Sauerkraut and Mushroom Cabbage Soup

Hearty, warming, with rich taste and aroma. Cabbage soup made from sour sauerkraut with mushrooms is especially good in winter. Their unique aroma and incomparable taste will warm you in frosty and cold weather. If you cook such cabbage soup in water or vegetable broth, they will become a tasty and satisfying lunch on fasting days.
cook time: 1h 10 min
Caleb Huxley
Sauerkraut and Mushroom Cabbage Soup

Nutrition Facts (per serving)

44
Calories
2g
Fat
3g
Carbs
3g
Protein

Ingredients (12 portions)

Basic:

Potato 2 pc
Bay leaf 3 pc
Bulb onions 1 pc
Vegetable oil (for sautéing) 2 tbsp
Dry spices (hops-suneli, coriander) 2 tsp
Greenery (dill, parsley, etc.) 3 tbsp
Meat broth 3 l
White mushrooms (forest frozen) 250 g
Sauerkraut 400 g
Roots (dried celery, parsnips and parsley) 1 tbsp

Recipe instructions

Step 1

Step 1
How to cook cabbage soup from sour sauerkraut with mushrooms? Prepare all the necessary ingredients. I use meat broth cooked the day before. If you don’t have ready-made broth, then first you need to cook it. You can make meat or bone broth. You can also make the soup lean by cooking it in vegetable broth or water. So, put a pan of broth (or water) on the stove to heat up. Wash and peel the potatoes.

Step 2

Step 2
Cut the potatoes into small cubes. Send it to the boiling broth.

Step 3

Step 3
After the potatoes, add dried parsley, celery, and parsnips. Bring the broth to a boil, reduce heat and simmer for about 10 minutes. The broth should not boil too much, otherwise it will become cloudy.

Step 4

Step 4
Peel the onion and cut it into small cubes. Heat vegetable oil in a frying pan over medium heat and fry the onion until soft and translucent. If the sauerkraut you are using already contains carrots (like mine), then there is no need to add it additionally. Otherwise, peel the carrots, grate them on a coarse grater and fry them together with the onions.

Step 5

Step 5
I used frozen legs of boletus, boletus, and boletus.

Step 6

Step 6
Without defrosting, add the mushrooms to the broth with the potatoes and roots. Continue cooking for about 15 minutes more.

Step 7

Step 7
There is no need to specially strain the brine from the cabbage; it will give the cabbage soup a pleasant sourness.

Step 8

Step 8
Place the cabbage in a saucepan, bring the soup to a boil and simmer over low heat for 30-40 minutes. When the cabbage is evenly distributed in the broth, add the sauteed onion, stir, and add salt if necessary. Add bay leaf, herbs and let the soup simmer for another 2-3 minutes. I have frozen and dried herbs: dill, parsley, lovage. I also added suneli hops and ground coriander. Turn off the stove and let the soup brew under the lid for 10-15 minutes.

Step 9

Step 9
Serve the infused cabbage soup hot to the table.

Step 10

Step 10
Bon appetit!

Additional rubrics

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