Kvass 

Cabbage soup with mushrooms. Cabbage soup with sauerkraut and mushrooms

Cooking cabbage soup with porcini mushrooms and sauerkraut... Cabbage soup has been the main hot dish of Russian cuisine for a long time. Sour cream or sour cream mixed with cream is used as cabbage soup. They eat cabbage soup with rye bread.

Cabbage soup with mushrooms and sauerkraut

5 from 1 reviews

Cabbage soup with porcini mushrooms and sauerkraut

Nowadays, potatoes are also added to the cabbage soup, which thickens the soup, but at the same time it can be removed after cooking.

Type of dish: First courses

Cuisine: Russian

Ingredients

  • Porcini mushrooms (dried) - 100 g,
  • sauerkraut - 300 g,
  • potatoes - 200 g,
  • carrots - 100 g
  • onion - 1 pc.,
  • parsley root - 30 g,
  • sour cream - 50 g,
  • vegetable oil - 2 tbsp. l.,
  • tomato paste - 1 tbsp l.,
  • flour - 1 tbsp. l.,
  • Bay leaf,
  • parsley,
  • ground black pepper,
  • salt.

Preparation

  1. Rinse the mushrooms, cover with cold water and leave for 2-3 hours. Then put on fire and boil. Strain the resulting broth, and cut the mushrooms into strips.
  2. Peel, chop and lightly fry onions in preheated vegetable oil... Then add peeled and coarsely grated carrots and parsley root and sauté for 2-3 minutes.
  3. Rinse cabbage, squeeze lightly, put in a pan with vegetables, add mushrooms, tomato paste, bay leaf and stew.
  4. Wash the potatoes, peel, cut into small pieces, put in boiling mushroom broth and cook for 20 minutes. Then add vegetable stew, salt, pepper and bring to readiness.
  5. Pour the cabbage soup into portioned bowls, sprinkle with finely chopped parsley and season with sour cream.

Notes (edit)

Shchi is a multi-component filling soup. The complete set of products for cabbage soup includes the following components:

Fresh or pickled cabbage or vegetable mass replacing it (sorrel, nettle, turnip)

Meat or in rare cases fish, mushrooms.

Roots (e.g. carrots, parsley)

Spices (onion, celery, garlic, dill, pepper, bay leaf)

Sour dressing (cabbage pickle, sour cream, apples)


Bon Appetit!

Note to the hostess: Meat cabbage soup is usually cooked on beef broth, while the meat is often boiled in a whole piece. Pork and poultry are also used in the western regions of Russia, but such cabbage soup is not typical for traditional Russian cuisine. Also, a little ham can be added to the cabbage soup.

Lean cabbage soup can be or all vegetable, known as "empty". There are also fish cabbage soup, but since their preparation requires a certain combination of certain types of fish with their separate heat treatment (with other combinations, the dish is not so tasty), they have not spread.

In any variant, the cabbage soup is distinguished by a wide range of spices, primarily herbs and, to a lesser extent, classic spices (only black pepper and bay leaves). Spices are added to the cabbage soup at least twice. Along with spices, additional components can be added to the soup to improve the taste in the form salted mushrooms, pickled apples etc.

Cabbage soup is an old dish of Russian cuisine. There are many recipes for this dish. Cabbage soup with sauerkraut and mushrooms is one of them. Dish for lovers sauerkraut... In order for the cabbage soup to succeed, you need to take not very sauerkraut.

To prepare such cabbage soup you will need: meat broth, carrots, potatoes, onion, sunflower oil, mushrooms, sauerkraut, bay leaf, salt and ground black pepper.

Pour broth into a saucepan and put sauerkraut. Cook for 20 minutes to soften.

Peel the potatoes, wash them and cut them into cubes. Put in another saucepan, fill with water and cook until tender.

Peel and wash onions and carrots. Pour sunflower oil into a frying pan and put grated carrots and chopped onions. Let it simmer for 10 minutes over low heat.

When the cabbage is softer, add the onions and carrots. Cook for 10 minutes.

We clean and cut the champignons.

Then put the mushrooms in a saucepan.

Then add the finished potatoes to the cabbage soup.

Put the bay leaf, salt and pepper to taste. Cook for another 7-10 minutes and turn it off.

Put chopped dill or parsley in the ready-made cabbage soup.

Wonderful, fragrant and hearty cabbage soup is ready.

We serve this dish as the first dish at lunch.

Sour cabbage soup with mushrooms- my grandmother's recipe, carefully written down by her to help me - then a beginner. The more valuable it is, and it goes without saying how tasty the soup is.

Ingredients:

3. Carrots, onions.

4. Tomato paste - tbsp.

If desired, I think you can add potatoes and / or barley.

Soak dry mushrooms in hot water 10 minutes - more in order to clean up from possible sand and dust.

Put mushrooms in a saucepan, cover with cold water, salt and pepper generously, put on fire. Mushroom broth from dried mushrooms will cook for at least an hour.

While the broth is boiling, cut and fry the onion.

Then the carrots.

After an hour and a half, when ready, we take out the mushrooms with a slotted spoon, chop them finely.

Again we put chopped mushrooms, cabbage with onions and carrots in a saucepan in broth. Salt and pepper, if still needed. All together should boil for a few minutes.

Fry a tablespoon of flour without oil until slightly brown (it is important that it does not burn), add a few tablespoons of mushroom broth, mix.

In Russia, such a soup was most often cooked during fasting and made thick enough, and if it was cooked on ordinary days, it was served with sour cream. In this recipe with a photo, we will tell you how to cook cabbage soup from sauerkraut with mushrooms, how to cook sour cabbage soup deliciously and which mushrooms are ideal for soup. This first dish is especially important in winter, when winter preparations stored underground are actively used.

Sauerkraut cabbage soup can be cooked with both fresh and dried mushrooms. Such a soup is prepared both in lean (empty) broth and in meat. Traditionally, this dish is based on sauerkraut, which was added to the cabbage soup to obtain its characteristic sour taste. To make the broth light, we recommend using white dried mushrooms, and serve with a spoonful of fresh sour cream. This is how our ancestors prepared Russian soup, and we tried to collect the best step-by-step recipes for this aromatic first course.

Calorie soup from sauerkraut with mushrooms

Calorie content and the nutritional value empty cabbage soup from sauerkraut with dried mushrooms are designed for 100 grams of ready-made soup. The data given in the table are averaged.

Lean cabbage soup with dried mushrooms

There are many a variety of recipes of this fragrant soup, we will now tell you about one of the most popular in the post. Salted or fresh mushrooms are added to lean cabbage soup from sauerkraut, but the most tasty soup obtained with dried mushrooms. Despite the lack of meat, this soup is not prepared quickly, so please be patient.

Ingredients:

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

How to cook sour cabbage soup with dry mushrooms

Step 1.

To cook sour cabbage soup, first fill the dry mushrooms with water and leave for 2 hours. During this time, they will soften properly and swell a little. Mushrooms should be soaked immediately in a saucepan, because immediately after this procedure, they must be boiled without changing the water.

Step 2.

Strain the resulting broth, rinse the mushrooms and chop.

Step 3.

Let's put the mushrooms aside for now and take care of the sauerkraut. If it is too salty, then lightly rinse it, wring it out and put it in a skillet. Add a glass of broth cooked in mushrooms, tomato paste, stir and simmer for an hour and a half. Cover the pan with a lid.

Step 4.

While the cabbage is being stewed, let's take care of the vegetables. Grate peeled carrots on a grater, peel the onion and cut into half rings. Rinse, peel and chop the potatoes.

Step 5.

Lightly fry the onion in oil, then add the carrots. When the vegetables are tender, transfer them to the cabbage about 10 minutes before the latter is done. Simmer the vegetables together for the remaining time.

Step 6.

Sift 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 for the mushroom broth to boil, add the potatoes and cook for 8 minutes. Add soaked dried mushrooms, bay leaf, stewed vegetables, toasted 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.

Chop fresh dill and add to soup before serving. Bon Appetit!

Sour cabbage soup with mushrooms can also be cooked in meat broth. A very rich and aromatic first course is obtained with broth cooked on beef bones.

Ingredients:

- Beef bones - 500 gr.
- Potatoes - 3 pcs.
- Sauerkraut - 400 gr.
- Dried mushrooms - 50 gr.
- Bow - 2 pcs.
- Carrots - 1 pc.
- Garlic - 3 cloves
- Tomato paste - 3 tbsp. l.
- Bay leaf - 1 pc.
- Ground pepper
- Pepper peas
- Salt
- Sour cream
- Fresh herbs

Step 1.

Put the mushrooms to soak in warm water for 2.5 hours.

Step 2.

Rinse the meat, transfer to a saucepan and fill with 3 liters cold water... Add the peeled whole onion, mushrooms and cook for 1 hour.

Step 3.

Simmer sauerkraut over low heat for 30 minutes. Finely chop the remaining onion, coarsely grate the carrots. Lightly fry the prepared vegetables, add the tomato paste and simmer for 5 minutes.

Step 4.

Transfer the vegetables to the cabbage, add a glass meat broth and continue simmering for 8 minutes.

Step 5.

Remove the meat from the pan, separate from the bones and chop finely. Add the chopped potatoes to the broth and cook for 10 minutes.

Step 6.

Add stewed vegetables, peppercorns, salt. Simmer for 12 minutes.

Step 7.

Add the pieces of meat, continue to cook for 10 minutes. Chop the garlic and add along with the bay leaf 5 minutes until tender.

The soup should be served garnished with finely chopped fresh herbs and a spoonful of sour cream. Bon Appetit!


Calorie content: 690
Cooking time: 50 minutes

The first cabbage soup in our area was vegetarian. Due to the fact that the peasants did not eat meat every day, they boiled cabbage soup with cabbage and onions or with mushroom broth. Especially in spring, dried mushrooms and sauerkraut were used.
Cabbage soup from sauerkraut with porcini mushrooms have their own original taste... And a generous spoonful of sour cream makes this dish so tasty that the mere recollection of it drools.

It is easy to cook cabbage soup from sauerkraut, because the cabbage is already ready, you just need to pour boiling water over the mushrooms, you just need to peel the potatoes and make frying.

The secret of anyone mushroom soup is that the mushroom broth must be used in cooking. All the aroma and taste of dried forest mushrooms will remain in the dish if mushroom broth is added to it.

Cabbage soup has a characteristic sour taste, it is not for nothing that they also said "cabbage soup".
Delicious sauerkraut cabbage soup is cooked with big chunk meat, cold cuts or fish. But lean cabbage soup has many benefits.

First, such cabbage soup is better absorbed. Secondly, they bear less stress on the digestive organs, liver and kidneys. Thirdly, they contain less fat and calories.

Try to cook cabbage soup according to this recipe to get all the advantages of this dish.

Ingredients:
- sauerkraut - 300 g;
- dried porcini mushrooms - 100 g;
- potatoes - 400 g;
- celery root - 100 g;
- dried dill - 10 g;
- onions - 100 g;
- peppercorns - 6 pcs.;
- bay leaf - 1 pc .;
- ground black pepper and salt to taste.

Recipe with photo step by step:




1. Dry porcini mushrooms are washed and poured over with boiling water.




For 100 g of mushrooms, 300 ml of boiling water. Cover the dishes with mushrooms. Mushrooms should be infused for half an hour.

2. Place a pot with water, bay leaves, peeled onion and a tablespoon of salt on the stove. The volume of the pot is 2.5 liters.




3. Potatoes are peeled and cut into pieces, but not large. When the water boils, add it to the pot.




4. The celery root is peeled and cut into strips. Place the celery in the pot when the potatoes boil. Instead of celery, you can put carrots, or you can put everything together, as you like best.






5. When the mushrooms are steamed, the infusion is poured through a sieve and added to the broth.




You will feel what an extraordinary smell from mushrooms will rise in the kitchen.
Julienne is classic.




6. Finely chop the second onion and fry in vegetable oil until golden brown. Mushrooms are also sent there. When the mushrooms become even softer and turn around, spread the frying in a saucepan.




7. After 10 minutes, after the mushrooms have boiled, add sauerkraut to the cabbage soup. The later the cabbage is added, the less acid goes into the yushka and the cabbage remains crispy. If you want sour and softer cabbage, put the cabbage after the potatoes.





After another five minutes, you need to taste the cabbage soup and, if everything is ready, turn off the heat.




Sauerkraut soup with porcini mushrooms is very, well, very tasty to eat with sour cream or cream.
This pleasure is worth allowing yourself, because we cook very simple cabbage soup.




By the way, soup lovers should definitely look at the recipe.