Sauerkraut soup with mushrooms recipe. Sauerkraut soup with mushrooms: traditional and original

Lenten cabbage soup - bright, satisfying and tasty first a dish for the whole family, they are not ashamed to treat the guest. Even avid meat-eaters eat them with pleasure, despite the fact that they are cooked without a gram of meat. This great option for vegetarians, adherents proper nutrition or for believers during Lent. Lean sauerkraut soup with mushrooms and beans is prepared from simple, healthy, inexpensive products. Therefore, even spontaneously without prior purchase, you can always cook sauerkraut soup, a step-by-step recipe for which will be described below.

Ingredients

Cooking process

Step by step recipe lean cabbage soup from sauerkraut, we start with the preparation of roots and vegetables. Wash everything thoroughly, dry, thinly peel. Cut the potatoes into medium slices, put them in a saucepan, fill with water, put 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 rest of the vegetables to a hot frying pan. Saute the vegetables until soft, stirring occasionally with a spatula.

Before putting cabbage in lean mushroom soup, it must first be boiled or fried. Spread from the pan fried onions with carrots, add a little vegetable oil, put a blank with sauerkraut there. Fry the contents a little, add a few tablespoons potato broth, simmer for 10 minutes on low heat. If the product is too acidic or salty, then it must be washed under running water.

Sour cabbage soup with mushrooms and beans can be cooked with any mushrooms, but the easiest option is to cook with champignons. We rinse them, clean them, refresh the cut of the leg, cut into large pieces, because. the slices will shrink considerably.

Wash greens, dry, finely chop with a knife.

To make sour cabbage soup from sauerkraut become appetizing bright, fry a little in a preheated pan tomato paste.

We continue to cook the recipe for lean cabbage soup with mushrooms, and almost ready potatoes combine with mushrooms, beans, vegetable fry.

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

Same lean recipe sauerkraut soup can be cooked with fish. For this you can use canned fish or fresh fish.

Lenten cabbage soup at the wake

Funeral dinners necessarily include the first hot dish. In Russia, lenten cabbage soup is often served at wakes, because. This National dish and it is very easy to prepare. The recipe for lean cabbage soup with mushrooms for a commemoration is practically no different from the one described above. At the wake, soup is prepared with the addition of two or three tablespoons of buckwheat, and carrots and onions are put without prior frying.

On a note

Another simple and affordable option cooking your favorite cabbage soup. But whoever does not like this dish (and in vain!), Will certainly change his mind, only after hearing the magical aroma of this dish! In general, hostesses, take note!

Ingredients for sauerkraut soup with mushrooms

Dried mushrooms - 15 g (or fresh - 100 g)
Sauerkraut - 250 g
Carrot - 40 g
Parsley greens - 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 soup from sauerkraut with mushrooms.

1. First of all, let's prepare a fragrant mushroom broth. To do this, wash dry mushrooms in warm water, after which we cut them into more small pieces(so that they give off their flavor more strongly, although you can not chop), and then put the mushrooms in a saucepan and pour necessary quantity water. Boil the mushrooms for at least 30 minutes. If you wish, if you, for example, did not find dry mushrooms, you can prepare a broth based on fresh mushrooms. The procedure for preparing the broth will be the same: we wash and clean (if necessary) the mushrooms and boil them until tender.
2. Shoot ready broth from the stove, using a slotted spoon, remove the cooked mushrooms from it, transfer to a plate and let them cool for a while. If you boiled the mushrooms whole, then at this stage of cooking they need to be chopped into small pieces.
3. While the mushrooms are cooking, you can start preparing the rest of the products. We clean from the husk onion, wash it and chop it with thin half rings. We peel the carrots, be sure to wash it after that, and then rub it on a medium grater or cut it into thin strips with a knife.
4. We heat a little vegetable oil in a pan and fry the onion on it first, and when it becomes soft, add the grated carrot to the pan. We add quite a bit in the process of cooking spices (salt and black ground pepper). When the vegetables become evenly soft, add 1-2 tbsp. spoons of tomato paste, mix it with the contents of the pan and simmer under a closed lid for another 2-3 minutes. By the way, the tomato paste can be substituted. tomato juice or any other household tomato sauce(for example, you can cook tomato puree from fresh tomatoes or tomatoes in their own juice).
So, the tomato frying is ready, remove it from the fire. We taste it for salt / pepper, if necessary, add the necessary spices.
5. In a saucepan or deep frying pan (or just in a small saucepan), put sauerkraut, add to it a small amount of oil and simmer over medium heat until soft. Then we add the frying of sautéed vegetables and pour everything with mushroom broth. We also send chopped mushrooms here. We mix everything, again we taste for salt / pepper and cover with a lid. Let's cook for a few more minutes finished products exchanged their tastes and aromas.
Then remove the soup from the stove and wrap them in a warm towel. Let the cabbage brew for another 10-15 minutes.
6. At this time, we wash the parsley, dry it for paper towel and cut very finely with a knife.

Bon appetit to all, delight your beloved household with new delicious dishes!

Material belongs to the site
Recipe author Yana Kravets

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 on cabbage with onions or on mushroom broth. Especially in the spring they went into use dried mushrooms and sauerkraut.
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 at the mere memory of it, saliva flows.

Sauerkraut soup is easy to cook, because the cabbage is already ready, mushrooms should only be poured with boiling water, all that remains is to peel the potatoes and fry them.

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

Shchi has a characteristic sour taste, not without reason they also said “shchi”.
Delicious sauerkraut soup cooked with large piece meat, cold cuts or fish. But lean cabbage soup has many benefits.

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

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

Ingredients:
- sauerkraut - 300 g;
- dried white 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 photo step by step:

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




For 100 g of mushrooms 300 ml of boiling water. The dishes with mushrooms are covered. Mushrooms should be infused for half an hour.

2. Put a pot of water, bay leaf, peeled onion and a tablespoon of salt on the stove. The volume of the pan 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. 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 it all together, as you like.






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




You will feel what an unusual smell from mushrooms will rise in the kitchen.
Julien - classic.




6. The second onion is finely chopped and fried in vegetable oil until golden color. Mushrooms are also sent there. When the mushrooms become even softer and turn around, the frying is laid out in a saucepan.




7. After 10 minutes, after boiling the mushrooms, sauerkraut is added 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 more sour and softer cabbage soup, put the cabbage after the potatoes.

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




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 are preparing very simple cabbage soup.




By the way, soup lovers should definitely check out the recipe.

Each good hostess should be able to cook delicious cabbage soup and, on occasion, serve a plate of hot and fragrant cabbage soup seasoned with sour cream and breadcrumbs. Today we want to offer you a delicious recipe - Shchi with porcini mushrooms and sauerkraut.

Shchi with porcini mushrooms and sauerkraut

Let's cook cabbage soup from beef. We take white mushrooms (you can take dry, fresh or frozen). are prepared from both fresh and sauerkraut, we will use sour.

Ingredients:

• beef on the bone - 400 gr
• white mushrooms - 100-200 gr
• butter - 1 tbsp
• onion - small onion
• potatoes - 2 small pieces
• sauerkraut - 200 grams
• roots (parsley, celery, carrot, leek)
• salt and spices to taste
• sour cream for dressing
• greens - a few branches
• crackers

Defrost beef meat, if you had it frozen, rinse and put in a saucepan. To fill with water.

Prepare roots. Parsley root, a piece of celery root, carrots and onions.

Add the roots to the pan to the meat and put to cook on the stove. Boil the broth for 1.5-2 hours, until the meat is ready.

While the broth is cooking, prepare the onion and mushroom stew. Peel and cut the onion. Heat the butter in a frying pan and fry the onion until translucent. Then add porcini mushrooms and fry everything together until golden brown.

When the meat is ready, we take it out and the roots. We clean the potatoes, cut them into cubes and throw them into the pan. After 10 minutes of cooking, add sauerkraut to the pan. Mix and cook a little more.

After another 10 minutes, add mushrooms and onions to the cabbage soup. Salt to taste, add spices (bay leaf, peppercorns). Let it cook for another 10 minutes. After a while, turn off the stove, wrap the cabbage soup and let it brew for a couple of hours.

That's all, cabbage soup with porcini mushrooms and sauerkraut is ready! Serve them with sour cream, chopped herbs and crackers. You can cook crackers yourself, for this, just cut the stale White bread into small cubes and brown it in the oven.

Enjoy your meal!

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Finely chop the peeled and washed mushrooms and fry in oil with onions. In another bowl, stew the cabbage, cut into strips, in oil. Separately, boil the broth from the bones with vegetables, strain it and add the flour fried in butter to it. Then put mushrooms and cabbage into the broth, slightly boiled rice, green pea or bean pods, chopped chives, pour in milk, salt and let boil until the rice is ready.

For 2 liters of water - 180 g raw mushrooms, 280 g cabbage, 250 g bones, 50 g sunflower oil, 20 g flour, 30 g rice, 1/8 l milk, 30 g onion, 30 g chives, 50 g green peas or green beans, salt.

Sour cabbage soup with mushrooms (Belarusian recipe)

In boiling bone broth put dried mushrooms washed and soaked for 2-3 hours, sauerkraut and cook until tender. Saute roots and onions, add tomato puree and heat again for 10 minutes. Put browned vegetables and flour, chopped mushrooms into the broth and cook for another 10 minutes. When serving, top with sour cream.

60 g dried porcini mushrooms, 500 g beef bones, 600 g sauerkraut, 1.5 carrots (medium), 200 g parsley roots, 2 onions, 4 tbsp. spoons of tomato puree, 1 tbsp. a spoonful of flour, 2 tbsp. tablespoons of fat, 2 tbsp. spoons of sour cream, salt - to taste.

Sauerkraut soup with mushrooms (Russian recipe)

Boil the mushroom broth boiled mushrooms take out and finely chop. Squeeze the sauerkraut, and if it is very sour, also rinse cold water, put in a soup pot, add 1.5 cups of mushroom broth, a little oil, cover and simmer with stirring for about 1 hour. Shredded roots are browned in oil with tomato puree, mixed with mushrooms, put in a saucepan with cabbage, pour broth and cook until tender.

Flour dressing: Pour a thin layer of wheat flour into a pan, fry over low heat until light yellow, then sift, dilute with not very hot broth, bring to a boil and cook over low heat for 5-10 minutes. Strain the flour dressing through a sieve or gauze, add together with pepper and bay leaf to the cabbage soup 10 minutes before the end of cooking.

Serve with sour cream and chopped herbs.

For 4 servings: 50 g dried mushrooms, 500 g sauerkraut, 1 carrot, 1 parsley root, 1 onion, 1 tbsp. a spoonful of flour, 2 tbsp. tablespoons of oil, 2 tbsp. spoons of tomato puree, bay leaf, peppercorns - to taste.

Cold sour cabbage soup (Russian recipe)

Pass sauerkraut through a meat grinder, stew without fat and dilute with mushroom broth; cook cabbage soup as usual, but finely chop the carrots and onions and sauté with vegetable oil, adding garlic. Serve cabbage soup cold, adding chopped boiled mushrooms and sprinkling with finely chopped greens.

For 4 servings: 20 g dried mushrooms, 500 g sauerkraut, 2 tbsp. tablespoons of vegetable oil, 1 carrot, 3 parsley roots, 1 large onion, 1 tbsp. spoon wheat flour, herbs, garlic, salt - to taste.

Valaam cabbage soup (old recipe)

Pour cabbage with water, add onion, bay leaf, pepper, parsley and cook over low heat. fresh mushrooms boil and finely chop, lightly fry in a pan. When the cabbage has evaporated, add lightly fried flour, and then add mushrooms with broth, sour cream and finely chopped greens. In order for the cabbage soup to be better saturated with the mushroom spirit, it is necessary to heat them up slowly and as long as possible.

For 4 servings: 200 g fresh porcini mushrooms, 500 g sauerkraut, 1 onion, 1 tbsp. a spoonful of wheat flour, 1 cup sour cream, 1 tbsp. a spoonful of butter, parsley, allspice peas, bay leaf - to taste.

Shchi rich or full (Russian recipe)

Put the beef together with the onion and roots (carrots, parsley, celery) in cold water and cook for 2 hours. 1 hour after the start of cooking, salt the broth, and at the end - strain it and discard the roots. Put sauerkraut in a clay pot, pour 1/2 liter of boiling water over it, add butter, close, put in a moderately heated oven. When the cabbage softens somewhat, take it out and combine with the broth and meat. Put dry mushrooms and a potato tuber cut into 4 parts into an enameled pan, pour 2 glasses 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, chopped 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, put coarsely chopped salted mushrooms and sour cream directly into the plates.

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

Lean cabbage soup (Russian recipe)

Aromatize vegetable oil, why heat it in a pan with seeds of coriander, anise, fennel, dill. Sauerkraut pour 1/2 liter of boiling water and put in clay pot into the oven for 20-30 minutes. Drain the broth into a separate enamelware, and salt the cabbage, mix with finely chopped onion, moisten flavored oil and grind in a bowl with a wooden spoon so as to completely rub the oil. Mushrooms soaked for 2 hours, pour 2 cups of cold water, boil, then remove, cut into strips and cook for about an hour. Combine mushroom broth with cabbage, chopped potato slices, chopped carrots, turnips or rutabaga, buckwheat and cook until cabbage softens. Shortly before the end of cooking, add chopped parsley, dill, bay leaf, garlic, pepper.

Serve in bowls with sour cream.

For 2.5 liters of water - 5-6 dry porcini mushrooms, 500-750 g of sauerkraut, 1 tbsp. a spoonful of buckwheat, 2 onions, 1 large potato tuber, 1 carrot, 1 turnip or swede, 1 tbsp. chopped parsley spoon, 1 tbsp. a spoonful of dill, 3 bay leaves, 4 garlic cloves, 8 black peppercorns, 2 tbsp. tablespoons of vegetable (sunflower, poppy, olive) oil, 100 g of sour cream, salt, seeds of anise, coriander, fennel, dill.