Calories: 690
Cooking time: 50 min
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 - 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
Cooking cabbage soup with porcini mushrooms and sauerkraut. Shchi has been a staple hot dish in Russian cuisine for a long time. Sour cream or sour cream mixed with cream is used to whiten cabbage soup. They eat cabbage soup with rye bread.
Shchi with mushrooms and sauerkraut
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Shchi with porcini mushrooms and sauerkraut
Currently, potatoes are also added to cabbage soup, which thickens the soup, but it can be removed after cooking.
Type of dish: First courses
Cuisine: Russian
Ingredients
- White mushrooms (dried) - 100 g,
- sauerkraut - 300 g,
- potatoes - 200 g,
- carrots - 100 g,
- onion - 1 pc.,
- parsley root - 30 g,
- sour cream - 50 g,
- vegetable oil - 2 tbsp. l.,
- tomato paste - 1 tbsp. l.,
- flour - 1 tbsp. l.,
- Bay leaf,
- parsley,
- ground black pepper,
- salt.
Preparation
- Rinse the mushrooms, cover with cold water and leave for 2-3 hours. Then put on fire and boil. Strain the resulting broth and cut the mushrooms into strips.
- Peel the onion, chop and lightly fry in heated vegetable oil. Then add peeled and coarsely grated carrots and parsley root and saute for 2-3 minutes.
- Rinse the cabbage, squeeze lightly, place in a frying pan with vegetables, add mushrooms, tomato paste, bay leaf and simmer.
- Wash the potatoes, peel them, cut them into small pieces, put them in boiling mushroom broth and cook for 20 minutes. Then add the stewed vegetables, salt and pepper and cook until done.
- Pour cabbage soup into serving bowls, sprinkle with finely chopped parsley and season with sour cream.
Notes
Shchi is a filling multi-component soup. The complete set of cabbage soup products includes the following components:
Fresh or pickled cabbage or vegetable mass replacing it (sorrel, nettle, turnip)
Meat or in rare cases fish, mushrooms.
Roots (eg carrots, parsley)
Spices (onion, celery, garlic, dill, pepper, bay leaf)
Sour dressing (cabbage pickle, sour cream, apples)
Bon appetit!
Note to the hostess: Meat cabbage soup, as a rule, is cooked in beef broth, and the meat is often boiled as a whole piece. In the western regions of Russia, pork and poultry are also used, but such cabbage soup is not typical for traditional Russian cuisine. A little ham can also be added to the cabbage soup.
Lenten cabbage soup can either be entirely vegetable, known as "empty". There are also fish soup, but since their preparation requires a certain combination of certain types of fish with separate heat treatment (with other combinations the dish is not so tasty), they have not become widespread.
In any version, cabbage soup is distinguished by a large selection of spices, primarily herbs and, to a lesser extent, classical spices (only black pepper and bay leaf). Spices are added to the cabbage soup at least twice. Along with spices, additional components can be added to the soup to improve the taste in the form of salted mushrooms, pickled apples, and the like.
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.
Calorie content of sauerkraut cabbage soup with mushrooms
The calorie content and nutritional value of empty sauerkraut cabbage soup with dried mushrooms are calculated for 100 grams of ready-made soup. The data given in the table are averaged.
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
- Dill greens
How to cook sour cabbage soup with dry mushrooms
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.
Step 2.
Strain the resulting broth, rinse and chop the mushrooms.
Step 3.
For now, let's 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.
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.
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.
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.
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.
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!
Sour cabbage soup made from sauerkraut with mushrooms can also be cooked in meat broth. A very rich and aromatic first course is made with broth cooked with beef bones.
Ingredients:
— Beef bones — 500 gr.
— Potatoes — 3 pcs.
— Sauerkraut — 400 gr.
— Dried mushrooms — 50 gr.
— Onion — 2 pcs.
— Carrots — 1 pc.
— Garlic — 3 cloves
— Tomato paste — 3 tbsp. l.
— Bay leaf — 1 pc.
— Ground pepper
— Peppercorns
- Salt
- Sour cream
— Fresh herbs
Step 1.
Let the mushrooms soak in warm water for 2.5 hours.
Step 2.
Rinse the meat, place it in a saucepan and add 3 liters of cold water. Add peeled whole onion, mushrooms and cook for 1 hour.
Step 3.
Simmer the squeezed sauerkraut over low heat for 30 minutes. Finely chop the remaining onion and coarsely grate the carrots. Lightly fry the prepared vegetables, add tomato paste and simmer for 5 minutes.
Step 4.
Transfer the vegetables to the cabbage, add a glass of meat broth and continue to simmer for 8 minutes.
Step 5.
Remove the meat from the pan, separate from the bones and chop finely. Add chopped potatoes to the broth and cook for 10 minutes.
Step 6.
Add stewed vegetables, peppercorns, and salt. Cook for 12 minutes over low heat.
Step 7
Add the meat pieces and continue cooking for 10 minutes. Chop the garlic and add along with the bay leaf 5 minutes before readiness.
Serve the soup garnished with finely chopped fresh herbs and adding a spoonful of sour cream. Bon appetit!
step by step recipe with photos
You can prepare cabbage soup not only from fresh cabbage, but also from sauerkraut. If in the first case, in order to acidify them a little, housewives have to add a little vinegar or brine, there is no need to add anything additional to the sour cabbage soup. They themselves have a hint of sourness thanks to the sauerkraut. If you have dried wild mushrooms, be sure to add them to this soup. The taste and smell will be simply fabulous!
Ingredients
For 1.5 liters of water: 
- sauerkraut – 8 tablespoons
- meat for broth – chicken breast bone 1 pc.
- onion – 1 head
- potato – 1 pc.
- dried wild mushrooms – 2-3 pcs.
- sunflower oil for frying – 2-3 tablespoons
- salt to taste
Preparations
1. We start preparing sour cabbage soup like any other broth-based soup. Place the bone in a saucepan, add water and let it cook.
2. Remove the foam from the boiled liquid. Boil the bone after boiling for 20 minutes and gradually begin to add the remaining ingredients. We rinse the cabbage under running water, draining off excess acid, and transfer it to a saucepan.
3. Place the dried mushrooms in a deep bowl, pour water into it and put it in the microwave to “wash” for 7-10 minutes. During this time, they will soften, dried forest debris, the sand will come off them, then it is very easy to wash the mushrooms under water. Add to cabbage.
4. Immediately peel the potatoes, wash them, cut them into small cubes and throw them into the pan.
5. Let the sour cabbage soup boil, reduce the heat, cover with a lid and cook slowly for 1 hour.
Then chop the peeled onion, put it in a frying pan, pour in the oil, add salt and sauté for a couple of minutes over high heat.
6. Transfer to cabbage soup, wait until it boils again, and keep on low heat for another 40 minutes. Don't be surprised that sour cabbage soup takes much longer to cook than regular cabbage soup. Firstly, sauerkraut cooks slowly, and secondly, mushrooms are also the fastest ingredient to cook.
Season the finished cabbage soup with sour cream and eat.
