Daily cabbage soup with dried mushrooms

Name: Daily cabbage soup with dried mushrooms
Total time: 3 d 5 h
Yield: 4
Ingredients: 25 g Dried mushrooms; 2 Potato; 150 g Sauerkraut; 100 g Cabbage; 1 Onion; 1 Carrot; 4 cloves of garlic Garlic; 50 g Celery stalk; 1 Tomatoes; 15 g Greenery; to taste Salt; to taste Dry spices; to taste Ground black pepper; 1 tablespoon Vegetable oil

Useful. Hearty. Simple. Delicious. And this is about cabbage soup per diem! Useful, because there are many different useful things. Nourishing, because we will put everything that is needed for this in the pan. Simple, because and the cheapest products are always at hand, and the process itself is not complicated, although it is lengthy. Delicious - it cannot be otherwise, because mushrooms and their companions are aromatic and taste incomparable. Try it yourself and see for yourself. Well, and the daily allowance, because they prepare, or rather infuse, for a day. This original Russian multi-component first course is prepared without frying or sautéing, which is one of the main principles of preparing cabbage soup. They can be seasoned at the end of cooking with garlic and herbs, and right before serving. But if you wish, you can also fry it. Pour into pots and plates. Served with bread and croutons. It would be nice to add sour cream.

28

17133

Chloe Moore

Recipe author

Calories

167kcal

Protein

5g

Fat

7g

Carbs

24g

*Nutrition per serving

Ingredients

Servings: 4

25g

2

150g

100g

1

1

4cloves of garlic

50g

1

15g

to taste

to taste

to taste

1tablespoon

Step-by-step preparation

Cooking time: 3 day 5 hr

STEP 1
Let's start cooking cabbage soup with mushrooms. Soak the dried mushrooms in water. Let them sit for half an hour, and then boil them in a small amount of water. In the case of the meat version, boil the broth.
STEP 2
And during this time we will prepare everything else. First, put the second saucepan with water on the gas, and then peel the carrots, rinse them and cut them into pretty strips.
STEP 3
At this stage, you can begin the usual roasting procedure, i.e. fry vegetables in oil in a frying pan for 4-5 minutes. But the main feature of the Russian first course is the addition of ingredients without frying or sautéing. So let's put the carrots not in a frying pan, but in a saucepan with boiling water.
STEP 4
Peel the onion, rinse under the tap and chop into small cubes. Let's immediately send him to the carrots.
STEP 5
I took fresh cabbage, shredded into thin strips, and pickled. All this must first be simmered in a small amount of water (you can take it from the saucepan where the mushrooms are cooked).
STEP 6
While the cabbage is stewing, peel the potatoes and cut into strips or cubes. Let's send it to the onions and carrots.
STEP 7
To add some piquancy to the cabbage soup, and this is also one of our Russian cabbage chips, I chopped celery.
STEP 8
Then I chopped the peeled and washed garlic into slices. It can be completely crushed.
STEP 9
I love greens in any dish. Today's lunch was no exception. Let's shred it a little, i.e. taste.
STEP 10
Since this was a summer version of cabbage soup, I decided to do without tomato juice or paste. I chopped up a fresh tomato.
STEP 11
Add cabbage with strained mushrooms and a small amount (about half a glass) of mushroom broth to the semi-finished potatoes. Cook for a minute and add garlic, celery, tomato and vegetable oil, season with salt, spices and pepper (without fanaticism!). Simmer this, covering the saucepan with a lid, for 3-4 minutes. Then let it sit, wrap it up for 3-4 hours, and put it in the cold for a day or 12 hours. Pour into plates and season with herbs.