Cabbage soup from sour sauerkraut with mushrooms

Step-by-step preparation

Cooking time: 1 hr 10 mins

1. STEP 1

   

   How to cook cabbage soup from sour sauerkraut with mushrooms? Prepare all the necessary ingredients. I use meat broth cooked the day before. If you don’t have ready-made broth, then first you need to cook it. You can make meat or bone broth. You can also make the soup lean by cooking it in vegetable broth or water. So, put a pan of broth (or water) on the stove to heat up. Wash and peel the potatoes.

2. STEP 2

   

   Cut the potatoes into small cubes. Send it to the boiling broth.

3. STEP 3

   

   After the potatoes, add dried parsley, celery, and parsnips. Bring the broth to a boil, reduce heat and simmer for about 10 minutes. The broth should not boil too much, otherwise it will become cloudy.

4. STEP 4

   

   Peel the onion and cut it into small cubes. Heat vegetable oil in a frying pan over medium heat and fry the onion until soft and translucent. If the sauerkraut you are using already contains carrots (like mine), then there is no need to add it additionally. Otherwise, peel the carrots, grate them on a coarse grater and fry them together with the onions.

5. STEP 5

   

   I used frozen legs of boletus, boletus, and boletus.

6. STEP 6

   

   Without defrosting, add the mushrooms to the broth with the potatoes and roots. Continue cooking for about 15 minutes more.

7. STEP 7

   

   There is no need to specially strain the brine from the cabbage; it will give the cabbage soup a pleasant sourness.

8. STEP 8

   

   Place the cabbage in a saucepan, bring the soup to a boil and simmer over low heat for 30-40 minutes. When the cabbage is evenly distributed in the broth, add the sauteed onion, stir, and add salt if necessary. Add bay leaf, herbs and let the soup simmer for another 2-3 minutes. I have frozen and dried herbs: dill, parsley, lovage. I also added suneli hops and ground coriander. Turn off the stove and let the soup brew under the lid for 10-15 minutes.

9. STEP 9

   

   Serve the infused cabbage soup hot to the table.

10. STEP 10

    

    Bon appetit!

Comments on the recipe

tatyanochka2022

09.12.2023

4.5

Soups are an indispensable component of our family menu. Cabbage soup takes a special place in it, one might say, an honorable one. But what we have never had on our menu is cabbage soup made from sour sauerkraut with mushrooms. I have never added mushrooms to cabbage soup. And yesterday I filled in my gap. I prepared cabbage soup with pork. At the stage of preparing the meat broth, I added sauerkraut to the pan. I like the taste of cabbage that has been simmering in a pan for a long time. When the meat was almost ready, I added potatoes, fried onions, thawed porcini mushrooms, half a tomato, dried dill, bay leaf and salt to the cabbage soup. I didn’t add any roots, but the carrots were already in the sauerkraut. I cooked the cabbage soup until it was ready. The aroma of the mushrooms during cooking was delicious! But I had to try the cabbage soup only today, when it was well brewed. It turned out delicious! Rich broth, soft vegetables, taste of mushrooms, everything is wonderful! Thank you very much for the recipe!

Ira

09.12.2023

4.9

Panda!!! How I immediately wanted such cheeks!!! With sauerkraut and mushrooms! Wow, I could definitely finish a couple of plates in one gulp! Thank you very much for the recipe!

Daria ☼

09.12.2023

4.5

Wow! I haven't tried this for a long time! I always had to follow this recipe:

Julia

09.12.2023

4.7

Elenochka, what delicious cabbage soup! Yes, in a ceramic plate with a wooden spoon! As if from a Russian oven. We also cook these with sauerkraut, but I haven’t tried adding mushrooms. Thanks for the idea.