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Video: Mushroom Cabbage Soup. Step-by-step Recipe With Photo
Mushroom cabbage soup with cabbage is a recipe for those who are in a hurry, have a desire to cook a delicious first course, and made mushrooms for the winter in the fall. A half-liter jar of canned forest gifts is enough to prepare rich, thick cabbage soup. The rest of the ingredients are so simple that they can always be found in the closet or cellar - potatoes, onions, carrots and cabbage.
Not all salted mushrooms are suitable for soups. The most delicious soups are made with boletus, boletus, boletus, honey agaric and, no matter how banal, russula.
It is advisable to use boiled canned mushrooms without vinegar for cabbage soup, it will be tastier. Pickled ones should be thoroughly rinsed, soaked 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
- 500 g of canned mushrooms;
- 130 g onions;
- 200 g carrots;
- 300 g white cabbage;
- 200 g potatoes;
- 1.5 liters of chicken broth;
- 30 g butter;
- 20 ml of sunflower oil;
- 2 cloves of garlic;
- fresh herbs (parsley, dill), salt, pepper.
Method of cooking mushroom cabbage soup
Throw the canned mushrooms on a sieve, rinse under the tap with running cold water, chop finely.
In a deep saucepan with a thick bottom, heat the sunflower oil, add the butter and toss in the finely chopped onions. Pour 2-3 tablespoons of chicken broth. Fry the onion until transparent for about 7 minutes, stir to prevent it from burning. The onion should not turn into golden chips, the properly sautéed onion is transparent, creamy caramel in color.
Pour the carrots grated on a coarse grater to the fried onions, cook together for several minutes so that the carrots also become soft.
Cut the cabbage fork into 4 parts, cut off the stalk. Shred the cabbage into thin strips and sprinkle with a pinch of salt. Grind the cabbage with salt, when it becomes soft, put it in a saucepan with browned vegetables. Cook for 15 minutes over moderate heat, with the pan open to allow the moisture to evaporate.
While the vegetables are stewing, peel the potatoes, cut them into thin slices or small cubes.
Bring the finished chicken broth to a boil. For vegetarian recipes and lean menus, use mushroom broth or vegetable broth instead of chicken, or add bouillon cubes to enhance the flavor.
Put chopped mushrooms and potatoes into a saucepan with stewed vegetables, pour boiling chicken broth, add salt to taste. Bring to a boil over high heat, cook for about 15-20 minutes until the potatoes are tender.
We wrap the finished mushroom cabbage soup with cabbage, leave it for 20-30 minutes to steam. Serve to the table hot, season with sour cream, fresh herbs and sprinkle with ground pepper. Bon Appetit!
The most delicious mushroom soups are made from dried mushrooms. However, they take time to prepare. First, the mushrooms are soaked, then boiled for a long time. It is troublesome, but the result exceeds expectations!