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Sour cabbage soup with mushrooms. Sauerkraut cabbage soup with porcini mushrooms

Another simple and affordable option for preparing your favorite cabbage soup. But anyone who doesn’t like this dish (and very wrongly!) will certainly change their mind only after hearing the magical aroma of this dish! In general, housewives, take note!

Ingredients for sauerkraut cabbage soup with mushrooms

Dried mushrooms - 15 g (or fresh - 100 g)
Sauerkraut - 250 g
Carrots - 40 g
Parsley - 20 g
Onion - 40 g
Wheat flour - 10 g
Vegetable oil - 20 ml
Water - 0.8 l
Tomato paste – 1-2 tbsp. l.
Spices - to taste

How to cook cabbage soup from sauerkraut with mushrooms.

1. First of all, let's prepare a fragrant mushroom broth. To do this, wash the dry mushrooms in warm water, then cut them into smaller pieces (so that they release their flavor more strongly, although you don’t have to chop them), and then put the mushrooms in a saucepan and fill with the required amount of water. Boil the mushrooms for at least 30 minutes. If you wish, if, for example, you don’t have any dry mushrooms, you can prepare a broth based on fresh mushrooms. The procedure for preparing the broth will be the same: wash and peel (if necessary) the mushrooms and boil them until tender.
2. Remove the prepared broth from the stove, use a slotted spoon to remove the cooked mushrooms from it, transfer them to a plate and let them cool for a while. If you boiled the mushrooms whole, then at this stage of cooking you need to chop them into small pieces.
3. While the mushrooms are cooking, you can start preparing the rest of the products. Peel the onions, wash them and chop them into thin half rings. We peel the carrots, be sure to wash them after that, and then grate them on a medium grater or cut them into thin strips with a knife.
4. Heat a little vegetable oil in a frying pan and fry the onion in it first, and when it becomes soft, add grated carrots to the frying pan. Add just a little spices during the cooking process (salt and ground black pepper). When the vegetables become evenly soft, add 1-2 tbsp. spoons of tomato paste, mix it with the contents of the frying pan and simmer under a closed lid for another 2-3 minutes. By the way, tomato paste can be replaced with tomato juice or any other homemade tomato sauce (for example, you can make tomato puree from fresh tomatoes or tomatoes in their own juice).
So, the tomato frying is ready, remove it from the heat. Taste it for salt/pepper and add the necessary spices if necessary.
5. Place the sauerkraut in a saucepan or deep frying pan (or just a small saucepan), add a small amount of oil and simmer over medium heat under the lid until it becomes soft. Then add the sautéed vegetables and fill everything with mushroom broth. We also send chopped mushrooms here. Mix everything, again taste for salt/pepper and cover with a lid. Cook the cabbage soup for a few more minutes so that the finished products have time to exchange their flavors and aromas.
Then remove the cabbage soup from the stove and wrap it in a warm towel. Let the soup brew for another 10-15 minutes.
6. At this time, wash the parsley, dry it on a paper towel and chop it very finely with a knife.

Bon appetit everyone, please your beloved household members with new delicious dishes!

The material belongs to the site
Recipe author: Yana Kravets

step by step recipe with photos

You can prepare cabbage soup not only from fresh cabbage, but also from sauerkraut. If in the first case, in order to acidify them a little, housewives have to add a little vinegar or brine, there is no need to add anything additional to the sour cabbage soup. They themselves have a hint of sourness thanks to the sauerkraut. If you have dried wild mushrooms, be sure to add them to this soup. The taste and smell will be simply fabulous!

Ingredients

For 1.5 liters of water:

  • sauerkraut – 8 tablespoons
  • meat for broth – chicken breast bone 1 pc.
  • onion – 1 head
  • potato – 1 pc.
  • dried wild mushrooms – 2-3 pcs.
  • sunflower oil for frying – 2-3 tablespoons
  • salt to taste

Preparations

1. We start preparing sour cabbage soup like any other broth-based soup. Place the bone in a saucepan, add water and let it cook.

2. Remove the foam from the boiled liquid. Boil the bone after boiling for 20 minutes and gradually begin to add the remaining ingredients. We rinse the cabbage under running water, draining off excess acid, and transfer it to a saucepan.

3. Place the dried mushrooms in a deep bowl, pour water into it and put it in the microwave to “wash” for 7-10 minutes. During this time, they will soften, dried forest debris, the sand will come off them, then it is very easy to wash the mushrooms under water. Add to cabbage.

4. Immediately peel the potatoes, wash them, cut them into small cubes and throw them into the pan.

5. Let the sour cabbage soup boil, reduce the heat, cover with a lid and cook slowly for 1 hour.

Then chop the peeled onion, put it in a frying pan, pour in the oil, add salt and sauté for a couple of minutes over high heat.

6. Transfer to cabbage soup, wait until it boils again, and keep on low heat for another 40 minutes. Don't be surprised that sour cabbage soup takes much longer to cook than regular cabbage soup. Firstly, sauerkraut cooks slowly, and secondly, mushrooms are also the fastest ingredient to cook.

Season the finished cabbage soup with sour cream and eat.

Lenten cabbage soup is a bright, hearty and tasty first course for the whole family; it’s not a shame to treat a guest to it. Even avid meat eaters enjoy eating them, despite the fact that they are cooked without a gram of meat. This is an excellent option for vegetarians, adherents of healthy eating, or for believers during Lent. Lenten cabbage soup made from sauerkraut with mushrooms and beans is prepared from simple, healthy, inexpensive ingredients. Therefore, even spontaneously without prior purchase, you can always cook cabbage soup from sauerkraut, a step-by-step recipe for which will be described below.

Ingredients

  • 200-250 g of salted cabbage;
  • 2.5 liters of clean water;
  • 1 onion head;
  • 300 g canned beans;
  • 4 medium champignons;
  • 70 g tomato paste;
  • 3 potato tubers;
  • 1 carrot;
  • 1 laurel;
  • 1 parsley root;
  • 5-6 sprigs of parsley with dill;
  • 2-3 pinches of salt and pepper;
  • 20 ml vegetable oil.
  • Cooking process

    We start our step-by-step recipe for lean cabbage soup with sauerkraut by preparing roots and vegetables. Wash everything thoroughly, dry it, and thinly peel it. Cut the potatoes into medium slices, put them in a saucepan, fill them with water, and put them on the stove to cook.

    We cut the onion into medium cubes, and chop the parsley root and carrot into thin half rings. We send the parsley to the potatoes, and the remaining vegetables to the hot frying pan. Sauté the vegetables until soft, stirring occasionally with a spatula.

    Before putting cabbage into lean mushroom soup, it must first be boiled or fried. Place the fried onions and carrots from the frying pan, add a little vegetable oil, and place the sauerkraut mixture there. Fry the contents a little, add a few tablespoons of potato broth, simmer for 10 minutes on low heat. If the product is too sour or salty, it must be rinsed under running water.

    Sour cabbage soup with mushrooms and beans can be prepared with any mushrooms, but the easiest option is to cook with champignons. We rinse them, clean them, freshen the cut of the stem, cut them into large pieces, because... the slices will reduce significantly.

    Wash the greens, dry them, finely chop them with a knife.

    To make the sour cabbage soup from sauerkraut bright and appetizing, lightly fry the tomato paste in a preheated frying pan.

    We continue to prepare the recipe for lean cabbage soup with mushrooms, and combine almost finished potatoes with champignons, beans, and fried vegetables.

    Next, add tomato paste and sauerkraut to the lean cabbage soup with mushrooms, mix everything, and let it boil. For flavor, add chopped herbs and spices, heat the soup with cabbage and mushrooms to a boil, set aside from the stove. Let the dish sit for 10-20 minutes and serve.

    The same lean recipe for sauerkraut cabbage soup can be prepared with fish. For this you can use canned fish or fresh fish.

    Lenten cabbage soup at funerals

    Funeral dinners always include the first hot dish. In Russia, Lenten cabbage soup is often served at funerals, because... This is a national dish and it is prepared very simply. The recipe for lean cabbage soup with mushrooms for a funeral is practically no different from the one described above. For the funeral, soup is prepared with the addition of two or three tablespoons of buckwheat, and carrots and onions are added without prior frying.

    On a note

  • How to cook cabbage soup if there is no sour preparation? In this case, the missing ingredient can be replaced with a fresh vegetable. Just add it at the end of cooking along with fresh herbs.
  • Lenten cabbage soup with mushrooms can be prepared with any fresh or dry food.
  • Canned beans can be replaced with pre-boiled dry beans.
  • In Rus', such soup was most often cooked during Lent and made quite thick, and if cooked on ordinary days, it was served with sour cream. In this recipe with photos, we will tell you how to prepare cabbage soup from sauerkraut with mushrooms, how to cook sour cabbage soup deliciously, and which mushrooms are ideal to use for soup. This first dish is especially relevant in winter, when winter preparations stored underground are actively used.

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

    Calorie content of sauerkraut cabbage soup with mushrooms

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

    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
    • 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, 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!

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

    Ingredients:

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

    Step 1.

    Let the mushrooms soak in warm water for 2.5 hours.

    Step 2.

    Rinse the meat, place it in a saucepan and add 3 liters of cold water. Add peeled whole onion, mushrooms and cook for 1 hour.

    Step 3.

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

    Step 4.

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

    Step 5.

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

    Step 6.

    Add stewed vegetables, peppercorns, and salt. Cook for 12 minutes over low heat.

    Step 7

    Add the meat pieces and continue cooking for 10 minutes. Chop the garlic and add along with the bay leaf 5 minutes before readiness.

    Serve the soup garnished with finely chopped fresh herbs and adding a spoonful of sour cream. Bon appetit!


    Calories: 690
    Cooking time: 50 min

    The first cabbage soup in our area was vegetarian. Due to the fact that the peasants did not eat meat every day, they cooked cabbage soup with cabbage and onions or with mushroom broth. Especially in spring, dried mushrooms and sauerkraut were used.
    Sauerkraut cabbage soup with porcini mushrooms has its own original taste. And a generous spoonful of sour cream makes this dish so tasty that your mouth waters just thinking about it.

    Sauerkraut cabbage soup is easy to cook, because the cabbage is already ready, you just need to pour boiling water over the mushrooms, all that remains is to peel the potatoes and fry them.

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

    Cabbage soup has a characteristic sour taste; it’s not for nothing that they also call it “cabbage soup.”
    Delicious sauerkraut cabbage soup is cooked with a large piece of meat, cold cuts or fish. But lean cabbage soup has many benefits.

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

    Try making cabbage soup from sauerkraut 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;
    - onion – 100 g;
    - peppercorns – 6 pcs.;
    - bay leaf – 1 pc.;
    - ground black pepper and salt to taste.

    Recipe with photos step by step:




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




    For 100 g of mushrooms, 300 ml of boiling water. Cover the dish with mushrooms. The mushrooms should sit for half an hour.

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




    3. Peel the potatoes and cut them into pieces, but not large ones. When the water boils, it is added to the pan.




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






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




    You will feel the extraordinary smell of mushrooms in the kitchen.
    Julien - 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 expand, the frying is placed in a pan.




    7. 10 minutes after the mushrooms boil, add sauerkraut to the cabbage soup. The later the cabbage is added, the less acid goes into the soup and the cabbage remains crispy. If you want cabbage soup that is sour and softer, add it to 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.




    Cabbage soup made from sauerkraut with porcini mushrooms is very, very tasty to eat with sour cream or cream.
    This pleasure is worth allowing yourself, because we prepare very simple cabbage soup.




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



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