Usuba
Mushroom Cabbage Soup with Sauerkraut
Hearty soup with dried porcini mushrooms and sauerkraut. Mushroom broth, sautéed vegetables and aromatic spices create a deep flavor. Served with sour cream and fresh herbs.
- Prep
- 180 min
- Cooking
- 45 min
- Total
- 225 min
- Standard serving
- 1,063.6 g
Ingredients
Total 13- Mushroom broth
750 ml≈ 3 cup - Mushroomsсушеный · белый
37.5 g≈ 1.5 pcs - Sauerkraut
150 g≈ 2/3 cup - Carrot
50 g≈ 1/2 pcs - Parsley root
18.75 g≈ 1/4 pcs - Onion
37.5 g≈ 1/4 pcs - Butter
13.736 ml≈ 2.5 slice - Garlic
3 g≈ 1 clove - Bay leaf
0.375 g≈ 3/4 pcs - Sour cream
to taste - Parsley
to taste≈ 2/3 tsp - Allspice berries
to taste≈ 1/3 tsp - Salt
to taste
Instructions
- 1
Step 1
Rinse the dried mushrooms in cold water and soak for 2–3 hours.
- 2
Step 2
Boil the mushrooms in the same water until cooked. Drain the cooked mushrooms and save the mushroom broth. Cut the mushrooms into thin strips.
- 3
Step 3
Squeeze the sauerkraut slightly to remove the brine and chop it.
- 4
Step 4
Clean, wash and slice the parsley root, carrots and onion.
- 5
Step 5
Fry the vegetables in heated oil (20 g) until golden. Add the cabbage and stew together for 5–7 minutes.
- 6
Step 6
Sauté the flour in the remaining butter (30 g).
- 7
Step 7
Add flour with roasted vegetables to the heated mushroom broth.
- 8
Step 8
Salt to taste.
- 9
Step 9
5–10 minutes before the soup is ready, add allspice berries, bay leaf, and sliced mushrooms to the soup. Check the salt.
- 10
Step 10
Serve the cabbage soup with sour cream and chopped fresh parsley.
Cooked it?Did you cook this recipe?
Rate itRate the result
Your rating will be saved after sign-in
