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.
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 minutes
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 is 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
Lenten cabbage soup is a bright, satisfying 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.
Cooking instructions
- Pour hot water (about one and a half liters) over the mushrooms and leave for half an hour.
- Drain the water, pour fresh water over the mushrooms, put on the stove and cook for about an hour
- Remove mushrooms using a slotted spoon, cool slightly, cut into pieces
- Strain the broth
- Heat two tablespoons of refined sunflower oil in a thick-bottomed pan.
- Add sauerkraut and half a glass of water
- Simmer the cabbage over low heat for about half an hour, stirring occasionally with a wooden spatula.
- Peel the onion and cut into half rings
- Peel the carrots and grate them on a coarse grater
- Heat two tablespoons of refined sunflower oil in a frying pan, fry onions and carrots until golden brown.
- Add mushrooms, fry for about ten minutes more
- Bring mushroom broth to a boil
- Add fried mushrooms, onions and carrots to the pan with cabbage
- Pour in hot mushroom broth, add salt and pepper to taste
- Cook until done, about 20 minutes
- Peel the garlic, squeeze into the pan using a special press, stir
- Cover the pan with a lid, turn off the stove, the cabbage soup will need to sit for about half an hour
- Before serving, add finely chopped parsley to the cabbage soup.
Calorie content of the dish (kcal/100 g) - 28
Video recipe
*Video recipe may differ from that published on the website
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.
How to cook cabbage soup from sauerkraut with mushrooms
- If you already have broth, then simply skip this step. Just in case, I’ll tell you how to prepare a delicious meat broth for cabbage soup. Wash a piece of pork meat thoroughly and cover with cold water. Bring to a boil; as soon as foam appears, carefully remove it. Reduce heat, add a whole onion, bay leaf, a couple of peppercorns and cook until the meat is cooked. Add salt to taste.
- While the broth is cooking, prepare the vegetables. Peel the onion and cut into cubes. Heat a frying pan with vegetable oil and place the onion in it. Lightly fry over medium heat until lightly browned.
- Grate the carrots. Add to the onion in the pan. Simmer the vegetables together until soft. Some housewives add tomato paste to the frying. I cook cabbage soup with mushrooms without tomatoes; sauerkraut gives sourness and its own unique taste. That's enough for me. But you can add a spoonful of tomato paste if you want. The choice is yours.
- Place sauerkraut in broth. Cook over low heat for 5-7 minutes.
- Peel the potatoes, cut into small pieces. Place the potatoes into the pan. Bring to a boil, cook over low heat until half cooked.
- Wash mushrooms in cold water. Cut into thin slices or cubes. My champignons are small, they look very beautiful in slices. If the mushrooms are large, I recommend cutting them into cubes.
- Place the chopped mushrooms in a saucepan with broth.
- The mushrooms release their aroma and when cooked the soup becomes rich in flavor.
- After the mushrooms, add the fried onions and carrots to the cabbage soup. Cook at low boil until potatoes and mushrooms are ready.
Cover the cabbage soup with a lid, let it sit and serve. Delicious aromatic cabbage soup with sauerkraut and mushrooms is ready.
Author: Tatyana
Bon appetit!
On a note
Cooking cabbage soup with porcini mushrooms and sauerkraut
. Shchi has been a staple hot dish in Russian cuisine for a long time. Sour cream or sour cream mixed with cream is used to whiten cabbage soup. They eat cabbage soup with rye bread.
