Each of us at least once in our lives has tried this light stew, which is one of the dishes of national Russian cuisine. Today we will prepare aromatic cabbage soup with mushrooms; we will present several options for recipes for mushroom cabbage soup with fresh cabbage, champignons, porcini and dried mushrooms. Each cooking method is worthy of attention and will definitely add to your cookbook.
Cabbage soup began to be prepared several centuries ago; over its impressive history, the principle of preparing cabbage soup has remained virtually unchanged. The main components of Russian soup remained unchanged: fresh or pickled cabbage, meat, herbs, roots. Lenten cabbage soup is usually made with mushrooms or entirely with fresh vegetables. It is mushroom soup that many housewives love, and this is not surprising, because the aroma is more intense, and they are very simple to prepare.
An excellent option for a lunch first course would be cabbage soup with champignons and fresh cabbage. Preparing such a soup is not difficult, and the cooking itself will take a minimum of time.
Ingredients:
- Champignons - 300 gr.
- Fresh cabbage - 1/2 head
- Carrots - 1 pc.
- Onion - 1 pc.
- Potatoes - 4 pcs.
- Tomatoes - 2 pcs.
- Sunflower oil
- Bay leaf
- Ground pepper
How to cook mushroom soup with champignons
- First of all, prepare all the products. Wash and peel the vegetables well. In the future, this will save your time and shorten the cooking process.
- Use a grater and coarsely grate the carrots. Chop the cabbage into thin strips, cut the tomatoes and potatoes into small cubes, and first cut the onions into half rings and then cut them in half.
- If you are using fresh champignons, cut them into small pieces. If you have already frozen mushrooms, you can skip this step.
- Fry the onions and carrots in sunflower oil for 5 minutes, then add the chopped tomatoes and continue to simmer for 15 minutes, stirring the vegetables occasionally.
- In a separate bowl, fry the champignons until tender. Pour in a little oil, one tablespoon is enough.
- Pour 2 liters of water into a saucepan, boil and lower the potatoes. This vegetable should be cooked for no longer than 7 minutes.
- Now add shredded fresh cabbage, bay leaf and continue cooking for 5 minutes.
- All we have to do is add roasted vegetables and mushrooms. Feel free to put these ingredients in a saucepan, add salt and pepper to your taste and cook the soup until done.
- Any cabbage soup is served with a spoonful of sour cream and chopped herbs, and cabbage soup with champignons is no exception. Add the finishing touches, season the soup and invite everyone to the table.
Cabbage soup with porcini mushrooms
To prepare magnificent cabbage soup with porcini mushrooms you will need a little more than three hours, but if you cook this cabbage soup, you will be able to surprise your loved ones with your outstanding culinary abilities.
Ingredients:
- Beef pulp - 0.5 kg.
- White cabbage - 0.5 kg.
- Carrots - 1 pc.
- Turnip - 1 pc.
- Celery root - 1 pc.
- Parsley with herbs - 1 pc.
- Onions - 2 pcs.
- Porcini mushrooms - 5 pcs.
- Potatoes - 4 pcs.
- Butter - 1 tbsp. l.
- Dill greens (chopped) - 1 tbsp. l.
- Garlic -5 – 6 cloves
- Bay leaf - 2 pcs.
- Salted mushrooms - 100 gr.
- Black peppercorns 4 – 5 pcs.
- Sour cream for dressing
How to cook cabbage soup with porcini mushrooms
- Fill the beef with three liters of water, add chopped roots and onions. Add salt at your discretion and cook the broth until tender. The cooked meat must be cooled and cut into cubes.
- Shred the cabbage, put it in a pot, pour in half a liter of broth, and gradually add oil. Now cover the pot and simmer for 30-40 minutes.
- Chop fresh porcini mushrooms and cubed potatoes. Place everything in a saucepan, add broth and cook until almost done.
- Bring the broth that we have left to a boil, add diced meat, chopped onions, roots, turnips, peppers, bay leaves and bring this whole mass to a boil. When the broth boils, add cabbage, potatoes and mushrooms within five minutes, cook for 20–25 minutes.
Cabbage soup with porcini mushrooms is ready. Add dill, garlic, close the lid, leave for 10 minutes. Coarsely chop the salted mushrooms and serve with prepared cabbage soup. Add a couple of teaspoons of sour cream to the mushroom soup.
Fragrant cabbage soup with dried mushrooms
Cabbage soup with dried mushrooms can be cooked in water or vegetable broth, but the soup tastes best in chicken broth. Dried forest mushrooms will give the soup an excellent aroma; it is best to take porcini mushrooms, they will not make the soup dark.
Ingredients:
- Dried mushrooms - 50 gr.
- Chicken broth - 2 l.
- Potatoes - 3 pcs.
- Cabbage - 200 gr.
- Carrots - 1 pc.
- Onion - 1 pc.
- Black pepper (peas) - 4 pcs.
- Bay leaf - 1 pc.
- Parsley
How to cook delicious cabbage soup with dried mushrooms
- When starting to cook cabbage soup, take care of the mushrooms first. Pour a glass of hot boiled water over them and leave to soak for 10 minutes.
- Pour the chicken broth into the pan in which you will prepare the soup, add the bay leaf, pepper and a whole, peeled onion.
- When the broth boils, count 10 minutes and add chopped dried mushrooms. Mushrooms should be cooked for about 10 minutes, and then add shredded fresh cabbage.
- Now it's time to add the carrots cut into thin quarters and potatoes into small pieces.
- Once the vegetables are soft, turn off the stove, remove the bay leaf and add finely chopped parsley. Cover the pan with a lid and let it sit for 5 minutes on a cooling stove.
Mushroom cabbage soup is one of the traditional recipes of Russian cuisine. This soup is also called “Lenten cabbage soup”, as it is prepared without adding meat.
This is a nourishing, tasty and at the same time light dish that is suitable for dietary nutrition, a Lenten table, and simply for anyone who wants to eat a varied, tasty, and at the same time healthy, balanced diet.
The main components of lean cabbage soup are fresh cabbage and mushrooms. The soup is prepared from any type of mushroom - fresh, frozen, dried. But dried, unlike all others, are considered the most traditional component - their special aroma gives the dish uniqueness.
The most delicious mushroom soup is with porcini mushrooms, but if they are not available, you can use any mushrooms. You can prepare a dish from frozen champignons available at any time of the year.
In general, this soup is prepared from a minimum number of ingredients, and this is its peculiarity. Like all types of cabbage soup, mushroom cabbage belongs to the category of dressing soups, and their special taste, simple but at the same time rich, is obtained due to the absence of excess.
The soup takes 1.5-2 hours to prepare. For 8-6 servings of a healthy, tasty dish you will need:
- mushrooms: dried - a handful (about 50 grams), fresh or frozen - 500 grams,
- cabbage – 200-300 grams,
- 1-2 medium potatoes,
- small onion,
- a quarter teaspoon of vegetable oil (more is possible),
- medium carrot,
- salt, cumin, mustard seed, flour, parsley root - to taste.
Cooking steps:
- If the mushrooms are dried, they are pre-soaked for an hour and a half. If you are preparing from fresh or frozen, the product is immediately washed and cut into thin strips.
- Boil the ingredient for half an hour (or maybe a little less).
- Cut the potatoes and put them in boiling water.
- While the potatoes are boiling, prepare the frying: chop the onion, carrots, simmer in oil for 5-7 minutes.
- Add mushrooms, flour, finely chopped parsley root to the sauté.
- Add cabbage to the boiling potatoes (they should be almost ready), after finely chopping them, cook everything together for about a quarter of an hour.
- Add vegetables stewed in oil to the cabbage and potatoes, carefully pour in the broth in which the mushrooms were originally boiled.
- Cook the mushroom soup for a few more minutes, during which time we salt them to taste, add pepper and spices.
Mushroom cabbage soup is served with sour cream and herbs; you can add garlic and caraway seeds to them. This dish is suitable for both warm and cold seasons. At the same time, even in the heat, such a lean soup goes well - it can be served chilled, and at the same time the dish only gains in taste.
- Dried mushrooms should first be soaked not in water, but in milk - this way they will acquire a special delicate taste and texture.
- If you use sauerkraut instead of fresh cabbage, you get lean cabbage soup made from sauerkraut. In this case, it is worth adding a drop of vinegar at the end of cooking.
- Adding a small amount of tomato paste to the recipe will give the dish a beautiful color and a special pungent taste.
- If you are on a diet and sour cream is too fatty a dressing, then you should use low-fat natural yogurt, milk or fermented baked milk.
- The traditional seasoning for cabbage soup - horseradish - is perfect for this recipe.
Mushrooms are often called forest meat. And for good reason, because they contain much more nutrients than many of our favorite foods. This is true for both fresh and dried mushrooms. Thus, dried white mushroom is almost twice as nutritious as eggs, boiled sausage, corned beef, sprat, etc. But it’s even better to cook broth from mushrooms, which turns out to be 7 times more caloric than meat broth, and, moreover, richer in taste and more fragrant.
Moreover, dried mushrooms retain all their beneficial properties and practically do not lose them during heat treatment. In general, the perfect combination of taste and benefits! Let's use this successful combination to prepare our favorite rich cabbage soup from fresh cabbage!
To prepare cabbage soup from fresh cabbage and dried mushrooms, you will need:
meat broth – 2 l
dried mushrooms – 1 handful
white cabbage – 0.5 head.
carrots – 1 pc.
roots (preferably parsley) – 1 pc.
onions – 1 pc.
tomatoes – 3 pcs.
vegetable oil
potatoes – 3 pcs.
salt/ground black pepper - to taste
black peppercorns - to taste
bay leaf – 1-2 pcs.
greens (to taste) – 1 bunch
sour cream - to taste
How to prepare cabbage soup from fresh cabbage and dried mushrooms:
1. So, we sort out the dried mushrooms in advance, wash them, and then fill them with enough hot water and leave them like that for about 3-4 hours. After this, boil them in lightly salted water until tender. Next, take out the finished mushrooms with a slotted spoon and cut them into strips (or whatever is convenient for you).
Or you can do it another way: we sort out the mushrooms, soak them in water for a couple of hours, and then cut them into strips and place them in a saucepan with boiling and lightly salted broth. In this case, the soup will have a more pronounced mushroom taste and, of course, an incredible aroma.
As for the broth itself, it is worth emphasizing that in this case it is best to use meat (rather than vegetable) broth, and it is advisable to cook it from meat on the bone. You can also use smoked meats, which will also turn out very rich and aromatic.
2. Peel the onions, parsley root and carrots, then rinse all the vegetables under running water. Now cut the onion into cubes, and the roots and carrots into thin strips. Fry all the vegetables in a small amount of vegetable oil until they become slightly soft and acquire a golden yellowish color.
At the same time, we wash the tomatoes, peel them (to do this, keep them in boiling water for 1-2 minutes) and cut them into small pieces, after which we put them in a frying pan with the rest of the vegetables. Mix everything and fry for a few more minutes. By the way, tomatoes can be replaced with the most ordinary tomato paste (only 1 tablespoon will be enough).
3. Peel the potatoes, wash them and cut them into small cubes. We wash half a head of white cabbage (remove all bad leaves), and then finely chop it.
So, now we put chopped potatoes into the boiling broth, where we are already boiling mushrooms, boil them for 7-10 minutes, then add shredded cabbage to the pan. Bring the soup to a boil.
4. Next, add the sautéed vegetables and all the necessary spices (be sure to taste the soup for salt/pepper and be sure to add a bay leaf), continue to cook the cabbage soup until it is fully cooked. Then remove the saucepan from the heat and let the soup brew for another 20 minutes.
These are delicious lean cabbage soup from fresh cabbage with wild mushrooms will appeal not only to those who love mushroom dishes, but also to everyone who loves mushroom dishes. This first course option will perfectly diversify your usual menu.
When the cabbage boils, put it in a saucepan. Wait a little and after boiling, remove the foam, add salt to taste and reduce the heat. Cover the pan with a lid and cook until the potatoes are ready.
After the vegetables are cooked, put them in a pan with mushrooms, put a few bay leaves in there and then simmer the forest mushroom soup with fresh cabbage for another ten minutes.
Delicious, aromatic, lean cabbage soup made from fresh cabbage with wild mushrooms is ready. I am sure this dish will not leave anyone indifferent. Serve as desired, with sour cream or, or simply with rye bread on fasting days. Bon appetit!
Ingredients
- 100 g – any dried forest mushrooms;
- 5-6 pcs - fresh potatoes;
- 500-600 g – fresh white cabbage;
- 1-2 pcs – onion;
- 1 piece – carrots;
- ½ piece – bell pepper;
- Salt, spices, bay leaf - to taste;
- Vegetable oil for frying.
Loading...