Cabbage Soup with Mushrooms
Soups • Russian
Description
Recipe taken from a book on Ural cuisine.
Ingredients
- Mushroom seasoning 5 qt
- Dried Chinese mushrooms 0 oz
- Sauerkraut 20 oz
- Turnips 2 pieces
- Parsley 2 pieces
- Onion 2 heads
- Passata Tomato Sauce 3 tablespoons
- Wheat Flour 1½ tablespoons
- Butter 5 oz
- Sour Cream 5 oz
- Parsley to taste
- Green peppercorns to taste
- Salt to taste
Step-by-Step Guide
Step 1
Rinse the dried mushrooms in cold water and soak them for 2–3 hours.
Step 2
Then, cook them in the same water until tender.
Step 3
Drain the cooked mushrooms (do not discard the mushroom broth) and slice them into strips.
Step 4
Peel, wash, and finely chop the onion.
Step 5
Sauté in heated clarified butter (20 g) until golden brown.
Step 6
Peel, wash, and slice the carrots and parsley roots, and sauté separately in heated oil (20 g) along with the tomato paste.
Step 7
Sauté the sauerkraut in a deep skillet with oil (30 g), then combine it with the sautéed onion, carrots, and parsley roots.
Step 8
Pour in the hot mushroom broth, season with salt, add the sautéed flour, finely chopped parsley or dill, sliced mushrooms, and bring to readiness.
Step 9
Serve sour cream separately.
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