Shchi - a traditional vegetable soup, the main product of which is cabbage.
Improve or enhance the taste of dishes by adding products with a strong own taste. And one of the most popular recipes is cabbage soup with mushrooms. They are cooked with any kind of mushroom, both fresh and harvested for future use. Dried chanterelles and sterilized mushrooms, fresh porcini mushroom and pickled mushrooms are used. And each time cabbage soup is obtained in a new way, with its excellent aroma.
Fresh cabbage soup with mushrooms - general technological principles
• Mushroom cabbage soup is traditionally prepared on a decoction, rich meat broths can also be the basis of such cabbage soup. For the broth, both pork and beef are suitable, you can use poultry meat.
• Mushrooms choose fresh, dried or frozen. Dried pre-soak with water, frozen, if they are already sliced, do not defrost.
• Initially, prepare the broth or mushroom broth. Mushrooms are laid in the broth after the meat has already been boiled a little, so that both products reach readiness at the same time. After that, other ingredients are put in the soup base, taking into account the time required for their preparation. Fresh cabbage is added about seven minutes before the potatoes.
• Cabbage soup with mushrooms is almost always seasoned with vegetable roasting. Chopped onions and carrots are fried in vegetable oil, although cream can also be used. Tomatoes are often added to vegetables, which, if possible, are replaced by tomatoes. To make mushroom cabbage soup more aromatic, mushrooms chopped after boiling are stewed with vegetables. Vegetable roasting is placed in cabbage soup at the very end and after that they slowly boil for some time.
• In cabbage soup from fresh cabbage, in addition to mushrooms, you can add beans and pearl barley. Legumes and cereals, like dried mushrooms, are preliminarily kept in water. This allows you to speed up cooking.
Rich cabbage soup from fresh cabbage with mushrooms on beef broth
Ingredients:
• fresh brisket, beef - 500 gr.;
• a pound of fresh cabbage;
• large carrot - 1 pc.;
• 500 gr. fresh small champignons;
• 400 gr. potatoes;
• 2 onions;
• fresh dill - 5 branches;
• parsley root.
Cooking method:
1. Particularly thoroughly wash the beef from the blood. Put the meat in a pan and, pouring cold water, bring to a boil with maximum heating. Do not forget to remove the foam. After boiling the broth for 20 minutes from boiling, we put one onion and parsley root in it. We continue to cook for an hour and a half. The broth should not boil intensively.
2. We prepare vegetables. We cut the carrots and parsley root into rings, potatoes into cubes, peel the onion. Remove the spoiled leaves from the head, cut in half and finely chop. We wash the mushrooms and cut into longitudinal plates.
3. From the finished broth, we extract the roots, take out the meat and let it cool slightly. Salt the broth, dip the cabbage into it, wait for it to boil. Add the potatoes, dip the onion, the rings of the parsley root and the carrot.
4. When the broth boils again, put the mushrooms and the boiled meat cut into pieces. Reduce heat, cook until potatoes are ready.
5. At the end, we take out the onion from the broth, add the chopped dill and, after simmering on the minimum heat for about a minute, remove from the heat.
Lean flavorful cabbage soup with fresh mushrooms
Ingredients:
• three large potatoes;
• 70 gr. dried honey mushrooms (butter, white);
• medium-sized carrots;
• onion - a small head;
• two tablespoons of oil;
• fresh herbs;
• A pound of fresh white-chick.
Cooking method:
1. Carefully rinse dried mushrooms in a large amount of water and pour boiling water. We stand for ten minutes, then rinse again, transfer to a pan. We filter the water in which the mushrooms are 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 remove and cool slightly, cut into thin strips or small slices.
2. In a boiling broth of mushrooms, dip finely chopped cabbage, after five minutes, put the cubes of potatoes, cook for a quarter of an hour.
3. Grind the carrots with an average grater, put them in a pan. Add two tablespoons of oil, add chopped onion. Turn on medium heat and fry vegetables until golden. Then add the mushrooms, add two tablespoons of mushroom broth, simmer for five minutes.
4. We shift the frying into cabbage soup, add salt to our taste and bring to readiness, not allowing it to boil. At the end, we fill the pot with greens, let it cool for another minute, and turn it off.
Russian traditional cabbage soup with mushrooms
Ingredients:
• fresh forest mushrooms - 150 grams;
• two carrots;
• a tablespoon of flour;
• three small potatoes;
• 30 gr. frozen home cream;
• a small lemon;
• young dill;
• a pound of white chick.
Cooking method:
1. Shred the cabbage. We put the pan on a small fire, put the oil and wait until it melts. We spread the cabbage, simmer until half ready, stirring it regularly.
2. Put three liters of water for intense heating. When it boils, dip the mushrooms, coarsely grated carrots and potato wedges into the pan.
3. Bring to a boil, reduce heat, continue to cook until half-cooked potatoes. Add the stewed cabbage and simmer the cabbage soup on a little heat until the vegetables are ready.
4. Melt a little oil in a pan. Add flour and, while stirring, warm over medium heat until creamy. Squeeze the juice from the lemon, strain it through a sieve.
5. A minute before cooking, adjust the taste with the addition of juice and salt. Enter the fried flour, put the greens. Wait for boiling and remove from the stove.
Recipe for classic cabbage soup with mushrooms on meat broth
Ingredients:
• 150 gr. fresh or half as much dried mushrooms;
• any meat tenderloin - 500 gr .;
• a pound of cabbage;
• onion;
• three large potatoes;
• oil - 2 tablespoons;
• a small carrot;
• garlic;
• a little bit of any fresh greens;
• a tablespoon of tomato or two fresh tomatoes.
Cooking method:
1. Pour a piece of washed meat with water, put the pan on a large fire and wait for an intense boil. Then we reduce the heating 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 cooking. We take out the finished meat, cut into portions and put it back into the pan.
2. Fresh mushrooms cut into large strips or slices and dip in boiling broth. After boiling for five minutes, add finely chopped cabbage, and after another five minutes - cubes of potatoes. Cook until the vegetables soften.
3. In a pan heated over low heat, pour two tablespoons of oil, chopped onion into it. We pass until lightly browned, add carrots, grated with large chips, continue to fry the vegetables until golden onion stains. We introduce tomato paste or chopped tomatoes, simmer, stirring, for five minutes.
4. Fill cabbage soup with roasting vegetables, pour chopped greens into the pan. Grind crushed garlic (3 prongs) with salt, and send it to the pan. Salt soup, boil at minimum heat for three minutes.
Cabbage soup with mushrooms and pearl barley - "Monastic"
Ingredients:
• 80 gr. pearl barley;
• 450 gr. fresh cabbage, white cabbage;
• potatoes - 350 gr.;
• sweet carrot - one, small;
• small onion;
• 35 ml of sunflower oil;
• feathers of green onions, 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, set to maximum fire. Upon boiling, reduce heat, boil the mushrooms until soft. Then take out the mushrooms, cut into slices or thin strips.
2. In a separate pan, without adding salt, boil pearl barley until half ready. We rinse the cereals and lower them into a boiling mushroom broth. Add chopped potatoes and shredded cabbage, cook at low boil, checking readiness for cereals and potatoes.
3. Fry chopped onions with coarsely grated carrots in hot oil until a rosy shade. We put mushrooms cut after boiling to vegetables. Add a little mushroom broth from the pan to the pan and leave it to simmer for seven minutes over low heat.
4. Add the cooked roasting to the cabbage soup, allowing them to boil for two minutes, put the chopped dill, simmer for about a minute. Serve with green onions.
Fresh cabbage 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 bell pepper;
• carrot;
• onion head;
• a mixture of dried herbs: basil, dill, parsley;
• refined oil;
• two cloves of fresh garlic.
Cooking method:
1. Rinse the pork pulp well, put it in a saucepan and, pouring water, with a volume of 2 liters, set to boil the broth. If you took meat with bone, it will take an hour and a half to cook it, an hour will be enough for the pulp.
2. After boiling the pork over low heat for a quarter of an hour, lower 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, lay back. Add the medium-sized mushrooms and cook until half-cooked beans.
3. Medium chop the carrots, cut the pulp of bell pepper into thin slices of transverse stripes, onion into half rings, and the tomato into cubes.
4. In a pan, warm well a couple of tablespoons of oil, put onion, bell pepper and carrot. Stirring, fry the vegetables until soft, then add the pieces of tomato and simmer, under the lid for another seven minutes.
5. In the broth, to the beans that have reached half-preparedness, drop the thinly sliced cabbage, cook for seven minutes. Dip the medium-sized potato cubes into the pan, cook until soft.
6. In the cooked roasting, put the garlic chopped on a fine grater or press, heat on low heat for about a minute and transfer to soup. Add dried greens, add salt, let it boil slowly for about five minutes, and set aside from the fire.
Useful tips and technological tricks for cooking cabbage soup with fresh mushrooms
• If you mainly used fresh mushrooms, add as much dried as possible. Cabbage soup will be more flavorful.
• Dried mushrooms will get wet faster if they are filled with warm water, and if milk is taken instead, cabbage soup will have an even more delicate mushroom taste.
• When preparing cabbage soup, it is not advisable to use spices, even the lavrushka in them will be superfluous. The dish lacks the basic, mushroom flavor.
• Fresh or dried mushrooms can be replaced with pickled or salted ones if necessary or as desired. They are added to cabbage soup when potatoes and cabbage are almost ready.
• Lovers of acidic cabbage soup, at the end of cooking can add lemon juice or citric acid solution.
