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Shchi recipe with dried porcini mushrooms. Shchi from fresh cabbage and dried mushrooms

Calories: Not specified
Time for preparing: Not specified

Russian cabbage soup is one of those dishes, the composition of which has practically not changed over the entire period of its existence. The main ingredient is White cabbage, fresh or . To make cabbage soup thicker and tastier, potatoes are added, and in old recipes when there were no potatoes in Russia yet, flour was used for this purpose. Be sure to put something from the roots - carrots, parsley, turnips, parsnips. As a liquid component, rich meat broths are most often used, yet cabbage soup is considered a hearty and high-calorie meal. In the lean version, meat broth is replaced with vegetable, mushroom, or cabbage soup is cooked on water.
The classic recipe for cabbage soup does not involve frying, all vegetables are added raw to the broth and cooked over a very quiet fire by simmering. But in modern cooking, recipes for cabbage soup with vegetable fried carrots, onions, or tomatoes are more popular. Especially if cabbage soup is cooked lean, without meat. Vegetables fried in a small amount of oil significantly improve the taste, the broth is bright, appetizing, fragrant, nutritious.
In this recipe, shchi with dried mushrooms and fresh cabbage is prepared lean, but using vegetable oil. For strict fasting, the recipe will need to be slightly changed, instead of frying, vegetables should be stewed in a pan or added raw. If there are no restrictions on the use of vegetable oil, cook everything according to the recipe.

Ingredients:
- water - 1.5 liters;
- dried forest mushrooms - a large handful;
- white cabbage - half a small fork;
- potatoes - 2 pcs;
- carrots - 1 small;
- onion - 1 medium onion;
- Bulgarian pepper (optional) - 0.5 pcs;
- tomatoes - 3 pcs (or a third of a can of canned juice);
- salt - to taste;
- vegetable oil - 2 tbsp. spoons;
- garlic - 2 cloves;
- hot pepper - 2-3 rings (optional);
- Lavrushka leaf - 1-2 pieces;
- any greens - a small bunch;
- sour cream, Rye bread- for serving.

Recipe with photo step by step:

Particles of soil and leaves remain on dried mushrooms (forest), therefore, before soaking, it is recommended to rinse them in warm water, then rinse under cold water and pour boiling water for two to three hours. Throw the softened mushrooms into a colander. The infusion can be added to cabbage soup, left for other dishes or poured. Cut the mushrooms into small pieces, and potato tubers into strips or cubes.

Immediately prepare the vegetables for frying. Chop the onion into small cubes Bell pepper and cut the carrots into thin strips.

In boiling water or broth, put potatoes and mushrooms at the same time. Salt, wait until the water starts to boil again. Cover, cook for 15 minutes at a low boil until the mushrooms are half cooked.

After about five minutes, put a frying pan on low heat, pour oil, heat it up and put onions. Spasser it until a lighter shade and golden edges appear on the pieces. Add carrots, simmer for about five minutes.

Add bell peppers, simmer for another five minutes, until the carrots are soft and the peppers are saturated with oil.

While the vegetables are stewing in the pan, chop the cabbage into not very thin strips, cut the tomatoes into cubes. If you decide to add canned tomatoes together with the juice, then they need to be mashed or cut into small pieces with a knife.

Put the tomato slices in the pan with the vegetables (if canned, then pour it along with the juice), lightly fry so that a contrasting sweet and sour taste appears.

As soon as the tomatoes are sent to the pan, pour the cabbage into the pan with potatoes and mushrooms. Bring to a boil, cover, cook for five minutes.

Transfer the contents of the pan to the cabbage soup along with tomato sauce and oil. Stir, wait for the boil to begin. Cook over low heat until cabbage is tender.

After making sure that the cabbage is ready (or almost ready, if you like it dense), pour finely chopped garlic into the cabbage soup, add bay leaf, put a piece hot pepper(optional). Let it boil, turn off and leave on a warm stove without opening the lid.

After 15-20 minutes, the cabbage soup will infuse and you can serve a hot dish to the table. If you cook cabbage soup with dried mushrooms in fasting, then exclude sour cream when serving, and at the usual time add a spoonful of thick homemade sour cream or

Today we will cook cabbage soup: fragrant, rich, with fresh cabbage, with dried porcini mushrooms, in fragrant beef broth. Mmm... a fairy tale! But let's talk about everything in order.

When the Norwegian writer Knut Hamsun, a man far from Russian national cuisine, described his trip to a Russian restaurant, he said:

“I learned to pronounce the word “shchi”. Not everyone succeeds, but I do it excellently .... Shi is meat soup, but not an ordinary, impermissibly bad meat soup, but a wonderful Russian dish, with a fat from different varieties meat, with an egg, sour cream, greens ... It seems to me that it is unthinkable to eat anything after cabbage soup.

Doesn't it sound poetic? And this at a time when cabbage soup was an ordinary everyday food in Russia! The same as vareniki in Ukraine, bigos in Poland or manzha in Bulgaria.

What is the secret of cooking such wonderful Russian cabbage soup? Let's try to find out together with our home chef, who regularly delights the family with his signature culinary delights.

For cooking fresh cabbage soup you will need the following products:

beef bones (preferably not naked, but with meat) - 500 g;
small brain lamb bone (preferably);
water - 4 liters;
dried porcini mushrooms - 15-20 g;
cucumber or tomato pickle - 300-400 ml;
medium-sized potatoes - 5 pieces;
fresh cabbage - 600 g;
spices (bay leaf - 1 piece, red hot pepper, dried basil, ground black pepper - to taste);
large head of onion - 1 piece (or 2 medium-sized onions);
refined vegetable oil - 4 tbsp. spoons;
large carrots - 1 piece;
bouillon cubes - 2 pieces;
butter- 40 g (2 tablespoons);
wheat or rye flour - 1 tbsp. a spoon;
onion and dill greens - 1 small bunch each;
sour cream with a high percentage of fat (preferably homemade) - at least 250 g.

Half the success in making delicious homemade cabbage soup lies in the right broth. For traditional Russian cabbage soup, we prepare the so-called "white" broth.

How to cook meat broth for cabbage soup

1. To receive rich broth chop the beef and lamb bones, chopping them into small pieces.

2. Fill in the bones cold water and bring to a boil over high heat.

3. Cook the bones over low heat for 2.5-3 hours, periodically removing fat and coagulated protein (foam). So the finished broth will turn out more transparent and fragrant.

4. 10 minutes before readiness, add bay leaf to the broth.

5. During the time of boiling over low heat, the volume of the broth decreases by about a third. But we do not add water to the pan.

6. We take out the bones from the broth. Cut the meat off the bones and mince it.

Cooking soup from fresh cabbage

1. Immediately after the start of cooking the broth for cabbage soup, place dried porcini mushrooms in a small enameled saucepan. If among them there are too large specimens, we break them into several pieces.

2. Fill dried mushrooms brine from pickles or tomatoes.

3. When the soup broth is ready, add peeled and diced potatoes to it.

4. We put a saucepan with porcini mushrooms soaked in cucumber or tomato brine on fire, bring to a boil and cook over low heat.

5. Pepper the broth with ground black pepper to taste.

6. Finely chop fresh cabbage, and immediately add it to the broth.

7. Season the broth with red hot pepper taste.

8. Finely chop the onion and fry it for vegetable oil to caramel color.

9. Add carrots, grated on a coarse grater, to the pan with onions, and also lightly fry it.

10. Remove the saucepan with mushrooms from the heat and send them to the broth along with the rest of the brine. Add some chopped dried basil to it.

11. Following the mushrooms, we also move the pre-cut boiled meat from the bones into the broth.

12. We throw a couple of bouillon cubes into the saucepan with cabbage soup. Well, if one of them is chicken, and the second is beef.

13. Add fried onions and carrots to the soup.

14. Melt the butter in a frying pan, add wheat, or even better, rye flour into it and sauté it until creamy. Cool, dilute with a small amount of cold water and season the cabbage soup with it.

15. Finely chop the dill and onion and add to the pot with cabbage soup.

16. And, finally, the final chord in the preparation of a traditional Russian dish - season homemade cabbage soup with fat sour cream.

17. Bring the cabbage soup to a boil and set the pan off the heat.

If you have repeated all the steps for cooking cabbage soup with fresh cabbage and dried porcini mushrooms after our home chef, then you yourself, as well as your family members, can’t wait to finally taste this wonderful hearty and unusually fragrant soup.

But despite the breathtaking aroma of fresh cabbage soup, it is better not to rush into tasting. Shchi must be infused. Therefore, we wrap the pot with cabbage soup in a thick towel and simmer them for another 3.5-4 hours, despite the indignant protests of the hungry family.

And after this time, you can call everyone to the table: the cabbage soup is ready, and the appetite is pretty worked up.

Oh, how good fresh summer cabbage soup is, yes with a green onion, and with a piece of rye bread! The Norwegian was definitely right: cabbage soup is not an ordinary soup, but a wonderful dish, after which there is no desire to eat anything else.

But I still decided to cook for a snack a small, very unusual video from the creators of the educational program "Galileo". Do you want to know some interesting and unusual facts about a seemingly simple and ordinary dish like cabbage soup? Then enjoy watching:

cook wonderful traditional dishes national cuisine with Hobbymama!

Fragrant cabbage soup with mushrooms and fresh cabbage - traditional Russian dish. It is boiled with meat or vegetable broth. Each experienced hostess There are secrets to making this delicious soup. Today's article will present the simplest and most interesting cabbage soup recipes.

Chicken variant

Using the technology described below, incredibly light and tasty cabbage soup with mushrooms and fresh cabbage is obtained. The recipe for this dish implies the presence of a certain set of products. Therefore, before approaching the stove, make sure that you have everything you need. To make this soup, you will need:

600 grams of raw white cabbage.
1700 milliliters of filtered water.
4 chicken drumsticks.
40 grams of dried porcini mushrooms.
Large onion.
Medium carrot.
20 grams of butter.
A couple of potatoes.

So that the cabbage soup cooked by you with porcini mushrooms and fresh cabbage will acquire rich taste and aroma, the above list should be supplemented with rock salt, spices and refined vegetable oil.

Process description

Since this recipe involves the use of dried mushrooms, they should be soaked in clean cold water first. After about an hour, they will soften enough to make soup.

Washed chicken drumsticks are placed in a saucepan, poured with filtered cold water and sent to the stove. When the liquid boils, the foam is removed from it and the fire is reduced. The broth is salted, seasoned with spices and bay leaves, covered with a lid and left to boil. The finished chicken is removed from the pan, and chopped potatoes and chopped cabbage are put in its place.

While the vegetables are cooking, you can do the onions and carrots. They are cleaned, washed and crushed. In a frying pan, generously greased with any vegetable oil, spread the softened mushrooms and lightly fry them. After a few minutes, onions and carrots are added there. At the very end, a small piece of butter is added to the frying and mixed. Sauteed mushrooms are sent to a saucepan with boiling broth. When all the vegetables are absolutely ready, chicken meat, separated from the bones, is laid out for them. Two or three minutes later, fragrant and rich cabbage soup with dried mushrooms and fresh cabbage is poured into plates, sprinkled with chopped dill and served for dinner.

Lean option

Using this technology, it is possible to relatively quickly prepare a light and tasty soup. It is rightly considered diet dish and is ideal for those who are on a diet. However, it should be borne in mind that lean cabbage soup with mushrooms and fresh cabbage should not be served to children under the age of seven. To prepare such a dinner, you will need simple budget products, most of which are always available to every prudent hostess. In this situation, you should have at hand:

400 grams of raw white cabbage.
Medium carrot.
300 g fresh champignons.
Large bulb.
300 grams of potatoes.
Salt, herbs and spices.

If you did not find fresh champignons, do not give up your plans. This ingredient can be easily replaced with another. In this case, according to the same scheme, you can cook dietary cabbage soup with frozen mushrooms and fresh cabbage.

Sequencing

Because in the composition this soup only vegetables are present, then you need to start with their preparation. They are washed, cleaned and crushed. The onion is cut into thin half rings, the mushrooms are sliced, the carrots are rubbed on a medium grater. After that, the vegetables are sent to the pan and fried in a heated vegetable oil. When they become soft, they are removed from the burner and set aside.

In a saucepan filled with boiling water, immerse the chopped potatoes and boil them over low heat. Literally ten minutes later, thinly chopped cabbage is added there and continue cooking. After about a quarter of an hour, frying is added to the almost cooked soup. All this is salted, seasoned with spices and simmered on the stove for another ten minutes. Ready lean cabbage soup with mushrooms and fresh cabbage is decorated with chopped herbs and poured into plates.

Variant with string beans

the basis of this fragrant soup is beef broth. Therefore, it turns out not only tasty and healthy, but also quite nutritious. They can easily feed a large family. To cook hearty cabbage soup with mushrooms and fresh cabbage, go to the store in advance and buy everything that is not in your refrigerator. In this case, you will need:

600 grams of beef.
8 large porcini mushrooms.
300 grams of white cabbage.
A couple of bulbs.
50 grams of melted butter.
3 large potatoes.
Medium carrot.
200 grams of green beans.
Salt, herbs and spices.

As seasonings, cloves, peas are usually used. allspice and bay leaf.

Cooking algorithm

The washed piece of meat is laid out in a large saucepan, poured with cool water and sent to the stove. Spices and a whole onion are also placed there. When the beef is cooked, it is pulled out of the broth and cut into small pieces. The onion that was in the pan is simply thrown into the bucket.

Melted butter is heated in a frying pan. As it is sufficiently calcined, chopped onions and mushrooms are immersed in it. All this is fried for several minutes and sent to a boiling broth. Diced potatoes, green beans and grated carrots are also laid there. All this is boiled for twelve minutes. Then thinly chopped cabbage is added to them and they continue to cook. After eight minutes, chopped meat is sent to the future soup. Ready cabbage soup with mushrooms and fresh cabbage is seasoned with chopped garlic, herbs and lemon slices. If desired, add sour cream to the plate.

Variant with tongue and chanterelles

Such cabbage soup will become great alternative usual soups. They are prepared from an unusual set of ingredients. Therefore, before starting the process, be sure to inspect your own kitchen for the availability of everything you need. To cook fragrant and nutritious cabbage soup with mushrooms and fresh cabbage, you will need:

1.5 kilograms of beef tongue.
A couple of potatoes.
300 grams of chanterelles and white cabbage.
A couple of ripe tomatoes.
Medium carrot.
Large bulb.
Sugar, salt, herbs and spices.

Thoroughly washed tongue is poured with cold water and boiled. After an hour and a half, it is taken out of the pan, cleaned and laid out in a suitable pan. All this is poured with clean water, salted, seasoned with spices and boiled until soft. The finished tongue is taken out and placed on a plate.

The broth in which the meat was cooked is filtered and returned to the fire. Potato cubes and shredded cabbage are added to it, and then simmered over minimal heat. In a separate frying pan, fry chopped onions, grated carrots, chopped blanched tomatoes and boiled mushrooms. Ready vegetables, together with the tongue, are immersed in a bowl of boiling broth and boiled until the potatoes are soft.

Mushroom soup with cabbage - a recipe for those who are in a hurry, have a desire to cook tasty first dish, and made preparations of mushrooms in the fall for the winter. Floor liter jar canned gifts of the forest are enough to prepare rich, thick cabbage soup. The remaining ingredients are so simple that they will always be found in the pantry or cellar - potatoes, onions, carrots and cabbage.

Soups are not for everyone. salted mushrooms. The most delicious soups are made with mushrooms, boletus, boletus, mushrooms and, as it is not banal, with russula.

It is advisable to use boiled for cabbage soup canned mushrooms without vinegar, it will taste better. Marinated should be thoroughly washed, soaked in warm water for 1-2 hours, then rinse again to remove excess vinegar.

Time for preparing: 1 hour
Servings: 6

Ingredients for mushroom soup with cabbage

500 g canned mushrooms;
130 g of onions;
200 g carrots;
300 g of white cabbage;
200 g potatoes;
1.5 liters of chicken broth;
30 g butter;
20 ml sunflower oil;
2 garlic cloves;
fresh herbs (parsley, dill), salt, pepper.

How to cook mushroom soup with cabbage

We throw the canned mushrooms on a sieve, rinse under running cold water, cut into small pieces.

Heat in a deep saucepan with a thick bottom sunflower oil, add butter and throw finely chopped onions. Pour in 2-3 tablespoons of chicken broth. Saute the onion until translucent, about 7 minutes, stirring occasionally to prevent burning. Onions should not turn into golden chips, a properly browned onion is transparent, creamy caramel in color.

Pour grated carrots on a coarse grater to the fried onions, cook together for several minutes so that the carrots also become soft.

Cut the cabbage forks into 4 parts, cut off the stalk. Shred the cabbage into thin strips and sprinkle with a pinch of salt. Grind the cabbage with salt, when it becomes soft, throw it into the pan with the browned vegetables. Cook for 15 minutes over moderate heat, while the pan should be open so that the moisture evaporates.

While the vegetables are stewing, peel the potatoes, cut into thin slices or small cubes.

Bring the chicken broth to a boil. For vegetarian recipes and Lenten menu use instead of chicken mushroom broth or vegetable broth, you can also add bouillon cubes to enhance the taste.

Throw chopped mushrooms and potatoes into a saucepan with stewed vegetables, pour boiling chicken broth, add salt to taste. Bring to a boil over high heat, cook for about 15-20 minutes until the potatoes are ready.

We wrap ready mushroom cabbage soup with cabbage, leave for 20-30 minutes so that they are steamed. Serve hot to the table, season with sour cream, fresh herbs and sprinkle ground pepper. Enjoy your meal!

The most delicious mushroom soups obtained from dried mushrooms. However, they take time to prepare. First, the mushrooms are soaked, then boiled for a long time. It's hard work, but the result exceeds expectations!

Shchi is the main first dish of the Slavic peoples. Due to the availability of the main components, the preparation of such a soup was accessible to all strata of society and was allowed to the table. all year round. During Lent in the summer, they cooked cabbage soup with mushrooms and fresh cabbage in vegetable broth, and with sauerkraut - in winter period. Shchi in different variations is also popular in other countries. They may be called differently there, but the essence of this does not change.

Basic types of dishes

Shchi was cooked by our distant ancestors, who lived several centuries ago. Considering the way of life in those distant times, the presence of mushrooms in the recipe becomes clear. Mushrooms were valued on a par with meat and harvested in huge volumes.

They were dried, fermented, salted, pickled. They prepared first and second courses from them, baked pies. As for mushroom soup with fresh cabbage, there are plenty of recipes too.

Soup with fresh cabbage

The basis of cabbage soup is vegetables. That is, the soup can be cooked without mushrooms. But mushrooms give quite different taste qualities such an ordinary soup. And in the case of lean version mushrooms greatly increase nutritional value. A practical substitute for meat. Shchi with champignons and fresh cabbage can be an excellent option for lunch soup. It will take a little time to prepare this dish, even a novice cook can do it. Shchi recipe with champignon mushrooms:

Sauté onions and carrots in vegetable oil for 5-7 minutes, then add chopped tomatoes and simmer for another 15 minutes. Fry the mushrooms in another pan. Oil is enough for 1 tablespoon.

Boil two liters of water throw in the chopped potatoes and boil for 5-7 minutes. Add chopped fresh cabbage, parsley and cook for another 5 minutes. Next, add the overcooked vegetables and mushrooms, salt, add pepper to taste and cook the cabbage soup until tender. When serving cabbage soup, add a little sour cream, chopped herbs.

Variant with mushrooms

To cook cabbage soup with mushrooms, it will take 3-3.5 hours. It does not require special skills. But this soup is worth it. Here is a recipe for fresh cabbage soup with porcini mushrooms:

Remove the boiled chicken and set aside for now. It will need to be cut and put into ready soup 5 minutes before the end of cooking.

Put the lavrushka in the finished chicken broth, peppercorns and a whole onion. 10 minutes after boiling, add squeezed and chopped mushrooms. Cook for another 10 minutes and throw in the cabbage. Then add finely chopped carrots and potatoes. Boil the vegetables until tender and turn off the heat. Before serving, you need to remove the bay leaf and add greens. Cover and let steep 5 minutes.