Cabbage Soup with Mushrooms
⏳ Time
45 minutes + 3 hours
🥕 Ingredients
13
🍽️ Servings
4
Description
Recipe taken from a book on Ural cuisine.
Ingredients
- Mushroom seasoning - 3 qt
- Dried Chinese mushrooms - 1.8 oz
- Sauerkraut - 21.2 oz
- Turnips - 2 pieces
- Parsley - 2 pieces
- Onion - 2 heads
- Passata Tomato Sauce - 3 tablespoons
- Wheat Flour - 1½ tablespoons
- Butter - 3.5 oz
- Sour Cream - 3.5 oz
- Parsley - to taste
- Green peppercorns - to taste
- Salt - to taste
Step by Step guide
Step 1
Rinse the dried mushrooms in cold water and soak them for 2–3 hours.
Step 2
Then, cook them in the same water until tender.
Step 3
Drain the cooked mushrooms (do not discard the mushroom broth) and slice them into strips.
Step 4
Peel, wash, and finely chop the onion.
Step 5
Sauté in heated clarified butter (20 g) until golden brown.
Step 6
Peel, wash, and slice the carrots and parsley roots, and sauté separately in heated oil (20 g) along with the tomato paste.
Step 7
Sauté the sauerkraut in a deep skillet with oil (30 g), then combine it with the sautéed onion, carrots, and parsley roots.
Step 8
Pour in the hot mushroom broth, season with salt, add the sautéed flour, finely chopped parsley or dill, sliced mushrooms, and bring to readiness.
Step 9
Serve sour cream separately.
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