Mushroom soup with sauerkraut and mushrooms

Prepared by: Marina Shcherbakova

04/01/2016 Cooking time: 2 hours 0 minutes

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There is nothing better than fragrant and thick cabbage soup with sauerkraut and the smell of dried mushrooms. I recommend you a simple but original recipe for cooking lean cabbage soup with mushrooms!

Sauerkraut cabbage soup with mushrooms “Lenten”

You can cook rich cabbage soup in water, and it will turn out no worse than meat cabbage soup. It is very good to cook cabbage soup with dried boletus mushrooms. The broth will be rich and tasty. They must be served with sour cream.

Ingredients:

70 g dried boletus mushrooms (can be replaced with another type);
half a kilo of sauerkraut;
three potatoes;
three liters of water;
small carrot;
large onion;
vegetable oil;
a tablespoon of white flour;
a quarter cup of tomato paste;
black or mixed pepper;
salt to your taste;
a handful of chopped dill.

Cooking method:

Cut the boiled mushrooms into strips.
Do not pour out the mushroom broth, but strain and set aside.
Place the cabbage in a frying pan, pour in half a glass of mushroom broth, and simmer the tomato paste for an hour and a half under the lid. If necessary, add a little more broth.
Chop the onion.
Grate the carrots coarsely.
Heat the oil, add the onions, carrots, and bring the vegetables until soft. This will take approximately 10 minutes.
Add cabbage to mushroom broth and cook until desired softness.
About 15 minutes before it’s ready, place the fried carrots and onions and mushrooms into the cabbage soup and simmer for 10 minutes under a closed lid.
Fry the flour in a separate dry frying pan, pour the cooled broth into it. You need to dilute the flour so that the lumps go away, boil for 2-3 minutes and season with cabbage soup.
Simmer covered for another 10 minutes.
Chop the dill and put half of it in the pan.
Add homemade or store-bought sour cream to a plate and sprinkle with dill.

Method for preparing mushroom soup with cabbage

Place the canned mushrooms in a sieve, rinse under the tap with running cold water, and chop finely.

Heat sunflower oil in a deep saucepan with a thick bottom, add butter and throw in finely chopped onions. Pour in 2-3 tablespoons of chicken broth. Fry the onion until transparent for about 7 minutes, stirring so as not to burn. Onions should not turn into golden chips; properly sautéed onions are transparent and creamy caramel in color.

Add grated carrots to the fried onions and cook together for a few minutes so that the carrots also become soft.

Cut the cabbage fork into 4 parts, cut off the stalk. Shred the cabbage into thin strips and sprinkle with a pinch of salt. Grind the cabbage with salt, when it becomes soft, throw it into the pan with the sautéed vegetables. Cook for 15 minutes over moderate heat, with the pan open to allow the moisture to evaporate.

While the vegetables are stewing, peel the potatoes and cut them into thin slices or small cubes.

Bring the finished chicken broth to a boil. For vegetarian recipes and lenten menus, use mushroom broth or vegetable broth instead of chicken broth; you can also add bouillon cubes to enhance the taste.

Throw chopped mushrooms and potatoes into a pan with stewed vegetables, pour boiling chicken broth, add salt to taste. Bring to a boil over high heat, cook for about 15-20 minutes until the potatoes are ready.

Wrap the prepared mushroom soup with cabbage and leave for 20-30 minutes to steam. Serve hot, season with sour cream, fresh herbs and sprinkle with ground pepper. Bon appetit!

The most delicious mushroom soups are made from dried mushrooms. However, they take time to prepare. First, the mushrooms are soaked, then boiled for a long time. It’s a troublesome task, but the result exceeds expectations!

Shchi is the main first dish of the Slavic peoples. Thanks to the availability of the main components, the preparation of such soup was accessible to all segments of society and was allowed to be served all year round. During fasting in the summer, they cooked cabbage soup with mushrooms and fresh cabbage in vegetable broth, and with sauerkraut in the winter. Cabbage soup in different variations is also popular in other countries. They may be called differently, but the essence does not change.

Sauerkraut cabbage soup with mushrooms and buckwheat

A Lenten table can be original, satisfying, and tasty. Here is an old recipe for sauerkraut cabbage soup with mushrooms, using buckwheat. The dish turns out thick, so the spoon stands, and has a pleasant flavor.

Ingredients:

half a kilo of salted cabbage;
one hundred grams of dried white mushrooms;
one large potato;
one or two medium onions;
two tablespoons of buckwheat;
half a head of garlic;
eight black peppercorns;
three bay leaves;
a teaspoon of salt (to your taste);
two tablespoons of vegetable oil;
a bunch of fresh dill or two tablespoons of dried.

Cooking method:

Wash the cabbage mass, put it in a saucepan without plastic handles or a clay pot and put it in the oven for half an hour, heated to 180°C.
Cut the potatoes into large slices.
Steam the mushroom preparation with boiling water and leave for about twenty minutes to swell. Then remove from the water (save the infusion), cut into strips.
Combine one and a half liters of water with mushroom infusion, bring to a boil, add mushrooms, cook for half an hour.
Ten minutes after adding the mushrooms, add buckwheat to the pan.
After another ten minutes, add the potatoes.
Remove the stewed cabbage from the oven and drain the liquid.
Chop the onion and combine with cabbage.
Pour vegetable oil into the cabbage, rub everything along the walls with a wooden spoon. You cannot blend it so as not to turn the cabbage into puree.
Pour the juice into the cabbage and heat on the stove for ten minutes.
Place cabbage in the cabbage soup, season with pepper, chopped dill, spices, and cook at a low simmer for ten minutes.
Let the cabbage soup brew and pour into plates.
Serve with sour cream.

Option with tongue and chanterelles

Such cabbage soup will be an excellent alternative to the usual soups. They are prepared from an unusual set of ingredients. Therefore, before starting the process, be sure to inspect your own kitchen to ensure that you have everything you need. To cook aromatic and nutritious cabbage soup with mushrooms and fresh cabbage, you will need:

1.5 kilograms of beef tongue.
A couple of potatoes.
300 grams of chanterelles and white cabbage.
A pair of ripe tomatoes.
Medium carrot.
Large onion.
Sugar, salt, herbs and spices.

A thoroughly washed tongue is poured with cold water and boiled. After an hour and a half, it is removed from the pan, cleaned and placed in a suitable pan. All this is poured with clean water, salted, seasoned with spices and boiled until soft. The finished tongue is removed and placed on a plate.

The broth in which the meat was cooked is filtered and returned to the fire. Potato cubes and shredded cabbage are added to it, and then simmered over low heat. In a separate frying pan, fry chopped onions, grated carrots, chopped blanched tomatoes and boiled mushrooms. The prepared vegetables, along with the tongue, are immersed in a bowl of boiling broth and cooked until the potatoes are soft.

Mushrooms are often called forest meat. And for good reason, because they contain much more nutrients than many of our favorite foods. This is true for both fresh and dried mushrooms. Thus, dried white mushroom is almost twice as nutritious as eggs, boiled sausage, corned beef, sprat, etc. But it’s even better to cook broth from mushrooms, which turns out to be 7 times more caloric than meat broth, and, moreover, richer in taste and more fragrant.

Moreover, dried mushrooms retain all their beneficial properties and practically do not lose them during heat treatment. In general, the perfect combination of taste and benefits! Let's use this successful combination to prepare our favorite rich cabbage soup from fresh cabbage!

To prepare cabbage soup from fresh cabbage and dried mushrooms, you will need:

meat broth - 2 l dried mushrooms - 1 handful white cabbage - 0.5 head. carrots – 1 pc. roots (preferably parsley) – 1 pc. onions – 1 pc. tomatoes – 3 pcs. vegetable oil potatoes – 3 pcs. salt/ground black pepper - to taste black peppercorns - to taste bay leaf - 1-2 pcs. greens (to taste) – 1 bunch sour cream – to taste

How to prepare cabbage soup from fresh cabbage and dried mushrooms:

1. So, we sort out the dried mushrooms in advance, wash them, and then fill them with enough hot water and leave them like that for about 3-4 hours. After this, boil them in lightly salted water until tender. Next, take out the finished mushrooms with a slotted spoon and cut them into strips (or whatever is convenient for you). Or you can do it another way: we sort out the mushrooms, soak them in water for a couple of hours, and then cut them into strips and place them in a saucepan with boiling and lightly salted broth. In this case, the soup will have a more pronounced mushroom taste and, of course, an incredible aroma. As for the broth itself, it is worth emphasizing that in this case it is best to use meat (rather than vegetable) broth, and it is advisable to cook it from meat on the bone. You can also use smoked meats, which will also turn out very rich and aromatic. 2. Peel the onions, parsley root and carrots, then rinse all the vegetables under running water. Now cut the onion into cubes, and the roots and carrots into thin strips. Fry all the vegetables in a small amount of vegetable oil until they become slightly soft and acquire a golden yellowish color. At the same time, we wash the tomatoes, peel them (to do this, keep them in boiling water for 1-2 minutes) and cut them into small pieces, after which we put them in a frying pan with the rest of the vegetables. Mix everything and fry for a few more minutes. By the way, tomatoes can be replaced with the most ordinary tomato paste (only 1 tablespoon will be enough). 3. Peel the potatoes, wash them and cut them into small cubes. We wash half a head of white cabbage (remove all bad leaves), and then finely chop it. So, now we put chopped potatoes into the boiling broth, where we are already boiling mushrooms, boil them for 7-10 minutes, then add shredded cabbage to the pan. Bring the soup to a boil. 4. Next, add the sautéed vegetables and all the necessary spices (be sure to taste the soup for salt/pepper and be sure to add a bay leaf), continue to cook the cabbage soup until it is fully cooked. Then remove the saucepan from the heat and let the soup brew for another 20 minutes.

Each of us at least once in our lives has tried this light stew, which is one of the dishes of national Russian cuisine. Today we will prepare aromatic cabbage soup with mushrooms; we will present several options for recipes for mushroom cabbage soup with fresh cabbage, champignons, porcini and dried mushrooms. Each cooking method is worthy of attention and will definitely add to your cookbook.

Cabbage soup began to be prepared several centuries ago; over its impressive history, the principle of preparing cabbage soup has remained virtually unchanged. The main components of Russian soup remained unchanged: fresh or pickled cabbage, meat, herbs, roots. Lenten cabbage soup is usually made with mushrooms or entirely with fresh vegetables. It is mushroom soup that many housewives love, and this is not surprising, because the aroma is more intense, and they are very simple to prepare.

An excellent option for a lunch first course would be cabbage soup with champignons and fresh cabbage. Preparing such a soup is not difficult, and the cooking itself will take a minimum of time.

Ingredients:

Champignons - 300 gr.
Fresh cabbage - 1/2 head
Carrots - 1 pc.
Onion - 1 pc.
Potatoes - 4 pcs.
Tomatoes - 2 pcs.
Sunflower oil
Bay leaf
Ground pepper

How to cook mushroom soup with champignons

First of all, prepare all the products. Wash and peel the vegetables well. In the future, this will save your time and shorten the cooking process.
Use a grater and coarsely grate the carrots. Chop the cabbage into thin strips, cut the tomatoes and potatoes into small cubes, and first cut the onions into half rings and then cut them in half.
If you are using fresh champignons, cut them into small pieces. If you have already frozen mushrooms, you can skip this step.
Fry the onions and carrots in sunflower oil for 5 minutes, then add the chopped tomatoes and continue to simmer for 15 minutes, stirring the vegetables occasionally.
In a separate bowl, fry the champignons until tender. Pour in a little oil, one tablespoon is enough.
Pour 2 liters of water into a saucepan, boil and lower the potatoes. This vegetable should be cooked for no longer than 7 minutes.
Now add shredded fresh cabbage, bay leaf and continue cooking for 5 minutes.
All we have to do is add roasted vegetables and mushrooms. Feel free to put these ingredients in a saucepan, add salt and pepper to your taste and cook the soup until done.
Any cabbage soup is served with a spoonful of sour cream and chopped herbs, and cabbage soup with champignons is no exception. Add the finishing touches, season the soup and invite everyone to the table.

Sauerkraut cabbage soup with fresh mushrooms

Dried mushrooms are sometimes more difficult to obtain than fresh ones. Frozen honey mushrooms, boletus mushrooms, and chanterelles are also on sale. Try making simple cabbage soup using fresh mushrooms.

Ingredients:

half a kilo of mushrooms;
five hundred grams of sauerkraut;
medium bulb;
frying oil;
salt to taste;
three liters of water;
spices for dressing cabbage soup to taste.

Cooking method:

Wash the mushrooms well and cut into pieces.
Place in a saucepan, add enough water, cook for about twenty minutes.
Remove the mushrooms with a slotted spoon and pour the strained broth into the pan.
Add washed cabbage, bring to a boil and reduce heat.
Fry onion cubes in hot oil. When they become transparent and soft, add the mushrooms.
Fry the mushrooms and onions for two minutes, then simmer under the lid for another ten minutes.
When the cabbage is soft enough, add the roast, add spices and salt to taste.
Let the sauerkraut soup with mushrooms simmer for about five minutes.
Turn off the heat, let the cabbage soup brew and pour into serving bowls.

Sequencing

Since this soup contains only vegetables, you need to start with their preparation. They are washed, cleaned and crushed. The onion is cut into thin half rings, the mushrooms into slices, and the carrots are grated on a medium grater. After this, the vegetables are sent to a frying pan and fried in heated vegetable oil. When they become soft, remove them from the burner and set them aside.

Place chopped potatoes in a pan filled with boiling water and cook them over low heat. Literally ten minutes later, add thinly shredded cabbage and continue cooking. After about a quarter of an hour, frying is added to the almost cooked soup. All this is salted, seasoned with spices and simmered on the stove for another ten minutes. Ready-made lean cabbage soup with mushrooms and fresh cabbage is decorated with chopped herbs and poured into plates.

Sauerkraut cabbage soup with mushrooms and beans

This version of cabbage soup is meat. The broth can be made from any bone-in meat, but classic cabbage soup is made from pork. Instead of potatoes, you can put beans in thick mushroom soup. Some housewives cook cabbage soup from sauerkraut with mushrooms, combining potatoes and beans for extra satiety. Below is just such a recipe. If desired, potatoes can be omitted.

Ingredients:

a piece of meat weighing three hundred grams;
half a glass of beans (dry);
three hundred grams of sauerkraut;
three hundred grams of fresh store-bought champignons;
large onion;
medium carrot;
garlic (to taste);
fleshy tomato or a quarter cup of tomato paste;
fresh chopped greens;
bay leaf;
pepper;
oil for the frying pan.

Cooking method:

Make broth from a piece of meat.
At the same time soak the dried beans.
Be sure to skim off the protein foam, add the beans and cook them together with the meat.
Rinse the cabbage.
Cut fresh champignons into pieces or strips.
Chop onion and carrots.
Make a regular onion-carrot fry with tomato paste. Instead of tomato paste, you can use fresh, peeled and finely chopped tomato.
Place the cabbage in the prepared roast and simmer for about twenty minutes.
Cut the peeled potatoes into cubes.
Remove the meat from the broth, cool and cut into pieces.
Place cabbage and potatoes in the broth and simmer for another quarter of an hour at a low simmer.
About seven minutes before the sauerkraut cabbage soup with mushrooms is ready, carefully add salt, add crushed pepper, bay leaves, and add pieces of meat.
Place chopped dill or parsley and fresh garlic under the lid, turn off and let stand.

Cooking algorithm

The washed piece of meat is placed in a large pan, filled with cool water and placed on the stove. Spices and a whole onion are also placed there. When the beef is cooked, it is removed from the broth and cut into small pieces. The onion that was in the pan is simply thrown into a bucket.

Heat melted butter in a frying pan. Once it is sufficiently heated, chopped onions and mushrooms are immersed in it. All this is fried for several minutes and sent into boiling broth. Diced potatoes, green beans and grated carrots are also placed there. All this is cooked for twelve minutes. Then thinly shredded cabbage is added to them and cooking continues. After eight minutes, the chopped meat is added to the future soup. Ready cabbage soup with mushrooms and fresh cabbage is seasoned with chopped garlic, herbs and lemon slices. If desired, add sour cream to the plate.

Sauerkraut cabbage soup with mushrooms and pearl barley

Unfairly erased from life, “camp-army” pearl barley is a unique and very tasty cereal. With it, sauerkraut cabbage soup with mushrooms turns out extraordinary. Be sure to try this recipe.

Ingredients:

half a kilo of beef on the bone;
half a kilo of sauerkraut;
a generous handful of dried mushrooms;
half a glass of pure pearl barley;
onion;
four large potatoes;
three turnips;
a little lean oil for the frying pan;
a heaped spoonful of tomato paste;
salt;
black or allspice;
laurel;
half a glass of chopped dill or parsley.

Cooking method:

Soak the mushrooms in advance, boil and chop.
Make broth from beef.
Place the cabbage and cook for half an hour at a low simmer until the cabbage is soft.
Add mushrooms and pearl barley and cook for another twenty minutes.
Peel the turnips and potatoes and place them whole in the cabbage soup and continue cooking.
Finely chop the onion.
Finely grate the peeled carrots.
Fry onions and carrots.
Remove the cooked turnips and potatoes from the pan, mash with a fork and add to the cabbage soup to thicken.
Season cabbage soup with sauerkraut with mushrooms, pepper, salt, and herbs.
Cook for a few more minutes, leave the pan under a warm towel for half an hour and serve.

Lenten option

Using this technology, you can prepare a light and tasty soup relatively quickly. It is quite rightly considered a dietary dish and is optimally suited for those who are on a diet. However, it should be borne in mind that lean cabbage soup with mushrooms and fresh cabbage should not be served to children under seven years of age. To prepare such a dinner, you will need simple budget products, most of which are always available to every prudent housewife. In this situation, you should have at hand:

400 grams of raw white cabbage.
Medium carrot.
300 g fresh champignons.
Large onion.
300 grams of potatoes.
Salt, herbs and spices.

If you don’t have fresh champignons, don’t give up on your plans. This ingredient can be easily replaced with another. In this case, using the same scheme, you can cook dietary cabbage soup with frozen mushrooms and fresh cabbage.

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.

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.

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.

Option with green beans

The base of this flavorful soup is beef broth. Therefore, it turns out not only tasty and healthy, but also quite nutritious. They can easily feed a large family. To cook hearty cabbage soup with mushrooms and fresh cabbage, go to the store in advance and buy everything that is not in your refrigerator. In this case you will need:

600 grams of beef.
8 large porcini mushrooms.
300 grams of white cabbage.
A couple of bulbs.
50 grams of melted butter.
3 large potatoes.
Medium carrot.
200 grams of green beans.
Salt, herbs and spices.

Cloves, allspice peas and bay leaves are usually used as seasonings.

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.

Basic varieties of dishes

Cabbage soup was cooked by our distant ancestors, who lived several centuries ago. Considering the way of life in those distant times, the presence of mushrooms in the recipe becomes clear. Mushrooms were valued on a par with meat and were harvested in huge quantities.

They were dried, fermented, salted, pickled. They prepared first and second courses from them, and baked pies. And as for mushroom cabbage soup with fresh cabbage, there are also plenty of recipes.

Soup with fresh cabbage

The basis of cabbage soup is vegetables. That is, the soup can be prepared without mushrooms. But mushrooms give a completely different taste to such an ordinary soup. And in the case of the lean version, mushrooms greatly increase nutritional value. A practical substitute for meat. An excellent soup option for lunch would be cabbage soup with champignons and fresh cabbage. This dish will take a little time to prepare; even a novice cook can do it. Recipe for cabbage soup with champignon mushrooms:

Sauté the onions and carrots in vegetable oil for 5-7 minutes, then add the chopped tomatoes and simmer for another 15 minutes. In another pan, fry the champignons. 1 tablespoon of oil is enough.

Boil two liters of water, throw in the chopped potatoes and boil for 5-7 minutes

. Add chopped fresh cabbage, bay leaves and cook for another 5 minutes. Next, add the fried vegetables and mushrooms, add salt and pepper to taste and cook the cabbage soup until tender. When serving cabbage soup, add a little sour cream and chopped herbs.

Option with boletus

To cook cabbage soup with boletus mushrooms, it will take 3-3.5 hours. No special skills are required. But this soup is worth it. Here is a recipe for cabbage soup with porcini mushrooms:

Take out the boiled chicken and set it aside for now. It will need to be cut and put into the finished soup 5 minutes before the end of cooking.

Add bay leaves to the prepared chicken broth

, peppercorns and a whole onion. 10 minutes after boiling, add squeezed and chopped mushrooms. Cook for another 10 minutes and add the cabbage. Next add finely chopped carrots and potatoes. Cook the vegetables until tender and turn off the heat. Before serving, remove the bay leaf and add herbs. Cover and let sit for 5 minutes.

Lenten cabbage soup made from sauerkraut with dried mushrooms

There are many different recipes for this aromatic soup; we will now tell you about one of the most popular ones in the post. Salted or fresh mushrooms are added to lean sauerkraut soup, but the most delicious soup is made with dried mushrooms. Despite the absence of meat, this soup does not cook quickly, so be patient.

Ingredients:

Dried mushrooms (white) - 70 gr.
Sauerkraut - 500 gr.
Potatoes - 3 pcs.
Carrots - 1 pc.
Onion - 1 pc.
Water - 3 l.
Tomato paste - 2 tbsp. l.
Flour - 2 tsp.
Sunflower oil - 2 tbsp. l.
Bay leaf - 2 pcs.
Pepper
Salt
Dill greens

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, 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!

Process description

Since this recipe involves the use of dried mushrooms, they should first be soaked in clean, cold water. After about an hour, they will be softened enough to make soup.

Place the washed chicken drumsticks in a saucepan, add filtered cold water and place on the stove. When the liquid boils, remove the foam from it and reduce the heat. The broth is salted, seasoned with spices and bay leaves, covered with a lid and left to simmer. The finished chicken is removed from the pan, and chopped potatoes and shredded cabbage are added instead.

While the vegetables are cooking, you can do the onions and carrots. They are cleaned, washed and crushed. Place softened mushrooms in a frying pan generously greased with any vegetable oil and lightly fry them. After a few minutes, add onions and carrots. At the very end, add a small piece of butter to the frying and mix. Sautéed mushrooms are placed in a saucepan with boiling broth. When all the vegetables are absolutely ready, add chicken meat separated from the bones. After two or three minutes, aromatic and rich cabbage soup with dried mushrooms and fresh cabbage is poured into plates, sprinkled with chopped dill and served for lunch.

Sauerkraut cabbage soup with champignons

Ingredients:

Sour cream “Prostokvashino” 1 tbsp.
Sauerkraut 400 g
Pork ribs 400 g
Potatoes 4 pcs.
Onion 1 pc.
Carrot 1 pc.
Vegetable oil for frying
Champignons 5 pcs.
Peppercorns 5 pcs.
Salt, spices and pepper to taste
Garlic 1 clove
Greens (parsley, dill) optional
Bay leaf 1 pc.

Preparation:

Rinse the ribs thoroughly under running water. In order for the broth to be transparent, first throw the ribs into the water and boil for about 5 minutes
Then we transfer the ribs to another pan, where the cabbage soup will be cooked. Place on the fire, bring to a boil, skim off the foam. Salt the broth to taste and cook the ribs until done.
Peel the potatoes and cut into small pieces. Throw the potatoes into the boiled broth.
Peel the onion and cut it into cubes. Peel the carrots and grate them on a coarse grater.
Squeeze the cabbage. If the cabbage is too sour, rinse in cold water.
Add to the pan.
Heat the vegetable oil in a frying pan and fry the onion.
Cut the washed champignons into slices. You can also use frozen champignons. They need to be thawed first. Add the champignons to the onions.
Add carrots. Fry onions, carrots and champignons in oil until soft.
Add mushrooms and fried onions and carrots to the broth. Salt, pepper, spices, black peppercorns and bay leaf.
Fry the chopped garlic.
Add the fried garlic, chop the herbs and throw them into the cabbage soup. Cook until done. Let the cabbage soup brew when it is ready.
Pour cabbage soup into plates.
Serve hot cabbage soup with Prostokvashino sour cream and fresh bread.

Bon appetit!:)

Chicken option

Using the technology described below, you get incredibly light and tasty cabbage soup with mushrooms and fresh cabbage. The recipe for this dish requires the presence of a certain set of products. So before you go to the stove, make sure you have everything you need. To make this soup you will need:

600 grams of raw white cabbage.
1700 milliliters of filtered water.
4 chicken drumsticks.
40 grams of dried porcini mushrooms.
Large onion.
Medium carrot.
20 grams of butter.
A couple of potatoes.

In order for the cabbage soup you cooked with porcini mushrooms and fresh cabbage to acquire a rich taste and aroma, the above list should be supplemented with rock salt, spices and refined vegetable oil.

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.