Cabbage soup with dried mushrooms recipe. Lenten cabbage soup with mushrooms. Sauerkraut cabbage soup with porcini mushrooms

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 saucepan 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.

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, 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.

Fragrant cabbage soup with mushrooms and fresh cabbage is a traditional Russian dish. It is cooked in meat or vegetable broth. Every experienced housewife has her own secrets for preparing this delicious soup. Today's article will present the simplest and most interesting recipes for cabbage soup.

Chicken option

Using the technology described below, you get incredibly light and tasty cabbage soup with mushrooms and fresh cabbage. The recipe for this dish requires the presence of a certain set of products. So before you go to the stove, make sure 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.

In order for the cabbage soup you cooked with porcini mushrooms and fresh cabbage to acquire a 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 first be soaked in clean, cold water. After about an hour, they will be softened enough to make soup.

Place the washed chicken drumsticks in a saucepan, add filtered cold water and place on the stove. When the liquid boils, remove the foam from it and reduce the heat. The broth is salted, seasoned with spices and bay leaves, covered with a lid and left to simmer. The finished chicken is removed from the pan, and chopped potatoes and shredded cabbage are added instead.

While the vegetables are cooking, you can do the onions and carrots. They are cleaned, washed and crushed. Place softened mushrooms in a frying pan generously greased with any vegetable oil and lightly fry them. After a few minutes, add onions and carrots. At the very end, add a small piece of butter to the frying and mix. Sautéed mushrooms are placed in a saucepan with boiling broth. When all the vegetables are absolutely ready, add chicken meat separated from the bones. After two or three minutes, aromatic and rich cabbage soup with dried mushrooms and fresh cabbage is poured into plates, sprinkled with chopped dill and served for dinner.

Lenten option

Using this technology, you can prepare a light and tasty soup relatively quickly. It is quite rightly considered a dietary dish and is optimally suited 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 seven years of age. To prepare such a dinner, you will need simple budget products, most of which are always available to every prudent housewife. In this situation, you should have at hand:

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

If you don’t have fresh champignons, don’t give up on your plans. This ingredient can be easily replaced with another. In this case, using the same scheme, you can cook dietary cabbage soup with frozen mushrooms and fresh cabbage.

Sequence of actions

Since this soup contains only vegetables, you need to start with their preparation. They are washed, cleaned and crushed. The onion is cut into thin half rings, the mushrooms into slices, and the carrots are grated on a medium grater. After this, the vegetables are sent to a frying pan and fried in heated vegetable oil. When they become soft, remove them from the burner and set them aside.

Place chopped potatoes in a pan filled with boiling water and cook them over low heat. Literally ten minutes later, add thinly shredded cabbage 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-made lean cabbage soup with mushrooms and fresh cabbage is decorated with chopped herbs and poured into plates.

Option with green beans

The base of this flavorful 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.

Cloves, allspice peas and bay leaves are usually used as seasonings.

Cooking algorithm

The washed piece of meat is placed in a large pan, filled with cool water and placed on the stove. Spices and a whole onion are also placed there. When the beef is cooked, it is removed from the broth and cut into small pieces. The onion that was in the pan is simply thrown into a bucket.

Heat melted butter in a frying pan. Once it is sufficiently heated, chopped onions and mushrooms are immersed in it. All this is fried for several minutes and sent into boiling broth. Diced potatoes, green beans and grated carrots are also placed there. All this is cooked for twelve minutes. Then thinly shredded cabbage is added to them and cooking continues. After eight minutes, the chopped meat is added 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.

Option with tongue and chanterelles

Such cabbage soup will be an excellent alternative to the usual soups. They are prepared from an unusual set of ingredients. Therefore, before starting the process, be sure to inspect your own kitchen to ensure that you have everything you need. To cook aromatic 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 pair of ripe tomatoes.
Medium carrot.
Large onion.
Sugar, salt, herbs and spices.

A thoroughly washed tongue is poured with cold water and boiled. After an hour and a half, it is removed from the pan, cleaned and placed in a suitable pan. All this is poured with clean water, salted, seasoned with spices and boiled until soft. The finished tongue is removed 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 low heat. In a separate frying pan, fry chopped onions, grated carrots, chopped blanched tomatoes and boiled mushrooms. The prepared vegetables, along with the tongue, are immersed in a bowl of boiling broth and cooked until the potatoes are soft.

Mushroom soup with cabbage is a recipe for those who are in a hurry, want to prepare a delicious first course, and made mushroom preparations for the winter in the fall. Half a liter jar of canned forest products is enough to prepare rich, thick cabbage soup. The remaining ingredients are so simple that you can always find them in the pantry or cellar - potatoes, onions, carrots and cabbage.

Not all salted mushrooms are suitable for soups. The most delicious soups are made with boletus, boletus, boletus, honey mushrooms and, as trivial as it may seem, with russula.

It is advisable to use boiled canned mushrooms without vinegar for cabbage soup, it will turn out tastier. The pickled ones should be rinsed thoroughly, soaked in warm water for 1-2 hours, then rinsed again to remove excess vinegar.

Cooking time: 1 hour
Number of servings: 6

Ingredients for mushroom soup with cabbage

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

Method for preparing mushroom soup with cabbage

Place the canned mushrooms in a sieve, rinse under the tap with running cold water, and chop finely.

Heat sunflower oil in a deep saucepan with a thick bottom, add butter and throw in finely chopped onions. Pour in 2-3 tablespoons of chicken broth. Fry the onion until transparent for about 7 minutes, stirring so as not to burn. Onions should not turn into golden chips; properly sautéed onions are transparent and creamy caramel in color.

Add grated carrots to the fried onions and cook together for a few minutes so that the carrots also become soft.

Cut the cabbage fork 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 sautéed vegetables. Cook for 15 minutes over moderate heat, keeping the pan open to allow the moisture to evaporate.

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

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

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

Wrap the prepared mushroom soup with cabbage and leave for 20-30 minutes to steam. Serve hot, season with sour cream, fresh herbs and sprinkle with ground pepper. Bon appetit!

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

They are popular in many countries. Each option has its own subtleties and cooking technology. Cabbage soup with mushrooms and fresh cabbage cannot be called a simple dish. Despite the fact that ordinary ingredients are used, and there is nothing exotic in the technology, certain rules must be followed. Only then will you get a flavorful and satisfying dish. The order in which the products are placed and their combination is important here.

You need to prepare this dish in advance. Soak the beans in the evening to reduce cooking time. To make cabbage soup with mushrooms and beans, you need to take 4 potatoes, two medium carrots, a glass of beans, one onion, 1 stalk of celery, 300 grams of mushrooms (preferably dried, porcini), 3 liters of water, 5 large spoons of vegetable oil, pepper and salt . First, put a pan of water to heat up.

Cut the potatoes into pieces of arbitrary shape. Fry it separately with the addition of vegetable oil and place it in boiling water. Chop carrots, onions and celery. Then fry them in a frying pan. Place vegetables in a saucepan. Then add the mushrooms, which need to be chopped if necessary. Cook cabbage soup with dried mushrooms for about 10 minutes. Now it's the beans' turn. We put part of it in a saucepan, and grind half with a blender. Add puree to the pan. Cook for 10 or 15 minutes and remove from heat. Don't forget to add salt to taste.

Cabbage soup in meat broth

You can cook cabbage soup with mushrooms and fresh cabbage for this. For this you will need 300 grams of porcini mushrooms, two medium onions, two tablespoons of vegetable oil, half a medium head of cabbage, bay leaf, one carrot, three medium potatoes, three cloves of garlic, dill, meat broth, salt and pepper. Wash the mushrooms and cut into pieces. Instead of porcini mushrooms, you can take any forest mushrooms. Then fry them in vegetable oil with finely chopped onion. Place a saucepan with meat broth on the fire and bring it to a boil.

Then lay out the shredded cabbage, add salt to taste and cook for about 30 minutes. After that, add potatoes and carrots, cut into pieces of arbitrary shape. We also add mushrooms fried with onions. Cook cabbage soup with mushrooms and fresh cabbage for about 15 minutes. At the end, add herbs and chopped garlic.

Lenten cabbage soup

Lenten cabbage soup, but no less tasty, is perfect for a vegetarian table. To prepare you will need three potatoes, 200 grams of cabbage, 5 large champignons, one onion and carrot each, one tomato, a little olive oil, salt and pepper. We start by preparing the vegetables. We clean and rinse them, and remove the skin from the tomatoes. Finely chop carrots, onions, mushrooms and tomatoes. Cut the potatoes into small cubes so that they cook faster. Finely chop fresh cabbage.

Place potatoes and cabbage in boiling water. Separately fry the carrots and onions. Then add mushrooms to them, and finally tomatoes. Stew the vegetables until done. When the potatoes and cabbage are ready, add the fried vegetables to the pan. Salt to taste and add bay leaf. Turn off the heat and let the dish sit for about 5-10 minutes. Lenten cabbage soup is ready. Place the chopped greens on plates.

Cabbage soup with bacon

This is a recipe for those who prefer richer and fattier dishes. They are prepared with sauerkraut. To prepare, take 200 grams of smoked bacon, the same amount of sauerkraut, two potatoes, one carrot, half an onion, 50 grams of mushrooms, two tablespoons of tomato paste, two peeled cloves of garlic, salt, bay leaf and pepper. Pour boiled water over the dried mushrooms and set them aside. We clean and wash the vegetables. Place a pan of water (1.5 liters) on the fire. When it boils, add mushrooms. After 5 minutes, add sauerkraut and tomato paste.

Simmer the cabbage soup over low heat for about 20 minutes. Cut the bacon into strips and lightly fry. Add vegetable oil to the frying pan and add chopped carrots and onions. Place the prepared dressing in a saucepan. Next comes the diced potatoes. Let's try cabbage soup with mushrooms. The recipe does not require the use of vegetable seasonings, but you can add them. Salt and pepper to taste. You can add a pinch of sugar to improve the taste. A few minutes before readiness, add chopped garlic and herbs.

Cabbage soup with mushrooms and pearl barley

We take 25 grams of dried mushrooms (white), 150 grams of sour cabbage, three large spoons of 200 grams of celery root, vegetable oil, salt, pepper and fresh herbs. Wash the mushrooms and soak them in cold water for an hour. Peel the celery into strips and cut into pieces. Fry it with sauerkraut in vegetable oil for about 15-20 minutes over low heat.

Drain the water from the mushrooms and wash them thoroughly. Pour the liquid into the pan and put it on the fire. Add mushrooms and pearl barley. Bring the cabbage soup to a boil and cook for about 40 minutes. Next, add the cabbage and celery and keep the cabbage soup on the fire for another 10 minutes. Salt to taste, add pepper and chopped herbs. The cabbage soup should sit for about 10 minutes.

Shchi broth can be made from fresh or dried mushrooms. It is better to pre-soak the dried product. To add flavor to the dish, you can add herbs, various types of peppers, roots, garlic and other spices. Carrots will give the cabbage soup a beautiful color. You can use turmeric for this. Fresh herbs are added to cabbage soup with mushrooms and fresh cabbage at the end of cooking. Sour cabbage takes longer to cook than fresh cabbage. This dish is perfectly complemented by a spoonful of sour cream, which is placed on each plate.