Lenten Sour Cabbage Soup
Soups • Russian
Description
Soak the mushrooms in cold water for 3–4 hours. Then boil them in 1 liter of water for 30 minutes. Remove the cooked mushrooms and chop them finely.
Ingredients
- Dried Chinese mushrooms 0 oz
- Sauerkraut 20 oz
- Onion 2 heads
- Carrot 2 pieces
- Wheat Flour 0 oz
- Tomato Puree 0 oz
- Garlic 4 cloves
- Bay leaf 2 pieces
- Vegetable Oil 0 fl oz
- Dill 1 tablespoon
- Parsley 0 oz
- Salt to taste
Step-by-Step Guide
Step 1
Pour 0.5 liters of boiling water over the drained sauerkraut, add tomato paste, season with salt, mix well, and simmer on low heat for 2 hours.
Step 2
Peel the onion and carrot, dice them, and sauté in vegetable oil. Toast the flour until golden.
Step 3
15 minutes before the cabbage is done cooking, add the sautéed carrots and onions, and 5 minutes before it's ready, add the browned flour.
Step 4
Combine the cabbage and sliced mushrooms in a pot, pour in the mushroom broth, and cook for an additional 40 minutes. Let it steep in a warm place. Before serving, add garlic mashed with salt and sprinkle with chopped herbs.
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