Sour cabbage soup with mushrooms. Sour cabbage soup with sauerkraut and dried wild mushrooms Shchi of dried sauerkraut mushrooms

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 cabbage soup from sauerkraut, 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. We cut the potatoes into medium slices, put them in a saucepan, fill them with water, 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 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 for 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

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 as whitening of cabbage soup. They eat cabbage soup, eating rye bread.

Shchi with mushrooms and sauerkraut

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Shchi with porcini mushrooms and sauerkraut

Potatoes are also currently added to cabbage soup, which thickens the soup, but at the same time it can be removed after cooking.

Type of dish: First courses

Cuisine: Russian

Ingredients

• White mushrooms (dried) - 100 g,
• sauerkraut - 300 g,
• potatoes - 200 g,
• carrots - 100 g,
• onion - 1 pc.,
• parsley root - 30 g,
• sour cream - 50 g,
• vegetable oil - 2 tbsp. l.,
• tomato paste - 1 tbsp. l.,
• flour - 1 tbsp. l.,
• Bay leaf,
• parsley,
• ground black pepper,
• salt.

Cooking

1. Rinse mushrooms, cover with cold water and leave for 2-3 hours. Then put on fire and boil. Strain the resulting broth, and cut the mushrooms into strips.
2. Peel the onion, chop and lightly fry in hot vegetable oil. Then add peeled and coarsely grated carrots and parsley root and sauté for 2-3 minutes.
3. Rinse the cabbage, squeeze lightly, put it in a pan with vegetables, add mushrooms, tomato paste, bay leaf and simmer.
4. Wash potatoes, peel, cut into small pieces, put in boiling mushroom broth and cook for 20 minutes. Then add stewed vegetables, salt, pepper and bring to readiness.
5. Pour the cabbage soup into portioned plates, sprinkle with finely chopped parsley and season with sour cream.

Notes

Shchi is a filling multi-component soup. The complete set of products for cabbage soup includes the following components:

Cabbage in fresh or pickled form or a vegetable mass replacing it (sorrel, nettle, turnip)

Meat or, in rare cases, fish, mushrooms.

Roots (e.g. carrots, parsley)

Spices (onion, celery, garlic, dill, pepper, bay leaf)

Sour dressing (cabbage pickle, sour cream, apples)

Note to the owner: Meat soup, as a rule, is cooked in beef broth, while the meat is boiled more often in a whole piece. In the western regions of Russia, pork and poultry are also used, but such cabbage soup is not typical for traditional Russian cuisine. Also, a little ham can be added to the cabbage soup.

Lean cabbage soup can be either completely vegetable, known as "empty". There are also fish soups, but since their preparation requires a certain combination of certain types of fish with their separate heat treatment (with other combinations, the dish is not so tasty), they have not received distribution.

In any version, cabbage soup is distinguished by a large set of spices, primarily spicy herbs and, to a lesser extent, classic spices (only black pepper and bay leaf). Spices are added to cabbage soup at least twice. Along with spices, additional components can be added to the soup to improve the taste in the form of salted mushrooms, pickled apples, and the like.

Shchi is an old dish of Russian cuisine. There are many recipes for this dish. Shchi with sauerkraut and mushrooms is one of them. A dish for lovers of sauerkraut. To make cabbage soup successful, you need to take not very sour cabbage.

To prepare such cabbage soup you will need: meat broth, carrots, potatoes, onions, sunflower oil, mushrooms, sauerkraut, bay leaf, salt and ground black pepper.

Pour broth into a saucepan and add sauerkraut. Cook for 20 minutes until it becomes soft.

Peel the potatoes, wash and cut into cubes. Put in another pot, fill with water and cook until tender.

We clean and wash onions and carrots. Pour sunflower oil into a frying pan and put grated carrots and chopped onions. We allow 10 minutes on a small fire.

When the cabbage becomes softer, add the onions and carrots. We cook 10 minutes.

We clean and cut the mushrooms.

Then put the mushrooms in a bowl.

Then add the cooked potatoes to the cabbage soup.

Put the bay leaf, salt and pepper to taste. Cook for another 7-10 minutes and turn off.

We put chopped dill or parsley in ready-made cabbage soup.

Wonderful, fragrant and satisfying cabbage soup is ready.

We serve this dish for lunch.

step by step recipe with photo

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 poured into 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.

Another simple and affordable option for 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, we wash the dry mushrooms in warm water, then cut them into smaller pieces (so that they give off their aroma more strongly, although you can not chop them), and then put the mushrooms in a saucepan and pour the required amount of 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. Remove the finished broth from the stove, use a slotted spoon to 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 the onion from the husk, wash it and chop it into 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 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, tomato paste can be replaced with tomato juice or any other homemade tomato sauce (for example, you can make tomato puree from fresh tomatoes or tomatoes in your 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 a small amount of oil to it and simmer over medium heat under a lid until it becomes 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. We cook cabbage soup for a few more minutes so that the finished products have time to exchange 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 on a paper towel and cut it very finely with a knife.

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

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Recipe author Yana Kravets