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

200-250 g of salted cabbage;

2.5 liters of clean water;

1 onion head;

300 g canned beans;

4 medium champignons;

70 g tomato paste;

3 potato tubers;

1 carrot;

1 laurel;

1 parsley root;

5-6 sprigs of parsley with dill;

2-3 pinches of salt and pepper;

20 ml vegetable oil.

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

How to cook cabbage soup if there is no sour preparation? In this case, the missing ingredient can be replaced with a fresh vegetable. Just add it at the end of cooking along with fresh herbs.

Lenten cabbage soup with mushrooms can be prepared with any fresh or dry food.

Canned beans can be replaced with pre-boiled dry beans.

Calories: 690
Cooking time: 50 min

The first cabbage soup in our area was vegetarian. Due to the fact that the peasants did not eat meat every day, they cooked cabbage soup with cabbage and onions or with mushroom broth. Especially in spring, dried mushrooms and sauerkraut were used.
Sauerkraut cabbage soup with porcini mushrooms has its own original taste. And a generous spoonful of sour cream makes this dish so tasty that your mouth waters just thinking about it.

Sauerkraut cabbage soup is easy to cook, because the cabbage is already ready, you just need to pour boiling water over the mushrooms, all that remains is to peel the potatoes and fry them.

The secret of any mushroom soup is that mushroom broth must be used in cooking. All the aroma and taste of dried wild mushrooms will remain in the dish if mushroom decoction is added to it.

Cabbage soup has a characteristic sour taste; it’s not for nothing that they also call it “cabbage soup.”
Delicious sauerkraut cabbage soup is cooked with a large piece of meat, cold cuts or fish. But lean cabbage soup has many benefits.

Firstly, such cabbage soup is better absorbed. Secondly, they bear less load on the digestive organs, liver and kidneys. Thirdly, they contain less fat and calories.

Try making cabbage soup from sauerkraut according to this recipe to get all the advantages of this dish.

Ingredients:
- sauerkraut – 300 g;
- dried porcini mushrooms – 100 g;
- potatoes – 400 g;
- celery root – 100 g;
- dried dill – 10 g;
- onion – 100 g;
- peppercorns – 6 pcs.;
- bay leaf – 1 pc.;
- ground black pepper and salt to taste.

Recipe with photos step by step:

1. Dry porcini mushrooms are washed and poured with boiling water.




For 100 g of mushrooms, 300 ml of boiling water. Cover the dish with mushrooms. The mushrooms should sit for half an hour.

2. Place a saucepan with water, bay leaf, peeled onion and a tablespoon of salt on the stove. The volume of the pan is 2.5 liters.




3. Peel the potatoes and cut them into pieces, but not large ones. When the water boils, it is added to the pan.




4. The celery root is peeled and cut into strips. Place the celery in the pan when the potatoes boil. Instead of celery, you can put carrots, or you can put it all together, as you like.






5. When the mushrooms have steamed, the infusion is poured through a sieve and added to the broth.




You will feel the extraordinary smell of mushrooms in the kitchen.
Julien - classic.




6. Finely chop the second onion and fry in vegetable oil until golden brown. Mushrooms are also sent there. When the mushrooms become even softer and expand, the frying is placed in a pan.




7. 10 minutes after the mushrooms boil, add sauerkraut to the cabbage soup. The later the cabbage is added, the less acid goes into the soup and the cabbage remains crispy. If you want cabbage soup that is sour and softer, add it to the cabbage after the potatoes.

After another five minutes, you need to taste the cabbage soup and, if everything is ready, turn off the heat.




Cabbage soup made from sauerkraut with porcini mushrooms is very, very tasty to eat with sour cream or cream.
This pleasure is worth allowing yourself, because we prepare very simple cabbage soup.




By the way, cabbage soup lovers should definitely look at the recipe

Cooking cabbage soup with porcini mushrooms and sauerkraut. Shchi has been a staple hot dish in Russian cuisine for a long time. Sour cream or sour cream mixed with cream is used to whiten cabbage soup. They eat cabbage soup with rye bread.

Shchi with mushrooms and sauerkraut

5 from 1 reviews

Shchi with porcini mushrooms and sauerkraut

Currently, potatoes are also added to cabbage soup, which thickens the soup, but it can be removed after cooking.

Type of dish: First courses

Cuisine: Russian

Ingredients

• White mushrooms (dried) - 100 g,
• sauerkraut - 300 g,
• potatoes - 200 g,
• carrots - 100 g,
• onion - 1 pc.,
• parsley root - 30 g,
• sour cream - 50 g,
• vegetable oil - 2 tbsp. l.,
• tomato paste - 1 tbsp. l.,
• flour - 1 tbsp. l.,
• Bay leaf,
• parsley,
• ground black pepper,
• salt.

Preparation

1. Rinse the mushrooms, cover with cold water and leave for 2-3 hours. Then put on fire and boil. Strain the resulting broth and cut the mushrooms into strips.
2. Peel the onion, chop and lightly fry in heated vegetable oil. Then add peeled and coarsely grated carrots and parsley root and saute for 2-3 minutes.
3. Rinse the cabbage, squeeze lightly, place in a frying pan with vegetables, add mushrooms, tomato paste, bay leaf and simmer.
4. Wash the potatoes, peel them, cut them into small pieces, put them in boiling mushroom broth and cook for 20 minutes. Then add the stewed vegetables, salt and pepper and cook until done.
5. Pour cabbage soup into serving bowls, sprinkle with finely chopped parsley and season with sour cream.

Notes

Shchi is a filling multi-component soup. The complete set of cabbage soup products includes the following components:

Fresh or pickled cabbage or vegetable mass replacing it (sorrel, nettle, turnip)

Meat or in rare cases fish, mushrooms.

Roots (eg carrots, parsley)

Spices (onion, celery, garlic, dill, pepper, bay leaf)

Sour dressing (cabbage pickle, sour cream, apples)

Bon appetit!

Note to the hostess: Meat cabbage soup, as a rule, is cooked in beef broth, and the meat is often boiled as a whole piece. In the western regions of Russia, pork and poultry are also used, but such cabbage soup is not typical for traditional Russian cuisine. A little ham can also be added to the cabbage soup.

Lenten cabbage soup can either be entirely vegetable, known as "empty". There are also fish soup, but since their preparation requires a certain combination of certain types of fish with separate heat treatment (with other combinations the dish is not so tasty), they have not become widespread.

In any version, cabbage soup is distinguished by a large selection of spices, primarily herbs and, to a lesser extent, classical spices (only black pepper and bay leaf). Spices are added to the cabbage soup at least twice. Along with spices, additional components can be added to the soup to improve the taste in the form of salted mushrooms, pickled apples, and the like.

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
Onion - 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!

The material belongs to the site
Recipe author: Yana Kravets

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.