Mushroom cabbage soup
Mushroom cabbage soup with cabbage - a recipe for those in a hurry, has a desire to cook a delicious first dish, and made autumn preparations of mushrooms for the winter. A half-liter jar of canned forest products is enough to prepare rich, thick cabbage soup. The remaining ingredients are so simple that they can always be found 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 mushrooms, boletus, butter, honey mushrooms and, as is not commonplace, with russula.
It is advisable to use canned boiled mushrooms for cabbage soup without vinegar, it will turn out tastier. Marinated should be thoroughly washed, soaked in warm water for 1-2 hours, then rinsed again to remove excess vinegar.
- Time for preparing: 1 hour
- Servings Per Container: 6
Ingredients for Mushroom Cabbage Soup with Cabbage
- 500 g canned mushrooms;
- 130 g of onions;
- 200 g of carrots;
- 300 g of white cabbage;
- 200 g of potatoes;
- 1.5 liters of chicken stock;
- 30 g butter;
- 20 ml of sunflower oil;
- 2 cloves of garlic;
- fresh herbs (parsley, dill), salt, pepper.
A method of preparing mushroom cabbage soup with cabbage
Throw the canned mushrooms onto a sieve, rinse under the tap with running cold water, cut finely.
In a deep pan with a thick bottom, heat the sunflower oil, add the butter and toss the finely chopped onions. Pour 2-3 tablespoons of chicken stock. Fry the onion until transparent for about 7 minutes, stir so as not to burn. The onion should not turn into golden chips, the correctly-parsed onion is transparent, cream-caramel in color.
To the fried onion, pour the carrots grated on a coarse grater, cook together for several minutes, so that the carrots also become soft.
We cut the forks of cabbage into 4 parts, cut the stalk. Shred the cabbage into thin strips and sprinkle with a pinch of salt. Grind the cabbage with salt, when it becomes soft, throw in a saucepan to sautéed vegetables. Cook for 15 minutes on moderate heat, while the pan must be open so that moisture evaporates.
While stewing vegetables, peel potatoes, cut into thin slices or small cubes.
Bring the finished chicken stock to a boil. For vegetarian recipes and a lean menu, instead of chicken, use mushroom broth or vegetable broth; you can also add broth cubes to enhance the taste.
In a pan with stewed vegetables, we throw the chopped mushrooms and potatoes, pour boiling chicken broth, pour salt to taste. On high heat, bring to a boil, cook for about 15-20 minutes until the potatoes are ready.
Wrap the prepared mushroom cabbage soup with cabbage, leave for 20-30 minutes, so that they are steamed. Serve hot to the table, season with sour cream, fresh herbs and sprinkle with ground pepper. Enjoy your meal!
The most delicious mushroom soups are obtained from dried mushrooms. However, it takes time to cook them. First, the mushrooms are soaked, then cook for a long time. The case is troublesome, but the result exceeds expectations!