Cabbage soup with sour cabbage and mushrooms. Sauerkraut cabbage 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 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. Wash the mushrooms and add 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 the peeled and grated coarse grater carrots and parsley root and saute for 2-3 minutes.
3. Wash the cabbage, squeeze lightly, place in a frying pan with vegetables, add mushrooms, tomato paste, bay leaf and simmer.
4. Wash, peel, cut potatoes in small pieces, put into boiling water mushroom broth and cook for 20 minutes. Then add vegetable stew, salt, pepper and bring to readiness.
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 as a substitute vegetable mass(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 is usually cooked on beef broth, and the meat is often boiled in one piece. In the western regions of Russia, pork and Domestic bird, 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 set of spices, first of all 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, soup can be added additional components, improving taste in the form salted mushrooms, soaked apples etc.

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 the spring they came into use dried mushrooms and sauerkraut.
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.

Everyone's secret mushroom soup thing is mushroom broth must be used in cooking. All the aroma and taste of dried forest mushrooms will remain in the dish if mushroom broth is added to it.

Cabbage soup has a characteristic sour taste, it’s not for nothing that they also said “cabbage soup.”
Delicious sauerkraut cabbage soup is cooked with big piece 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

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

Cabbage soup with porcini mushrooms and sauerkraut

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

Ingredients:

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

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

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

Add the roots to the pan with the meat and cook on the stove. Cook the broth for 1.5-2 hours until the meat is cooked.

While the broth is cooking, prepare the cabbage soup from onions and mushrooms. Peel and cut the onion. Heat the butter in a frying pan and fry the onion until transparent. Then add porcini mushrooms and fry everything together until golden brown.

When the meat is ready, take it out and the roots. Peel the potatoes, cut them into cubes and throw them into the pan. After 10 minutes of cooking, add sauerkraut to the pan. Stir 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). Leave to cook for another 10 minutes. After time has passed, 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! They should be served with sour cream, chopped herbs and crackers. You can make your own crackers, just cut up the stale ones. White bread on small cubes and brown it in the oven.

Enjoy your meal!

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This kind of soup in Rus' was most often cooked during Lent and made quite thick, and if cooked in common days then served with sour cream. In this recipe with photos, we will tell you how to prepare cabbage soup from sauerkraut with mushrooms, how to cook sour cabbage soup deliciously, and which mushrooms are ideal to use for soup. This first dish is especially relevant in winter period, when they actively begin to use the winter preparations stored underground.

Sauerkraut cabbage soup can be cooked with both fresh and dried mushrooms. This soup is prepared with both lean (empty) broth and meat broth. Traditionally, the basis of this dish is sauerkraut, which was added to cabbage soup to obtain a characteristic sour taste. To make the broth light, we recommend using dried porcini mushrooms, and be sure to serve with a spoonful of fresh sour cream. This is exactly how our ancestors prepared Russian soup and we tried to collect the best step by step recipes this flavorful first course.

Calorie content of sauerkraut cabbage soup with mushrooms

Calorie content and the nutritional value empty sauerkraut cabbage soup with dried mushrooms per 100 grams ready soup. The data given in the table are averaged.

Lenten cabbage soup made from sauerkraut with dried mushrooms

There are many variety of recipes this aromatic soup, we will now tell you about one of the most popular ones in the post. Salted or fresh mushrooms are added to lean sauerkraut soup, but the most tasty soup made with dried mushrooms. Despite the absence of meat, this soup does not cook quickly, so be patient.

Ingredients:

• Dried mushrooms (white) - 70 gr.
• Sauerkraut - 500 gr.
• Potatoes - 3 pcs.
• Carrots - 1 pc.
• Onion - 1 pc.
• Water - 3 l.
• Tomato paste - 2 tbsp. l.
• Flour - 2 tsp.
• Sunflower oil - 2 tbsp. l.
• Bay leaf - 2 pcs.
• Pepper
• Dill greens

How to cook sour cabbage soup with dry mushrooms

Step 1.

To prepare sour cabbage soup, first add water to the dry mushrooms and leave for 2 hours. During this time, they will soften properly and swell a little. Mushrooms should be soaked immediately in the pan, because immediately after this procedure they must be boiled without changing the water.

Step 2.

Strain the resulting broth, rinse and chop the mushrooms.

Step 3.

For now, let's put the mushrooms aside and start making sauerkraut. If it is too salty, rinse it lightly, squeeze it out and put it in a frying pan. Add a glass of broth cooked with mushrooms, tomato paste, stir and simmer for an hour and a half. The pan should be covered with a lid.

Step 4.

While the cabbage is stewing, let's start with the vegetables. Grate the peeled carrots, peel the onion and cut into half rings. Wash the potatoes, peel and cut them.

Step 5.

Lightly fry the onion in oil, then add the carrots. When the vegetables become soft, transfer them to the cabbage about 10 minutes before the latter is ready. Simmer the vegetables together for the remaining time.

Step 6.

Sift the flour and fry in a dry frying pan, then pour in half a glass of mushroom broth and stir thoroughly to remove lumps.

Step 7

Wait until the mushroom broth begins to boil, add the potatoes and cook for 8 minutes. Add soaked dried mushrooms, bay leaves, stewed vegetables, fried flour and salt.

Step 8

Reduce the heat of the stove to minimum and cook for 8 minutes, then turn off the stove, cover with a lid and let it brew for 5 minutes on the cooling stove.

Before serving, chop fresh dill and add to the soup. Bon appetit!

Sour cabbage soup made from sauerkraut with mushrooms can also be cooked in meat broth. Very rich and fragrant first The dish is prepared with broth cooked on beef bones.

Ingredients:

— Beef bones — 500 gr.
— Potatoes — 3 pcs.
— Sauerkraut — 400 gr.
— Dried mushrooms — 50 gr.
— Onion — 2 pcs.
— Carrots — 1 pc.
— Garlic — 3 cloves
— Tomato paste — 3 tbsp. l.
— Bay leaf — 1 pc.
— Ground pepper
— Peppercorns
- Salt
- Sour cream
— Fresh herbs

Step 1.

Place the mushrooms to soak in warm water for 2.5 hours.

Step 2.

Rinse the meat, place it in a saucepan and fill with 3 liters cold water. Add peeled whole onion, mushrooms and cook for 1 hour.

Step 3.

Simmer the squeezed sauerkraut over low heat for 30 minutes. Finely chop the remaining onion and coarsely grate the carrots. Lightly fry the prepared vegetables, add tomato paste and simmer for 5 minutes.

Step 4.

Transfer the vegetables to the cabbage, add a glass meat broth and continue to simmer for 8 minutes.

Step 5.

Remove the meat from the pan, separate from the bones and chop finely. Add chopped potatoes to the broth and cook for 10 minutes.

Step 6.

Add stewed vegetables, peppercorns, and salt. Cook for 12 minutes over low heat.

Step 7

Add the meat pieces and continue cooking for 10 minutes. Chop the garlic and add along with the bay leaf 5 minutes before readiness.

Serve the soup garnished with finely chopped fresh herbs and adding a spoonful of sour cream. Bon appetit!

Finely chop the peeled and washed mushrooms and fry in oil with onions. In another bowl, simmer cabbage, cut into strips, in oil. Separately, cook the bone broth with vegetables, strain it and add flour fried in oil. Then add mushrooms and cabbage, lightly boiled rice, green pea or bean pods, chopped chives, pour in milk, add salt and let simmer until the rice is ready.

For 2 liters of water - 180 g raw mushrooms, 280 g cabbage, 250 g bones, 50 g sunflower oil, 20 g flour, 30 g rice, 1/8 l milk, 30 g onions, 30 g chives, 50 g green peas or green beans, salt.

Sour cabbage soup with mushrooms (Belarusian recipe)

Place dried mushrooms, washed and soaked for 2-3 hours, and sauerkraut into boiling bone broth and cook until tender. Saute the roots and onions, add tomato puree and warm up again for 10 minutes. Place sauteed vegetables and flour, chopped mushrooms into the broth and cook for another 10 minutes. When serving, top the cabbage soup with sour cream.

60 g dried porcini mushrooms, 500 g beef bones, 600 g sauerkraut, 1.5 carrots (medium), 200 g parsley roots, 2 onions, 4 tbsp. spoons of tomato puree, 1 tbsp. spoon of flour, 2 tbsp. spoons of fat, 2 tbsp. spoons of sour cream, salt - to taste.

Sauerkraut cabbage soup with mushrooms (Russian recipe)

Boil mushroom broth boiled mushrooms remove and chop finely. Squeeze out the sauerkraut, and if it is too acidic, rinse it with cold water, put it in a soup pan, add 1.5 cups of mushroom broth, a little oil, cover with a lid and simmer with stirring for about 1 hour. Fry the chopped roots in oil with tomato puree, mix with mushrooms, put in a pan with cabbage, pour in broth and cook until tender.

Flour dressing: Sprinkle wheat flour in a thin layer into a frying pan and fry on low heat until light yellow, then sift, dilute with not very hot broth, bring to a boil and cook over low heat for 5-10 minutes. Strain the flour dressing through a sieve or cheesecloth, add along with pepper and bay leaf to the cabbage soup 10 minutes before the end of cooking.

Serve with sour cream and chopped herbs.

For 4 servings: 50 g dried mushrooms, 500 g sauerkraut, 1 carrot, 1 parsley root, 1 onion, 1 tbsp. spoon of flour, 2 tbsp. spoons of oil, 2 tbsp. spoons of tomato puree, bay leaf, peppercorns - to taste.

Cold sour cabbage soup (Russian recipe)

Pass the sauerkraut through a meat grinder, simmer without fat and dilute with mushroom broth; Cook the cabbage soup as usual, but finely chop the carrots and onions and sauté with vegetable oil, adding garlic. Serve the cabbage soup cold, adding chopped boiled mushrooms and sprinkling with finely chopped herbs.

For 4 servings: 20 g dried mushrooms, 500 g sauerkraut, 2 tbsp. tablespoons vegetable oil, 1 carrot, 3 parsley roots, 1 large onion, 1 tbsp. spoon wheat flour, herbs, garlic, salt - to taste.

Valaam cabbage soup (an old recipe)

Pour water over cabbage and add onion, bay leaf, pepper, parsley and simmer over low heat. Fresh mushrooms Boil and finely chop, lightly fry in a frying pan. When the cabbage has evaporated, add lightly fried flour, and then add mushrooms with broth, sour cream and finely chopped herbs. In order for the cabbage soup to be better saturated with the mushroom spirit, it is necessary to heat it slowly and for as long as possible.

For 4 servings: 200 g fresh porcini mushrooms, 500 g sauerkraut, 1 onion, 1 tbsp. spoon of wheat flour, 1 glass of sour cream, 1 tbsp. a spoonful of butter, parsley, allspice peas, bay leaf - to taste.

Rich or full cabbage soup (Russian recipe)

Place the beef along with the onion and roots (carrots, parsley, celery) in cold water and cook for 2 hours. 1 hour after the start of cooking, add salt to the broth, and at the end, strain it and discard the roots. Place sauerkraut in a clay pot, pour 1/2 liter of boiling water over it, add butter, close, and place in a moderately heated oven. When the cabbage has softened somewhat, remove it and combine with the broth and meat. Place dry mushrooms and potato tuber cut into 4 parts in enamel pan, pour in 2 glasses of cold water and put on fire. When the water boils, remove the mushrooms, cut into strips and cook again in the same broth until the potatoes are boiled. Then combine this broth with meat. Add finely chopped onion, remaining roots, cut into strips (turnip, celery, parsley), parsley and celery, bay leaf, pepper, marjoram, cream, salt and cook for 20 minutes. Then remove from heat, season with chopped dill and garlic and let it brew for 15 minutes, wrapped in something warm.

Before serving, place coarsely chopped salted mushrooms and sour cream directly into plates.

For 2.5 liters of water - 4-5 pcs. dried porcini mushrooms, 1 cup salted mushrooms, 750 g beef, 750 g sauerkraut, 1 carrot, 1 large potato tuber, 1 turnip, 2 onions, 1 celery root and greens, 1 parsley root and greens, 1 tbsp. a spoonful of chopped dill, 3 bay leaves, 4-5 cloves of garlic, 1 tbsp. spoon butter, 1 tbsp. a spoonful of cream, 100 g of sour cream, 8 black peppercorns, 1 teaspoon of dry marjoram, salt.

Lenten cabbage soup (Russian recipe)

Flavor vegetable oil by heating it in a frying pan with coriander, anise, fennel, and dill seeds. Pour 1/2 liter of boiling water over the sauerkraut and place in a clay pot in the oven for 20-30 minutes. Pour the broth into a separate enamel bowl, add salt to the cabbage, mix with finely chopped onion, moisten with flavored oil and grind in the bowl with a wooden spoon so that the oil is completely rubbed in. Pour the mushrooms soaked for 2 hours into 2 glasses of cold water, boil, then remove, cut into strips and cook for about an hour. Combine the mushroom broth with cabbage, chopped potatoes, shredded carrots, turnips or rutabaga, buckwheat and cook until the cabbage softens. Shortly before the end of cooking, add chopped parsley, dill, bay leaf, garlic, and pepper.

Fill plates with sour cream.

For 2.5 liters of water - 5-6 dry porcini mushrooms, 500-750 g sauerkraut, 1 tbsp. spoon of buckwheat, 2 onions, 1 large potato tuber, 1 carrot, 1 turnip or rutabaga, 1 tbsp. spoon of chopped parsley, 1 tbsp. a spoonful of dill, 3 bay leaves, 4 cloves of garlic, 8 black peppercorns, 2 tbsp. spoons of vegetable (sunflower, poppy, olive) oil, 100 g of sour cream, salt, anise seeds, coriander, fennel, dill.