Lenten cabbage soup made from fresh cabbage with dried mushrooms

Name: Lenten cabbage soup made from fresh cabbage with dried mushrooms
Total time: 1 h 20 min
Yield: 12
Ingredients: 50 g Dried mushrooms; 1 White cabbage; 1 Carrot; 1 Bulb onions; 1 Tomatoes; 3 Potato; 3 L Water; to taste Greenery; to taste Salt; to taste Ground black pepper; 3 tablespoon Vegetable oil

Classic cabbage soup with mushrooms instead of meat! I simply added mushrooms to lean cabbage soup with mushrooms.

213

15864

Aubree Johnson

Author of the recipe

Lenten cabbage soup made from fresh cabbage with dried mushrooms

Calories

121Kcal

Protein

4gram

Fat

4gram

Carbs

17gram

*Nutritional value of 1 serving

Ingredients

Servings: 12

50g

1

1

1

1

3

3L

to taste

to taste

to taste

3tablespoon

Step-by-step preparation

Cooking time: 1 hr 20 mins

STEP 1
Ingredients
STEP 2
Be sure to pre-soak dried mushrooms in cold water or milk for at least 2 hours. Then the mushrooms need to be boiled in salted water for 20 minutes.
STEP 3
Chop carrots, onions and cabbage.
STEP 4
Tomato cubes.
STEP 5
Let's start frying the onions.
STEP 6
Add carrots.
STEP 7
add mushrooms.
STEP 8
Add tomato.
STEP 9
While the frying is being prepared, start boiling water (take the mushroom decoction). Add roast to boiling water and add salt.
STEP 10
When the water boils, add the potatoes.
STEP 11
10 minutes before the end of cooking, add cabbage.
STEP 12
Serve lean cabbage soup made from fresh cabbage with mushrooms and herbs.