Soup with mushrooms and sauerkraut. Nutritious salad with spicy chicken and grapes

Peel the onion from the husk and cut it into thin strips. You can chop the onion into small cubes - to taste ready meal it will affect.

Peel the carrots, wash and grate.

Fry onions and carrots in a hot pan. When the vegetables have a light ruddy hue, add cabbage to them. Saute vegetables for a few more minutes, then remove from heat. If desired, you can add a little tomato to the vegetables, this will give the soup a pleasant color and slight sourness.

Peel the potatoes, wash and cut into medium sticks.

Pour water into a saucepan, put prepared mushrooms and potatoes in it and cook for 20 minutes until fully cooked.

When the potatoes are soft, add the fried vegetables and continue to cook for another 5 minutes.

Add some herbs to the soup and remove from heat. Cover the pot with a lid and let the soup brew for a bit.

Soup recipe with pickled mushrooms and cabbage

Using this recipe, you can cook soup for every taste. fresh mushrooms and cabbage can be replaced with pickled ones. To get more rich soup, it is better to use meat broth.

You can use pickled or dried mushrooms, but in this case, before cooking, they will need to be prepared in advance. Dried mushrooms will need to be soaked in warm water and let them sit for a few hours. To make the soup more rich, use the water in which the mushrooms were infused as a broth.

Pickled mushrooms will not let the potatoes boil. If, before adding to the potatoes, they are fried a little with vegetables, the soup will be more fragrant.

Mushroom soup with cabbage can be served at the table. Bon appetit!

Step 1: prepare dried mushrooms.

We spread the dried boletus mushrooms in a deep bowl and pour warm water. Soaking the ingredient for 3 hours. During this time, the mushrooms will soften. And what a fragrant soup will turn out, thanks to dried boletus. Well, just "lick your fingers"! At the end of the allotted time, drain the water, and transfer the mushrooms to a medium saucepan and pour fresh again plain water so that the liquid completely covers mushroom ingredient. We bet on medium fire, and after boiling water, make the fire less than medium, add Bay leaf to taste and cook the mushrooms under the lid for 1 hour. Then - turn off the burner and set the boletus aside to cool. And now, pour the mushrooms with water through a colander into another pan. We don’t pour out the water yet, but set the container with this liquid aside, since it can still be useful to us, and squeeze the boletus with clean hands and put it in the pan or back into the pan (but this is if you cook mushrooms in a saucepan with a thick bottom and this cookware is intended for frying food). Pour the mushroom ingredient a small amount vegetable oil and put the container on medium heat. With constant stirring of the component with a wooden spatula, fry the boletus for another 5 minutes.

Step 2: prepare the bow.

Using a knife, peel the onion from the husk and after that - wash the ingredient under running water. We spread the vegetable on a cutting board and finely chop it with an improvised sharp inventory into small squares no larger than 1 centimeter in size. Transfer the chopped component to a clean plate.

Step 3: prepare the carrots.

Peel the carrots with a knife and immediately after that rinse the component under running water. Lay the vegetable on a cutting board and cut it into slices. small pieces. Transfer the chopped ingredient to a free plate.

Step 4: Prepare the Mushrooms.

Wash mushrooms well under running water and put in a deep bowl. Using a knife, if necessary, cut off the coarsened base of the mushroom leg and the skin on the cap. After we spread the ingredient on a cutting board and grind it with the same sharp inventory into small pieces. Place the finely chopped mushrooms back into the bowl.

Step 5: Prepare the Vegetable Roast.

Put into the pan 50 grams butter and put on medium heat. When the butter is melted, make the fire slightly less than medium and put the chopped onions and carrots into a container. Stirring from time to time with a wooden spatula, cook the vegetables until tender golden color.

Step 6: Prepare the Mushroom Stir-Fry.

In another pan, put the remaining 50 grams of butter and also put on medium heat. When the butter is melted, make the fire slightly less than medium and put the chopped Mushrooms into a container. Stirring everything from time to time with a spatula, fry the mushrooms until a soft golden color. Then - turn off the burner and proceed to the next stage of cooking.

Step 7: prepare the vegetable-mushroom frying.

After the Champignons are ready, we transfer them from one pan to a pan with vegetable frying and salt and pepper everything to taste. Mix everything well with a spatula and simmer for another small fire ingredients within 5 minutes.

Step 8: Prepare the soup with mushrooms and sauerkraut.

We put a deep pan with chicken broth or purified water on big fire. When the liquid boils, make medium heat and put the vegetable-mushroom frying into the container. Mix everything well with a tablespoon and wait for the liquid to begin to boil again. After that, put the fried dry boletus mushrooms into the pan and again mix everything well with a spoon. Cook food in broth or water over low heat for 30 minutes, from time to time stirring everything with improvised inventory. At the end of the allotted time, put sauerkraut and pickled honey mushrooms in a saucepan with a dish. Again, mix everything well with a spoon and cook the soup for another 5 minutes. Attention: it is possible to cook the soup after we have added sauerkraut to the pan for a longer time. It all depends on what kind of cabbage you like in the soup - whether softer or crunchier. Therefore, the duration of cooking soup with mushrooms and sauerkraut can be determined by yourself. After the dish is ready, turn off the burner and cover the pan with a lid so that the soup can brew for another 20 minutes.

Step 9: Serve soup with mushrooms and sauerkraut.

Well, you can serve our dish immediately after it is infused. To do this, use a scoop and pour a little soup into a deep plate. It is very tasty to savor the first hot dish if you add a small amount of finely chopped greens to it, and also put a bowl of sour cream next to it so that everyone can add so much to the soup dairy ingredient as much as he wants. Enjoy your meal!

- - If you did not have a kitchen chicken broth, dont be upset. After all, water can easily replace the broth for you. Just for more rich taste chicken can be added to the liquid or mushroom cube. In this case, this must be done only in hot water and after - mix everything well with a tablespoon so that the cube can dissolve.

- - In addition to ground black pepper, other spices can be added to the soup to your taste. I often add seasonings such as "Khmeli-Suneli", "10 vegetables" and "bell pepper mix".

- - If you do not have enough liquid in the soup, it can be replenished with a small amount of liquid in which dried mushrooms were cooked. Such a liquid turns out to be very rich and with a pronounced aroma of mushrooms.

Cherry tomatoes differ from their large counterparts not only in the small size of the berries. Many varieties of cherry are characterized by a unique sweet taste, which is very different from the classic tomato. Anyone who has never tasted such cherry tomatoes with their eyes closed may well decide that they are tasting some unusual Exotic fruits. In this article, I will talk about five different tomatoes cherry tomatoes, which have the sweetest fruits of unusual colors.

Salad with spicy chicken, mushrooms, cheese and grapes - fragrant and satisfying. This dish can be served as a main dish if you are preparing a cold dinner. Cheese, nuts, mayonnaise are high-calorie foods, combined with spicy fried chicken and mushrooms, you get a very nutritious snack that is refreshing. sweet and sour berries grapes. The chicken fillet in this recipe is marinated in spice mixture from ground cinnamon, turmeric and chili powder. If you like food with a spark, use hot chili.

The question of how to grow healthy seedlings is a concern for all summer residents in early spring. It seems that there are no secrets here - the main thing for fast and strong seedlings is to provide them with warmth, moisture and light. But in practice, in a city apartment or a private house, this is not so easy to do. Of course, every experienced gardener has his own proven way of growing seedlings. But today we will talk about a relatively new assistant in this matter - the propagator.

Task indoor plants in the house - decorate your home with your appearance, create a special atmosphere of comfort. For this we are ready to take care of them regularly. Care is not only watering on time, although this is also important. It is necessary to create other conditions: suitable lighting, humidity and air temperature, make the correct and timely transplant. For experienced flower growers, there is nothing supernatural in this. But beginners often face certain difficulties.

Tender cutlets from chicken breast with champignons to cook simply according to this recipe with step by step photos. There is an opinion that it is difficult to cook juicy and tender meatballs, this is wrong! Chicken meat contains practically no fat, which is why it is dry. But if you add to chicken fillet cream, White bread and mushrooms with onions, it will turn out awesome delicious meatballs that both kids and adults will love. In the mushroom season, try adding forest mushrooms to the minced meat.

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Radish salad with egg and mayonnaise, which I made from Chinese radish. This radish is often called Loba radish in our stores. Outside, the vegetable is covered with a light green peel, and in the cut it turned out to be pink flesh that looks exotic. It was decided, when cooking, to focus on the smell and taste of the vegetable, and make traditional salad. It turned out very tasty, we didn’t catch any “nutty” notes, but it was nice to eat in winter light spring lettuce.

Graceful perfection of radiant white flowers on tall stalks and huge shiny dark leaves of eucharis give it the appearance of a classic star. In room culture, this is one of the most famous bulbs. Few plants cause so much controversy. In some, eucharis bloom and delight completely effortlessly, in others for many years they do not release more than two leaves and seem stunted. Amazon lily is very difficult to classify as unpretentious plants.

Fritters-pizza on kefir - delicious pancakes with mushrooms, olives and mortadella, which are easy to prepare in less than half an hour. Don't always have time to cook yeast dough and turn on the oven, and sometimes you want to eat a slice of pizza without leaving your home. In order not to go to the nearest pizzeria, wise housewives came up with this recipe. Fritters like pizza is a great idea for quick dinner or breakfast. As a filling we use sausage, cheese, olives, tomatoes, mushrooms.

Growing vegetables at home is quite a feasible task. The main thing is desire and a little patience. Most greens and vegetables can be successfully grown on an urban balcony or kitchen window sill. There are advantages here compared to growing in open field: in such conditions your plants are protected from low temperatures, many diseases and pests. And if your loggia or balcony is glazed and insulated, then you can grow vegetables practically all year round

We grow many vegetable and flower crops in seedlings, which allows us to get an earlier harvest. But create ideal conditions very difficult: lack of plants sunlight, dry air, drafts, untimely watering, soil and seeds may initially contain pathogenic microorganisms. These and other reasons often lead to depletion, and sometimes to the death of young seedlings, because it is most sensitive to adverse factors.

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chocolate truffles with whiskey - homemade truffles from dark chocolate. In my opinion, this is one of the simplest and most delicious homemade desserts for adults, unfortunately, the younger generation can only lick their lips on the sidelines, these sweets are not for kids. Truffles are made with different fillers, stuffed with nuts, candied fruits or dried fruits. Roll in biscuit, sand or nut crumbs. You can make a whole box of assorted homemade sweets based on this recipe!

For excellent digestion, you need to use a liquid first course at least once a day. Housewives prepare soups every day. Of course, some are brewed in large saucepan, and enough for 3 days, but most often in a 3-liter, each plate or two, and tomorrow will be new soup. Try the easy-to-make and delicious mushroom soup with cabbage.

The same recipes get boring, and you want something new, not high-calorie, to be slim and beautiful, but at the same time get all the microelements and vitamins necessary for the body. If you want the first dish to be more dietary, cook the broth from meat fillet. It is best to take beef, turkey, chicken, rabbit meat.

From pork, lamb, and even more so on the ribs, the soup will come out more rich and high-calorie. It is better to eat it when it is cold outside: in early spring, late autumn, winter. And in May, summer and early autumn, eat more healthy and light fillets. What meat to choose? Any. And today we will do beef broth from selected pulp.

Whatever the composition of cabbage, it will have a beneficial effect on the work of the stomach, and if you eat such a first course regularly, your metabolism will normalize and, with sufficient physical activity start to lose weight. It cannot be said that this soup is for women, since the meat broth will give strength to a man. Sour cream in a soup with a lot of cabbage is a must. It neutralizes the acid produced by the vegetable. If you eat without sour cream, and you have gastritis, you will feel discomfort in the stomach. Therefore, be sure to buy 15% or 20% sour cream and add to each plate before serving.

Sauteed carrots, onions in this dish will give it a sweet taste, and from parsley root and dried mushrooms will go with bay leaf unique aroma. Even if you cook such a soup for the first time, you will not regret it.

COMPOUND

• 1 small white cabbage;
• for 4 liters of broth, you need 1 kg of beef or other meat, ribs, etc.;
• 140 g any dried forest mushrooms. Whites are best. If not, fresh champignons will do;
• 2 parsley roots;
• 2 medium onions;
• 6 small potatoes;
• 1 st. l. tomato paste;
• 3 art. l. and more sunflower or corn oil to saute some vegetables;
• 4 bay leaves;
• 1 bunch of parsley or dill;
• 200 g sour cream (when you serve);
• black ground pepper and salt to taste.

COOKING

Comes out 10 servings. Mushroom soup with cabbage is prepared for a total of 6 hours.

1. First, prepare the meat broth. Take a 5-6 liter pot. Pour it in cold water, drop beef tenderloin or any other meat or ribs, etc. When it comes to a boil, remove the foam. Boil the meat for at least 1 hour. The broth will turn out rich, just the way you need it. Strain it into another pot in which you will cook the soup.
2. Take the dried mushrooms that you have, rinse them under running water. cold water. Put in a bowl and cover with cold water for 3 or 4 hours. Then they need to be boiled until tender. Cut mushrooms into pieces and drop into boiling salted water.
3. Chop the parsley root with onions and carrots with a knife. Take a frying pan, pour sunflower or corn oil into it. Throw in the vegetables and fry on all sides until golden brown, stirring occasionally. This will take 3 to 5 minutes.
4. Enter the vegetables, stirring everything, tomato paste and let it simmer for 1 more minute.
5. Peel the potatoes, cut into medium-sized cubes and put in boiling beef or any other broth. Boil for 5 to 7 minutes.
6. While the potatoes are cooking, you will have time to rinse and thinly slice the cabbage. Pour everything into a saucepan with broth and potatoes.

Is the soup already boiling? Throw in our roast. Salt, add black ground pepper and bay leaf. Let everything cook until fully cooked.

Onions and carrots, champignons are peeled and finely chopped. Dried mushrooms are soaked in warm water for three hours. Squeezed dried mushrooms are transferred to a medium-sized saucepan, filled with water.

Mushrooms are put on medium heat, and after boiling water, the fire is still reduced. Bay leaf is added there. Mushrooms are closed with a lid and boiled for an hour, then the boletus must cool. Water from under the mushrooms does not pour out, but is left in a separate container.

Squeezed boletus mushrooms are laid out in a pan, a little vegetable oil is added to them, everything is put on medium heat. Mushrooms are fried for another 5 minutes with constant stirring. Mushroom soup with cabbage, thanks to the boletus, will be very fragrant. Over medium heat, in half the butter, vegetables are fried until golden brown.

In the second half of the oil, champignons are fried separately until golden brown. Mushrooms are transferred to vegetables, salt and pepper are added. Everything is mixed and stewed for five minutes.

The stew is laid out in a pan with boiling broth or water. When the soup boils again, boletus is added. On medium heat, everything is cooked for about half an hour. Honey mushrooms and sauerkraut are added. The soup is cooked for another five minutes. Then the fire is turned off, the soup is infused for another 20 minutes.