Vegan Sour Cabbage Soup with Buckwheat
⏳ Time
30 minutes + 3 hours
🥕 Ingredients
16
🍽️ Servings
4
Description
Recipe taken from a cookbook.
Ingredients
- Sauerkraut - 26.5 oz
- Dried Chinese mushrooms - 1.4 oz
- Buckwheat Groats - 2 tablespoons
- Onion - 2 heads
- Potato - 2 pieces
- Carrot - 1 piece
- Turnips - 1 piece
- Parsley - 1 piece
- Safflower Oil - 4 tablespoons
- Sour Cream - 7.1 oz
- Garlic - 4 cloves
- Bay leaf - 2 pieces
- Allspice berries - 6 pieces
- Chopped Green Onions - 4 tablespoons
- Ground Black Pepper - to taste
- Salt - to taste
Step by Step guide
Step 1
Rinse the dried mushrooms in cold water and soak for 2–3 hours.
Step 10
Serve the finished soup with chopped dill and sour cream.
Step 2
Then, cook them in the same water until ready.
Step 3
Drain the cooked mushrooms (do not discard the mushroom broth) and cut them into strips.
Step 4
Slightly squeeze the sauerkraut to remove excess brine, place it in a clay pot, pour boiling water over it, and put it in an oven preheated to 180–392°F for 20–30 minutes.
Step 5
Pour the broth into an enamel pot. Mix the sauerkraut with the peeled, washed, and finely chopped onion, add sunflower oil, and mash it with a wooden spoon in the enamel pot.
Step 6
Combine the cabbage and onion with the cabbage broth and heat on the stove.
Step 7
Bring 1 liter of mushroom broth to a boil, add the well-washed buckwheat, and after 10–15 minutes, add the peeled, washed, and sliced potato, turnip, carrot, and parsley root.
Step 8
Cook until the vegetables are soft.
Step 9
5–7 minutes before the soup is ready, add the cabbage with onion to the soup.
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