Shchi with porcini mushrooms and sauerkraut. Sauerkraut soup with mushrooms
First courses in Russian cuisine are a must.
Sauerkraut soup with mushrooms is a simple and very tasty dish.
Even in the lean version, without meat broth and meat, it turns out to be satisfying and never gets bored.
Sauerkraut soup with mushrooms - general principles of cooking
Cooking cabbage soup from sauerkraut with mushrooms does not take much time. But in order to get a fortress and a rich sour taste, for which true connoisseurs appreciate the dish so much, you need to wait a day. Daily cabbage soup that has gained strength is tastier than freshly cooked.
The cooking process is not much different from cooking ordinary cabbage soup and soups, but there are still nuances. The two main components of this recipe are the actual sauerkraut mushrooms. In the old days, sauerkraut was combined with meat and put in the oven for a day. The stewed meat became sour, tender, melting. In modern apartments, such a recipe can only be repeated in the oven, which, for obvious reasons, is inconvenient.
Therefore, housewives use two methods of preparing cabbage for laying:
Fry in a pan in vegetable or butter;
Stew in a saucepan, frying pan, slow cooker.
Some even prefer to put cabbage in water or broth without prior heat treatment. How much to cook cabbage, including stewing and frying, depends on the final result. Cabbage will be crunchy if cooked for about an hour. It takes about two hours for it to become very soft.
Mushrooms for cabbage soup are used dried or fresh. Dried ones are first soaked, depending on the size, for half an hour or an hour, then boiled in the same water, cooled and cut into pieces. Fresh mushrooms are also pre-boiled and chopped.
Sauerkraut soup with mushrooms "Lenten"
You can cook rich cabbage soup on the water, and they will turn out no worse than meat ones. It is very good to cook cabbage soup with dried mushrooms. The broth will be rich and tasty. They must be served with sour cream.
Ingredients:
70 g dried mushrooms (can be replaced with another type);
Half a kilo of sour cabbage;
Three potatoes;
Three liters of water;
small carrot;
Large bulb;
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 boiled mushrooms into strips.
Do not pour out the mushroom broth, but strain and set aside.
Put the cabbage into the pan, pour in half a glass of mushroom broth, simmer the tomato paste for an hour and a half under the lid. If necessary, add a little more broth.
Chop the onion.
Coarsely grate carrots.
Heat the oil, throw onions, carrots, bring vegetables to softness. This will take approximately 10 minutes.
Put the cabbage into the mushroom broth, cook until the desired softness.
15 minutes before readiness, dip the carrot-onion roast, mushrooms into the cabbage soup, boil for 10 minutes under a closed lid.
In a separate dry frying pan, fry the flour, pour the cooled broth into it. You need to dilute the flour so that the lumps are gone, boil for 2-3 minutes and season the cabbage soup.
Simmer covered for another 10 minutes.
Chop the dill and put half into the pot.
Add homemade or store-bought sour cream to a plate, sprinkle with dill.
Sauerkraut soup with mushrooms and buckwheat
Lenten table can be original, satisfying, tasty. Here is an old recipe for sauerkraut soup with mushrooms, which uses buckwheat. The dish turns out thick, so that 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 bulbs;
Two tablespoons of buckwheat;
Half a head of garlic;
Eight peas of black pepper;
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:
Rinse the cabbage mass, put it in a saucepan without plastic handles or a clay pot and send it to the oven for half an hour, heated to 180 ° C.
Cut potatoes into large slices.
Steam the mushroom preparation with boiling water and leave for twenty minutes to swell. Then remove from the water (keep the infusion), cut into strips.
Combine one and a half liters of water with mushroom infusion, bring to a boil, lower the mushrooms, cook for half an hour.
Ten minutes after laying the mushrooms, add buckwheat to the pan.
After another ten minutes, lay the potatoes.
Remove the stewed cabbage from the oven, drain the liquid.
Chop onion and combine with cabbage.
Pour vegetable oil into the cabbage, rub everything along the walls with a wooden spoon. You can’t blend, so as not to turn the cabbage into a puree.
Pour the juice into the cabbage, warm on the stove for ten minutes.
Put cabbage in cabbage soup, season with pepper, chopped dill, spices, cook at a slow boil for ten minutes.
Let the soup brew and pour into bowls.
Serve with sour cream.
Sauerkraut soup with fresh mushrooms
Dried mushrooms are sometimes harder to get than fresh ones. On sale there are also frozen mushrooms, mushrooms, chanterelles. Try making simple cabbage soup based on fresh mushrooms.
Ingredients:
Half a kilo of mushrooms;
Five hundred grams of sauerkraut;
Medium bulb;
Oil for frying;
Salt to taste;
Three liters of water;
Spices for dressing cabbage soup to taste.
Cooking method:
Wash the mushrooms well, cut into pieces.
Put in a saucepan, pour in a norm of water, cook for twenty minutes.
Remove the mushrooms with a slotted spoon, pour the strained broth into a saucepan.
Lay the washed cabbage, bring to a boil and reduce the heat.
Fry onion cubes in hot oil. When they become transparent and soft, lay out the mushrooms.
Fry the mushrooms with onions for two minutes, then simmer under the lid for another ten minutes.
When the cabbage becomes soft enough, lay out the frying, add spices and salt to taste.
Let sauerkraut soup with mushrooms boil for five minutes.
Turn off the fire, let the soup brew and pour into portioned plates.
Sauerkraut soup with mushrooms and beans
This version of cabbage soup is meat. The broth can be cooked from any meat on the bone, but classic cabbage soup is made from pork. Instead of potatoes, you can put beans in thick mushroom soup. Some housewives cook soup from sauerkraut with mushrooms, combining potatoes and beans for greater satiety. Below is just such a recipe. Potatoes can be omitted if desired.
Ingredients:
A piece of meat weighing three hundred grams;
Half a cup of beans (dry);
Three hundred grams of sauerkraut;
Three hundred grams of fresh store-bought champignons;
Large bulb;
Medium carrot;
garlic (to taste);
Fleshy tomato or a quarter cup of tomato paste;
Fresh chopped greens;
Bay leaf;
Pan oil.
Cooking method:
Boil the broth from the meat piece.
Soak dried beans at the same time.
Be sure to remove the protein foam, lay the beans and cook it together with the meat
Rinse the cabbage.
Cut fresh mushrooms into slices or strips.
Chop onions and carrots.
Make the usual onion-carrot fry with tomato paste. Instead of tomato paste, you can take a fresh, peeled and finely chopped tomato.
Put the cabbage into the prepared frying, simmer for about twenty minutes.
Cut peeled potatoes into cubes.
Remove the meat from the broth, cool and cut into pieces.
Put cabbage and potatoes in the broth, boil for another quarter of an hour at a slow boil.
About seven minutes before the readiness of sauerkraut cabbage soup with mushrooms, carefully salt, put crushed pepper, laurel, lower the pieces of meat.
Place chopped dill or parsley, fresh garlic under the lid, turn off and let stand.
Sauerkraut soup with mushrooms and barley
Barley barley, unfairly deleted from life, is a unique and very tasty cereal. With it, cabbage soup from sauerkraut with mushrooms turns out to be 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 barley;
Onion bulb;
Four large potatoes;
Three turnips;
A little vegetable oil for the pan;
A spoonful of tomato paste with a slide;
Black or allspice;
Half a cup of chopped dill or parsley.
Cooking method:
Mushrooms pre-soak, boil and cut.
Boil broth from beef.
Put the cabbage, cook for half an hour at a slow boil until the cabbage is soft.
Put mushrooms, pearl barley, cook for another twenty minutes.
Peel the turnips and potatoes and put them whole in the cabbage soup and continue cooking.
Finely chop the onion.
Grate the peeled carrots finely.
Fry onions and carrots.
Remove the cooked turnips and potatoes from the pan, mash with a fork and send to cabbage soup for thickening.
Season sauerkraut soup with fried mushrooms, pepper, salt, herbs.
Cook for a few more minutes, leave the pan under a warm towel for half an hour and serve.
Sauerkraut soup with mushrooms and chicken
On chicken broth, shchi turns out no worse than on meat. It turns out delicious, simple and inexpensive.
Ingredients:
Small soup chicken;
A plate of fresh champignons or a handful of dried ones;
Half a kilo of sauerkraut;
Three liters of water;
large carrot;
Bulb;
five potatoes;
A bunch of parsley and dill;
Three cloves of garlic;
Lavrushka;
Pepper, salt to your taste.
Cooking method:
Boil the chicken carcass whole or chopped into pieces.
Remove the meat from the broth, cool and free from the bones. Tear the meat with your hands into fibers or cut with a knife.
Lay the washed cabbage in the broth, cook over low heat for an hour.
Chop the onion and carrot.
Fry the onion first, then the carrots.
While the vegetables are frying, chop the mushrooms and send them to the pan.
Cut potatoes into cubes.
Put all the vegetables in the pan, cook for twenty minutes.
Simultaneously with the bookmark, salt, season with pepper, throw a bay leaf.
Return the chicken to the soup.
Add finely chopped garlic under the lid.
Turn off the fire, let the soup brew for at least half an hour.
Sauerkraut soup with mushrooms - tricks and tips
- The taste of the dish changes depending on what kind of meat is used to make cabbage soup. Lean and meat cabbage soup differ in taste. For the classic version of cabbage soup, take fatty pork meat, for a dietary version - lean beef or chicken.
- If the cabbage peroxides during storage, it must be washed and then poured with ice water for an hour. If there is no time, the cabbage is simply washed in a colander with plenty of running water.
- Daily cabbage soup really becomes tastier. But to make them even tastier, they need to be taken out in the cold at night. Of course, this can only be done in winter.
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 spring, dried mushrooms and sauerkraut were used.
Sauerkraut soup with porcini mushrooms has its 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 is that mushroom broth must be used in cooking. The whole 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 is boiled 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 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 brown. 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.
Lenten cabbage soup is a bright, satisfying and tasty first course for the whole family, it is not a shame to treat a guest with them. Even avid meat-eaters eat them with pleasure, despite the fact that they are cooked without a gram of meat. This is a great option for vegetarians, adherents of 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
A step-by-step recipe for lean cabbage soup from sauerkraut begins 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. Put the fried onions and carrots from the pan, add a little vegetable oil, put the billet with sauerkraut there. Fry the contents a little, add a few tablespoons of potato broth, simmer all 10 minutes with 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 the tomato paste a little in a preheated pan.
We continue to cook the recipe for lean cabbage soup with mushrooms, and combine almost ready potatoes with champignons, 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.
The same lean recipe for sauerkraut soup can be prepared with fish. To do 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 is a 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
Shchi can be cooked not only from fresh cabbage, but also from sauerkraut. If in the first case, in order to acidify them a little, the housewives have to add a little bit of vinegar or brine, nothing else needs to be added to sour cabbage soup. They themselves are sour thanks to sauerkraut. If you dried forest mushrooms, be sure to put them in this soup. There will be both taste and smell - just 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 forest mushrooms - 2-3 pcs.
- sunflower oil for frying - 2-3 tablespoons
- salt to taste
preparations
1. We start cooking sour cabbage soup like any other soup in broth. We put the bone in the pan, fill it with water and set to boil.
2. Remove the foam from the boiled liquid. Boil the bone after boiling for 20 minutes and gradually begin to add the rest of the ingredients. We wash the cabbage under running water, draining excess acid, transfer to a saucepan.
3. Puts dried mushrooms in a deep bowl, pour water into it and put it in the microwave for 7-10 minutes. During this time, they will soften, dried forest debris, sand will peel off from them, then it is very easy to wash the mushrooms under water. Add to cabbage.
4. Immediately clean the potato, wash it, cut it into small cubes and throw it into the pan.
5. Let the sour 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 same oil, salt and sauté for a couple of minutes over high heat.
6. Transfer to cabbage soup, again wait until they boil, and keep on low heat for another 40 minutes. Do not 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.
We season the ready cabbage soup with sour cream and eat.
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