Cabbage Soup with Chanterelles
Soups • Russian
Description
Mushrooms are the best friend of cabbage soup. If you don't want to add brisket to this soup and want to keep it vegetarian, chanterelles will help maintain the richness and heartiness of the soup. Such a dish can be found at a local organic farm in the community. The recipe was shared with us by Sarah Johnson, author of the book 'Flavors of the World with Sarah Johnson.'
Ingredients
- Beef chuck roast 20 oz
- Pickled Chanterelles 5 oz
- Sauerkraut 5 oz
- Carrot 0 oz
- Onion 0 oz
- Celery salt 1 piece
- Spices to taste
- Dill to taste
- Sour Cream to taste
Step-by-Step Guide
Step 1
In a portioned pot, place the chopped pork belly and mushrooms, sauerkraut, and diced carrots and onions. Pour in boiled water.
Step 2
Cook (simmer) in the oven at 345°F for 2.5 hours. Add celery and spices 10 minutes before it's done.
Step 3
Garnish with chopped dill before serving. Serve sour cream on the side.
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