Lenten sour cabbage soup with buckwheat
4 servings
30 minutes
Recipe taken from the book "Ural cuisine.
1
Wash the dried mushrooms in cold water and soak for 2-3 hours.
- Dried mushrooms: 40 g
2
Then boil in the same water until cooked.
3
Dry the boiled mushrooms and cut them into strips (do not discard the mushroom broth).
- Dried mushrooms: 40 g
4
Squeeze the sauerkraut slightly to remove excess brine, place it in a clay pot, pour boiling water over it, and put it in a preheated oven at 180–200 degrees for 20–30 minutes.
- Sauerkraut: 750 g
5
Pour the broth into an enamel pot. Mix the cabbage with peeled, washed, and finely chopped onion, add sunflower oil and mash with a wooden spoon in the enamel dish.
- Onion: 2 heads
- Sunflower oil: 4 tablespoons
6
Combine cabbage and onion with cabbage broth and heat on the stove.
- Sauerkraut: 750 g
- Onion: 2 heads
7
Bring 1 liter of mushroom broth to a boil, add well-washed buckwheat, and after 10-15 minutes add peeled, washed, and sliced potatoes, turnips, carrots, and parsley root.
- Dried mushrooms: 40 g
- Buckwheat groats: 2 tablespoons
- Potato: 2 pieces
- Turnip: 1 piece
- Carrot: 1 piece
- Parsley root: 1 piece
8
Cook until the vegetables are soft.
- Ground black pepper: to taste
- Salt: to taste
9
Add cabbage and onion to the soup 5–7 minutes before it's ready.
- Sauerkraut: 750 g
- Onion: 2 heads
10
Serve the ready soup with chopped dill and sour cream.
- Chopped dill: 4 tablespoons
- Sour cream: 200 g