Shchi with sour cabbage and dried mushrooms. Sauerkraut soup with mushrooms: traditional and original

Cooking cabbage soup with porcini mushrooms and sauerkraut. Shchi is the main hot dish of Russian cuisine already. for a long time. Sour cream or sour cream mixed with cream is used as whitening of cabbage soup. They eat cabbage soup, eating rye bread.

Shchi with mushrooms and sauerkraut

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Shchi with porcini mushrooms and sauerkraut

Potatoes are also currently added to cabbage soup, which thickens the soup, but at the same time 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,
• black ground pepper,
• salt.

Cooking

1. Wash mushrooms, pour 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 hot vegetable oil. Then add peeled and grated coarse grater carrots and parsley root and sauté for 2-3 minutes.
3. Rinse the cabbage, squeeze it slightly, put it in a pan with vegetables, add mushrooms, tomato paste, bay leaf and stew.
4. Wash, peel and cut potatoes in small pieces, put in boiling mushroom broth and cook for 20 minutes. Then add vegetable stew, salt, pepper and bring to readiness.
5. Pour the cabbage soup into portioned plates, sprinkle with finely chopped parsley and season with sour cream.

Notes

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

Cabbage, fresh or pickled, or as a substitute vegetable mass(sorrel, nettle, turnip)

Meat or, in rare cases, fish, mushrooms.

Roots (e.g. carrots, parsley)

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

Sour dressing (cabbage pickle, sour cream, apples)

Enjoy your meal!

Note to the owner: Meat soup is usually cooked on beef broth, while the meat is boiled more often as a whole piece. In the western regions of Russia, pork is also used and Domestic bird, but such cabbage soup is not typical for traditional Russian cuisine. Also, a little ham can be added to the cabbage soup.

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

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

First courses in Russian cuisine are a must.

cabbage soup from sauerkraut with mushrooms - simple and very tasty dish.

Even in lean version, without meat broth and meat, it turns out to be satisfying and never gets bored.

Sauerkraut soup with mushrooms - general principles of cooking

Cooking cabbage soup from sauerkraut with mushrooms does not take much time. But in order to get a fortress and a rich sour taste, for which real connoisseurs appreciate the dish so much, you need to wait a day. Daily cabbage soup that has gained strength is tastier than freshly cooked.

The cooking process is not much different from cooking ordinary cabbage soup and soups, but there are still nuances. The two main components of this recipe are the actual sauerkraut mushrooms. In the old days, sauerkraut was combined with meat and put in the oven for a day. The stewed meat became sour, tender, melting. In modern apartments, such a recipe can only be repeated in the oven, which, for obvious reasons, is inconvenient.

Therefore, housewives use two methods of preparing cabbage for laying:

Fry in a pan in vegetable or butter;

Stew in a saucepan, frying pan, slow cooker.

Some even prefer to put cabbage in water or broth without first heat treatment. How much to cook cabbage, including stewing and frying, depends on the final result. Cabbage will be crunchy if cooked for about an hour. It takes about two hours for it to become very soft.

Mushrooms for cabbage soup are used dried or fresh. Dried ones are first soaked, depending on the size, for half an hour or an hour, then boiled in the same water, cooled and cut into pieces. Fresh mushrooms are also pre-boiled and chopped.

Sauerkraut soup with mushrooms "Lenten"

You can cook rich cabbage soup on the water, and they will turn out no worse than meat ones. It is very good to cook cabbage soup with dried mushrooms. The broth will be rich and delicious. They must be served with sour cream.

Ingredients:

70 g dried mushrooms (can be replaced with another type);

Half a kilo of sour cabbage;

Three potatoes;

Three liters of water;

small carrot;

Large bulb;

vegetable oil;

a tablespoon of white flour;

A quarter cup of tomato paste;

Black or mixed pepper;

Salt to your taste;

A handful of chopped dill.

Cooking method:

Cut boiled mushrooms into strips.

Do not pour out the mushroom broth, but strain and set aside.

Put the cabbage into the pan, pour half a glass of mushroom broth, simmer the tomato paste for an hour and a half under the lid. If necessary, add a little more broth.

Chop the onion.

Coarsely grate carrots.

Heat the oil, throw onions, carrots, bring vegetables to softness. This will take approximately 10 minutes.

Put the cabbage into the mushroom broth, cook until the desired softness.

15 minutes before readiness, dip the carrot-onion roast, mushrooms into the cabbage soup, boil all 10 minutes under closed lid.

In a separate dry frying pan, fry the flour, pour the cooled broth into it. You need to dilute the flour so that the lumps are gone, boil for 2-3 minutes and season the cabbage soup.

Simmer covered for another 10 minutes.

Chop the dill and put half into the pot.

Add homemade or shop sour cream, sprinkle with dill.

Sauerkraut soup with mushrooms and buckwheat

Lenten table can be original, satisfying, tasty. Here old recipe sauerkraut soup with mushrooms, where buckwheat is used. The dish turns out thick, so that the spoon stands, and has a pleasant flavor.

Ingredients:

Half a kilo of salted cabbage;

One hundred grams of white dried mushrooms;

One large potato;

One or two medium bulbs;

Two tablespoons of buckwheat;

Half a head of garlic;

Eight peas of black pepper;

Three bay leaves;

a teaspoon of salt (to your taste);

Two tablespoons vegetable oil;

A bunch of fresh dill or two tablespoons of dried.

Cooking method:

Rinse the cabbage mass, put it in a saucepan without plastic handles or a clay pot and send it to the oven for half an hour, heated to 180 ° C.

Cut potatoes into large slices.

Mushroom preparation steam with boiling water and leave for twenty minutes to swell. Then remove from the water (keep the infusion), cut into strips.

Combine one and a half liters of water with mushroom infusion, bring to a boil, lower the mushrooms, cook for half an hour.

Ten minutes after laying the mushrooms, add buckwheat to the pan.

After another ten minutes, lay the potatoes.

Remove the stewed cabbage from the oven, drain the liquid.

Chop onion and combine with cabbage.

Pour vegetable oil into the cabbage, rub everything along the walls with a wooden spoon. You can’t blend, so as not to turn the cabbage into a puree.

Pour the juice into the cabbage, warm on the stove for ten minutes.

Put cabbage in cabbage soup, season with pepper, chopped dill, spices, cook at a slow boil for ten minutes.

Let the soup brew and pour into bowls.

Serve with sour cream.

Sauerkraut soup with fresh mushrooms

dried mushrooms sometimes harder to get than fresh ones. On sale there are also frozen mushrooms, mushrooms, chanterelles. Try to cook simple cabbage soup based on fresh mushrooms.

Ingredients:

Half a kilo of mushrooms;

Five hundred grams of sauerkraut;

Medium bulb;

Oil for frying;

Salt to taste;

Three liters of water;

Spices for dressing cabbage soup to taste.

Cooking method:

Wash the mushrooms well, cut into pieces.

Put in a saucepan, pour in a norm of water, cook for twenty minutes.

Remove the mushrooms with a slotted spoon, pour the strained broth into a saucepan.

Lay the washed cabbage, bring to a boil and reduce the heat.

Fry onion cubes in hot oil. When they become transparent and soft, lay out the mushrooms.

Fry the mushrooms with onions for two minutes, then simmer under the lid for another ten minutes.

When the cabbage becomes soft enough, lay out the frying, add spices and salt to taste.

Let sauerkraut soup with mushrooms boil for five minutes.

Turn off the fire, let the soup brew and pour into portioned plates.

Sauerkraut soup with mushrooms and beans

This version of cabbage soup is meat. The broth can be cooked from any meat on the bone, but classic cabbage soup is made from pork. Instead of potatoes, you can put beans in thick mushroom soup. Some housewives cook soup from sauerkraut with mushrooms, combining potatoes and beans for greater satiety. Below is just such a recipe. Potatoes can be omitted if desired.

Ingredients:

A piece of meat weighing three hundred grams;

Half a cup of beans (dry);

Three hundred grams of sauerkraut;

Three hundred grams of fresh store-bought champignons;

Large bulb;

Medium carrot;

garlic (to taste);

Fleshy tomato or a quarter cup of tomato paste;

Fresh chopped greens;

Bay leaf;

Pan oil.

Cooking method:

From meat piece cook the broth.

Soak at the same time dried beans.

Be sure to remove the protein foam, lay the beans and cook it together with the meat

Rinse the cabbage.

Cut fresh mushrooms into slices or strips.

Chop onions and carrots.

Make the usual onion-carrot fry with tomato paste. Instead of tomato paste, you can take a fresh, peeled and finely chopped tomato.

Put the cabbage into the prepared frying, simmer for about twenty minutes.

Cut peeled potatoes into cubes.

Remove the meat from the broth, cool and cut into pieces.

Put cabbage and potatoes in the broth, boil for another quarter of an hour at a slow boil.

About seven minutes before the readiness of sauerkraut cabbage soup with mushrooms, carefully salt, put crushed pepper, laurel, lower the pieces of meat.

Put chopped dill or parsley under the lid, fresh garlic, turn off and let stand.

Sauerkraut soup with mushrooms and barley

The “camp-army” pearl barley, unfairly deleted from life, is unique and very delicious cereal. With it, cabbage soup from sauerkraut with mushrooms turns out to be extraordinary. Be sure to try this recipe.

Ingredients:

Half a kilo of beef on the bone;

Half a kilo of sauerkraut;

A generous handful of dried mushrooms;

Half a glass of pure barley;

Onion bulb;

Four large potatoes;

Three turnips;

A little vegetable oil for the pan;

A spoonful of tomato paste with a slide;

Black or allspice;

Half a cup of chopped dill or parsley.

Cooking method:

Mushrooms pre-soak, boil and cut.

Boil broth from beef.

Put the cabbage, cook for half an hour at a slow boil until the cabbage is soft.

Put the mushrooms pearl barley, cook another twenty minutes.

Peel the turnips and potatoes and put them whole in the cabbage soup and continue cooking.

Finely chop the onion.

Grate the peeled carrots finely.

Fry onions and carrots.

Remove the cooked turnips and potatoes from the pan, mash with a fork and send to cabbage soup for thickening.

Season sauerkraut soup with fried mushrooms, pepper, salt, herbs.

Cook for a few more minutes, leave the pan under a warm towel for half an hour and serve.

Sauerkraut soup with mushrooms and chicken

On the chicken broth cabbage soup is obtained no worse than meat. It turns out delicious, simple and inexpensive.

Ingredients:

Small soup chicken;

Plate fresh champignons or a handful of dried;

Half a kilo of sauerkraut;

Three liters of water;

large carrot;

Bulb;

five potatoes;

A bunch of parsley and dill;

Three cloves of garlic;

Lavrushka;

Pepper, salt to your taste.

Cooking method:

Boil the chicken carcass whole or chopped into pieces.

Remove the meat from the broth, cool and free from the bones. Tear the meat with your hands into fibers or cut with a knife.

Lay the washed cabbage in the broth, cook over low heat for an hour.

Chop the onion and carrot.

Fry the onion first, then the carrots.

While the vegetables are frying, chop the mushrooms and send them to the pan.

Cut potatoes into cubes.

Put all the vegetables in the pan, cook for twenty minutes.

Simultaneously with the bookmark, salt, season with pepper, throw a bay leaf.

Return the chicken to the soup.

Add finely chopped garlic under the lid.

Turn off the fire, let the soup brew for at least half an hour.

Sauerkraut soup with mushrooms - tricks and tips

• The taste of the dish changes depending on what kind of meat is used to make cabbage soup. Lean and meat cabbage soup differ in taste. For classic version cabbage soup take fatty pork meat, for dietary - lean beef or chicken.
• If the cabbage has peroxidized during storage, it must be washed and then poured ice water for an hour. If there is no time, the cabbage is simply washed in a colander large quantity running water.
• Daily cabbage soup really becomes tastier. But to make them even tastier, they need to be taken out in the cold at night. Of course, this can only be done in winter.

Lenten cabbage soup - bright, satisfying and tasty first a dish for the whole family, they are not ashamed to treat the guest. Even avid meat-eaters eat them with pleasure, despite the fact that they are cooked without a gram of meat. it great option for vegetarians, adherents proper nutrition or for believers during Lent. Lean sauerkraut soup with mushrooms and beans is prepared from simple, healthy, inexpensive products. 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

Step by step recipe lean cabbage soup from sauerkraut, we start with the preparation of roots and vegetables. Wash everything thoroughly, dry, thinly peel. We cut the potatoes into medium slices, put them in a saucepan, fill them with water, 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 rest of the vegetables to a hot frying pan. Saute the vegetables until soft, stirring occasionally with a spatula.

Before putting cabbage in lean mushroom soup, it must first be boiled or fried. Spread from the pan fried onions with carrots, add a little vegetable oil, put the workpiece there with sauerkraut. Fry the contents a little, add a few tablespoons potato broth, simmer for 10 minutes on low heat. If the product is too acidic or salty, then it must be washed under running water.

Sour cabbage soup with mushrooms and beans can be cooked with any mushrooms, but the easiest option is to cook with champignons. We rinse them, clean them, refresh the cut of the leg, cut large pieces, because the slices will shrink considerably.

Wash greens, dry, finely chop with a knife.

To make sour cabbage soup from sauerkraut become appetizing bright, fry the tomato paste a little in a preheated pan.

We continue to cook the recipe for lean cabbage soup with mushrooms, and combine almost ready potatoes with champignons, beans, vegetable fry.

Next, put tomato paste and sauerkraut in lean cabbage soup with mushrooms, mix everything, let it boil. For flavor, add chopped greens, spices, heat the soup with cabbage and mushrooms to a boil, set aside from the stove. We insist the dish for 10-20 minutes, serve to the table.

Same lean recipe sauerkraut soup can be cooked with fish. For this you can use canned fish or fresh fish.

Lenten cabbage soup at the wake

Funeral dinners necessarily include the first hot dish. In Russia, lenten cabbage soup is often served at wakes, because. this is the National dish and it is very easy to prepare. The recipe for lean cabbage soup with mushrooms for a commemoration is practically no different from the one described above. At the wake, soup is prepared with the addition of two or three tablespoons of buckwheat, and carrots and onions are put without prior frying.

On a note

Another simple and affordable option for cooking your favorite cabbage soup. But whoever does not like this dish (and in vain!), Will certainly change his mind, only after hearing magical fragrance this dish! In general, hostesses, take note!

Ingredients for sauerkraut soup with mushrooms

Dried mushrooms - 15 g (or fresh - 100 g)
Sauerkraut - 250 g
Carrot - 40 g
Parsley greens - 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 soup from sauerkraut with mushrooms.

1. First of all, let's prepare a fragrant mushroom broth. To do this, wash dry mushrooms in warm water, after which we cut them into more small pieces(so that they give off their flavor more strongly, although you can not chop), and then put the mushrooms in a saucepan and pour necessary quantity water. Boil the mushrooms for at least 30 minutes. If you wish, if you, for example, did not find dry mushrooms, you can prepare a broth based on fresh mushrooms. The procedure for preparing the broth will be the same: we wash and clean (if necessary) the mushrooms and boil them until tender.
2. Remove the finished broth from the stove, use a slotted spoon to remove the cooked mushrooms from it, transfer to a plate and let them cool for a while. If you boiled the mushrooms whole, then at this stage of cooking they need to be chopped into small pieces.
3. While the mushrooms are cooking, you can start preparing the rest of the products. We clean from the husk onion, wash it and chop it with thin half rings. We peel the carrots, be sure to wash it after that, and then rub it on a medium grater or cut it into thin strips with a knife.
4. We heat a little vegetable oil in a pan and fry the onion on it first, and when it becomes soft, add the grated carrot to the pan. We add quite a bit in the process of cooking spices (salt and black pepper). When the vegetables become evenly soft, add 1-2 tbsp. spoons of tomato paste, mix it with the contents of the pan and simmer under a closed lid for another 2-3 minutes. By the way, the tomato paste can be substituted. tomato juice or any other household tomato sauce(for example, you can cook tomato puree from fresh tomatoes or tomatoes in their own juice).
So, the tomato frying is ready, remove it from the fire. We taste it for salt / pepper, if necessary, add the necessary spices.
5. Put sauerkraut in a saucepan or deep frying pan (or just in a small saucepan), add a small amount of oil to it and simmer over medium heat under a lid until it becomes soft. Then add the frying of sautéed vegetables and pour everything mushroom broth. We also send chopped mushrooms here. We mix everything, again we taste for salt / pepper and cover with a lid. Let's cook for a few more minutes finished products exchanged their tastes and aromas.
Then we remove the cabbage soup from the stove and wrap them in warm towel. Let the cabbage brew for another 10-15 minutes.
6. At this time, we wash the parsley, dry it on a paper towel and cut it very finely with a knife.

Bon appetit to all, delight your beloved household with new delicious dishes!

Material belongs to the site
Recipe author Yana Kravets

Each good hostess should be able to cook delicious cabbage soup and, on occasion, serve a plate of hot and fragrant cabbage soup seasoned with sour cream and breadcrumbs to the guests. Today we want to offer you a delicious recipe - Shchi with porcini mushrooms and sauerkraut.

Shchi with porcini mushrooms and sauerkraut

Let's cook cabbage soup from beef. We take white mushrooms (you can take dry, fresh or frozen). are prepared from both fresh and sauerkraut, we will use sour.

Ingredients:

• beef on the bone - 400 gr
• white mushrooms - 100-200 gr
• butter - 1 tbsp
• onion - small onion
• potatoes - 2 small pieces
• sauerkraut - 200 grams
• roots (parsley, celery, carrot, leek)
• salt and spices to taste
• sour cream for dressing
• greens - a few branches
• crackers

Defrost beef meat, if you had it frozen, rinse and put in a saucepan. To fill with water.

Prepare roots. Parsley root, a piece of celery root, carrots and onions.

Add the roots to the pan to the meat and put to cook on the stove. Boil the broth for 1.5-2 hours, until the meat is ready.

While the broth is cooking, prepare the onion and mushroom stew. Peel and cut the onion. Heat up in a pan butter and fry the onion until translucent. Then add porcini mushrooms and fry everything together until golden brown.

When the meat is ready, we take it out and the roots. We clean the potatoes, cut them into cubes and throw them into the pan. After 10 minutes of cooking, add sauerkraut to the pan. Mix and cook a little more.

After another 10 minutes, add mushrooms and onions to the cabbage soup. Salt to taste, add spices (bay leaf, peppercorns). Let it cook for another 10 minutes. After a while, turn off the stove, wrap the cabbage soup and let it brew for a couple of hours.

That's all, cabbage soup with porcini mushrooms and sauerkraut is ready! Serve them with sour cream, chopped herbs and crackers. You can cook crackers yourself, for this, just cut the stale White bread on the small cubes and brown it in the oven.

Enjoy your meal!

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