Vegan Sour Cabbage Soup with Buckwheat
Soups • Russian
Description
Recipe taken from a cookbook.
Ingredients
- Sauerkraut 25 oz
- Dried Chinese mushrooms 0 oz
- Buckwheat Groats 2 tablespoons
- Onion 2 heads
- Potato 2 pieces
- Carrot 1 piece
- Turnips 1 piece
- Parsley 1 piece
- Safflower Oil 4 tablespoons
- Sour Cream 5 oz
- Garlic 4 cloves
- Bay leaf 2 pieces
- Allspice berries 6 pieces
- Chopped Green Onions 4 tablespoons
- Ground Black Pepper to taste
- Salt to taste
Step-by-Step Guide
Step 1
Rinse the dried mushrooms in cold water and soak for 2–3 hours.
Step 2
Then, cook them in the same water until ready.
Step 3
Drain the cooked mushrooms (do not discard the mushroom broth) and cut them into strips.
Step 4
Slightly squeeze the sauerkraut to remove excess brine, place it in a clay pot, pour boiling water over it, and put it in an oven preheated to 180–390°F for 20–30 minutes.
Step 5
Pour the broth into an enamel pot. Mix the sauerkraut with the peeled, washed, and finely chopped onion, add sunflower oil, and mash it with a wooden spoon in the enamel pot.
Step 6
Combine the cabbage and onion with the cabbage broth and heat on the stove.
Step 7
Bring 1 liter of mushroom broth to a boil, add the well-washed buckwheat, and after 10–15 minutes, add the peeled, washed, and sliced potato, turnip, carrot, and parsley root.
Step 8
Cook until the vegetables are soft.
Step 9
5–7 minutes before the soup is ready, add the cabbage with onion to the soup.
Step 10
Serve the finished soup with chopped dill and sour cream.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!