Mushrooms are often called forest meat. And for good reason, because they contain much more nutrients than many of our favorite foods. This is true for both fresh and dried mushrooms. Thus, dried white mushroom is almost twice as nutritious as eggs, boiled sausage, corned beef, sprat, etc. But it’s even better to cook broth from mushrooms, which turns out to be 7 times more caloric than meat broth, and, moreover, richer in taste and more fragrant.
Moreover, dried mushrooms retain all their beneficial properties and practically do not lose them during heat treatment. In general, the perfect combination of taste and benefits! Let's use this successful combination to prepare our favorite rich cabbage soup from fresh cabbage!
To prepare cabbage soup from fresh cabbage and dried mushrooms, you will need:
meat broth – 2 l
dried mushrooms – 1 handful
white cabbage – 0.5 head.
carrots – 1 pc.
roots (preferably parsley) – 1 pc.
onions – 1 pc.
tomatoes – 3 pcs.
vegetable oil
potatoes – 3 pcs.
salt/ground black pepper - to taste
black peppercorns - to taste
bay leaf – 1-2 pcs.
greens (to taste) – 1 bunch
sour cream - to taste
How to prepare cabbage soup from fresh cabbage and dried mushrooms:
1. So, we sort out the dried mushrooms in advance, wash them, and then fill them with enough hot water and leave them like that for about 3-4 hours. After this, boil them in lightly salted water until tender. Next, take out the finished mushrooms with a slotted spoon and cut them into strips (or whatever is convenient for you).
Or you can do it another way: sort out the mushrooms, soak them in water for a couple of hours, and then cut them into strips and place them in a saucepan with boiling and lightly salted broth. In this case, the soup will have a more pronounced mushroom taste and, of course, an incredible aroma.
As for the broth itself, it is worth emphasizing that in this case it is best to use meat (rather than vegetable) broth, and it is advisable to cook it from meat on the bone. You can also use smoked meats, which will also turn out very rich and aromatic.
2. Peel the onions, parsley root and carrots, then rinse all the vegetables under running water. Now cut the onion into cubes, and the roots and carrots into thin strips. Fry all the vegetables in a small amount of vegetable oil until they become slightly soft and acquire a golden yellowish color.
At the same time, we wash the tomatoes, peel them (to do this, keep them in boiling water for 1-2 minutes) and cut them into small pieces, after which we put them in a frying pan with the rest of the vegetables. Mix everything and fry for a few more minutes. By the way, tomatoes can be replaced with the most ordinary tomato paste (only 1 tablespoon will be enough).
3. Peel the potatoes, wash them and cut them into small cubes. We wash half a head of white cabbage (remove all bad leaves), and then finely chop it.
So, now we put chopped potatoes into the boiling broth, where we are already boiling mushrooms, boil them for 7-10 minutes, then add shredded cabbage to the pan. Bring the soup to a boil.
4. Next, add the sautéed vegetables and all the necessary spices (be sure to taste the soup for salt/pepper and be sure to add a bay leaf), continue to cook the cabbage soup until it is fully cooked. Then remove the saucepan from the heat and let the soup brew for another 20 minutes.
Mushroom soup with cabbage is a recipe for those who are in a hurry, want to prepare a delicious first course, and made mushroom preparations for the winter in the fall. Half a liter jar of canned forest products is enough to prepare rich, thick cabbage soup. The remaining ingredients are so simple that you can always find them in the pantry or cellar - potatoes, onions, carrots and cabbage.
Not all salted mushrooms are suitable for soups. The most delicious soups are made with boletus, boletus, boletus, honey mushrooms and, as trivial as it may seem, with russula.
It is advisable to use boiled canned mushrooms without vinegar for cabbage soup, it will turn out tastier. The pickled ones should be rinsed thoroughly, soaked in warm water for 1-2 hours, then rinsed again to remove excess vinegar.
- Cooking time: 1 hour
- Number of servings: 6
Ingredients for mushroom soup with cabbage
- 500 g canned mushrooms;
- 130 g onions;
- 200 g carrots;
- 300 g white cabbage;
- 200 g potatoes;
- 1.5 liters of chicken broth;
- 30 g butter;
- 20 ml sunflower oil;
- 2 cloves of garlic;
- fresh herbs (parsley, dill), salt, pepper.
Method for preparing mushroom soup with cabbage
Place the canned mushrooms in a sieve, rinse under the tap with running cold water, and chop finely.
Heat sunflower oil in a deep saucepan with a thick bottom, add butter and throw in finely chopped onions. Pour in 2-3 tablespoons of chicken broth. Fry the onion until transparent for about 7 minutes, stirring so as not to burn. Onions should not turn into golden chips; properly sautéed onions are transparent and creamy caramel in color.
Add grated carrots to the fried onions and cook together for a few minutes so that the carrots also become soft.
Cut the cabbage fork into 4 parts, cut off the stalk. Shred the cabbage into thin strips and sprinkle with a pinch of salt. Grind the cabbage with salt, when it becomes soft, throw it into the pan with the sautéed vegetables. Cook for 15 minutes over moderate heat, with the pan open to allow the moisture to evaporate.
While the vegetables are stewing, peel the potatoes and cut them into thin slices or small cubes.
Bring the finished chicken broth to a boil. For vegetarian recipes and lenten menus, use mushroom broth or vegetable broth instead of chicken broth; you can also add bouillon cubes to enhance the taste.
Throw chopped mushrooms and potatoes into a pan with stewed vegetables, pour boiling chicken broth, add salt to taste. Bring to a boil over high heat, cook for about 15-20 minutes until the potatoes are ready.
Wrap the prepared mushroom soup with cabbage and leave for 20-30 minutes to steam. Serve hot, season with sour cream, fresh herbs and sprinkle with ground pepper. Bon appetit!
The most delicious mushroom soups are made from dried mushrooms. However, they take time to prepare. First, the mushrooms are soaked, then boiled for a long time. It’s a troublesome task, but the result exceeds expectations!
You can prepare cabbage soup with porcini mushrooms for lunch not only during the “quiet hunting” season; dry and salted boletus mushrooms will do for soup. On this page you can find a suitable recipe for cabbage soup with porcini mushrooms, according to which you can prepare a very tasty and aromatic soup for your family. A step-by-step recipe will help you prepare cabbage soup with porcini mushrooms 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 instructions for cooking the soup, but also the final results with table serving options.
Cooking cabbage soup with porcini mushrooms and fresh cabbage is not very difficult; even a novice housewife can do it. Finely chop fresh cabbage and simmer with butter. 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 and season with flour fried with butter. Sprinkle with dill. 
Compound:
- 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.
Lenten cabbage soup with porcini mushrooms
To prepare lean cabbage soup with porcini mushrooms, cook shredded fresh cabbage for 30–40 minutes. 20 minutes before the end of cooking, add chopped fresh mushrooms, pepper, bay leaf, and salt. Season the finished cabbage soup with toasted flour (fry the flour with 4 tablespoons of butter). You can add potatoes (200 g). It is added 10–15 minutes after the cabbage soup has boiled.
Compound:
- 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 from which cabbage soup with dried porcini mushrooms are prepared are the following products:
- 1½ l mushroom broth
- 200 g white 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 vegetable oil
- salt.
Peel the carrots and onions, wash them, chop them finely and sauté in a frying pan in vegetable oil.
Wash the dill and parsley and chop finely.
Wash the potatoes, peel them, cut them into cubes.
Wash and chop the cabbage.
Bring the broth to a boil in a pot, add pre-soaked mushrooms, cook for 15 minutes, add potatoes and cabbage, add salt, cook for 10 minutes.
Add sautéed vegetables and tomato paste and cook in the oven until done.
When serving, season with sour cream and sprinkle with herbs.
Sauerkraut cabbage soup with porcini mushrooms
Components:
- 5–6 dried porcini mushrooms
- 600 g sauerkraut
- 1 tbsp. spoon of wheat flour
- 2 medium carrots
- 2 parsley roots
- 1 onion
- 1 tbsp. spoon of tomato puree
- 2 tbsp. spoons of fat
- Bay leaf
- pepper to taste
Make broth from dried mushrooms. 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. Place all this in boiling mushroom broth and cook for 5-10 minutes. Serve ready-made sauerkraut cabbage soup with porcini mushrooms with sour cream and chopped herbs.
Recipe for sour cabbage soup with porcini mushrooms
Compound:
- dried mushrooms – 50 g
- sauerkraut – 1 kg
- 1 carrot
- 2 onions
- 2 parsley roots
- 5 black peppercorns
- 1 tbsp. spoon of flour
- vegetable oil for frying
- sugar
- salt.
- According to the recipe for sour cabbage soup with porcini mushrooms, you need to chop the cabbage and simmer with finely chopped carrots and onions until soft in a small amount of water.
- Boil the mushrooms, pre-soaked for two hours, place in a sieve, rinse, chop and fry.
- Strain the mushroom broth, add stewed cabbage, fried mushrooms, grated on a coarse grater, and fried parsley roots.
- Fry the flour until golden brown and dilute with mushroom broth, stirring continuously until a homogeneous mixture with the consistency of sour cream is obtained.
- Carefully add this flour dressing into the cabbage soup.
- Then salt the cabbage soup, add sugar, pepper, bring to a boil, remove from the stove and let it brew.
- Serve with finely chopped parsley. For cabbage soup, bake pies with mashed potatoes or porridge.
Cabbage soup with porcini mushrooms in a slow cooker
Ingredients:
- sauerkraut – 200 g
- turnip – 20 g
- carrots – 50 g
- onion – 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 glasses of cold water 2 hours before cooking, then cook the mushrooms in the same water for an hour at low boil. Then remove the mushrooms, finely chop or thinly slice into noodles and place in the broth, strained through a double layer of gauze. Grate the onion, boil with oil, add chopped carrots, turnips, sauerkraut, 2 tbsp. tablespoons of water and simmer in a sealed container for 15 minutes. Place the stewed roots and salt solution into the boiling broth with mushrooms and cook until the cabbage is ready. Place sour cream, finely chopped dill and green onions into a plate with cabbage soup.
Sour cabbage soup with porcini mushrooms.
Compound:
- 200 g pork
- 4 tbsp. l. dried mushrooms
- 500 g sauerkraut
- 1 medium onion
- 3 tbsp. l. chopped green onions
- sour cream
- 50 g lard
- 3 tbsp. l. vegetable oil
- 1 bay leaf
- 4 allspice peas
- spices to taste.
Rinse the pork, pour 3 liters of cold water, add allspice and bay leaf, cook over low heat until tender. Remove the meat and cut into portions. Strain the broth. Pre-soak the mushrooms in water for 2-3 hours, then boil until tender, cut into strips. Cut the onion into half rings and fry in vegetable oil. Add mushrooms, chopped lard and fry for another 7 - 10 minutes. Put sauerkraut into the boiling broth, after 45-55 minutes add onions with mushrooms and lard, meat, salt, spices and cook until tender. At the end of cooking, add green onions.
Serve with sour cream.
Fresh cabbage soup with dried porcini mushrooms.
Wash the dried mushrooms and put them in water for 3-4 hours, then remove the mushrooms and chop them. Strain the water in which they were soaked, pour into a saucepan, put the prepared mushrooms in it and cook for 15–20 minutes. Then add potatoes, lightly fried parsley roots, celery, carrots and cook until the vegetables are ready. Season the cabbage soup with onions fried with flour.
Compound:
- 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.
Prepare mushroom broth. Remove the cooked mushrooms from the broth and chop them. Finely chop the onion and saute it until light yellow. The roots should be sauteed separately, adding tomato paste at the end. Simmer the sauerkraut until almost done, then pour in the mushroom broth along with the sautéed vegetables. After a while, add salt and add chopped boiled mushrooms to the soup. At the end of cooking, add spices and season with flour sauté.
Compound:
- dried mushrooms – 15 g
- sauerkraut – 250 g
- carrots – 40 g
- parsley – 20 g
- onions – 40 g
- flour – 10 g
- fat – 20 g
- greenery
- spices
- water – 800 g
- tomato paste
Fresh cabbage soup with porcini mushrooms.
Compound:
- mushrooms – 100 g
- cabbage – 500 g
- carrots – 1 pc.
- potatoes – 3 pcs.
- flour – 1 tbsp. spoon
- lemon juice – 1 tbsp. spoon
- oil – 2 tbsp. spoons
- parsley
- dill
Chop the cabbage and simmer 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 simmer 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.
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 simmer the forest mushroom soup 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, or simply with rye bread on fasting days. 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.
Calories: Not specified
Cooking time: Not indicated
Russian cabbage soup is one of those dishes whose composition has remained virtually unchanged throughout its existence. The main ingredient is white cabbage, fresh or. To make the cabbage soup thicker and tastier, potatoes are added, and in ancient recipes, when there were no potatoes in Rus' yet, flour was used for this purpose. Be sure to add something from the roots - carrots, parsley, turnips, parsnips. Rich meat broths are most often used as a liquid component, yet cabbage soup is considered a nourishing and high-calorie food. In the Lenten version, meat broth is replaced with vegetable, mushroom, or cabbage soup is prepared in water.
The classic recipe for cabbage soup does not involve frying; all vegetables are added to the broth raw and cooked over very low heat using the simmering method. But in modern cooking, recipes for cabbage soup with fried vegetables from carrots, onions, tomatoes or. Especially if the cabbage soup is cooked lean, without meat. Vegetables fried in a small amount of oil significantly improve the taste, the broth turns out bright, appetizing, aromatic, nutritious.
In this recipe, cabbage soup with dried mushrooms and fresh cabbage is prepared lean, but using vegetable oil. For strict fasting, the recipe will need to be changed a little; instead of frying, vegetables should be simmered in a frying pan or added raw. If there are no restrictions on the use of vegetable oil, prepare everything according to the recipe.
Ingredients:
- water – 1.5 liters;
- dried forest mushrooms - a large handful;
- white cabbage - half a small fork;
- potatoes – 2 pcs;
- carrots – 1 small;
- onion – 1 medium onion;
- bell pepper (optional) – 0.5 pcs;
- tomatoes – 3 pcs (or a third of a can with juice);
- salt - to taste;
- vegetable oil – 2 tbsp. spoons;
- garlic – 2 cloves;
- hot pepper – 2-3 rings (optional);
- bay leaf – 1-2 pcs;
- any greens - a small bunch;
- sour cream, rye bread - for serving.
Recipe with photos step by step:
Dried mushrooms (forest mushrooms) retain particles of soil and leaves, so before soaking, it is recommended to rinse them in warm water, then rinse under cold water and pour boiling water for two to three hours. Drain the softened mushrooms in a colander. The infusion can be added to cabbage soup, left for other dishes, or poured out. Cut the mushrooms into small pieces and the potato tubers into strips or cubes.
Immediately prepare the vegetables for roasting. Chop the onion into small cubes, cut the bell peppers and carrots into thin strips.
Place potatoes and mushrooms into boiling water or broth at the same time. Add salt and wait until the water starts to boil again. Cover and cook for 15 minutes at a low simmer until the mushrooms are half cooked.
After about five minutes, put a frying pan on low heat, pour oil, heat it up and add the onion. Saute it until a lighter shade and golden edges appear on the pieces. Add carrots, simmer for about five minutes.
Add the bell pepper and simmer for another five minutes until the carrots are soft and the peppers are soaked in oil.
While the vegetables are stewing in the frying pan, chop the cabbage into not very thin strips and cut the tomatoes into cubes. If you decide to add canned tomatoes along with juice, you need to mash them or cut them into small pieces with a knife.
Place the tomato pieces in a frying pan with the vegetables (if canned, pour them along with the juice), lightly fry to create a contrasting sweet and sour taste.
As soon as the tomatoes are in the frying pan, pour the cabbage into the pan with the potatoes and mushrooms. Bring to a boil, cover, cook for five minutes.
Transfer the contents of the frying pan into the cabbage soup along with tomato sauce and butter. Stir and wait until it starts to boil. Cook over low heat until the cabbage is done.
After making sure that the cabbage is ready (or almost ready, if you like it a little dense), pour finely chopped garlic into the cabbage soup, add a bay leaf, add a piece of hot pepper (optional). Let it boil, turn it off and leave on a warm stove without opening the lid.
After 15-20 minutes, the cabbage soup will infuse and you can serve the hot dish to the table. If you are preparing cabbage soup with dried mushrooms during Lent, then omit the sour cream when serving, and at normal times add a spoonful of thick homemade sour cream or
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