Rich cabbage soup with mushrooms

4 servings

45 minutes

The recipe is taken from the book "Ural cuisine.

Energy value per serving

• Calories: 197.2
• Proteins: 8.7g
• Fats: 11.5g
• Carbohydrates: 17.8g

Ingredients

• Mushroom broth: 3 l
• Dried porcini mushrooms: 6 pc
• Sauerkraut: 600 g
• Carrot: 2 pc
• Parsley root: 1 pc
• Onion: 1 head
• Butter: 50 g
• Garlic: 4 clove
• Bay leaf: 3 pc
• Sour cream: to taste
• Parsley: to taste
• Allspice peas: to taste
• Salt: to taste

Cooking steps

1. Wash the dried mushrooms in cold water and soak for 2-3 hours.

   Required ingredients:

   • Dried porcini mushrooms: 6 pieces

2. Then boil in the same water until cooked. Drain the cooked mushrooms (do not discard the mushroom broth) and cut into strips.

   Required ingredients:

   • Dried porcini mushrooms: 6 pieces
   • Mushroom broth: 3 l

3. Squeeze the sauerkraut from the brine and chop it.

   Required ingredients:

   • Sauerkraut: 600 g

4. Clean, wash, and slice the roots of parsley, carrot, and onion.

   Required ingredients:

   • Parsley root: 1 piece
   • Carrot: 2 pieces
   • Onion: 1 head

5. Fry them in heated oil (20 g) until golden brown, add cabbage and simmer everything together for 5–7 minutes.

   Required ingredients:

   • Sauerkraut: 600 g
   • Butter: 50 g

6. Sauté the flour separately in the remaining oil.

7. Add it along with the sautéed vegetables to the heated mushroom broth.

   Required ingredients:

   • Mushroom broth: 3 l
   • Carrot: 2 pieces
   • Parsley root: 1 piece
   • Onion: 1 head

8. Add salt to taste.

   Required ingredients:

   • Salt:  to taste

9. Add pepper, bay leaf, and salt to the soup 5-10 minutes before it's ready.

   Required ingredients:

   • Bay leaf: 3 pieces
   • Allspice peas:  to taste
   • Salt:  to taste

10. Serve the ready soup with sour cream and chopped parsley or dill.

    Required ingredients:

    • Sour cream:  to taste
    • Parsley:  to taste