Lenten Cabbage Soup with Mushroom Broth
⏳ Time
50 minutes
🥕 Ingredients
12
🍽️ Servings
8
Description
Lenten cabbage soup with mushroom broth
Ingredients
- Onion - 2 heads
- Orange Bell Peppers - 1 piece
- Carrot - 2 pieces
- Vegetable Oil - 4 tablespoons
- White Cabbage - 14.1 oz
- Mushroom seasoning - 2 qt
- Sauerkraut - 17.6 oz
- Potato - 6 pieces
- Bay leaf - 2 pieces
- Salt - to taste
- Ground Black Pepper - to taste
- Parsley - 2 sprigs
Step by Step guide
Step 1
Chop the onion and bell pepper into small cubes, and grate the carrot on a coarse grater. In a large saucepan, heat the oil and sauté the vegetables until golden brown. Add the shredded fresh cabbage, stir the vegetables, and cook for about 5 minutes.
Step 2
Pour in the broth, add the sauerkraut, diced potatoes, and bay leaves. Bring the soup to a boil and simmer on low heat for 30 minutes until the potatoes are cooked. Season with salt and pepper, then remove from heat.
Step 3
Serve the soup, garnished with parsley leaves.
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