Lenten cabbage soup with sauerkraut and porcini mushrooms
4 servings
80 minutes
Lenten cabbage soup with white mushrooms is a true reflection of Russian cuisine, rich in flavors and traditions. This dish emerged from folk culinary traditions and the observance of fasting when meat products were replaced by nature's gifts. The sour note of cabbage pairs wonderfully with aromatic white mushrooms, creating a rich and deep flavor. Celery root and sautéed vegetables complement the composition, giving the soup a special tenderness and light sweetness. Stewing cabbage with tomato paste enhances its richness, while adding mushroom broth makes the soup particularly fragrant. These soups warm the soul in cold weather; they are nutritious and perfect for a lenten table. They are served with fresh herbs and optionally with sour cream, making their taste even softer and more balanced.
1
Stew the sauerkraut with tomato puree.
- Sauerkraut: 500 g
- Tomato paste: 2 tablespoons
2
Peel and slice the carrot, onion, and celery into strips, sauté them and add to the sauerkraut, pour in water and bring to a boil.
- Onion: 1 piece
- Carrot: 1 piece
- Celeriac: 150 g
- Vegetable oil: 20 ml
3
Soak dried mushrooms in boiling water for 1 hour, remove, chop, and fry, then add to the soup along with the broth from the dried mushrooms. Cook until ready, sprinkle with spices, and garnish with parsley when serving (sour cream on the side if desired).
- Dried porcini mushrooms: 60 g
- Parsley: 5 g
- Ground black pepper: to taste
