Mushroom Cabbage Soup Monastery Style
⏳ Time
1 hour 10 minutes
🥕 Ingredients
13
🍽️ Servings
4
Description
Mushroom Cabbage Soup Monastery Style
Ingredients
- Dried Chinese mushrooms - 1.1 oz
- Potato - 8.8 oz
- White Cabbage - 10.6 oz
- Pearl barley - ½ glasses
- Carrot - 2 pieces
- Onion - 1 head
- Butter - 1.8 oz
- Sour Cream - 3.5 oz
- Herbs - to taste
- Salt - to taste
- Ground Black Pepper - to taste
- Green peppercorns - 5 pieces
- Bay leaf - 4 pieces
Step by Step guide
Step 1
Soak the dried mushrooms and pearl barley in separate containers of warm boiled water. Pearl barley is usually soaked for about an hour, while the mushrooms should be soaked for 3 to 4 hours.
Step 2
Drain the water from the mushrooms, rinse them, place them in a pot, cover with water, lightly season with salt, and simmer until cooked. Then remove the mushrooms (do not discard the broth!), chop them finely, and return them to the pot.
Step 3
Wash the carrot and onion, peel them, and finely chop or grate them using a coarse grater. In a skillet, melt the butter and sauté the vegetables for 5 minutes. Then, pour a cup of boiled water into the skillet and simmer for another 10 minutes over medium heat. Once the vegetables are cooked, transfer them to a pot with the broth.
Step 4
Wash and dry the potatoes and cabbage. Peel the potatoes and cut them into small cubes; finely shred the cabbage. Soak the pearl barley, then boil it in lightly salted water until cooked, and drain the water.
Step 5
Place a pot with the broth over medium heat, add the cooked pearl barley, potatoes, and cabbage. Season with salt and pepper, add whole peppercorns and a bay leaf, and cook until the cabbage and potatoes are tender.
Step 6
Before serving, ladle the soup into bowls, add a dollop of sour cream, and sprinkle with chopped herbs on top.
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