. After the time has passed, place in a colander and rinse with water.
Add clean water to the pan with mushrooms and cook over low heat for about 10 minutes. Chop the potatoes and cabbage and place in boiling water. Cook for 17 minutes.
Chop the onion, grate the carrots on a coarse grater and fry with oil for 7 minutes. Place tomato paste in a frying pan with vegetables, stir, close the lid and simmer on low for no more than 15 minutes.
Place the roast in a pan with broth, stir, add salt and seasonings. The cabbage soup should stand for 15-20 minutes. If desired, you can add cloves of garlic and sour cream. Add greens to the plate before serving.
Previously, cabbage soup was cooked in a Russian oven. This dish had a special taste. Now the oven can be replaced with an oven. If you cook the soup in the oven, it will take longer, about three hours. Instead of a saucepan, you need to use a special clay pot.
Mushroom broth should be cooked in the oven at a temperature of 180-200 degrees. When the broth is ready, vegetables are added to it. Frying is also done in a frying pan.

Rich soup with champignons

Champignons are the most affordable mushrooms these days. They are sold in almost any supermarket. Dishes with their participation are aromatic, tasty and healthy. Cabbage soup with champignons can be prepared all year round.

You will need:

Champignons 500 grams.
Potatoes 200 grams.
Carrots 1 piece.
Onion 2 pieces.
Cabbage 300-350 grams.
Olive oil 35 grams.
Salt, spices, herbs.
Ketchup 2 tbsp. l.

Chop the vegetables and cook in salted water for 15 minutes. Chop the champignons, onions and carrots and fry with oil and ketchup over high heat for 8 minutes. Reduce heat and simmer until onion is ready. Transfer the roast to the pan with the vegetables and cook for 8 minutes. Add salt, seasoning and herbs.

Cabbage soup with fried champignons can also be made with meat broth. To do this, you need to boil the meat, then follow the recipe.

You can make a sauce for dressing. Mix homemade mayonnaise with dill and add a drop of vinegar.

Meat cabbage soup with mushrooms

Meat broth soup is healthy and tasty. You can add vermicelli to the dish. Any mushrooms are suitable for cooking.

Required products:

Pork 300 grams.
Cabbage 300 grams.
Porcini mushrooms 500 grams (can be used frozen or dried).
Potatoes 3 pieces.
Onion 1 piece.
Carrot 1 piece.
Tomato 1.5 pieces.
Vegetable oil 1 tbsp. l.
Salt and spices to taste.

First you need to make pork broth. Place the meat in a 3.5-liter saucepan and cook in salted water, descaling.

Cook until the meat is done. After cooking, remove the meat and cut into small pieces.

Add chopped potatoes, cabbage and mushrooms to the broth. Cook ingredients for 25 minutes. While cooking vegetables, fry them.

Chop the onion and tomato, chop the carrots on a coarse grater and fry with butter for 8 minutes over medium heat. Close the lid and simmer for another 5 minutes.

Place the roast in a saucepan with the vegetables and mushrooms, stir, and let it boil. When finished, add salt and spices.

If you cook mushroom noodles, add 100 grams of vermicelli 7 minutes before cooking. The main thing is not to overcook the vermicelli; it is better to leave it a little hard. In the hot soup it will be ready in a few minutes.

For dressing, you can make a sauce - mix natural yogurt with fresh herbs and garlic. The sauce should be made only before use. It cannot be stored.

Simple recipe without frying

It doesn't take long to fry the soup, but it still takes time. You can cook cabbage soup with mushrooms without it. You can cook with either meat or mushroom broth. The cabbage soup is light and perfect for satisfying hunger in hot weather. You will need:

Mushrooms – 400 gr
Potatoes - 4 pcs.
Fresh cabbage – 200 gr
Onion - 1 pc.
Carrots - 1 pc.
Vegetable oil - 1 tbsp. l
Ketchup - 1 tbsp. l
Fresh herbs
Salt and seasonings to taste
Beef - 500 gr. (you can do without it).

Preparation:

Prepare meat or mushroom broth. Remove the contents - chop the meat, set aside the mushrooms. Add at the end of cooking to the already prepared soup.

Grind the carrots and place them in a saucepan with broth. Chop the potatoes and cabbage and add them there. Cook until the vegetables are ready. Add butter, ketchup and mushrooms, stir, cook for 710 minutes. Salt, add spices and fresh herbs.

Cook cabbage soup without frying quickly. All vegetables just need to be cooked. If you use mushroom broth, cabbage soup can be consumed during fasting. Mushroom cabbage soup is a dish that every housewife should be able to prepare.

Recipe for cabbage soup with mushrooms and beans

Such cabbage soup can be used as a vegetarian or lenten dish. And in terms of protein content, they are not inferior to meat.

Ingredients:

cabbage – 350 g;
red beans – 75 g;
champignons – 170 g;
tomatoes – 170 g;
carrots – 170 g;
1 onion;
tomato paste – 35 g;
spices;
sunflower oil – 25 g
salt;
2.2 liters of water.

Cooking time – 1 hour 40 minutes.

The calorie content of the dish is 35 kcal.

Beans should be soaked for 10-12 hours. Then it needs to be boiled. Beans should be cooked for a long time, at least an hour, to get rid of toxic substances; be sure to drain the water after cooking.

Fry prepared and chopped champignons, sauté carrots and onions in vegetable oil.

Pour boiling water over the cabbage and cook a little. Then add mushrooms with vegetables, beans, chopped tomatoes, salt and cook everything together until tender. Finally, add spices and season with tomato paste. For spiciness, it’s good to add chopped garlic to the prepared cabbage soup.

How to prepare a very tasty and satisfying salad.

Stewed meat with vegetables and potatoes - a selection of recipes here.

Read how to make pureed zucchini soup with cabbage, cheese or mushrooms.

Rich or full cabbage soup (Russian recipe)

For 2.5 liters of water:

4-5 pcs. dry 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. spoon of chopped dill,
3 bay leaves,
4-5 cloves of garlic,
1 tbsp. spoon of butter,
1 tbsp. spoon of cream,
100 g sour cream,
8 black peppercorns
1 teaspoon dry marjoram, salt

Preparation:

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.

Farmer's dish

Another recipe for lean cabbage soup. And to make the dish more satisfying, millet is added to the cabbage soup.

Ingredients:

cabbage – 450 g;
fresh mushrooms – 220 g;
carrots – 220 g;
turnip – 180 g;
potatoes – 220 g;
millet – 1/3 cup;
salt;
2.2 liters of water.

Cooking time – 45 minutes.

The calorie content of the dish is 30 kcal.

Such cabbage soup is prepared in the same sequence as in the first recipe.

The prepared mushrooms are boiled and cut into pieces. Boil the shredded cabbage for about 15 minutes, add chopped vegetables, add millet and continue cooking. When the mushrooms are cooked, they are placed with the broth in the cabbage soup, salted and cooked until tender.

Tips from professional chefs

The cabbage soup will turn out excellent if you evaporate it over low heat.
If the cabbage is very strong, you can first put it in boiling water for a few minutes before cooking.
After cleaning, it is advisable to keep fresh wild mushrooms in salted cold water for several minutes, then unnoticed worms will float to the surface.
To boil mushrooms, you can only use enameled, nickel-plated and aluminum dishes.
To prevent boletuses and champignons from turning black during cooking, you must first rinse them in water acidified with vinegar.
You should not throw away the water after soaking dried mushrooms, as valuable aromatic substances remain in it. It is recommended to use this water for further processing of mushrooms: stewing, cooking. Based on it, you can prepare various sauces and gravies.
Dill is considered the best herb for mushrooms. It enhances their taste and aroma. Therefore, when serving, it is good to add dill to the prepared cabbage soup with mushrooms. You can also use dried herbs when cooking.
It is advisable to fry roots for soups with the addition of fat, since fat can retain carotene and aromatic substances.
Dry beans must be soaked for a long time, for several hours. This will help improve the absorption of the proteins contained in it, and will also avoid gas formation in the intestines.
Before serving, add sour cream and chopped herbs to the prepared cabbage soup. It’s good to serve pies with potatoes or rice with cabbage soup.

The Russian people have composed a great many proverbs and sayings about their favorite food. One apt proverb says: “Good people never leave cabbage soup.” So cook cabbage soup, eat to your health and invite good people to visit.

Description of preparation:

Real Russian cabbage soup takes a long time to prepare, because previously they were cooked in the oven. And, if you set out to prepare cabbage soup that tastes as close as possible to the real thing, be prepared for the fact that the process will be long. But it doesn’t matter, because the taste of the dish will make you forget how long it took to prepare the cabbage soup. This recipe describes and shows in detail how to prepare royal cabbage soup.
Serve them with sour cream, do not forget to finely chop the garlic and herbs and add them. It will be delicious! Purpose: For lunch Main ingredient: Meat / Vegetables / Beef Dish: Soups / Geography of cuisine: Russian cuisine

Cold sour cabbage soup (Russian recipe)

For 4 servings:

20 g dried mushrooms,
500 g sauerkraut,
2 tbsp. spoons of vegetable oil,
1 carrot,
3 parsley roots,
1 large onion,
1 tbsp. spoon of wheat flour,
greens, garlic, salt - to taste.

Preparation:

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.

How to make easy cabbage soup from Brussels sprouts

Brussels sprouts can be used to make bright, light and appetizing cabbage soup, which is recommended to be served warm with wheat bread croutons.

Ingredients

small onion (one piece);
fresh Brussels sprouts (460 g);
chopped fresh parsley (to taste);
large carrots (one piece);
any refined vegetable oil (to taste);
large potato tubers (five pieces);
strong chicken broth (2.5 l);
universal seasoning (to taste);
granulated garlic (8 g).

Cooking process

Place a saucepan (steel) over moderate heat and pour chicken broth into it, then bring it to a high boil, then cut the peeled potatoes into slices or large cubes, then peel the remaining vegetables and rinse them thoroughly.

Place the potatoes in a saucepan with boiling aromatic broth and cook until soft, then reduce the heat and continue the cooking process for a few more minutes. Next, you need to cut the carrots into small cubes and chop the onion into feathers, place these vegetables in a frying pan and fry them until soft, stirring regularly over moderate heat in hot oil. Transfer the fried vegetables to a saucepan with boiling broth, add granulated garlic and all-purpose seasoning, mix everything well and continue cooking for another fifteen minutes over low heat.

As for the Brussels sprouts, you need to chop them coarsely and put them in a saucepan, then stir and cook the cabbage soup for another fifteen minutes over moderate heat. Turn off the stove, add chopped parsley to the pan, then leave the cabbage soup covered for about five minutes, after which the aromatic and rich dish can be served with warm croutons.

Cabbage soup with porcini mushrooms

To prepare magnificent cabbage soup with porcini mushrooms you will need a little more than three hours, but if you cook this cabbage soup, you will be able to surprise your loved ones with your outstanding culinary abilities.

Ingredients:

Beef pulp - 0.5 kg.
White cabbage - 0.5 kg.
Carrots - 1 pc.
Turnip - 1 pc.
Celery root - 1 pc.
Parsley with herbs - 1 pc.
Onions - 2 pcs.
Porcini mushrooms - 5 pcs.
Potatoes - 4 pcs.
Butter - 1 tbsp. l.
Dill greens (chopped) - 1 tbsp. l.
Garlic -5 – 6 cloves
Bay leaf - 2 pcs.
Salted mushrooms - 100 gr.
Black peppercorns 4 – 5 pcs.
Sour cream for dressing
Salt

How to cook cabbage soup with porcini mushrooms

Fill the beef with three liters of water, add chopped roots and onions. Add salt at your discretion and cook the broth until tender. The cooked meat must be cooled and cut into cubes.
Shred the cabbage, put it in a pot, pour in half a liter of broth, and gradually add oil. Now cover the pot and simmer for 30-40 minutes.
Chop fresh porcini mushrooms and cubed potatoes. Place everything in a saucepan, add broth and cook until almost done.
Bring the broth that we have left to a boil, add diced meat, chopped onions, roots, turnips, peppers, bay leaves and bring this whole mass to a boil. When the broth boils, add cabbage, potatoes and mushrooms within five minutes, cook for 20–25 minutes.

Cabbage soup with porcini mushrooms is ready. Add dill, garlic, close the lid, leave for 10 minutes. Coarsely chop the salted mushrooms and serve with prepared cabbage soup. Add a couple of teaspoons of sour cream to the mushroom soup.

Valaam cabbage soup (an old recipe)

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. spoon of butter,
parsley, allspice, bay leaf - to taste.

Preparation:

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.

Recipe for delicious and healthy green cabbage soup

Green cabbage soup is not only a tasty dish, but also contains a lot of vitamins. How to prepare it and what is needed for this? First of all, you need meat. You can take beef, or you can take pork or chicken - whichever you like best. Then you need potatoes, sorrel, onions, carrots, tomatoes, fresh herbs, eggs, salt, pepper and sour cream.

Place the whole piece of meat in a saucepan and place on high heat. As soon as it boils, remove the foam and turn the heat to low. After half an hour, add the whole onion. Then we take a frying pan and add finely chopped onions and finely grated carrots. Simmer for 15 minutes, and then put it in the pan.

We cut the potatoes into medium pieces and also put them in the pan. We take out the onion and throw it away. Cut fresh tomatoes into a saucepan. We cut the sorrel and greens and put them in a saucepan. Salt and pepper. Separately, boil hard-boiled eggs. Pour the cabbage soup, add the egg to the plate, and don’t skimp on the sour cream.

Enjoy your meal!

How to cook cabbage soup with tomatoes and turkey

You can include healthy, low-calorie and rich cabbage soup with tomatoes and turkey in your treatment menu.

Ingredients

turkey fillet (540 g);
drinking water (2.4 l);
chopped fresh parsley (14 g);
large potato tubers (two pieces);
peeled garlic (18 g);
white salad onions (248 g);
small bay leaf (two pieces);
young carrots (230 g);
medium ground black pepper (to taste);
white cabbage (360 g);
universal seasoning (to taste);
large fleshy tomatoes (three pieces);
refined sunflower oil (36 ml).

Cooking process

The turkey fillet must be thoroughly washed and cut into large pieces, placed in a large saucepan and filled with cool drinking water. Next, bring the water to a strong boil, then cook the turkey from the moment of boiling for another quarter of an hour, and periodically it is necessary to remove the foam that collects on the surface of the boiling broth.

As soon as the turkey becomes soft, you need to transfer it to any deep plate, and in order to prevent it from becoming chapped and not cooling too quickly, it is recommended to additionally cover it with food foil and put it aside.

Next, you can immediately begin preparing the cabbage soup, and for this you need to peel the washed potato tubers and cut them into small slices, transfer them to boiling broth and cook for about ten minutes from the next boil.

Next, peel and chop the salad onions and carrots, then transfer these vegetables to a frying pan and fry them in hot oil, stirring constantly, until soft.

Send the hot vegetable dressing into a saucepan with boiling broth, pour in the required amount of universal seasoning, then rinse and finely chop the white cabbage and add it to the rest of the ingredients. Next, cook the cabbage soup with regular stirring for another fifteen minutes over moderate heat, then rinse the tomatoes and pour boiling water over them, cool slightly and peel, then finely chop and place in a saucepan.

Add black pepper to taste to the boiling cabbage soup, as well as small laurel leaves, continue the cooking process for another twenty minutes, at the same time you need to chop the dill, then peel the garlic and crush it with a knife blade, chop finely.

Remove the pan with the cooked cabbage soup from the heat, then add the chopped dill and garlic, cover the prepared liquid dish with a lid and let it brew.

Now you need to cut the boiled turkey fillet into small cubes and place it in deep plates, then add rich cabbage soup and serve this dish hot with pieces of rye bread.

Fragrant cabbage soup with dried mushrooms

Cabbage soup with dried mushrooms can be cooked in water or vegetable broth, but the soup tastes best in chicken broth. Dried forest mushrooms will give the soup an excellent aroma; it is best to take porcini mushrooms, they will not make the soup dark.

Ingredients:

Dried mushrooms - 50 gr.
Chicken broth - 2 l.
Potatoes - 3 pcs.
Cabbage - 200 gr.
Carrots - 1 pc.
Onion - 1 pc.
Black pepper (peas) - 4 pcs.
Bay leaf - 1 pc.
Salt
Parsley