Hearty Mushroom and Fresh Cabbage Soup

Very tasty, light, but at the same time filling! Shchi with mushrooms and fresh cabbage is a traditional Russian dish. Cooking them is not difficult at all and does not take long, and the result will delight you with its rich and bright taste. Cabbage soup is especially aromatic and tasty with forest mushrooms.
cook time: 40 min
Owen Truitt
Hearty Mushroom and Fresh Cabbage Soup

Nutrition Facts (per serving)

69
Calories
4g
Fat
8g
Carbs
2g
Protein

Ingredients (5 portions)

Basic:

Salt to taste
Ground black pepper to taste
Potato 300 g
Carrot 1 pc
White cabbage 300 g
Bulb onions 1 pc
Vegetable oil 2 tbsp
Mushrooms 300 g

Recipe instructions

Step 1

Step 1
How to cook cabbage soup with mushrooms and fresh cabbage? Prepare the necessary ingredients. Since the cabbage will be used fresh and not pickled, there must be some product that will create a sour taste that distinguishes it from other soups. These can be Antonov apples, sorrel or salted mushrooms. I used the last option.

Step 2

Step 2
Wash the carrots, peel and grate on a medium grater.

Step 3

Step 3
Peel the onions and finely chop with a knife. To prevent the onion from stinging your eyes when slicing, rinse it and the knife with cold water.

Step 4

Step 4
Peel white cabbage from the outer dry leaves, wash and finely chop with a knife.

Step 5

Step 5
Wash the potatoes, peel and cut into small cubes or strips. Rinse the cut potatoes again to remove any starch. This will make the broth clear. Potatoes will make the soup thicker and richer.

Step 6

Step 6
You can use any mushrooms: champignons or wild mushrooms, fresh, pickled, salted. I used salted saffron milk caps; with their addition, the cabbage soup turned out to be aromatic and with a piquant, light spice and sourness, which is precisely what distinguishes cabbage soup. Rinse the salted mushrooms and place in a colander to drain excess water. Cut large mushrooms into small cubes. If fresh mushrooms are used, then they need to be fried with carrots and onions (step 8).

Step 7

Step 7
Place the cooked potatoes and white cabbage in a saucepan of boiling lightly salted water. Boil the vegetables for about 15 minutes.

Step 8

Step 8
Meanwhile, fry the vegetables. Pour vegetable oil into a frying pan and heat it. Place the cooked carrots and onions in the oil and fry until the carrots are soft and the onions are transparent. If you have fresh mushrooms, fry them at this stage.

Step 9

Step 9
Place the roasted vegetables in a saucepan with vegetables. Add salted mushrooms to the soup. Add salt to taste. If pickled or salted mushrooms were used to prepare the soup, then very little salt should be added. Keep the cabbage soup on the fire for about 7 minutes.

Step 10

Step 10
Turn off the heat and let the soup simmer, covered, for about 10 minutes, then serve. Pour the soup into bowls and sprinkle with finely chopped fresh herbs. Serve lean cabbage soup with mushrooms and fresh cabbage with sour cream and fresh bread. Bon appetit!

Additional rubrics

Related recipes