Sauerkraut soup with mushrooms
4 servings
45 minutes
The recipe is taken from the book "Ural cuisine.
1
Wash the dried mushrooms in cold water and soak for 2-3 hours.
- Dried mushrooms: 50 g
2
Then boil them in the same water until cooked.
- Dried mushrooms: 50 g
3
Dry the boiled mushrooms and cut them into strips (do not discard the mushroom broth).
- Dried mushrooms: 50 g
4
Peel the onion, wash it, and chop it finely.
- Onion: 2 heads
5
Fry in heated clarified butter (20 g) until golden brown.
- Dried mushrooms: 50 g
- Butter: 100 g
6
Peel and wash the carrots and parsley roots, slice them, and fry separately in heated oil (20 g) with tomato paste.
- Carrot: 2 pieces
- Parsley root: 2 pieces
- Butter: 100 g
- Tomato paste: 3 tablespoons
7
Sauté the cabbage in a deep pan with 30 g of oil, then combine it with sautéed onions, carrots, and parsley roots.
- Sauerkraut: 600 g
- Butter: 100 g
- Onion: 2 heads
- Carrot: 2 pieces
- Parsley root: 2 pieces
8
Pour in hot mushroom broth, add salt, incorporate sautéed flour, finely chopped parsley or dill, chopped mushrooms and cook until ready.
- Mushroom broth: 3 l
- Wheat flour: 1.5 tablespoon
- Parsley: to taste
- Dried mushrooms: 50 g
- Allspice peas: to taste
- Salt: to taste
9
Serve the sour cream separately.
- Sour cream: 100 g