Hearty Cabbage Soup with Mushrooms
⏳ Time
45 minutes + 3 hours
🥕 Ingredients
13
🍽️ Servings
4
Description
Recipe taken from a cookbook.
Ingredients
- Mushroom seasoning - 3 qt
- Dried Chinese mushrooms - 6 pieces
- Sauerkraut - 21.2 oz
- Turnips - 2 pieces
- Parsley - 1 piece
- Onion - 1 head
- Butter - 1.8 oz
- Garlic - 4 cloves
- Bay leaf - 3 pieces
- Sour Cream - to taste
- Parsley - to taste
- Spices - 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 10
Serve the finished soup with sour cream and chopped parsley or dill.
Step 2
Then boil them in the same water until cooked. Drain the cooked mushrooms (do not discard the mushroom broth) and cut them into strips.
Step 3
Squeeze the sauerkraut to remove excess brine and chop it.
Step 4
Peel, wash, and slice the parsley root, carrots, and onion.
Step 5
Sauté them in heated butter (20 g) until golden brown, add the sauerkraut, and simmer together for 5–7 minutes.
Step 6
Separately, sauté the flour in the remaining butter.
Step 7
Add the flour mixture along with the sautéed vegetables to the heated mushroom broth.
Step 8
Season with salt to taste.
Step 9
5–10 minutes before serving, add the pepper, bay leaves, and salt to the soup.
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