Sauerkraut soup with fresh mushrooms. Sauerkraut soup with mushrooms: traditional and original

Shchi - old dish Russian cuisine. There are many recipes for this dish. Shchi with sauerkraut and mushrooms is one of them. Dish for lovers sauerkraut. To make cabbage soup successful, you need to take not very sour cabbage.

To prepare such cabbage soup you will need: meat broth, carrots, potatoes, onions, sunflower oil, champignons, sauerkraut, bay leaf, salt and ground black pepper.

Pour broth into a saucepan and add sauerkraut. Cook for 20 minutes until it becomes soft.

Peel the potatoes, wash and cut into cubes. Put in another pot, fill with water and cook until tender.

We clean and wash onions and carrots. Pour sunflower oil into a frying pan and put grated carrots and chopped onions. We allow 10 minutes on a small fire.

When the cabbage becomes softer, add the onions and carrots. We cook 10 minutes.

We clean and cut the mushrooms.

Then put the mushrooms in a bowl.

Then add the cooked potatoes to the cabbage soup.

Put the bay leaf, salt and pepper to taste. Cook for another 7-10 minutes and turn off.

We put chopped dill or parsley in ready-made cabbage soup.

Wonderful, fragrant and satisfying cabbage soup is ready.

We serve this dish for lunch.

Cooking cabbage soup with porcini mushrooms and sauerkraut. Shchi has been a staple hot dish in Russian cuisine for a long time. Sour cream or sour cream mixed with cream is used as whitening of cabbage soup. They eat cabbage soup, eating rye bread.

Shchi with mushrooms and sauerkraut

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Shchi with porcini mushrooms and sauerkraut

Potatoes are also currently added to cabbage soup, which thickens the soup, but at the same time it can be removed after cooking.

Type of dish: First courses

Cuisine: Russian

Ingredients

• White mushrooms (dried) - 100 g,
• sauerkraut - 300 g,
• potatoes - 200 g,
• carrots - 100 g,
• onion - 1 pc.,
• parsley root - 30 g,
• sour cream - 50 g,
• vegetable oil - 2 tbsp. l.,
• tomato paste - 1 tbsp. l.,
• flour - 1 tbsp. l.,
• Bay leaf,
• parsley,
• ground black pepper,
• salt.

Cooking

1. Wash mushrooms, pour cold water and leave for 2-3 hours. Then put on fire and boil. Strain the resulting broth, and cut the mushrooms into strips.
2. Peel the onion, chop and lightly fry in a preheated vegetable oil. Then add peeled and coarsely grated carrots and parsley root and sauté for 2-3 minutes.
3. Rinse the cabbage, squeeze it slightly, put it in a pan with vegetables, add mushrooms, tomato paste, bay leaf and stew.
4. Wash potatoes, peel, cut into small pieces, put in boiling mushroom broth and cook for 20 minutes. Then add vegetable stew, salt, pepper and bring to readiness.
5. Pour the cabbage soup into portioned plates, sprinkle with finely chopped parsley and season with sour cream.

Notes

Shchi is a filling multi-component soup. The complete set of products for cabbage soup includes the following components:

Cabbage in fresh or pickled form or a vegetable mass replacing it (sorrel, nettle, turnip)

Meat or, in rare cases, fish, mushrooms.

Roots (e.g. carrots, parsley)

Spices (onion, celery, garlic, dill, pepper, bay leaf)

Sour dressing (cabbage pickle, sour cream, apples)

Enjoy your meal!

Note to the owner: Meat soup is usually cooked on beef broth, while the meat is boiled more often as a whole piece. In the western regions of Russia, pork is also used and Domestic bird, but such cabbage soup is not typical for traditional Russian cuisine. Also, a little ham can be added to the cabbage soup.

Lean cabbage soup can be either completely vegetable, known as "empty". There are also fish soups, but since their preparation requires a certain combination of certain types of fish with their separate heat treatment (with other combinations, the dish is not so tasty), they have not received distribution.

In any version, cabbage soup is distinguished by a large set of spices, primarily herbs and to a lesser extent classical spices (only black pepper and bay leaf). Spices are added to cabbage soup at least twice. Along with spices, soup can be added additional components that improve the taste salted mushrooms, soaked apples etc.

Shchi can be cooked not only from fresh cabbage, but also from sauerkraut. If in the first case, in order to acidify them a little, the housewives have to add a little bit of vinegar or brine, to sour soup you don't need to add anything extra. They themselves are sour thanks to sauerkraut. If you dried forest mushrooms be sure to put them in this soup. There will be both taste and smell - just fabulous!

Ingredients

For 1.5 liters of water:

• sauerkraut - 8 tablespoons
• meat for broth - chicken breast bone 1 pc.
• onion - 1 head
• potato - 1 pc.
• dried Forest mushrooms- 2-3 pcs.
• sunflower oil for frying - 2-3 tablespoons
• salt to taste

preparations

1. We start cooking sour cabbage soup like any other soup in broth. We put the bone in the pan, fill it with water and set to boil.

2. Remove the foam from the boiled liquid. Boil the bone after boiling for 20 minutes and gradually begin to add the rest of the ingredients. We wash the cabbage under running water, draining excess acid, transfer to a saucepan.

3. Puts dried mushrooms in a deep bowl, pour water into it and put it in the microwave for 7-10 minutes. During this time, they will soften, dried forest debris, sand will peel off from them, then it is very easy to wash the mushrooms under water. Add to cabbage.

4. Immediately clean the potato, wash it, cut it into small cubes and throw it into the pan.

5. Let the sour soup boil, reduce the heat, cover with a lid and cook slowly for 1 hour.

Then chop the peeled onion, put it in a frying pan, pour in the same oil, salt and sauté for a couple of minutes over high heat.

6. Transfer to cabbage soup, again wait until they boil, and keep on low heat for another 40 minutes. Do not be surprised that sour cabbage soup takes much longer to cook than regular cabbage soup. Firstly, sauerkraut cooks slowly, and secondly, mushrooms are also the fastest ingredient to cook.

We season the ready cabbage soup with sour cream and eat.

Sour soup with mushrooms- my grandmother's recipe, carefully written down by her to help me - then a beginner. The more valuable it is, let alone how tasty the soup is and it’s not necessary to say.

Ingredients:

3. Carrot, onion.

4. Tomato paste - tbsp.

If desired, I think you can add potatoes and / or pearl barley.

Soak dry mushrooms in hot water for 10 minutes - more in order to clean from possible sand and dust.

Put the mushrooms in a saucepan, cover with cold water, generously salt and pepper, put on fire. mushroom broth from dried mushrooms will cook for at least an hour.

While the broth is cooking, chop and start frying the onion.

Then carrots.

After an hour and a half, when ready, we take out the mushrooms with a slotted spoon, cut them finely.

Again, put chopped mushrooms, cabbage with onions and carrots in a saucepan in broth. Salt and pepper, if needed. Everything should boil together for a few minutes.

Fry a tablespoon of flour without oil until slightly brown (it is important that it does not burn), add a few tablespoons of mushroom broth, mix.

Such a soup in Russia was most often boiled in fasting and made quite thick, and if cooked on ordinary days, it was served with sour cream. In this recipe with a photo, we will tell you how to cook sauerkraut soup with mushrooms, how to cook sour cabbage soup deliciously, and which mushrooms are ideal for soup. This first course is especially relevant in winter period when they actively begin to use the winter blanks stored underground.

Sauerkraut soup can be cooked with both fresh and dried mushrooms. Such a soup is prepared both in lean (empty) broth and in meat. Traditionally, the basis of this dish is sour cabbage, which was added to cabbage soup to get a characteristic sour taste. To make the broth light, we recommend using white dried mushrooms, and serve on the table without fail adding a spoonful of fresh sour cream. This is how our ancestors prepared Russian soup and we tried to collect the best step by step recipes this fragrant first course.

Calorie cabbage soup from sauerkraut with mushrooms

calories and the nutritional value empty cabbage soup from sauerkraut with dried mushrooms are calculated for 100 grams ready soup. The data given in the table are averaged.

Lean sauerkraut soup with dried mushrooms

There are many a variety of recipes of this fragrant soup, we will now talk about one of the most popular in the post. Salted or fresh mushrooms are added to lean cabbage soup from sauerkraut, but the most tasty soup obtained with dried mushrooms. Despite the absence of meat, this soup is not prepared quickly, so please be patient.

Ingredients:

• Dried mushrooms (white) - 70 gr.
• Sauerkraut - 500 gr.
• Potatoes - 3 pcs.
• Carrot - 1 pc.
• Onion - 1 pc.
• Water - 3 liters.
• Tomato paste - 2 tbsp. l.
• Flour - 2 tsp
• Sunflower oil - 2 tbsp. l.
• Bay leaf - 2 pcs.
• Pepper
• dill greens

How to cook sour cabbage soup with dry mushrooms

Step 1.

To cook sour cabbage soup, first pour dry mushrooms with water and leave for 2 hours. During this time, they will soften and swell a little. Mushrooms should be soaked immediately in a saucepan, because immediately after this procedure they must be boiled without changing the water.

Step 2

Strain the resulting broth, rinse and chop the mushrooms.

Step 3

For now, set the mushrooms aside and take care of the sauerkraut. If it is too salty, then lightly rinse it, squeeze it out and put it in a pan. Add a glass of broth cooked on mushrooms, tomato paste, mix and simmer for an hour and a half. Cover the pan with a lid.

Step 4

While the cabbage is stewing, let's take care of the vegetables. On a grater, grate the peeled carrot, peel the onion and cut into half rings. Rinse potatoes, peel and cut.

Step 5

Lightly fry the onion in oil, then add the carrots. When the vegetables are soft, transfer them to the cabbage about 10 minutes before the cabbage is ready. Simmer the vegetables together for the remaining time.

Step 6

Sift the flour and fry in a dry frying pan, then pour in half a glass of mushroom broth and stir thoroughly to remove lumps.

Step 7

Wait until the mushroom broth begins to boil, put the potatoes and cook for 8 minutes. Put the soaked dried mushrooms, bay leaf, stewed vegetables, fried flour and salt.

Step 8

Reduce the heat of the stove to minimum and cook for 8 minutes, then turn off the stove, cover and let it brew for 5 minutes on the cooling stove.

Before serving, chop fresh dill and add to soup. Enjoy your meal!

Sour cabbage soup with mushrooms can also be cooked in meat broth. A very rich and fragrant first course is obtained with broth cooked on beef bones.

Ingredients:

- Beef bones - 500 gr.
- Potatoes - 3 pcs.
- Sauerkraut - 400 gr.
- Dried mushrooms - 50 gr.
- Bow - 2 pcs.
- Carrots - 1 pc.
- Garlic - 3 cloves
- Tomato paste - 3 tbsp. l.
- Bay leaf - 1 pc.
- ground pepper
— Peppercorns
- Salt
- Sour cream
— Fresh greens

Step 1.

Mushrooms put soak in warm water for 2.5 hours.

Step 2

Rinse the meat, transfer to a saucepan and pour 3 liters of cold water. Add the peeled whole onion, mushrooms and cook for 1 hour.

Step 3

Simmer the squeezed sauerkraut over low heat for 30 minutes. Finely chop the remaining onion, grate the carrots coarsely. Lightly fry the prepared vegetables, add tomato paste and simmer for 5 minutes.

Step 4

Transfer vegetables to cabbage, add a glass meat broth and continue to simmer for 8 minutes.

Step 5

Remove the meat from the pan, separate from the bones and chop finely. Add chopped potatoes to the broth and cook for 10 minutes.

Step 6

Add stewed vegetables, peppercorns, salt. Boil for 12 minutes over low heat.

Step 7

Add meat pieces, continue to cook for 10 minutes. Chop the garlic and add along with the bay leaf 5 minutes before it's done.

Serve soup should be decorated with finely chopped fresh herbs and adding a spoonful of sour cream. Enjoy your meal!