Cabbage soup with porcini mushrooms and cabbage

You can cook cabbage soup with porcini mushrooms for lunch not only in the season of "silent hunting" for soup, dry and salty boletus will come down. On this page you can find a suitable recipe with porcini mushrooms, according to which you can cook a very tasty and fragrant soup for your family. A step-by-step recipe will help cabbage soup with porcini mushrooms to prepare not only tasty, but also quickly, thereby saving valuable time.

See on this page how to cook cabbage soup with porcini mushrooms in recipes with photos, which illustrate not only the steps of the cooking instructions for the soup, but also the final results with the table setting options.

Cabbage soup with porcini mushrooms and fresh cabbage

Cooking cabbage soup with porcini mushrooms and fresh cabbage is not very difficult, even a novice housewife will cope. Finely chop fresh cabbage and stew with oil. Boil mushrooms, carrots, potatoes and parsley root in water. When boiling, add water. When the mushrooms are cooked, add the stewed cabbage and cook a little more over low heat. Pour lemon juice into the prepared cabbage soup, season with flour toasted with butter. Sprinkle with dill.

Structure:

• water - 1 l
• cabbage - 1 head
• porcini mushrooms - 100 g
• carrots - 1 pc.
• potatoes - 3 pcs.
• parsley - 1 root
• dill - 1 small bunch
• juice of 1 lemon
• wheat flour - 1 tbsp. l
• butter (butter or vegetable) - 2 tbsp. l
• salt.

Lean cabbage soup with porcini mushrooms

To prepare lean cabbage soup with porcini mushrooms, cook chopped fresh cabbage for 30–40 minutes. 20 minutes before the end of cooking, add chopped fresh mushrooms, pepper, bay leaf, salt. Season the prepared cabbage soup with toasted flour (fry the flour with 4 tablespoons of oil). You can add potatoes (200 g). It is laid 10-15 minutes after the cabbage soup has boiled.

Structure:

• fresh porcini mushrooms - 200-300 g
• fresh cabbage - 250 g
• flour - 4 tbsp. l
• vegetable oil - 4 tbsp. l
• Bay leaf
• pepper
• salt.

Cabbage soup with dried porcini mushrooms

The ingredients that make cabbage soup with dried porcini mushrooms are the following products:

• 1½ L mushroom broth
• 200 g cabbage
• 2 potato tubers
• 1 onion
• 1 carrot
• 30 g dried porcini mushrooms
• 50 g tomato paste
• 100 g sour cream
• 1 bunch of dill and parsley
• 1 tablespoon of vegetable oil
• salt.

Sauerkraut cabbage soup with porcini mushrooms

Components:

• 5–6 dried porcini mushrooms
• 600 g sauerkraut
• water
• 1 tbsp. a spoon of wheat flour
• 2 medium carrots
• 2 parsley root
• 1 onion
• 1 tbsp. spoon of tomato puree
• 2 tbsp. tablespoons of fat
• Bay leaf
• salt
• pepper to taste

From the dried mushrooms, cook the broth. Remove the boiled mushrooms and cut into cubes.Stew sauerkraut with roots and onions, chopped mushrooms, sautéed flour, tomato puree, pepper, bay leaf and salt. Put all this in boiling mushroom broth and cook for 5-10 minutes. Ready cabbage sauerkraut with porcini mushrooms served with sour cream and chopped herbs.

Sour cabbage soup with porcini mushrooms recipe

Structure:

• dried mushrooms - 50 g
• sour cabbage - 1 kg
• 1 carrot
• 2 onions
• 2 parsley roots
• 5 peas of black pepper
• 1 tbsp. flour spoon
• cooking oil
• sugar
• salt.

1. According to the recipe for sour cabbage soup with porcini mushrooms, you need to chop cabbage and stew with finely chopped carrots and onions until soft in a small amount of water.
2. Boil the mushrooms soaked for two hours, discard them on a sieve, rinse, cut and fry.
3. Strain the mushroom broth, put in it stewed cabbage, fried mushrooms, grated on a coarse grater, and fried parsley roots.
4. Fry flour until golden brown and dilute with mushroom broth, stirring continuously until a homogeneous mixture of sour cream consistency is obtained.
5. Carefully introduce this flour dressing into cabbage soup.
6. Then salt the cabbage soup, add sugar, pepper, bring to a boil, remove from the stove and let it brew.
7. Serve with finely chopped parsley. To the cabbage soup bake pies with mashed potatoes or porridge.

Cabbage soup with porcini mushrooms in a slow cooker

Ingredients:

• sour cabbage - 200 g
• turnip - 20 g
• carrots - 50 g
• onions - 20 g
• dried porcini mushrooms - 50 g
• butter - 20 g
• water - 1 l
• sour cream
• salt.

You can cook cabbage soup with porcini mushrooms in a slow cooker, for this it is important to choose the right cooking mode. Wash dried white mushrooms thoroughly and pour three cups of cold water 2 hours before boiling, then boil the mushrooms in the same water for an hour with a slight boil. Then remove the mushrooms, chop finely or finely chop in the form of noodles and put in broth filtered through a double layer of gauze. Grate the onion, boil with oil, add carrots, turnips, sour cabbage, chopped with straws, 2 tbsp. tablespoons of water and simmer in a sealed container for 15 minutes. Put the stewed roots in a boiling broth with mushrooms, a solution of salt and cook until cabbage is ready. Put sour cream, finely chopped dill and green onions in a plate with cabbage soup.

Sour cabbage soup with porcini mushrooms.

Structure:

• 200 g pork
• 4 tbsp. l dried mushrooms
• 500 g sauerkraut
• 1 medium onion
• 3 tbsp. l chopped green onions
• sour cream
• 50 g fat
• 3 tbsp. l vegetable oil
• 1 bay leaf
• 4 peas of allspice
• salt
• spices to taste.

Rinse the pork, add 3 liters of cold water, add allspice and bay leaf, simmer until cooked. Remove the meat, cut into portions. Strain the broth. Pre-soak the mushrooms in water for 2-3 hours, then boil until tender, cut into strips. Cut onions in half rings, fry in vegetable oil. Add mushrooms, julienne and fry for another 7 - 10 minutes. In a boiling broth put sauerkraut, after 45–55 minutes add onions with mushrooms and lard, meat, salt, spices and cook until cooked. Add green onions at the end of cooking.

Serve with sour cream.

Fresh cabbage soup with dried porcini mushrooms.

Wash dried mushrooms and put in water for 3-4 hours, then remove the mushrooms and chop. Strain the water in which they were soaked, strain, pour into a pan, put the prepared mushrooms into it and cook for 15–20 minutes. Then add potatoes, slightly fried roots of parsley, celery, carrots and cook until vegetables are ready. Add cabbage soup with onions fried with flour.

Structure:

• Dried porcini mushrooms - 100 g
• cabbage - 100 g
• potatoes - 200 g
• parsley - 1 root
• celery - 1 root
• carrots - 1 pc.
• oil - 5–6 tbsp. spoons
• flour - 2 tbsp. spoons
• onions - 2-3 pcs.
• salt.

Sauerkraut cabbage soup with porcini mushrooms.

Cook the mushroom broth. Remove the boiled mushrooms from the broth and chop. Finely chop the onion and sauté it until light yellow. Roots should be passaged separately, adding tomato paste at the end. Stew sauerkraut almost until ready, then pour mushroom broth together with sautéed vegetables.After a while, add salt and chopped boiled mushrooms to the soup. At the end of cooking, add spices and season with flour sauté.

Structure:

• dried mushrooms - 15 g
• sauerkraut - 250 g
• carrots - 40 g
• parsley - 20 g
• onions - 40 g
• flour - 10 g
• fat - 20 g
• greenery
• spice
• water - 800 g
• tomato paste

Fresh cabbage soup with porcini mushrooms.

Structure:

• mushrooms - 100 g
• cabbage - 500 g
• carrots - 1 pc.
• potatoes - 3 pcs.
• flour - 1 tbsp. a spoon
• lemon juice - 1 tbsp. a spoon
• oil - 2 tbsp. spoons
• parsley
• dill

Chop cabbage and stew with butter. Boil fresh mushrooms with carrots, potatoes, parsley root, dill in 3 liters of water. When the mushrooms and vegetables are cooked, add the stewed cabbage and cook over low heat.

Pour lemon juice into the prepared cabbage soup, season with flour, fried with butter.

Cabbage soup with dried porcini mushrooms in a slow cooker.

Products:

• 1.5 l mushroom broth
• 200 g cabbage
• 2 potato tubers
• 30 g dried mushrooms
• 50 g tomato paste
• 100 g sour cream

Cooking time - 1 hour.

Wash, peel and dice potatoes. Wash and chop cabbage. Pour the broth into the multicooker bowl, add the washed mushrooms, potatoes, cabbage, salt and tomato paste. Cook in Extinguishing mode for 1 hour. When serving, season with sour cream.