Shchi from sauerkraut with mushrooms. Indulge your home with delicious fresh cabbage soup with mushrooms. Recipes for fragrant cabbage soup from fresh cabbage with mushrooms Fresh cabbage soup with mushrooms and pearl barley - "Monastic"

• fresh or pickled mushrooms - 500 gr.
• sauerkraut - 400 gr.
• potatoes - 5 pcs.
• tomatoes - 4 pcs.
• stalk of celery - 1 pc.
• carrots - 1 pc.
• onion - 1 head
• vegetable oil - 50 ml.
• vegetable or meat (optional) broth
• Bay leaf
• spices to taste

Cooking process

Sort the mushrooms, peel (removing the film and cutting off the tips of the legs) and rinse. Boil in salted water for 10 minutes after boiling. If pickled mushrooms are used, they should be washed with boiled water.

Heat vegetable oil in a frying pan, put sauerkraut and simmer for 20 minutes under the lid.

Peel the onion, cut into small cubes. Peel the carrots, cut into small strips. Grind celery. Saute onions, carrots and celery. Add chopped mushrooms and simmer for 5-10 minutes.

Peel potatoes, cut. Cut the tomatoes into small cubes.

Boil the broth, put the stewed cabbage, chopped potatoes, vegetables with mushrooms, bay leaf. Add tomatoes and spices to taste. Cook for 15-20 minutes until potatoes are cooked.

When buying sauerkraut, pay attention to its color and texture. Good, not sour cabbage is light and lush.

But it is best to salt the cabbage at home, in the season it is quite inexpensive, and then pleases us all winter.

The easiest recipe: chop the cabbage. Chop carrots. Mix cabbage with carrots, add salt (1 cup per bucket of cabbage). Mash and leave in a cool place.

You can add various spices at your discretion, that the cabbage was spicy salted. When sourdough, you can put apples in cabbage, they will make an excellent snack.

Shchi is the main first dish of the Slavic peoples. Due to the availability of the main components, the preparation of such a soup was accessible to all segments of society and was allowed to be served all year round. During the fasts in the summer, cabbage soup with mushrooms and fresh cabbage was cooked in vegetable broth, and with sauerkraut - in the winter. Shchi in different variations is also popular in other countries. They may be called differently there, but the essence of this does not change.

Basic types of dishes

Shchi was cooked by our distant ancestors, who lived several centuries ago. Considering the way of life in those distant times, the presence of mushrooms in the recipe becomes clear. Mushrooms were valued on a par with meat and harvested in huge volumes.

They were dried, fermented, salted, pickled. They prepared first and second courses from them, baked pies. As for mushroom soup with fresh cabbage, there are plenty of recipes too.

Soup with fresh cabbage

The basis of cabbage soup is vegetables. That is, the soup can be cooked without mushrooms. But mushrooms give a completely different taste to such an ordinary soup. And in the case of the lean version, mushrooms greatly increase nutritional value. A practical substitute for meat. Shchi with champignons and fresh cabbage can be an excellent option for lunch soup. It will take a little time to prepare this dish, even a novice cook can do it. Shchi recipe with champignon mushrooms:

Sauté onions and carrots in vegetable oil for 5-7 minutes, then add chopped tomatoes and simmer for another 15 minutes. Fry the mushrooms in another pan. Oil is enough for 1 tablespoon.

Boil two liters of water throw in the chopped potatoes and boil for 5-7 minutes. Add chopped fresh cabbage, parsley and cook for another 5 minutes. Next, add the overcooked vegetables and mushrooms, salt, add pepper to taste and cook the cabbage soup until tender. When serving cabbage soup, add a little sour cream, chopped herbs.

Variant with mushrooms

To cook cabbage soup with mushrooms, it will take 3-3.5 hours. It does not require special skills. But this soup is worth it. Here is a recipe for fresh cabbage soup with porcini mushrooms:

Remove the boiled chicken and set aside for now. It will need to be cut and put into the finished soup 5 minutes before the end of cooking.

Shchi is a traditional vegetable soup, the main product of which is cabbage.

Improve or enhance the taste of a dish by adding foods with a strong flavor of their own. And one of the most popular recipes is cabbage soup with mushrooms. They are prepared with any kind of mushrooms, both fresh and prepared for future use. Dried chanterelles and sterilized champignons, fresh white mushroom and pickled mushrooms are used. And every time cabbage soup is obtained in a new way, with its excellent aroma.

Fresh cabbage soup with mushrooms - general technological principles

Mushroom soup is traditionally cooked in broth, rich meat broths can also be the basis of such soup. Both pork and beef are suitable for the broth, you can also use poultry meat.

Mushrooms are chosen fresh, dried or frozen. Dried ones are pre-soaked with water, frozen ones, if they are already cut, do not defrost.

Initially, a broth or mushroom broth is prepared. Mushrooms are put into the broth after the meat has already boiled a little, so that both products reach readiness at the same time. After that, other ingredients are put into the soup base, taking into account the time required for their preparation. Fresh cabbage is added about seven minutes before potatoes.

Shchi from fresh cabbage with mushrooms is almost always dressed with vegetable fried. Chopped onions and carrots are fried in vegetable oil, although butter can also be used. Often, tomatoes are added to vegetables, which, if possible, are replaced with tomatoes. To make mushroom soup more fragrant, chopped mushrooms after boiling are stewed together with vegetables. Vegetable roast is put into the cabbage soup at the very end and after that they are allowed to boil slowly for some time.

In addition to mushrooms, beans and barley can be added to cabbage soup from fresh cabbage. Legumes and cereals, as well as dried mushrooms, are preliminarily kept in water. This allows for faster cooking.

Rich meat soup from fresh cabbage with mushrooms in beef broth

Ingredients:

Fresh brisket, beef - 500 gr.;

Half a kilo of fresh cabbage;

Large carrot - 1 pc.;

500 gr. fresh small champignons;

400 gr. potatoes;

2 onions;

Fresh dill - 5 sprigs;

Parsley root.

Cooking method:

1. We wash the beef especially carefully from the blood. We lower the meat into a saucepan and, pouring cold water, bring to a boil at maximum heat. Don't forget to skim off the foam. After boiling the broth for 20 minutes from boiling, put one onion and parsley root into it. We continue to cook for an hour and a half. The broth should not boil vigorously.

2. Prepare vegetables. We cut the carrots and parsley root into rings, potatoes into cubes, peel the onion. Remove the spoiled leaves from the head of cabbage, cut in half and finely chop. We wash the mushrooms and cut into longitudinal slices.

3. We extract the roots from the finished broth, take out the meat and let it cool slightly. Salt the broth, dip the cabbage into it, wait for it to boil. Add potatoes, omit the onion, parsley root rings and carrots.

4. When the broth boils again, put the mushrooms and boiled meat cut into pieces. Reduce the heat, cook the cabbage soup until the potatoes are ready.

5. At the end, we take out the onion from the broth, add chopped dill and, having simmered at the lowest heat for about a minute, remove from heat.

Lean fragrant soup from fresh cabbage with mushrooms

Ingredients:

Three large potatoes;

70 gr. dried mushrooms (butter, white);

Medium-sized carrot;

Onion - a small head;

Two tablespoons of oil;

Fresh greens;

Half a kilo of fresh white cabbage.

Cooking method:

1. Rinse dried mushrooms thoroughly in plenty of water and pour boiling water over them. Let stand for ten minutes, then rinse again, transfer to a saucepan. We filter the water in which the mushrooms were soaked and add to the pan, adding three liters of water, bring to a boil. Be sure to collect the foam, boil the mushrooms for 20 minutes, then take it out and, having cooled slightly, cut it into thin strips or small slices.

2. In a boiling decoction of mushrooms, lower the thinly chopped cabbage, after five minutes we lay the potato cubes, cook for a quarter of an hour.

3. Grind the carrot with a medium grater, put it in the pan. Pour two tablespoons of oil, add chopped onion. Turn on medium heat and fry the vegetables until golden brown. Then add the mushrooms, add two tablespoons of mushroom broth, simmer for five minutes.

4. We shift the roasting into cabbage soup, add some salt to your taste and bring it to readiness, not letting it boil. At the end, we pour greens into the pan, let it sweat for another minute, and turn it off.

Russian traditional cabbage soup with mushrooms

Ingredients:

Forest fresh mushrooms - 150 grams;

Two carrots;

a tablespoon of flour;

Three small potatoes;

30 gr. hardened homemade cream;

Small lemon;

Young dill;

Half a kilo of white.

Cooking method:

1. Shred the cabbage. We put the pan on a small fire, put the butter and wait until it melts. We spread the cabbage, simmer until half cooked, stirring it regularly.

2. Put three liters of water on intensive heating. When it boils, dip the mushrooms cut into wide strips, coarsely grated carrots and potato wedges into the pan.

3. Bringing to a boil, reduce the heat, continue to cook until the potatoes are half cooked. Add the stewed cabbage and simmer the cabbage soup over low heat until the vegetables are ready.

4. Melt some butter in a frying pan. Add flour and, stirring, heat over medium heat until creamy. Squeeze the juice from the lemon, strain it through a sieve.

5. A minute before readiness, adjust the taste of cabbage soup by adding juice and salt. Enter the flour fried in butter, put the greens. Wait until it boils and remove from the stove.

Recipe for classic fresh cabbage soup with mushrooms in meat broth

Ingredients:

150 gr. fresh or half as much dried mushrooms;

Any meat tenderloin - 500 gr.;

Half a kilo of cabbage;

Bulb;

Three large potatoes;

Oil - 2 tablespoons;

small carrot;

Some fresh herbs;

A tablespoon of tomato or two fresh tomatoes.

Cooking method:

1. Pour a piece of washed meat with water, put the pan on a high heat and wait for an intense boil. Then we reduce the heat so that the boiling of the broth is minimal, cover with a lid and cook until the meat is ready. Do not forget to remove the foam during boiling and during the cooking process. We take out the finished meat, cut it into portioned pieces and put it back into the pan.

2. Cut fresh mushrooms into large strips or slices and dip into boiling broth. After boiling for five minutes, add thinly shredded cabbage, and after another five minutes - potato cubes. Cook until vegetables soften.

3. Pour two tablespoons of oil into a frying pan heated over low heat, chopped onion into it. Saute until lightly browned, add the carrots, grated with large chips, continue to fry the vegetables until the onion turns golden. We introduce tomato paste or chopped tomatoes, simmer, stirring, for five minutes.

4. Season the cabbage soup with roasted vegetables, pour chopped greens into the pan. Rub crushed garlic (3 cloves) with salt, send it to the pan. Salt the cabbage soup, boil on a minimum heat for three minutes.

Shchi from fresh cabbage with mushrooms and pearl barley - "Monastyrskie"

Ingredients:

80 gr. pearl barley;

450 gr. fresh cabbage, white cabbage;

Potatoes - 350 gr.;

Sweet carrot - one, small;

Small bulb;

35 ml of sunflower oil;

Green onion feathers, dill;

50 gr. dried mushrooms or chanterelles.

Cooking method:

1. Dried mushrooms must be soaked in water in advance. To do this, after washing, leave them in cold water for an hour and a half. Next, drain the liquid, and transfer the mushrooms to the pan. Add the right amount of water, put on the maximum fire. When boiling, reduce heat, boil the mushrooms until softened. Then remove the mushrooms, cut into slices or thin strips.

2. In a separate saucepan, without adding salt, boil barley until half cooked. We wash the cereal and lower it into a boiling mushroom broth. Add potatoes cut into cubes and shredded cabbage, cook at a low boil, checking readiness for cereals and potatoes.

3. In hot oil, fry chopped onions with coarsely grated carrots until golden brown. We put the mushrooms chopped after boiling to the vegetables. Add a little mushroom broth from the pan to the pan and leave to simmer for seven minutes over low heat.

4. Add the cooked roast to the cabbage soup, let it boil for two minutes, put the chopped dill, simmer for about a minute. Serve with green onions.

Fresh cabbage soup with mushrooms and beans

Ingredients:

Half a glass of beans, preferably white;

Medium-sized potato tubers - 2 pcs.;

Pork - 300 gr.;

One small tomato;

300 gr. fresh cabbage;

Fresh or frozen mushrooms - 150 gr.;

One sweet pepper;

Carrot;

onion head;

A mixture of dried herbs: basil, dill, parsley;

Refined oil;

Two cloves of fresh garlic.

Cooking method:

1. We wash the pork pulp well, put it in a saucepan and, having filled in water, with a volume of 2 liters, set to boil the broth. If you took meat with a bone, it will take an hour and a half to cook it, and an hour will be enough for the pulp.

2. After boiling the pork over low heat for a quarter of an hour, dip the washed beans into the broth and continue cooking without changing the heat. Be sure to remove the foam. When the pork is ready, remove it from the broth, cut into pieces, put back. Add chopped mushrooms and cook until the beans are half cooked.

3. Small-sized chop the carrot, cut the flesh of the bell pepper into thin transverse strips, the onion into half rings, and the tomato into cubes.

4. In a frying pan, heat a couple of tablespoons of oil well, put onions, bell peppers and carrots. Stirring, fry the vegetables until softened, then add the tomato slices and simmer, under the lid for another seven minutes.

5. In the broth, to the half-cooked beans, lower the thinly sliced ​​cabbage, cook for seven minutes. We lower medium-sized cubes of potatoes into the pan, cook until softened.

6. In the cooked frying, put the garlic chopped on a fine grater or press, heat it over low heat for about a minute and transfer it to cabbage soup. Add dried herbs, add salt, let it boil slowly for five minutes, and set aside from the fire.

Useful tips and technological tricks for cooking fresh cabbage soup with mushrooms

If you mainly used fresh mushrooms, add some dried ones if possible. Shchi will be more fragrant.

Dried mushrooms will soak faster if you pour them with warm water, and if you take milk instead, cabbage soup will have an even more delicate mushroom taste.

When preparing cabbage soup, it is not advisable to use spices, even lavrushka in them will be superfluous. The dish lacks the main, mushroom flavor.

Fresh or dried mushrooms can be replaced with pickled or salted ones, if necessary or at will. They are added to cabbage soup when potatoes and cabbage are almost ready.

Lovers of sour cabbage soup, at the end of cooking, can add lemon juice or a solution of citric acid.

Shchi is a traditional Russian dish. The popularity of cabbage soup is due to the availability of products and ease of preparation.

Shchi is usually prepared from white cabbage with meat, fish, mushrooms, vegetable and cereal broths. The density of cabbage soup depends on the amount of cabbage, other vegetables and flour and cereal additives.

It is believed that the right cabbage soup can only be cooked in a Russian oven in earthenware. But wonderful cabbage soup is also obtained on the stove, if you follow certain cooking rules.

Below we will consider some recipes for cabbage soup from fresh white cabbage in different broths, but with the obligatory addition of mushrooms. In each recipe, the approximate calorie content of the dish (per 100 g) is given, taking into account some boiling water. However, it should be noted that with prolonged evaporation, the calorie content of cabbage soup will increase slightly.

Step-by-step recipe for a lean dish

The best mushrooms for cooking first courses are porcini, boletus, boletus, boletus, mushrooms, champignons. Improve the taste of any chanterelle soup. But milkers do not use soups.

To cook lean cabbage soup with mushrooms and fresh cabbage, first you need to clean the mushrooms from grass and leaves, wash thoroughly, cut into pieces, add water and boil. Readiness can be determined by the fact that they will sink to the bottom of the pan.

Onions and carrots need to be peeled. Chop the carrots on a grater or cut into small pieces, chop the onion.

Fry prepared vegetables with oil. Add water and simmer for about five minutes.

Place shredded cabbage in a saucepan with hot water, cook over low heat until half cooked.

When the mushrooms become soft, you need to place them in a saucepan with cabbage, salt and boil everything together until tender.

Shchi with dried mushrooms and fresh cabbage

The use of dried mushrooms will give the dish a special taste and aroma.

Ingredients:

• cabbage - 450 g;
• 5 dried mushrooms of medium size;
• potatoes - 280 g;
• 1 onion;
• 1 medium carrot;
• 1 fresh parsley root (or half a spoonful of dried);
• turnip onion - 100 g;
• salt;
• spices;
• water - 1.8 l.

Cooking time - 50 min.

The calorie content of the dish is 25 kcal.

Wash the mushrooms from dust and place in water for 8-9 hours (you can overnight) until they become completely soft. And only after that start the cooking process. Mushrooms should be boiled in the same water where they were soaked.

Boil cabbage for about half an hour, add potato slices, chopped roots and onions.

Mushroom broth, along with chopped mushrooms, pour into a saucepan with vegetables, add salt and cook until tender. At the very end put the pepper.

Fresh cabbage soup with meat and mushrooms

This is a traditional recipe for cabbage soup, but the addition of mushrooms will give the dish a twist.

Ingredients:

• cabbage - 350 g;
• beef - 450 g;
• 0.5 cup dried mushrooms;
• potatoes - 170 g;
• carrots - 120 g;
• garlic - 1/2 head;
• turnip onion - 1 pc.;
• butter - 35 g;
• root parsley - 1 pc.;
• spices;
• salt;
• water - 2.8 l.

Cooking time - 1 hour 20 minutes.

The calorie content of the dish is 50 kcal.

Place the meat in a saucepan with water along with onion and half of the roots and boil until tender. Then take out the meat, cut into pieces, strain the broth.

Chop the cabbage, place it in a separate bowl with boiling water, put the butter and simmer under the lid until the cabbage softens. Next, combine it with meat and pour beef broth.

Boil pre-soaked mushrooms separately. Then cut them and put them in the broth with cabbage, pour the mushroom broth there, add chopped roots and onions, sliced ​​​​potatoes, salt and cook for about 15 more minutes. Add spices before turning off the fire.

Remove from heat, add crushed garlic, let it brew.

Shchi "Boyarskie" from fresh cabbage with mushrooms

Such cabbage soup is cooked in the oven in clay pots from different types of meat, which makes them especially rich.

Ingredients:

• pork - 150 g;
• beef - 180 g;
• ham - 150 g;
• cabbage - 450 g;
• potatoes - 220 g;
• champignons - 180 g;
• turnip onion - 70 g;
• carrots - 180 g;
• spices;
• sunflower oil - 20 g;
• salt;
• 3 liters of water.

Cooking time - 1 hour 45 minutes.

The calorie content of the dish is 58 kcal.

Boil the beef and pork until half cooked, strain, cut the meat into pieces. Slightly stew the cabbage. Fry mushrooms with onions and carrots. Cut potatoes and ham.

Arrange meat, vegetables, ham in portioned pots (or in one large pot), pour everything with broth, salt and add spices. Close with lids or foil, put in the oven to languish for about an hour.

Shchi recipe with mushrooms and beans

Such cabbage soup can be used as a vegetarian or lean dish. And in terms of protein content, they are not inferior to meat.

Ingredients:

• cabbage - 350 g;
• red beans - 75 g;
• champignons - 170 g;
• tomatoes - 170 g;
• carrots - 170 g;
• 1 onion;
• tomato paste - 35 g;
• spices;
• sunflower oil - 25 g
• salt;
• 2.2 liters of water.

Cooking time - 1 hour 40 minutes.

The calorie content of the dish is 35 kcal.

Beans should be soaked for 10-12 hours. Then it must be boiled. Beans should be boiled for a long time, at least an hour, to get rid of toxic substances, be sure to drain the water after cooking.

Fry prepared and chopped champignons, sauté carrots and onions in vegetable oil.

Pour boiling water over cabbage and boil a little. Then add mushrooms with vegetables, beans, chopped tomatoes, salt and cook together until tender. At the end, put spices and season with tomato paste. For spiciness, it is good to add chopped garlic to ready-made cabbage soup.

farm dish

Another recipe for lean cabbage soup. And to make the dish more satisfying, millet is added to the cabbage soup.

Ingredients:

• cabbage - 450 g;
• fresh mushrooms - 220 g;
• carrots - 220 g;
• turnip - 180 g;
• potatoes - 220 g;
• millet - 1/3 cup;
• salt;
• 2.2 liters of water.

Cooking time - 45 minutes.

The calorie content of the dish is 30 kcal.

Such cabbage soup is prepared in the same sequence as according to the first recipe.

Prepared mushrooms are boiled and cut into pieces. Shredded cabbage is boiled for about 15 minutes, chopped vegetables are added, millet is added and cooking is continued. When the mushrooms are cooked, they are put with a decoction in cabbage soup, salted and boiled until tender.

1. Shchi will turn out excellent if they are evaporated over low heat.
2. If the cabbage is very strong, you can first put it in boiling water for a few minutes before cooking.
3. After cleaning, it is advisable to hold fresh forest mushrooms in salted cold water for several minutes, then unnoticed worms will float to the surface.
4. For boiling mushrooms, you can use only enameled, nickel-plated and aluminum dishes.
5. So that the boletus and champignons do not turn black during the cooking process, you must first rinse them in water acidified with vinegar.
6. Water should not be poured out after soaking dried mushrooms, as valuable aromatic substances remain in it. This water is recommended to be used for further processing of mushrooms: stewing, boiling. On its basis, you can prepare various sauces and gravies.
7. The best herb for mushrooms is dill. It enhances their taste and aroma. Therefore, when serving, it is good to add dill greens to ready-made cabbage soup with mushrooms. You can also use dried herbs when cooking.
8. It is advisable to fry roots for soups with the addition of fats, since fat is able to retain carotene and aromatic substances.
9. Dry beans must be soaked for a long time, for several hours. This will help to better assimilate the proteins contained in it, and also avoid gas formation in the intestines.
10. Before serving, put sour cream and chopped greens in ready-made cabbage soup. It's good to serve pies with potatoes or rice.

The Russian people have composed a great many proverbs and sayings about their favorite food. One apt proverb says: "Good people do not leave cabbage soup." So cook cabbage soup, eat healthy and invite kind people to visit.