Lenten soup with stewed cabbage and mushrooms
5 servings
30 minutes
Lean soup with stewed cabbage and mushrooms is a warm memory of Russian cuisine, where simple ingredients turn into true culinary art. Baked cabbage gives the dish a deep, caramelized flavor, while white mushrooms add richness and the aroma of the forest. Mushroom broth envelops all components, creating a harmony of flavors. The light acidity of tomatoes and the spice of thyme complement the softness of cabbage and the richness of mushrooms. This soup warms the soul while remaining light and nutritious. An ideal choice for lean days, it pairs well with rye bread or fresh herbs. Each sip evokes comfort and traditions of Russian gastronomy, offering a delicious and hearty pleasure.
1
Cut the cabbage into strips, season with salt and pepper, drizzle with half of the olive oil, and cover with foil. Bake at 320 degrees for 20 minutes. Then bake for another 10 minutes at the same temperature until slightly golden.
- White cabbage: 220 g
- Olive oil: 70 ml
2
Chop the onion into small strips and sauté in the remaining olive oil until translucent. Add flour and sauté until golden.
- Onion: 40 g
- Olive oil: 70 ml
- Wheat flour: 1 tablespoon
3
Blanch the tomatoes, peel them, and remove the seeds. Cut into small cubes. Finely chop the garlic and sauté it in olive oil.
- Tomatoes: 90 g
- Garlic: 2 cloves
- Olive oil: 70 ml
4
Add cabbage, onion, boiled white mushrooms to warm mushroom broth and bring to a boil. Then add garlic, thyme, salt, and pepper to taste. Cook for 10-15 minutes on low heat. Add diced tomatoes 3-5 minutes before serving.
- Mushroom broth: 1000 ml
- White cabbage: 220 g
- Onion: 40 g
- White mushrooms: 300 g
- Garlic: 2 cloves
- Fresh thyme: 1 g
- Olive oil: 70 ml
- Tomatoes: 90 g