Mushroom cabbage soup with cabbage - a recipe for those who are in a hurry, has a desire to cook a tasty first course, and made blanks of mushrooms for the winter in the fall. A half-liter jar of canned forest gifts is enough to make rich, thick soup. The remaining ingredients are so simple that there are always in the pantry or cellar - potatoes, onions, carrots and cabbage.
Not all salted mushrooms are suitable for soups. The most delicious soups are obtained with boletus, boletus, boletus, honey agarics and, as it is not trivial, with russula.
It is advisable to use boiled canned mushrooms for vinegar without vinegar, so it will taste better. Pickled should be thoroughly rinsed, soak in warm water for 1-2 hours, then rinsed again to remove excess vinegar.
- Cooking time: 1 hour
- Servings: 6
Ingredients for mushroom cabbage soup with cabbage
- 500 g of canned mushrooms;
- 130 g onions;
- 200 g carrots;
- 300 g white cabbage;
- 200 g potatoes;
- 1, 5 l of chicken broth;
- 30 g butter;
- 20 ml of sunflower oil;
- 2 cloves of garlic;
- fresh greens (parsley, dill), salt, pepper.
Method of cooking mushroom cabbage soup with cabbage
Canned mushrooms are thrown back on a sieve, washed under running tap with running cold water, cut into small pieces.
In a deep pan with a thick bottom, heat the sunflower oil, add the butter and throw the finely chopped onions. Pour 2-3 tablespoons of chicken broth. Fry the onions to a transparent state for about 7 minutes, stirring so as not to burn. Onions should not turn into golden chips, properly browned onion transparent, cream-caramel color.
Pour the carrot grated on a large grater to the fried onion, cook together for a few minutes to make the carrot too soft.
Cabbage fork cut into 4 parts, cut off the stalk. Shred cabbage with thin strips and sprinkle with a pinch of salt. We grind the cabbage with salt, when it becomes soft, we throw it into the pan with the browned vegetables. Cook for 15 minutes on moderate heat, while the pan should be opened for the moisture to evaporate.
While stewing vegetables, peel potatoes, cut into thin slices or in small cubes.
Bring the ready chicken broth to a boil. For vegetarian recipes and Lenten menu, instead of chicken, use mushroom broth or vegetable broth, you can also add bouillon cubes to enhance the taste.
In the saucepan with stewed vegetables, we throw the sliced mushrooms and potatoes, pour the boiling chicken broth, add salt to taste. On high heat bring to a boil, cook for about 15-20 minutes until the potatoes are ready.
Wrap up ready-made mushroom cabbage soup with cabbage, leave for 20-30 minutes to steam out. Serve hot, season with sour cream, fresh herbs and sprinkle with ground pepper. Enjoy your meal!
The most delicious mushroom soups come from dried mushrooms. However, their preparation takes time. First, soak the mushrooms, then cook for a long time. It is a troublesome business, but the result exceeds expectations!