Russian cabbage soup with mushrooms recipe. Cabbage soup with dried mushrooms and fresh cabbage

Cabbage soup with mushrooms and beans

You need to prepare this dish in advance. Soak beans and dried mushrooms in the evening to reduce cooking time. To make cabbage soup with mushrooms and beans, you need to take 4 potatoes, two medium carrots, a glass of beans, one onion, 1 stalk of celery, 300 grams of mushrooms (preferably dried, white ones), 3 liters of water, 5 large spoons of vegetable oil, pepper and salt . First, put a pan of water to heat up.

Cut the potatoes into pieces of arbitrary shape. Fry it separately with the addition of vegetable oil and place it in boiling water. Chop carrots, onions and celery. Then fry them in a frying pan. Place vegetables in a saucepan. Then add the mushrooms, which need to be chopped if necessary. Cook cabbage soup with dried mushrooms for about 10 minutes. Now it's the beans' turn. We put part of it in a saucepan, and grind half with a blender. Add puree to the pan. Cook for 10 or 15 minutes and remove from heat. Don't forget to add salt to taste.

Option with tongue and chanterelles

Such cabbage soup will be an excellent alternative to the usual soups. They are prepared from an unusual set of ingredients. Therefore, before starting the process, be sure to inspect your own kitchen to ensure that you have everything you need. To cook aromatic and nutritious cabbage soup with mushrooms and fresh cabbage, you will need:

1.5 kilograms of beef tongue.
A couple of potatoes.
300 grams of chanterelles and white cabbage.
A pair of ripe tomatoes.
Medium carrot.
Large onion.
Sugar, salt, herbs and spices.

A thoroughly washed tongue is poured with cold water and boiled. After an hour and a half, it is removed from the pan, cleaned and placed in a suitable pan. All this is poured with clean water, salted, seasoned with spices and boiled until soft. The finished tongue is removed and placed on a plate.

The broth in which the meat was cooked is filtered and returned to the fire. Potato cubes and shredded cabbage are added to it, and then simmered over low heat. In a separate frying pan, fry chopped onions, grated carrots, chopped blanched tomatoes and boiled mushrooms. The prepared vegetables, along with the tongue, are immersed in a bowl of boiling broth and cooked until the potatoes are soft.

Shchi, including lean cabbage soup, is a Russian national dish. Lenten options are prepared from fresh or sauerkraut, with fresh or dried mushrooms, with the addition of various vegetables, and for satiety, you can also add cereals, such as pearl barley.

I offer a version of lean cabbage soup with mushrooms, fresh cabbage, potatoes and carrots, in Korean style for variety and a spicy note.

Prepare ingredients for cooking cabbage soup with mushrooms and fresh cabbage.

I like to cook the cabbage longer so that it becomes soft and boiled down (then it will practically not ferment in the gastrointestinal tract) and will give the cabbage a good fat. That’s why I add shredded cabbage as the first ingredient to soups.

After 20 minutes I throw in the diced potatoes. Cook for another 15-20 minutes.

Fry and stew pieces of carrots, onions and champignons in vegetable oil. (Although, here I am without carrots, because I will add them to the soup in Korean form). Add some salt.

Add carrots, onions and champignons to the cabbage and potatoes and cook for another 5-10 minutes over medium heat. At the end of cooking, add salt, select peppers and herbs to your taste. Let the cabbage soup sit for a few minutes and serve.

It’s easy to prepare lean cabbage soup with mushrooms if you follow the order of adding the ingredients. So, any housewife can make lean cabbage soup with cabbage and mushrooms.

We need:

200 g sauerkraut;
5 potatoes;
2.5 liters of filtered water;
1 carrot;
2 onions;
3 tbsp. l. vegetable oil;
1.5 tbsp. l. wheat flour;
2 cloves of garlic;
2 bay leaves;
black pepper (peas);
0.5 tsp. paprika;
a bunch of any greenery;
a pinch of salt.

Squeeze the juice out of the cabbage with your hands, but do not pour out the liquid. Pour 1 liter of water over the cabbage, place on the stove and simmer for about 1 hour over low heat.

Cut the potatoes into cubes and combine with cabbage. Add the remaining water and cook until half cooked.

Grate the carrots and fry in a frying pan until tender, then add to the potatoes.

Place finely chopped onions in a frying pan, add sunflower oil, 50 ml of water and simmer for 10 minutes.

Dilute flour with 3 tbsp. l. broth, break up the lumps and pour into the cabbage soup.

Place the stewed onion in a saucepan, then add paprika, salt, pepper, stir well and let simmer for 20 minutes.

If the acidity is weak, add the remaining juice from the sauerkraut directly into the pan. Place bay leaf and finely chopped garlic cloves. Boil over low heat for 10 minutes, turn off the stove and let the cabbage soup brew.

The recipe for lean cabbage soup with mushrooms can be slightly modified by adding 100 g of tomato paste. It will give the dish a reddish color and slightly change its taste.

Cabbage soup in meat broth

You can cook cabbage soup with mushrooms and fresh cabbage in meat broth. To do this you will need 300 grams of porcini mushrooms, two medium onions, two tablespoons of vegetable oil, half a medium head of cabbage, bay leaf, one carrot, three medium potatoes, three cloves of garlic, dill, meat broth, salt and pepper. Wash the mushrooms and cut into pieces. Instead of porcini mushrooms, you can take any forest mushrooms. Then fry them in vegetable oil with finely chopped onion. Place a saucepan with meat broth on the fire and bring it to a boil.

Then lay out the shredded cabbage and bay leaf. Salt to taste and cook for about 30 minutes. After this, add potatoes and carrots, cut into pieces of arbitrary shape. We also add mushrooms fried with onions. Cook cabbage soup with mushrooms and fresh cabbage for about 15 minutes. At the end, add herbs and chopped garlic.

Process description

Since this recipe involves the use of dried mushrooms, they should first be soaked in clean, cold water. After about an hour, they will be softened enough to make soup.

Place the washed chicken drumsticks in a saucepan, add filtered cold water and place on the stove. When the liquid boils, remove the foam from it and reduce the heat. The broth is salted, seasoned with spices and bay leaves, covered with a lid and left to simmer. The finished chicken is removed from the pan, and chopped potatoes and shredded cabbage are added instead.

While the vegetables are cooking, you can do the onions and carrots. They are cleaned, washed and crushed. Place softened mushrooms in a frying pan generously greased with any vegetable oil and lightly fry them. After a few minutes, add onions and carrots. At the very end, add a small piece of butter to the frying and mix. Sautéed mushrooms are placed in a saucepan with boiling broth. When all the vegetables are absolutely ready, add chicken meat separated from the bones. After two or three minutes, aromatic and rich cabbage soup with dried mushrooms and fresh cabbage is poured into plates, sprinkled with chopped dill and served for lunch.

Lenten cabbage soup

Lenten cabbage soup, but no less tasty, is perfect for a vegetarian table. To prepare, you will need three potatoes, 200 grams of cabbage, 5 large champignons, one onion and carrot each, one tomato, a little olive oil, salt and pepper. We start by preparing the vegetables. We clean and rinse them, and remove the skin from the tomatoes. Finely chop carrots, onions, mushrooms and tomatoes. Cut the potatoes into small cubes so that they cook faster. Finely chop fresh cabbage.

Place potatoes and cabbage in boiling water. Separately fry the carrots and onions. Then add mushrooms to them, and finally tomatoes. Stew the vegetables until done. When the potatoes and cabbage are ready, add the fried vegetables to the pan. Salt to taste and add bay leaf. Turn off the heat and let the dish sit for about 5-10 minutes. Lenten cabbage soup is ready. Place the chopped greens on plates.

Cabbage soup with bacon

This is a recipe for those who prefer richer and fattier dishes. They are prepared with sauerkraut. To prepare, take 200 grams of smoked bacon, the same amount of sauerkraut, two potatoes, one carrot, half an onion, 50 grams of mushrooms, two tablespoons of tomato paste, two peeled cloves of garlic, salt, bay leaf and pepper. Pour boiled water over the dried mushrooms and set them aside. We clean and wash the vegetables. Place a pan of water (1.5 liters) on the fire. When it boils, add mushrooms. After 5 minutes, add sauerkraut and tomato paste.

Simmer the cabbage soup over low heat for about 20 minutes. Cut the bacon into strips and lightly fry. Add vegetable oil to the frying pan and add chopped carrots and onions. Place the prepared dressing in a saucepan. Next comes the diced potatoes. Let's try cabbage soup with mushrooms. The recipe does not require the use of vegetable seasonings, but you can add them. Salt and pepper to taste. To improve the taste, you can add a pinch of sugar. A few minutes before readiness, add chopped garlic and herbs.

Mushroom soup with fresh cabbage

Each of us at least once in our lives has tried this light stew, which is one of the dishes of national Russian cuisine. Today we will prepare aromatic cabbage soup with mushrooms; we will present several options for recipes for mushroom cabbage soup with fresh cabbage, champignons, porcini and dried mushrooms. Each cooking method is worthy of attention and will definitely add to your cookbook.

Cabbage soup began to be prepared several centuries ago; over its impressive history, the principle of preparing cabbage soup has remained virtually unchanged.

The main components of Russian soup remained unchanged: fresh or pickled cabbage, meat, herbs, roots. Lenten cabbage soup is usually made with mushrooms or entirely with fresh vegetables.

It is mushroom soup that many housewives love, and this is not surprising, because the aroma is more intense, and they are very simple to prepare.

CONTENT:

1. Cabbage soup with champignons and fresh cabbage 2. Cabbage soup with porcini mushrooms 3. Fragrant cabbage soup with dried mushrooms

Cabbage soup with champignons and fresh cabbage

An excellent option for a lunch first course would be cabbage soup with champignons and fresh cabbage. Preparing such a soup is not difficult, and the cooking itself will take a minimum of time.

Ingredients:

Champignons - 300 gr.
Fresh cabbage - 1/2 head
Carrots - 1 pc.
Onion - 1 pc.
Potatoes - 4 pcs.
Tomatoes - 2 pcs.
Sunflower oil
Bay leaf
Ground pepper
Salt

How to cook mushroom soup with champignons

First of all, prepare all the products. Wash and peel the vegetables well. In the future, this will save your time and shorten the cooking process.
Use a grater and coarsely grate the carrots.
Chop the cabbage into thin strips, cut the tomatoes and potatoes into small cubes, and first cut the onions into half rings and then cut them in half.
If you are using fresh champignons, cut them into small pieces. If you have already frozen mushrooms, you can skip this step.
Fry the onions and carrots in sunflower oil for 5 minutes, then add the chopped tomatoes and continue to simmer for 15 minutes, stirring the vegetables occasionally.
In a separate bowl, fry the champignons until tender. Pour in a little oil, one tablespoon is enough.
Pour 2 liters of water into a saucepan, boil and lower the potatoes. This vegetable should be cooked for no longer than 7 minutes.
Now add shredded fresh cabbage, bay leaf and continue cooking for 5 minutes.
All we have to do is add roasted vegetables and mushrooms.
Feel free to put these ingredients in a saucepan, add salt and pepper to your taste and cook the soup until done.
Any cabbage soup is served with a spoonful of sour cream and chopped herbs, and cabbage soup with champignons is no exception. Add the finishing touches, season the soup and invite everyone to the table.

Cabbage soup with porcini mushrooms

To prepare magnificent cabbage soup with porcini mushrooms you will need a little more than three hours, but if you cook this cabbage soup, you will be able to surprise your loved ones with your outstanding culinary abilities.

Ingredients:

Beef pulp - 0.5 kg.
White cabbage - 0.5 kg.
Carrots - 1 pc.
Turnip - 1 pc.
Celery root - 1 pc.
Parsley with herbs - 1 pc.
Onions - 2 pcs.
Porcini mushrooms - 5 pcs.
Potatoes - 4 pcs.
Butter - 1 tbsp. l.
Dill greens (chopped) - 1 tbsp. l.
Garlic -5 – 6 cloves
Bay leaf - 2 pcs.
Salted mushrooms - 100 gr.
Black peppercorns 4 – 5 pcs.
Sour cream for dressing
Salt

How to cook cabbage soup with porcini mushrooms

Fill the beef with three liters of water, add chopped roots and onions. Add salt at your discretion and cook the broth until tender. The cooked meat must be cooled and cut into cubes.
Shred the cabbage, put it in a pot, pour in half a liter of broth, and gradually add oil.
Now cover the pot and simmer for 30-40 minutes.
Chop fresh porcini mushrooms and cubed potatoes. Place everything in a saucepan, add broth and cook until almost done.
Bring the broth that we have left to a boil, add diced meat, chopped onions, roots, turnips, peppers, bay leaves and bring this whole mass to a boil. When the broth boils, add cabbage, potatoes and mushrooms within five minutes, cook for 20–25 minutes.

Cabbage soup with porcini mushrooms is ready.

Add dill, garlic, close the lid, leave for 10 minutes. Coarsely chop the salted mushrooms and serve with prepared cabbage soup. Add a couple of teaspoons of sour cream to the mushroom soup.

Fragrant cabbage soup with dried mushrooms

Cabbage soup with dried mushrooms can be cooked in water or vegetable broth, but the soup tastes best in chicken broth. Dried forest mushrooms will give the soup an excellent aroma; it is best to take porcini mushrooms, they will not make the soup dark.

Ingredients:

Dried mushrooms - 50 gr.
Chicken broth - 2 l.
Potatoes - 3 pcs.
Cabbage - 200 gr.
Carrots - 1 pc.
Onion - 1 pc.
Black pepper (peas) - 4 pcs.
Bay leaf - 1 pc.
Salt
Parsley

Cabbage soup with mushrooms and pearl barley

We take 25 grams of dried mushrooms (white), 150 grams of sour cabbage, three large spoons of pearl barley, 200 grams of celery root, vegetable oil, salt, pepper and fresh herbs. Wash the mushrooms and soak them in cold water for an hour. Peel the celery into strips and cut into pieces. Fry it with sauerkraut in vegetable oil for about 15-20 minutes over low heat.

Drain the water from the mushrooms and wash them thoroughly. Pour liquid into a saucepan and put it on fire. Add mushrooms and pearl barley. Bring the cabbage soup to a boil and cook for about 40 minutes. Next, add the cabbage and celery and keep the cabbage soup on the fire for another 10 minutes. Salt to taste, add pepper and chopped herbs. The cabbage soup should sit for about 10 minutes.