Lenten cabbage soup with mushroom broth
8 servings
50 minutes
Lenten cabbage soup on mushroom broth is a fragrant and warming dish of Russian cuisine that combines rich flavors. The recipe is based on a rich mushroom broth that gives the soup a deep, earthy aroma. Sweet pepper, carrot, and onion add gentle sweetness, while fresh and fermented cabbage provide a light tang and textural complexity. Potatoes make the dish hearty, and bay leaves and spices enhance its harmony. Cabbage soup is traditionally served hot, garnished with fresh parsley that adds freshness and a color accent. It’s an ideal option for fasting days when you crave something tasty and nutritious but meatless.
1
Chop the onion and pepper into small cubes, and grate the carrot on a coarse grater. In a large saucepan, heat the oil and sauté the vegetables until golden brown. Add the chopped fresh cabbage, mix the vegetables, and cook for about 5 minutes.
- Onion: 2 heads
- Sweet pepper: 1 piece
- Carrot: 2 pieces
- Vegetable oil: 4 tablespoons
- White cabbage: 400 g
2
Pour in the broth, add sauerkraut, diced potatoes, and bay leaf. Bring the soup to a boil and simmer for 30 minutes until the potatoes are cooked. Season with salt and pepper, then remove from heat.
- Mushroom broth: 2.5 l
- Sauerkraut: 500 g
- Potato: 6 pieces
- Bay leaf: 2 pieces
- Salt: to taste
- Ground black pepper: to taste
3
Serve the soup garnished with parsley leaves.
- Parsley: 2 sprigs