Cabbage Soup with Chanterelles
⏳ Time
3 hours 20 minutes
🥕 Ingredients
9
🍽️ Servings
2
Description
Mushrooms are the best friend of cabbage soup. If you don't want to add brisket to this soup and want to keep it vegetarian, chanterelles will help maintain the richness and heartiness of the soup. Such a dish can be found at a local organic farm in the community. The recipe was shared with us by Sarah Johnson, author of the book 'Flavors of the World with Sarah Johnson.'
Ingredients
- Beef chuck roast - 17.6 oz
- Pickled Chanterelles - 3.5 oz
- Sauerkraut - 3.5 oz
- Carrot - 1.8 oz
- Onion - 1.8 oz
- Celery salt - 1 piece
- Spices - to taste
- Dill - to taste
- Sour Cream - to taste
Step by Step guide
Step 1
In a portioned pot, place the chopped pork belly and mushrooms, sauerkraut, and diced carrots and onions. Pour in boiled water.
Step 2
Cook (simmer) in the oven at 347°F for 2.5 hours. Add celery and spices 10 minutes before it's done.
Step 3
Garnish with chopped dill before serving. Serve sour cream on the side.
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