Cabbage soup is the first dish that has many fans. Usually it is cooked in meat broth with the addition of pieces of meat. But today I propose to make a dish with dried porcini mushrooms. Find out how to do this in this article.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Lenten cabbage soup is a national dish of Russian cuisine. They are cabbage soup, while cabbage may not always be an obligatory component. Cabbage soup is boiled from different plants: sorrel, nettle. Such soups are usually called green cabbage soup. Cabbage soup is made from fresh or sauerkraut. The broth is usually used with meat, which is a classic. However, lean cabbage soup with dried mushrooms is no less popular. For a change, I advise you to cook them.
Of course, any mushrooms can be used for the dish, incl. and more budgetary ones, like champignons and oyster mushrooms. But it is the dried mushroom that gives the unique aroma, which is another reason why this soup is worth making. Dried mushrooms should preferably be used porcini, they have the greatest nutritional value, taste and divine aroma. You can use any other forest dried mushrooms, though. In this recipe, I suggest making cabbage soup. Specifically in a dish - cabbage needs to be boiled for a long time to become soft. Additional food products can be any vegetables. For example, carrots, potatoes, onions, herbs, etc.
- Caloric content per 100 g - 56 kcal.
- Servings - 4
- Cooking time - up to 1 hour
Ingredients:
- Dried porcini mushrooms - 30 g
- White cabbage - 350 g
- Carrots - 1 pc.
- Potatoes - 2 pcs.
- Onions - 1 pc.
- Garlic - 2 cloves
- Ground ginger powder - 0.5 tsp
- Black pepper - a pinch
- Salt - 1 tsp or to taste
- Vegetable oil - for frying
Cooking lean mushroom cabbage soup
1. Place the peeled and diced potatoes and the head of the onion into a cooking pot. Pour the food with potable water and cook on the stove; if you love onion frying, you can do it. In my family, they don't like boiled onions in the first courses, so I cook them whole so that they give up their useful and taste qualities, and at the end of cooking I throw them away.
2. Simultaneously with the potatoes, pour boiling water over the dry mushrooms. Close them with a lid and leave to infuse for half an hour.
3. Peel the carrots and cut into strips. Although the cutting method is not important, you can cut it into cubes. Heat a frying pan with oil and fry the carrots until golden brown.
4. Remove the soaked mushrooms from the liquid, cut and put them in a pan with the carrots. Cook food over medium heat until half cooked.
5. Then send the carrots with mushrooms to the pot with the potatoes. Also add bay leaves, spices, pepper and salt.
6. Then add finely chopped cabbage immediately. By the way, you can use sauerkraut, sorrel or nettle instead.
7. Pour the mushroom liquid in which the dried mushrooms have been soaked into a saucepan. Do this carefully so that no debris gets into the pot. I advise you to use a sieve or cheesecloth for this process.
8. Cook the cabbage soup until all ingredients are soft. 5 minutes before cooking, correct their taste with salt and season with garlic squeezed through a press.
9. Let the dish steep for 15 minutes and you can pour it into plates.
See also a video recipe on how to cook mushroom cabbage soup.
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