Mushroom cabbage soup with sauerkraut: the best recipes

Reviews (2)

5

Prepared by: Ekaterina Fesenko

06/28/2017 Cooking time: 3 hours 0 minutes

If you can’t imagine your lunch without first courses, then I would like to offer cabbage soup to diversify the menu. This soup, traditional for Russian cuisine, is incredibly tasty, rich and appetizing. Try it!

Sauerkraut cabbage soup with mushrooms “Lenten”

You can cook rich cabbage soup in water, and it will turn out no worse than meat cabbage soup. It is very good to cook cabbage soup with dried boletus mushrooms. The broth will be rich and tasty. They must be served with sour cream.

Ingredients:

• 70 g dried boletus mushrooms (can be replaced with another type);
• half a kilo of sauerkraut;
• three potatoes;
• three liters of water;
• small carrot;
• large onion;
• vegetable oil;
• a tablespoon of white flour;
• a quarter cup of tomato paste;
• black or mixed pepper;
• salt to your taste;
• a handful of chopped dill.

Cooking method:

1. Cut the boiled mushrooms into strips.
2. Do not pour out the mushroom broth, but strain and set aside.
3. Place the cabbage in a frying pan, pour in half a glass of mushroom broth, and simmer the tomato paste for an hour and a half under the lid. If necessary, add a little more broth.
4. Chop the onion.
5. Grate the carrots coarsely.
6. Heat the oil, add the onions, carrots, and bring the vegetables until soft. This will take approximately 10 minutes.
7. Add cabbage to mushroom broth and cook until desired softness.
8. About 15 minutes before it’s ready, place the fried carrots and onions and mushrooms into the cabbage soup and simmer for 10 minutes under a closed lid.
9. Fry the flour in a separate dry frying pan, pour the cooled broth into it. You need to dilute the flour so that the lumps go away, boil for 2-3 minutes and season with cabbage soup.
10. Simmer covered for another 10 minutes.
11. Chop the dill and put half of it in the pan.
12. Add homemade or store-bought sour cream to a plate and sprinkle with dill.

Sauerkraut cabbage soup with mushrooms and buckwheat

A Lenten table can be original, satisfying, and tasty. Here is an old recipe for sauerkraut cabbage soup with mushrooms, using buckwheat. The dish turns out thick, so the spoon stands, and has a pleasant flavor.

Ingredients:

• half a kilo of salted cabbage;
• one hundred grams of dried white mushrooms;
• one large potato;
• one or two medium onions;
• two tablespoons of buckwheat;
• half a head of garlic;
• eight black peppercorns;
• three bay leaves;
• a teaspoon of salt (to your taste);
• two tablespoons of vegetable oil;
• a bunch of fresh dill or two tablespoons of dried.

Cooking method:

1. Wash the cabbage mass, put it in a saucepan without plastic handles or a clay pot and put it in the oven for half an hour, heated to 180°C.
2. Cut the potatoes into large slices.
3. Steam the mushroom preparation with boiling water and leave for about twenty minutes to swell. Then remove from the water (save the infusion), cut into strips.
4. Combine one and a half liters of water with mushroom infusion, bring to a boil, add mushrooms, cook for half an hour.
5. Ten minutes after adding the mushrooms, add buckwheat to the pan.
6. After another ten minutes, add the potatoes.
7. Remove the stewed cabbage from the oven and drain the liquid.
8. Chop the onion and combine with cabbage.
9. Pour vegetable oil into the cabbage, rub everything along the walls with a wooden spoon. You cannot blend it so as not to turn the cabbage into puree.
10. Pour the juice into the cabbage and heat on the stove for ten minutes.
11. Place cabbage in the cabbage soup, season with pepper, chopped dill, spices, and cook at a low simmer for ten minutes.
12. Let the cabbage soup brew and pour into plates.
13. Serve with sour cream.

Sauerkraut cabbage soup with fresh mushrooms

Dried mushrooms are sometimes more difficult to obtain than fresh ones. Frozen honey mushrooms, boletus mushrooms, and chanterelles are also on sale. Try making simple cabbage soup using fresh mushrooms.

Ingredients:

• half a kilo of mushrooms;
• five hundred grams of sauerkraut;
• medium bulb;
• frying oil;
• salt to taste;
• three liters of water;
• spices for dressing cabbage soup to taste.

Cooking method:

1. Wash the mushrooms well and cut into pieces.
2. Place in a saucepan, add enough water, cook for about twenty minutes.
3. Remove the mushrooms with a slotted spoon and pour the strained broth into the pan.
4. Add washed cabbage, bring to a boil and reduce heat.
5. Fry onion cubes in hot oil. When they become transparent and soft, add the mushrooms.
6. Fry the mushrooms and onions for two minutes, then simmer under the lid for another ten minutes.
7. When the cabbage is soft enough, add the roast, add spices and salt to taste.
8. Let the sauerkraut soup with mushrooms simmer for about five minutes.
9. Turn off the heat, let the cabbage soup brew and pour into serving bowls.

Homemade cabbage soup with pork and mushrooms

Ingredients

For lunch, we suggest cooking homemade cabbage soup based on meat broth. Cabbage soup is prepared from white cabbage; the dish contains mushrooms.

Step by step recipe

Sauerkraut cabbage soup with mushrooms and beans

This version of cabbage soup is meat. The broth can be made from any bone-in meat, but classic cabbage soup is made from pork. Instead of potatoes, you can put beans in thick mushroom soup. Some housewives cook cabbage soup from sauerkraut with mushrooms, combining potatoes and beans for extra satiety. Below is just such a recipe. If desired, potatoes can be omitted.

Ingredients:

• a piece of meat weighing three hundred grams;
• half a glass of beans (dry);
• three hundred grams of sauerkraut;
• three hundred grams of fresh store-bought champignons;
• large onion;
• medium carrot;
• garlic (to taste);
• fleshy tomato or a quarter cup of tomato paste;
• fresh chopped greens;
• bay leaf;
• pepper;
• oil for the frying pan.

Cooking method:

1. Make broth from a piece of meat.
2. At the same time soak the dried beans.
3. Be sure to skim off the protein foam, add the beans and cook them together with the meat.
4. Rinse the cabbage.
5. Cut fresh champignons into pieces or strips.
6. Chop onion and carrots.
7. Make a regular onion-carrot fry with tomato paste. Instead of tomato paste, you can use fresh, peeled and finely chopped tomato.
8. Place the cabbage in the prepared roast and simmer for about twenty minutes.
9. Cut the peeled potatoes into cubes.
10. Remove the meat from the broth, cool and cut into pieces.
11. Place cabbage and potatoes in the broth and simmer for another quarter of an hour at a low simmer.
12. About seven minutes before the sauerkraut cabbage soup with mushrooms is ready, carefully add salt, add crushed pepper, bay leaves, and add pieces of meat.
13. Place chopped dill or parsley and fresh garlic under the lid, turn off and let stand.

Sour cabbage soup with porcini mushrooms

One of the most aromatic, you will definitely like this recipe for making sour cabbage soup with porcini mushrooms! It will be tasty and satisfying, I promise you that. It's worth the effort, you'll love it!

Ingredients:

• Pork – 1.2 Kilograms
• Carrots - 2 pieces (for broth and frying)
• Onions - 2 pieces (for broth and frying)
• Garlic - 1 piece (1 medium head - half for frying, half for broth)
• Sauerkraut – 900 grams
• Porcini mushrooms – 400 grams
• Broth – 4-5 Liters
• Celery (root) – 2 pieces
• Potatoes – 6 pieces
• Greens – 1 bunch
• Spices - 1 To taste

Number of servings: 5-6

How to cook “Sour cabbage soup with porcini mushrooms”

1. Place the pork in a saucepan, add one onion, one carrot, one celery root, half a head of garlic and half a bunch of herbs. Bring to a boil, skim off the foam and add the potatoes. Used vegetables from the broth can be discarded. 2. Separately, fry the mushrooms in a frying pan until cooked. Salt - to taste. When they are ready, put them in a pan. At the same stage we add cabbage. Let's make the fire small. 3. Now in the same frying pan, fry the chopped onions and carrots, add crushed garlic and chopped celery. When fried, pour in a little broth from the pan, add spices, and bring to a boil. Then transfer this mixture into a saucepan. 4. Bring the entire contents of the pan to a boil and the cabbage soup is ready! Before serving, do not forget to cut the meat into portions and place on plates! Bon appetit!

Sauerkraut cabbage soup with mushrooms and pearl barley

Unfairly erased from life, “camp-army” pearl barley is a unique and very tasty cereal. With it, sauerkraut cabbage soup with mushrooms turns out extraordinary. Be sure to try this recipe.

Ingredients:

• half a kilo of beef on the bone;
• half a kilo of sauerkraut;
• a generous handful of dried mushrooms;
• half a glass of pure pearl barley;
• onion;
• four large potatoes;
• three turnips;
• a little lean oil for the frying pan;
• a heaped spoonful of tomato paste;
• salt;
• black or allspice;
• laurel;
• half a glass of chopped dill or parsley.

Cooking method:

1. Soak the mushrooms in advance, boil and chop.
2. Make broth from beef.
3. Place the cabbage and cook for half an hour at a low simmer until the cabbage is soft.
4. Add mushrooms and pearl barley and cook for another twenty minutes.
5. Peel the turnips and potatoes and place them whole in the cabbage soup and continue cooking.
6. Finely chop the onion.
7. Finely grate the peeled carrots.
8. Fry onions and carrots.
9. Remove the cooked turnips and potatoes from the pan, mash with a fork and add to the cabbage soup to thicken.
10. Season cabbage soup with sauerkraut with mushrooms, pepper, salt, and herbs.
11. Cook for a few more minutes, leave the pan under a warm towel for half an hour and serve.

Cold sour cabbage soup (Russian recipe)

For 4 servings:

• 20 g dried mushrooms,
• 500 g sauerkraut,
• 2 tbsp. spoons of vegetable oil,
• 1 carrot,
• 3 parsley roots,
• 1 large onion,
• 1 tbsp. spoon of wheat flour,
• greens, garlic, salt - to taste.

Preparation:

1. Pass the sauerkraut through a meat grinder, simmer without fat and dilute with mushroom broth; Cook the cabbage soup as usual, but finely chop the carrots and onions and sauté with vegetable oil, adding garlic. Serve the cabbage soup cold, adding chopped boiled mushrooms and sprinkling with finely chopped herbs.
2. For 4 servings: 20 g dried mushrooms, 500 g sauerkraut, 2 tbsp. tablespoons vegetable oil, 1 carrot, 3 parsley roots, 1 large onion, 1 tbsp. a spoonful of wheat flour, herbs, garlic, salt - to taste.

Valaam cabbage soup (an old recipe)

For 4 servings:

• 200 g fresh porcini mushrooms,
• 500 g sauerkraut,
• 1 onion,
• 1 tbsp. spoon of wheat flour,
• 1 glass of sour cream,
• 1 tbsp. spoon of butter,
• parsley, allspice, bay leaf - to taste.

Preparation:

1. Pour water over the cabbage, add onions, bay leaves, pepper, parsley and cook over low heat.
2. Boil fresh mushrooms, chop finely, and lightly fry in a frying pan.
3. When the cabbage has evaporated, add lightly fried flour, and then add mushrooms with broth, sour cream and finely chopped herbs.
4. In order for the cabbage soup to be better saturated with the mushroom spirit, it is necessary to heat it slowly and for as long as possible.

Cabbage soup with beef and mushrooms

Ingredients:

Cooking cabbage soup with beef and mushrooms

• Step 1 1 Wash the meat and dry it
• Step 2 2 Pour 2.5 liters of water over the meat, add 1 peeled onion and 1 carrot. Bring to a boil, skim off the foam, add bay leaf and simmer over low heat until the meat is cooked. Cool the broth and remove excess fat.
• Step 3 3 Peel the remaining carrots and onions, grate the carrots, finely chop the onion.
• Step 4 4 Melt 1.5 tbsp of butter in a frying pan and fry the carrots and onions until transparent. Grate the celery and turnips, add to the onion and simmer over medium heat for 15 minutes. Pour boiling water over the tomatoes, remove the skin, chop finely, removing seeds and liquid. Add tomatoes, tomato paste and sugar to the vegetables and simmer for another 10 minutes.
• Step 5 5 Slice mushrooms thinly
• Step 6 6 Fry with 0.5 tbsp. l. oils 10 minutes
• Step 7 7 Remove the meat from the broth, add vegetables and mushrooms, cook for 15 minutes.
• Step 8 8 Finely chop the cabbage
• Step 9 9 Add to cabbage soup
• Step 10 10 Finely chop the garlic and herbs and add to the cabbage soup. Add salt to taste.
• Step 11 11 Cook the cabbage soup until the cabbage is ready. Turn off the heat, cover the pan tightly with a lid and let sit for 10 minutes.
• Step 12 12 Bon appetit!!!

Rich or full cabbage soup (Russian recipe)

For 2.5 liters of water:

• 4-5 pcs. dry porcini mushrooms,
• 1 cup salted mushrooms,
• 750 g beef,
• 750 g sauerkraut,
• 1 carrot,
• 1 large potato tuber,
• 1 turnip,
• 2 onions,
• 1 celery root and greens,
• 1 parsley root and greens,
• 1 tbsp. spoon of chopped dill,
• 3 bay leaves,
• 4-5 cloves of garlic,
• 1 tbsp. spoon of butter,
• 1 tbsp. spoon of cream,
• 100 g sour cream,
• 8 black peppercorns
• 1 teaspoon dry marjoram, salt

Preparation:

1. Place the beef along with the onion and roots (carrots, parsley, celery) in cold water and cook for 2 hours. 1 hour after the start of cooking, add salt to the broth, and at the end, strain it and discard the roots.
2. Place sauerkraut in a clay pot, pour 1/2 liter of boiling water over it, add butter, close, and place in a moderately heated oven. When the cabbage has softened somewhat, remove it and combine with the broth and meat.
3. Place dried mushrooms and a potato tuber cut into 4 parts into an enamel pan, add 2 cups of cold water and put on fire.
4. When the water boils, remove the mushrooms, cut into strips and cook again in the same broth until the potatoes are boiled. Then combine this broth with meat.
5. Add finely chopped onion, remaining roots, cut into strips (turnip, celery, parsley), parsley and celery, bay leaf, pepper, marjoram, cream, salt and cook for 20 minutes. Then remove from heat, season with chopped dill and garlic and let it brew for 15 minutes, wrapped in something warm.
6. Before serving, place coarsely chopped salted mushrooms and sour cream directly into plates.

Lenten cabbage soup made from sauerkraut with dried mushrooms

There are many different recipes for this aromatic soup; we will now tell you about one of the most popular ones in the post. Salted or fresh mushrooms are added to lean sauerkraut soup, but the most delicious soup is made with dried mushrooms. Despite the absence of meat, this soup does not cook quickly, so be patient.

Ingredients:

• Dried mushrooms (white) - 70 gr.
• Sauerkraut - 500 gr.
• Potatoes - 3 pcs.
• Carrots - 1 pc.
• Onion - 1 pc.
• Water - 3 l.
• Tomato paste - 2 tbsp. l.
• Flour - 2 tsp.
• Sunflower oil - 2 tbsp. l.
• Bay leaf - 2 pcs.
• Pepper
• Salt
• Dill greens

How to cook sour cabbage soup with dry mushrooms

1. Step 1. To prepare sour cabbage soup, first add water to the dry mushrooms and leave for 2 hours. During this time, they will soften properly and swell a little. Mushrooms should be soaked immediately in the pan, because immediately after this procedure they must be boiled without changing the water.
2. Step 2. Strain the resulting broth, rinse and chop the mushrooms.
3. Step 3. For now, put the mushrooms aside and start making sauerkraut. If it is too salty, rinse it lightly, squeeze it out and put it in a frying pan. Add a glass of broth cooked with mushrooms, tomato paste, stir and simmer for an hour and a half. The pan should be covered with a lid.
4. Step 4. While the cabbage is stewing, let's start with the vegetables. Grate the peeled carrots, peel the onion and cut into half rings. Wash the potatoes, peel and cut them.
5. Step 5. Lightly fry the onion in oil, then add the carrots. When the vegetables become soft, transfer them to the cabbage about 10 minutes before the latter is ready. Simmer the vegetables together for the remaining time.
6. Step 6. Sift the flour and fry in a dry frying pan, then pour in half a glass of mushroom broth and stir thoroughly to remove lumps.
7. Step 7. Wait until the mushroom broth begins to boil, add the potatoes and cook for 8 minutes. Add soaked dried mushrooms, bay leaves, stewed vegetables, fried flour and salt.
8. Step 8. Reduce the heat of the stove to minimum and cook for 8 minutes, then turn off the stove, cover with a lid and let it brew for 5 minutes on the cooling stove.

Before serving, chop fresh dill and add to the soup. Bon appetit!

Cooking process

We start our step-by-step recipe for lean cabbage soup with sauerkraut by preparing roots and vegetables. Wash everything thoroughly, dry it, and thinly peel it. Cut the potatoes into medium slices, put them in a saucepan, fill them with water, and put them on the stove to cook.

We cut the onion into medium cubes, and chop the parsley root and carrot into thin half rings. We send the parsley to the potatoes, and the remaining vegetables to the hot frying pan. Sauté the vegetables until soft, stirring occasionally with a spatula.

Before putting cabbage into lean mushroom soup, it must first be boiled or fried. Place the fried onions and carrots from the frying pan, add a little vegetable oil, and place the sauerkraut mixture there. Fry the contents a little, add a few tablespoons of potato broth, simmer for 10 minutes on low heat. If the product is too sour or salty, it must be rinsed under running water.

Sour cabbage soup with mushrooms and beans can be prepared with any mushrooms, but the easiest option is to cook with champignons. We rinse them, clean them, freshen the cut of the stem, cut them into large pieces, because... the slices will reduce significantly.

Wash the greens, dry them, finely chop them with a knife.

To make the sour cabbage soup from sauerkraut bright and appetizing, lightly fry the tomato paste in a preheated frying pan.

We continue to prepare the recipe for lean cabbage soup with mushrooms, and combine almost finished potatoes with champignons, beans, and fried vegetables.

Next, add tomato paste and sauerkraut to the lean cabbage soup with mushrooms, mix everything, and let it boil. For flavor, add chopped herbs and spices, heat the soup with cabbage and mushrooms to a boil, set aside from the stove. Let the dish sit for 10-20 minutes and serve.

The same lean recipe for sauerkraut cabbage soup can be prepared with fish. For this you can use canned fish or fresh fish.

Sauerkraut cabbage soup with champignons

Ingredients:

• Sour cream “Prostokvashino” 1 tbsp.
• Sauerkraut 400 g
• Pork ribs 400 g
• Potatoes 4 pcs.
• Onion 1 pc.
• Carrot 1 pc.
• Vegetable oil for frying
• Champignons 5 pcs.
• Peppercorns 5 pcs.
• Salt, spices and pepper to taste
• Garlic 1 clove
• Greens (parsley, dill) optional
• Bay leaf 1 pc.

Preparation:

1. Rinse the ribs thoroughly under running water. In order for the broth to be transparent, first throw the ribs into the water and boil for about 5 minutes
2. Then we transfer the ribs to another pan, where the cabbage soup will be cooked. Place on the fire, bring to a boil, skim off the foam. Salt the broth to taste and cook the ribs until done.
3. Peel the potatoes and cut into small pieces. Throw the potatoes into the boiled broth.
4. Peel the onion and cut it into cubes. Peel the carrots and grate them on a coarse grater.
5. Squeeze the cabbage. If the cabbage is too sour, rinse in cold water.
6. Add to the pan.
7. Heat the vegetable oil in a frying pan and fry the onion.
8. Cut the washed champignons into slices. You can also use frozen champignons. They need to be thawed first. Add the champignons to the onions.
9. Add carrots. Fry onions, carrots and champignons in oil until soft.
10. Add mushrooms and fried onions and carrots to the broth. Salt, pepper, spices, black peppercorns and bay leaf.
11. Fry the chopped garlic.
12. Add the fried garlic, chop the herbs and throw them into the cabbage soup. Cook until done. Let the cabbage soup brew when it is ready.
13. Pour cabbage soup into plates.
14. Serve hot cabbage soup with Prostokvashino sour cream and fresh bread.

Bon appetit!:)

On a note

Calories: 690

Cooking time:
50 minutes
The first cabbage soup in our area was vegetarian. Due to the fact that the peasants did not eat meat every day, they cooked cabbage soup with cabbage and onions or with mushroom broth. Especially in spring, dried mushrooms and sauerkraut were used. Sauerkraut cabbage soup with porcini mushrooms has its own original taste. And a generous spoonful of sour cream makes this dish so tasty that your mouth waters just thinking about it.

Sauerkraut cabbage soup is easy to cook, because the cabbage is already ready, you just need to pour boiling water over the mushrooms, all that remains is to peel the potatoes and fry them.

The secret of any mushroom soup is that mushroom broth must be used in cooking. All the aroma and taste of dried wild mushrooms will remain in the dish if mushroom decoction is added to it.

Cabbage soup has a characteristic sour taste; it’s not for nothing that they also call it “cabbage soup.” Delicious sauerkraut cabbage soup is cooked with a large piece of meat, cold cuts or fish. But lean cabbage soup has many benefits.

Firstly, such cabbage soup is better absorbed. Secondly, they bear less load on the digestive organs, liver and kidneys. Thirdly, they contain less fat and calories.

Try making cabbage soup from sauerkraut according to this recipe to get all the advantages of this dish.

Ingredients: - sauerkraut - 300 g; — dried porcini mushrooms – 100 g; – potatoes – 400 g; - celery root - 100 g; – dried dill – 10 g; — onion – 100 g; — peppercorns – 6 pcs.; — bay leaf – 1 pc.; - ground black pepper and salt to taste.

Recipe with photos step by step:

1. Dry porcini mushrooms are washed and poured with boiling water. For 100 g of mushrooms, 300 ml of boiling water. Cover the dish with mushrooms. The mushrooms should sit for half an hour.

2. Place a saucepan with water, bay leaf, peeled onion and a tablespoon of salt on the stove. The volume of the pan is 2.5 liters. 3. Peel the potatoes and cut them into pieces, but not large ones. When the water boils, it is added to the pan. 4. The celery root is peeled and cut into strips. Place the celery in the pan when the potatoes boil. Instead of celery, you can put carrots, or you can put it all together, as you like. 5. When the mushrooms have steamed, the infusion is poured through a sieve and added to the broth. You will feel the extraordinary smell of mushrooms in the kitchen. Julien is classic. 6. Finely chop the second onion and fry in vegetable oil until golden brown. Mushrooms are also sent there. When the mushrooms become even softer and expand, the frying is placed in a pan. 7. 10 minutes after the mushrooms boil, add sauerkraut to the cabbage soup. The later the cabbage is added, the less acid goes into the soup and the cabbage remains crispy. If you want cabbage soup that is sour and softer, add it to the cabbage after the potatoes.

After another five minutes, you need to taste the cabbage soup and, if everything is ready, turn off the heat. Cabbage soup made from sauerkraut with porcini mushrooms is very, very tasty to eat with sour cream or cream. This pleasure is worth allowing yourself, because we prepare very simple cabbage soup. By the way, cabbage soup lovers should definitely look at the recipe

In Rus', such soup was most often cooked during Lent and made quite thick, and if cooked on ordinary days, it was served with sour cream. In this recipe with photos, we will tell you how to prepare cabbage soup from sauerkraut with mushrooms, how to cook sour cabbage soup deliciously, and which mushrooms are ideal to use for soup. This first dish is especially relevant in winter, when winter preparations stored underground are actively used.

Sauerkraut cabbage soup can be cooked with both fresh and dried mushrooms. This soup is prepared with both lean (empty) broth and meat broth. Traditionally, the basis of this dish is sauerkraut, which was added to cabbage soup to obtain a characteristic sour taste. To make the broth light, we recommend using dried porcini mushrooms, and be sure to serve with a spoonful of fresh sour cream. This is exactly how our ancestors prepared Russian soup, and we tried to collect the best step-by-step recipes for this aromatic first course.