How to cook cabbage soup with lean mushrooms. Lenten cabbage soup with mushrooms. But not all sauerkraut is healthy
Fragrant cabbage soup with mushrooms and fresh cabbage - traditional Russian dish. It is cooked with meat or vegetable broth. Each experienced housewife There are secrets to preparing this delicious soup. Today's article will present the simplest and most interesting recipes for cabbage soup.
Chicken option
Using the technology described below, you get incredibly light and tasty cabbage soup with mushrooms and fresh cabbage. The recipe for this dish requires the presence of a certain set of products. So before you go to the stove, make sure you have everything you need. To make this soup you will need:
- 600 grams of raw white cabbage.
- 1700 milliliters of filtered water.
- 4 chicken drumsticks.
- 40 grams of dried porcini mushrooms.
- Large onion.
- Medium carrot.
- 20 grams of butter.
- A couple of potatoes.
In order for the cabbage soup you cooked with porcini mushrooms and fresh cabbage to acquire a rich taste and aroma, the above list should be supplemented with rock salt, spices and refined vegetable oil.
Process description
Since this recipe involves using dried mushrooms, they should first be soaked in clean cold water. After about an hour, they will be softened enough to make soup.
Place the washed chicken drumsticks in a saucepan, add filtered cold water and place on the stove. When the liquid boils, remove the foam from it and reduce the heat. The broth is salted, seasoned with spices and bay leaves, covered with a lid and left to simmer. The finished chicken is removed from the pan, and chopped potatoes and shredded cabbage are added instead.
While the vegetables are cooking, you can do the onions and carrots. They are cleaned, washed and crushed. Place softened mushrooms in a frying pan generously greased with any vegetable oil and lightly fry them. After a few minutes, add onions and carrots. At the very end, add a small piece of butter to the frying and mix. Sautéed mushrooms are placed in a saucepan with boiling broth. When all the vegetables are absolutely ready, add chicken meat separated from the bones. After two or three minutes, aromatic and rich cabbage soup with dried mushrooms and fresh cabbage is poured into plates, sprinkled with chopped dill and served for lunch.
Lenten option
Using this technology, you can relatively quickly prepare light and tasty soup. He is quite rightly considered dietary dish and is optimal for those who are on a diet. However, it should be borne in mind that lean cabbage soup with mushrooms and fresh cabbage should not be served to children under seven years of age. To prepare such a dinner, you will need simple budget products, most of which are always available to every prudent housewife. In this situation, you should have at hand:
- 400 grams of raw white cabbage.
- Medium carrot.
- 300 g fresh champignons.
- Large onion.
- 300 grams of potatoes.
- Salt, herbs and spices.
If you don’t have fresh champignons, don’t give up on your plans. This ingredient can be easily replaced with another. In this case, using the same scheme, you can cook dietary cabbage soup with frozen mushrooms and fresh cabbage.
Sequencing
Since this soup contains only vegetables, you need to start with their preparation. They are washed, cleaned and crushed. The onion is cut into thin half rings, the mushrooms into slices, and the carrots are grated on a medium grater. After this, the vegetables are sent to a frying pan and fried in a heated vegetable oil. When they become soft, remove them from the burner and set them aside.
Place chopped potatoes in a pan filled with boiling water and cook them over low heat. Literally ten minutes later, add thinly shredded cabbage and continue cooking. After about a quarter of an hour, frying is added to the almost cooked soup. All this is salted, seasoned with spices and simmered on the stove for another ten minutes. Ready-made lean cabbage soup with mushrooms and fresh cabbage is decorated with chopped herbs and poured into plates.
Option with green beans
The base of this flavorful soup is beef broth. Therefore, it turns out not only tasty and healthy, but also quite nutritious. They can easily feed a large family. To cook hearty cabbage soup with mushrooms and fresh cabbage, go to the store in advance and buy everything that is not in your refrigerator. In this case you will need:
- 600 grams of beef.
- 8 large porcini mushrooms.
- 300 grams of white cabbage.
- A couple of bulbs.
- 50 grams of melted butter.
- 3 large potatoes.
- Medium carrot.
- 200 grams of green beans.
- Salt, herbs and spices.
Seasonings usually include cloves, allspice and Bay leaf.
Cooking algorithm
The washed piece of meat is placed in a large pan, filled with cool water and placed on the stove. Spices and a whole onion are also placed there. When the beef is cooked, it is removed from the broth and cut into small pieces. The onion that was in the pan is simply thrown into a bucket.
Ghee is heated in a frying pan butter. Once it is sufficiently heated, chopped onions and mushrooms are immersed in it. All this is fried for several minutes and sent into boiling broth. Diced potatoes, green beans and grated carrots are also placed there. All this is cooked for twelve minutes. Then thinly shredded cabbage is added to them and cooking continues. After eight minutes, the chopped meat is added to the future soup. Ready cabbage soup with mushrooms and fresh cabbage is seasoned with chopped garlic, herbs and lemon slices. If desired, add sour cream to the plate.
Option with tongue and chanterelles
Such cabbage soup will be an excellent alternative to the usual soups. They are prepared from an unusual set of ingredients. Therefore, before starting the process, be sure to inspect your own kitchen to ensure that you have everything you need. To cook aromatic and nutritious cabbage soup with mushrooms and fresh cabbage, you will need:
- 1.5 kilograms of beef tongue.
- A couple of potatoes.
- 300 grams of chanterelles and white cabbage.
- A pair of ripe tomatoes.
- Medium carrot.
- Large onion.
- Sugar, salt, herbs and spices.
A thoroughly washed tongue is poured with cold water and boiled. After an hour and a half, it is removed from the pan, cleaned and placed in a suitable pan. All this is poured with clean water, salted, seasoned with spices and boiled until soft. The finished tongue is removed and placed on a plate.
The broth in which the meat was cooked is filtered and returned to the fire. Potato cubes and shredded cabbage are added to it, and then simmered over low heat. In a separate frying pan, fry chopped onions, grated carrots, chopped blanched tomatoes and boiled mushrooms. The prepared vegetables, along with the tongue, are immersed in a bowl of boiling broth and cooked until the potatoes are soft.
Cabbage soup, including lean ones - Russian National dish. Lenten options prepared from fresh or sauerkraut, with fresh or dried mushrooms, with the addition of various vegetables, and for satiety you can also add cereals, for example, pearl barley.
I offer a version of lean cabbage soup with mushrooms, fresh cabbage, potatoes and carrots, in Korean style for variety and a spicy note.
Prepare ingredients for cooking cabbage soup with mushrooms and fresh cabbage.
I like to cook the cabbage longer so that it becomes soft and boiled down (then it will practically not ferment in the gastrointestinal tract) and will give the cabbage a good fat. That’s why I add shredded cabbage as the first ingredient to soups.
After 20 minutes I throw in the diced potatoes. Cook for another 15-20 minutes.
Fry and stew pieces of carrots, onions and champignons in vegetable oil. (Although, here I am without carrots, because I will add them to the soup in Korean form). Add some salt.
Add carrots, onions and champignons to the cabbage and potatoes and cook for another 5-10 minutes over medium heat. At the end of cooking, add salt, select peppers and herbs to your taste. Let the cabbage soup sit for a few minutes and serve.
These are delicious lean cabbage soup from fresh cabbage with wild mushrooms will appeal not only to those who love mushroom dishes, but also to everyone who loves mushroom dishes. This first course option will perfectly diversify your usual menu.
When the cabbage boils, put it in a saucepan. Wait a little and after boiling, remove the foam, add salt to taste and reduce the heat. Cover the pan with a lid and cook until the potatoes are ready.
After the vegetables are cooked, put them in a pan with mushrooms, put a few bay leaves in there and then remove the cabbage soup from forest mushrooms with fresh cabbage for another ten minutes.
Delicious, aromatic, lean cabbage soup made from fresh cabbage with wild mushrooms is ready. I am sure this dish will not leave anyone indifferent. Serve as desired, with sour cream or, well, or just rye bread on days of fasting. Bon appetit!
Ingredients
- 100 g – any dried forest mushrooms;
- 5-6 pcs - fresh potatoes;
- 500-600 g – fresh white cabbage;
- 1-2 pcs – onion;
- 1 piece – carrots;
- ½ piece – bell pepper;
- Salt, spices, bay leaf - to taste;
- Vegetable oil for frying.
suitable for vegans
contains onions
Who else will offer you a ride in a time machine, if not? Agree, let's go, there may not be a second chance. Don't worry, although we are far away, we won't be for long. Let's eat one dinner of a medieval Russian peasant and go straight home, no one wants to linger in the past.
We will try lean cabbage soup with mushrooms. Nobody knew about potatoes back then, but sauerkraut was held in high esteem not only by the common people. The kings, by the way, also did not disdain cabbage soup. Well, brothers, are you ready to try real old Russian mushroom shtets?
For lean cabbage soup with mushrooms we will need:
- 25 grams of dried porcini mushrooms;
- 300 grams of sauerkraut;
- 25 milliliters of vegetable oil;
- 1.5 liters of water;
- 75 grams of onion;
- 100 grams of carrots;
- 1 tbsp. whole grain wheat flour;
- 50 grams of fresh herbs;
- salt and black pepper to taste.
Most important ingredient There is time in the recipe for these lean cabbage soup. It is required quite a bit, and this, of course, is not the best news. And the good news is that you don’t need a lot of US - cooking cabbage soup mostly goes well without our participation.
So, at the preparatory stage we fill dried mushrooms water (0.75 liters) for 1 hour.
After an hour, take the mushrooms out of the water (don’t pour out the water!), cut them smaller and prepare everything else: squeeze out the sauerkraut, chop the onion, grate the carrots.
Heat in a thick-bottomed saucepan vegetable oil and add mushrooms, onions, carrots and sauerkraut to it. Fry all this for about three minutes.
Add a spoonful of flour to the fried vegetables...
...and pour water into the pan. First of all, the one in which the mushrooms were soaked, and then an additional 750 milliliters. Add a little salt and let our cabbage soup boil.
The most important and most important things begin now. To “continue the banquet” we need a Russian stove, which we most likely don’t have in sight. Therefore, we will get out as best we can.
The best replacement in this case is the “Simmering” mode in a multicooker. You can initially do everything in a multicooker bowl, but now just send the cabbage soup to simmer for 3-5 hours. I would have done exactly this, but the slow cooker was busy, so I had to use the second method to imitate a stove.
The method is this: put the boiled cabbage soup on the very, very small fire on the stove. Boiling should not be visible, the maximum allowed is a few small bubbles on the surface. The cabbage soup should spend 3-5 hours in this state, no less.
Lenten cabbage soup made from fresh cabbage is a dish that will appeal to those who adhere to vegetarian food or periodically fast. And also fresh lean cabbage soup with beans and mushrooms will definitely appeal to connoisseurs and adherents of national Russian cuisine. Step by step recipe will definitely come in handy for young housewives and already established chefs, because... the rich dish will fill you up, bringing a lot of benefits to all family members.
The recipe for lean cabbage soup is low-fat, but very rich and aromatic due to the presence of dried mushrooms and beans. These products are rich in natural plant proteins that keep you full for a long time. If someone doesn’t have enough fat content, you can add a spoonful of homemade sour cream.
Ingredients for lean cabbage soup
The process of preparing lean cabbage soup from fresh cabbage
Let’s start our step-by-step recipe for lean cabbage soup from fresh cabbage with the preliminary preparation of forest products and beans. We measure out the required amount of dried product, fill it with cold water, set aside for a couple of hours so that the product infuses. It is best to soak them in the evening, and until the morning they will acquire the desired structure. How to cook legumes? We carefully sort out the red grains, wash them, and fill them with cold water overnight.
In the morning, add a fresh portion of water to the beans and boil without salt until almost done.
We continue preparing the recipe for lean cabbage soup the next day. Boil the soaked mushrooms separately for about half an hour. If only porcini mushrooms are used, then their broth can be used to prepare cabbage soup with beans and mushrooms. Cut the finished mushrooms into medium pieces, but not too small.
Wash the potatoes, peel them, cut them as regular soup. Fill the vegetables with water and cook on the stove.
Roasting lean cabbage soup with fresh cabbage
Delicious lean cabbage soup is obtained by frying vegetables. To prepare it, peel the carrots and onions. Finely chop the vegetables; the root vegetable can be grated on a medium grater. Heat vegetable oil in a frying pan, place the prepared ingredients there, fry on low heat until the carrots are soft, stirring everything constantly.
We transfer the contents of the frying pan to the half-cooked potatoes, after 5 minutes we complement the recipe with cabbage soup made from fresh cabbage with mushrooms and red beans (without boiling). Cook the cabbage soup with mushrooms and fresh cabbage for another 10 minutes.
In the meantime, take a fork, free it from the top leaves, chop it in half, finely chop it. Add the cabbage to the stew, stir, add bay leaves and spices.
Cabbage soup with fresh cabbage, mix, cover, cook on low heat for a quarter of an hour until all ingredients are ready.
Wash the greens, dry them, chop them finely, and add them to the stew. The step-by-step recipe with photos ends here, all that remains is to infuse the lean cabbage soup with beans a little and pour into plates. To increase the calorie content of cabbage soup, flavor each serving with a spoonful of sour cream.
Bon appetit everyone!
