Sauerkraut cabbage soup with dried mushrooms. Shchi with porcini mushrooms and sauerkraut
Another simple and affordable option for preparing your favorite cabbage soup. But anyone who doesn’t like this dish (and very wrongly!) will certainly change their mind only after hearing the magical aroma of this dish! In general, housewives, take note!
Ingredients for sauerkraut cabbage soup with mushrooms
Dried mushrooms - 15 g (or fresh - 100 g)
Sauerkraut - 250 g
Carrots - 40 g
Parsley - 20 g
Onions - 40 g
Wheat flour - 10 g
Vegetable oil - 20 ml
Water - 0.8 l
Tomato paste – 1-2 tbsp. l.
Spices - to taste
How to cook cabbage soup from sauerkraut with mushrooms.
1. First of all, let's prepare a fragrant mushroom broth. To do this, wash the dry mushrooms in warm water, then cut them into smaller pieces (so that they release their flavor more strongly, although you don’t have to chop them), and then put the mushrooms in a saucepan and fill with the required amount of water. Boil the mushrooms for at least 30 minutes. If you wish, if, for example, you don’t have any dry mushrooms, you can prepare a broth based on fresh mushrooms. The procedure for preparing the broth will be the same: wash and peel (if necessary) the mushrooms and boil them until tender.
2. Remove the prepared broth from the stove, use a slotted spoon to remove the cooked mushrooms from it, transfer them to a plate and let them cool for a while. If you boiled the mushrooms whole, then at this stage of cooking you need to chop them into small pieces.
3. While the mushrooms are cooking, you can start preparing the rest of the products. Peel the onions, wash them and chop them into thin half rings. We peel the carrots, be sure to wash them after that, and then grate them on a medium grater or cut them into thin strips with a knife.
4. Heat a little vegetable oil in a frying pan and fry the onion in it first, and when it becomes soft, add grated carrots to the frying pan. Add just a little spices during the cooking process (salt and ground black pepper). When the vegetables become evenly soft, add 1-2 tbsp. spoons of tomato paste, mix it with the contents of the frying pan and simmer under a closed lid for another 2-3 minutes. By the way, tomato paste can be replaced with tomato juice or any other homemade tomato sauce (for example, you can make tomato puree from fresh tomatoes or tomatoes in their own juice).
So, the tomato frying is ready, remove it from the heat. Taste it for salt/pepper and add the necessary spices if necessary.
5. Place the sauerkraut in a saucepan or deep frying pan (or just a small saucepan), add a small amount of oil and simmer over medium heat under the lid until it becomes soft. Then add the sautéed vegetables and fill everything with mushroom broth. We also send chopped mushrooms here. Mix everything, again taste for salt/pepper and cover with a lid. Cook the cabbage soup for a few more minutes so that the finished products have time to exchange their flavors and aromas.
Then remove the cabbage soup from the stove and wrap it in a warm towel. Let the soup brew for another 10-15 minutes.
6. At this time, wash the parsley, dry it on a paper towel and chop it very finely with a knife.
Bon appetit everyone, please your beloved household members with new delicious dishes!
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Recipe author: Yana Kravets
step by step recipe with photos
You can prepare cabbage soup not only from fresh cabbage, but also from sauerkraut. If in the first case, in order to acidify them a little, housewives have to add a little vinegar or brine, there is no need to add anything additional to the sour cabbage soup. They themselves have a hint of sourness thanks to the sauerkraut. If you have dried wild mushrooms, be sure to add them to this soup. The taste and smell will be simply fabulous!
Ingredients
For 1.5 liters of water: 
- sauerkraut – 8 tablespoons
- meat for broth – chicken breast bone 1 pc.
- onion – 1 head
- potato – 1 pc.
- dried wild mushrooms – 2-3 pcs.
- sunflower oil for frying – 2-3 tablespoons
- salt to taste
Preparations
1. We start preparing sour cabbage soup like any other broth-based soup. Place the bone in a saucepan, add water and let it cook.
2. Remove the foam from the boiled liquid. Boil the bone after boiling for 20 minutes and gradually begin to add the remaining ingredients. We rinse the cabbage under running water, draining off excess acid, and transfer it to a saucepan.
3. Place the dried mushrooms in a deep bowl, pour water into it and put it in the microwave to “wash” for 7-10 minutes. During this time, they will soften, dried forest debris, the sand will come off them, then it is very easy to wash the mushrooms under water. Add to cabbage.
4. Immediately peel the potatoes, wash them, cut them into small cubes and throw them into the pan.
5. Let the sour cabbage soup boil, reduce the heat, cover with a lid and cook slowly for 1 hour.
Then chop the peeled onion, put it in a frying pan, pour in the oil, add salt and sauté for a couple of minutes over high heat.
6. Transfer to cabbage soup, wait until it boils again, and keep on low heat for another 40 minutes. Don't be surprised that sour cabbage soup takes much longer to cook than regular cabbage soup. Firstly, sauerkraut cooks slowly, and secondly, mushrooms are also the fastest ingredient to cook.
Season the finished cabbage soup with sour cream and eat.
Lenten cabbage soup is a bright, satisfying and tasty first course for the whole family; it’s not a shame to treat a guest to it. Even avid meat eaters enjoy eating them, despite the fact that they are cooked without a gram of meat. This is an excellent option for vegetarians, adherents of healthy eating, or for believers during Lent. Lenten cabbage soup made from sauerkraut with mushrooms and beans is prepared from simple, healthy, inexpensive ingredients. Therefore, even spontaneously without prior purchase, you can always cook cabbage soup from sauerkraut, a step-by-step recipe for which will be described below.
Ingredients
Cooking process
We start our step-by-step recipe for lean cabbage soup with sauerkraut by preparing roots and vegetables. Wash everything thoroughly, dry it, and thinly peel it. Cut the potatoes into medium slices, put them in a saucepan, fill them with water, and put them on the stove to cook.
We cut the onion into medium cubes, and chop the parsley root and carrot into thin half rings. We send the parsley to the potatoes, and the remaining vegetables to the hot frying pan. Sauté the vegetables until soft, stirring occasionally with a spatula.
Before putting cabbage into lean mushroom soup, it must first be boiled or fried. Place the fried onions and carrots from the frying pan, add a little vegetable oil, and place the sauerkraut mixture there. Fry the contents a little, add a few tablespoons of potato broth, simmer for 10 minutes on low heat. If the product is too sour or salty, it must be rinsed under running water.
Sour cabbage soup with mushrooms and beans can be prepared with any mushrooms, but the easiest option is to cook with champignons. We rinse them, clean them, freshen the cut of the stem, cut them into large pieces, because... the slices will reduce significantly.
Wash the greens, dry them, finely chop them with a knife.
To make the sour cabbage soup from sauerkraut bright and appetizing, lightly fry the tomato paste in a preheated frying pan.
We continue to prepare the recipe for lean cabbage soup with mushrooms, and combine almost finished potatoes with champignons, beans, and fried vegetables.
Next, add tomato paste and sauerkraut to the lean cabbage soup with mushrooms, mix everything, and let it boil. For flavor, add chopped herbs and spices, heat the soup with cabbage and mushrooms to a boil, set aside from the stove. Let the dish sit for 10-20 minutes and serve.
The same lean recipe for sauerkraut cabbage soup can be prepared with fish. For this you can use canned fish or fresh fish.
Lenten cabbage soup at funerals
Funeral dinners always include the first hot dish. In Russia, Lenten cabbage soup is often served at funerals, because... This is a national dish and it is prepared very simply. The recipe for lean cabbage soup with mushrooms for a funeral is practically no different from the one described above. For the funeral, soup is prepared with the addition of two or three tablespoons of buckwheat, and carrots and onions are added without prior frying.
On a note
Shchi is an ancient dish of Russian cuisine. There are many recipes for preparing this dish. Shchi with sauerkraut and mushrooms is one of them. A dish for lovers of sauerkraut. For cabbage soup to be successful, you need to take cabbage that is not very sour.
To prepare such cabbage soup you will need: meat broth, carrots, potatoes, onions, sunflower oil, champignons, sauerkraut, bay leaf, salt and ground black pepper.
Pour broth into the pan and add sauerkraut. Cook for 20 minutes until it becomes soft.
Peel the potatoes, wash them and cut them into cubes. Place in another pan, add water and cook until tender.
We clean and wash the onions and carrots. Pour sunflower oil into a frying pan and add grated carrots and chopped onions. Let it simmer for 10 minutes over low heat.
When the cabbage becomes soft, add the onions and carrots. Cook for 10 minutes.
We clean and cut the champignons.
Then put the mushrooms in the pan.
Then add the prepared potatoes to the cabbage soup.
Add bay leaf, salt and pepper to taste. Cook for another 7-10 minutes and turn off.
Add chopped dill or parsley to the prepared cabbage soup.
Wonderful, aromatic and satisfying cabbage soup is ready.
We serve this dish for the first time at lunch.
