After the onset of winter, many people begin to feel nostalgic for the autumn period, when they could go to the forest for mushrooms or treat themselves to a vitamin salad from their backyard. Good and tasty mushroom cabbage soup will help you to replenish your supply of vitamins. This will be especially true during the Nativity Fast.
Mushroom cabbage soup with potatoes
For the preparation of this dish, only fresh ingredients are used that have not been heat-treated.
At the initial stage, white cabbage is chopped and spread in a pan. Add a little vegetable oil and simmer over low heat for 10-12 minutes.
Then pour 1 liter of water into a saucepan and put mushrooms and other vegetables into it: carrots, parsley root and dill. This mixture is boiled until the mushrooms are fully cooked. If necessary, increase the amount of water. Next, add stewed cabbage to the pan and cook for a little more time over low heat. Just before turning off, add lemon juice and pre-fried flour with butter.
300 g fresh cabbage, 100 g frozen mushrooms, 2 carrots, 4 potatoes, 1 root parsley, 1 bunch of dill, 2 tsp. lemon juice, 1 tbsp. l. flour, vegetable oil, salt to taste.
Cabbage soup with dried mushrooms without potatoes
Dry mushrooms are pre-soaked in water and washed thoroughly. Then they are poured with water with the addition of chopped onions and cooked over low heat until completely softened. Finely chop the carrots, parsley root and one onion and fry in a pan in oil. Sauerkraut is also added there, which is pre-washed in cold water and squeezed thoroughly.
Part of the mushroom broth is poured into the vegetable mixture, spices are added and the cabbage is stewed until soft. Then everything is transferred to a saucepan and the rest of the mushroom broth is added. Flour is fried and seasoned with cabbage soup. The mushrooms are chopped and also placed in a cooking container. The cabbage soup is cooked until fully cooked. You can serve this soup seasoned with herbs and vegetable oil on the table.
400 g sauerkraut, 4 tbsp. l. sunflower oil, 40 g dry mushrooms, 1 tbsp. l. flour, 2 onions, 1 carrot, half a parsley root, 3 bay leaves, salt and pepper to taste.
