Lenten Cabbage Soup with Porcini Mushrooms
Soups • Russian
Description
Lenten cabbage soup with porcini mushrooms
Ingredients
- Onion 1 piece
- Sauerkraut 20 oz
- Dried Chinese mushrooms 0 oz
- Carrot 1 piece
- Celery salt 5 oz
- Passata Tomato Sauce 2 tablespoons
- Vegetable Oil 0 fl oz
- Parsley 0 oz
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Sauté the sauerkraut with tomato paste.
Step 2
Peel and julienne the carrot, onion, and celery root, sauté them, and add to the sauerkraut. Pour in water and bring to a boil.
Step 3
Soak the dried mushrooms in boiling water for 1 hour, remove, chop, and sauté. Add to the soup along with the broth from the dried mushrooms. Cook until ready, season with spices, and garnish with parsley (sour cream on the side, if desired).
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