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How to cook cabbage soup from frozen mushrooms. Cabbage soup with mushrooms and fresh cabbage

To the Kitchen Piggy Bank :)


What do we do:

1. Pour water into a saucepan (I have a 2.5 liter saucepan), put it on fire. At the same time, in another saucepan, put the mushrooms to boil (This is not relevant for champignons).
2. Cut the cabbage into thin strips and place in boiling water.

3. We clean and cut the potatoes.

And we leave all this to cook in a slightly boiling state over low heat. In the meantime, remove the boiled mushrooms from the heat and rinse them. cold water(again - just my champignons, we cut them).

4. Clean the carrots, three of them on a coarse grater, finely chop the onion - put all this in a frying pan and fry in a small amount of vegetable oil. When the frying process is close to completion, add the mushrooms, fry everything together for a couple of minutes

And put it in a saucepan with cabbage and potatoes. Let them cook :)
5. We do for 10-15 minutes whatever our heart desires :)
6. Finely chop a half of the pepper, put it in a frying pan, in the catch - half a finely chopped tomato.

Fry lightly and add to the cabbage soup.

7. Now it's up to the greens! :) Finely chop the pertchka-dill or just add a couple of teaspoons of "maggi" seasoning.

8. The final touch - squeeze the juice from a half of a lemon into a saucepan. Gradually, periodically trying what you get, so as not to "over-oxidize".

Those who wish to add salt to the cabbage soup to taste. If the acid seems too much, you can add a little water and a pinch of sugar.


Calorie content: Not specified
Cooking time: Not indicated


Russian cabbage soup is one of those dishes, the composition of which has practically not changed over the entire period of its existence. The main ingredient is White cabbage, fresh or. To make the cabbage soup thicker and tastier, add potatoes, and in old recipes When there were no potatoes in Russia yet, flour was used for this purpose. Be sure to put something from the roots - carrots, parsley, turnips, parsnips. Rich meat broths are most often used as a liquid component; nevertheless, cabbage soup is considered a hearty and high-calorie meal. Lean version meat broth replace with vegetable, mushroom or cook cabbage soup in water.
The classic cabbage soup recipe does not involve roasting, all vegetables are added to the broth raw and cooked over a very low heat by simmering. But in modern cooking, recipes for cabbage soup with vegetable fried from carrots, onions, tomatoes or are more popular. Especially if the cabbage soup is cooked lean, without meat. Vegetables fried in a small amount of oil significantly improve the taste, the broth turns out to be bright, appetizing, aromatic, nutritious.
In this recipe, cabbage soup with dried mushrooms and fresh cabbage is cooked lean, but using vegetable oil. For strict fasting, the recipe will need to be slightly changed, instead of frying vegetables, simmer in a pan or add raw. If there are no restrictions on the use of vegetable oil, cook everything according to the recipe.

Ingredients:
- water - 1.5 liters;
- dried forest mushrooms - a large handful;
- white cabbage - half a small fork;
- potatoes - 2 pcs;
- carrots - 1 small;
- onion - 1 medium onion;
- Bulgarian pepper (optional) - 0.5 pcs;
- tomatoes - 3 pcs (or a third of cans canned with juice);
- salt - to taste;
- vegetable oil - 2 tbsp. spoons;
- garlic - 2 cloves;
- hot pepper - 2-3 rings (optional);
- lavrushka leaf - 1-2 pcs;
- any greens - a small bunch;
- sour cream, Rye bread- for serving.

Recipe with photo step by step:




On dried mushrooms(forest) particles of soil and leaves remain, therefore, before soaking, it is recommended to rinse them in warm water, then rinse under cold and pour boiling water for two to three hours. Throw the softened mushrooms in a colander. The infusion can be added to the cabbage soup, left for other dishes, or poured out. Cut the mushrooms into small pieces and the potato tubers into strips or cubes.





Prepare vegetables for frying immediately. Chop the onion into small cubes, Bell pepper and cut the carrots into thin strips.





Put potatoes and mushrooms in boiling water or broth at the same time. Salt, wait until the water begins to boil again. Cover, cook for 15 minutes at low boil until mushrooms are half cooked.





After about five minutes, put a frying pan on low heat, add oil, heat and put onions. Spread it until a lighter shade and golden edges appear on the pieces. Add carrots, simmer for about five minutes.







Add bell peppers, simmer for another five minutes, until the carrots are soft and the peppers are soaked in oil.





While vegetables are stewing in a frying pan, chop the cabbage into not very thin strips, cut the tomatoes into cubes. If you decide to add canned tomatoes together with juice, then they need to be kneaded or cut with a knife into small pieces.





Put the tomato slices in a pan with vegetables (if canned, then pour with the juice), lightly fry, so that a contrasting sweet and sour taste appears.





As soon as the tomatoes are sent to the pan, pour the cabbage into the pot with potatoes and mushrooms. Bring to a boil, cover, cook for five minutes.







Transfer the contents of the pan to the soup along with tomato sauce and oil. Stir until boiling begins. Cook over low heat until the cabbage is tender.





After making sure that the cabbage is ready (or almost ready, if you like it tight), pour finely chopped garlic into the cabbage soup, add the bay leaf, put a piece hot pepper(optional). Let it boil, turn it off and leave on a warm stove without opening the lid.





After 15-20 minutes, the cabbage soup will infuse and you can serve the hot dish to the table. If you cook cabbage soup with dried mushrooms in fasting, then exclude sour cream when serving, and at the usual time add a thick spoonful to the plate homemade sour cream or

Cabbage soup, including lean ones - Russian the National dish... Lean options are prepared from fresh or sauerkraut, with fresh or dry mushrooms, with the addition of various vegetables, and for satiety, you can also add cereals, for example, pearl barley.

I suggest an option lean cabbage soup with mushrooms, fresh cabbage, potatoes and carrots, and for a change and a spicy note, in Korean.

Prepare the ingredients for cooking cabbage soup with mushrooms and fresh cabbage.

I like to cook cabbage longer, so that it becomes soft and boiled (then it will practically not ferment in the ZHTK) and will give cabbage a good broth. Therefore, I add chopped cabbage to soups as the first ingredient.

After about 20 minutes I throw in diced potatoes. Cook for another 15-20 minutes.

Fry and simmer on vegetable oil slices of carrots, onions and mushrooms. (Although, here I am without carrots, because I will add them to the soup as in Korean). Salt.

Add carrots, onions and mushrooms to cabbage and potatoes and cook for another 5-10 minutes over medium heat. At the end of cooking add salt, select peppers and herbs to your taste. Let the cabbage steep for a few minutes and serve.

Cooking cabbage soup with mushrooms and fresh vegetables

Such cabbage soup is very good to cook in the summer season, when all vegetables are fresh and contain the maximum amount of healthy substances. And the dish itself is prepared very quickly, and if you are limited in time, then this recipe is definitely for you.

Preparation vegetable cabbage soup with champignons necessary products

  • Champignons about 400 gr. ;
  • 1 large carrot;
  • Young potatoes 2-3 pcs. medium size;
  • Fresh cabbage ½ small roach;
  • Celery 2 sticks;
  • Tomatoes 3pcs. ;
  • Onions 2 pcs. ;
  • Bay leaf to taste;
  • Black peppercorns to taste;
  • Vegetable oil;
  • Salt to taste;
  • Fresh greens;
  • Sour cream.
  1. Pour 2.8 liters of water into a saucepan and put on fire. While the water is boiling, prepare the mushrooms and vegetables.
  2. Wash the champignons and cut them into four pieces. Cut into cubes onion... We clean, cut or rub the carrots on a coarse grater. We chop my cabbage. Cut the celery into cubes. By the way, I want to add about celery that this vegetable is extremely useful for the body with chronic fatigue, it helps to increase our efficiency. Its active compounds reduce stress hormone levels. Celery essential oil is very pleasant sweetish spicy, relieves nervous tension. In addition, this vegetable is part of the soup for weight loss, you can see it for weight loss.
  3. Cooking a fry from vegetables and mushrooms. Put mushrooms, onions and carrots in a frying pan preheated with oil, fry until the vegetables are soft, add cabbage, close the lid and continue frying for another 5 minutes, then add celery and leave for another 5 minutes.
  4. While the vegetables are fried, we prepare the potatoes: we peel, the mode in cubes and send to a saucepan with boiling water.
  5. When the potatoes are almost ready, we put our frying from a frying pan, peppercorns, bay leaves, salt and cook the cabbage soup into the pan until the vegetables are ready.
  6. At the very end, 3 minutes before the end of cooking, add the diced tomatoes.

As I mentioned a little earlier, cooking cabbage soup does not take much time and, as a rule, I even turn off cabbage soup a little earlier than vegetables are curdled. I just close the pan with a lid and leave it for 10-15 minutes, making sure that the vegetables are not overcooked. For me, it's better not to cook them a little at all. And overcooked cabbage soup is not the best option.

cooking cabbage soup

Sprinkle the cabbage soup with fresh chopped herbs before serving. It can be fresh dill, parsley, green onions, whatever you find at home at hand, add sour cream. That's all the vegetable cabbage soup with champignons is ready, you can sit down to eat.

making mushroom cabbage soup

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