Lenten sour cabbage soup
4 servings
30 minutes
Sauerkraut and mushrooms are a very lively combination, capable of making you not notice the absence of a strong meat broth in the cabbage soup. If this is not enough, on days of voluntary asceticism you can add a spoonful of soy sour cream to the soup. However, it makes sense to cook sour cabbage soup more often for those who have passed by the fast: although by spring the sauerkraut becomes not as crisp and elastic as it was in the fall, it still contains reserves of vitamin C, and during the period of spring colds you should not deny yourself such a vitamin boost.
1
Pour 0.5 liters of boiling water over the squeezed sauerkraut, add tomato paste, salt, mix, and simmer on low heat for 2 hours.
- Sauerkraut: 500 g
- Tomato puree: 40 g
- Salt: to taste
2
Peel the onion and carrot, dice them, and sauté in vegetable oil. Brown the flour.
- Onion: 2 heads
- Carrot: 2 pieces
- Vegetable oil: 40 ml
- Wheat flour: 20 g
3
Add the sautéed carrots and onions 15 minutes before the cabbage is done, and add the browned flour 5 minutes before it's ready.
- Carrot: 2 pieces
- Onion: 2 heads
- Wheat flour: 20 g
4
Combine cabbage and chopped mushrooms in a pot, pour in mushroom broth, and cook for another 40 minutes. Let it steep in warmth. Before serving, add garlic crushed with salt and sprinkle with chopped greens.
- Sauerkraut: 500 g
- Dried mushrooms: 40 g
- Garlic: 4 cloves
- Salt: to taste
- Parsley: 20 g
- Dill: 1 tablespoon