Rich cabbage 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 porcini mushrooms: 6 pieces
2
Then boil in the same water until cooked. Drain the cooked mushrooms (do not discard the mushroom broth) and cut into strips.
- Dried porcini mushrooms: 6 pieces
- Mushroom broth: 3 l
3
Squeeze the sauerkraut from the brine and chop it.
- Sauerkraut: 600 g
4
Clean, wash, and slice the roots of parsley, carrot, and onion.
- Parsley root: 1 piece
- Carrot: 2 pieces
- Onion: 1 head
5
Fry them in heated oil (20 g) until golden brown, add cabbage and simmer everything together for 5–7 minutes.
- Sauerkraut: 600 g
- Butter: 50 g
6
Sauté the flour separately in the remaining oil.
7
Add it along with the sautéed vegetables to the heated mushroom broth.
- Mushroom broth: 3 l
- Carrot: 2 pieces
- Parsley root: 1 piece
- Onion: 1 head
8
Add salt to taste.
- Salt: to taste
9
Add pepper, bay leaf, and salt to the soup 5-10 minutes before it's ready.
- Bay leaf: 3 pieces
- Allspice berries: to taste
- Salt: to taste
10
Serve the ready soup with sour cream and chopped parsley or dill.
- Sour cream: to taste
- Parsley: to taste
