Cabbage Soup with Porcini Mushrooms Recipe
Very autumnal and very unusual soup-an unusual composition, a very unusual taste. Chef's recipe always attracts with its novelty. For a long time I looked at them -very strange combinations of ingredients. Curiosity got the better of me-I prepared it. Our lunch turned out with an incredible aroma of porcini mushrooms! Trying it?
Servings 4
Cook Time 60 minutes
Ingredients
- 300 gram Mushroom only white-fresh or frozen!!!Cut into medium-sized
- 4 tablespoons Vegetable oil
- 300 gram Pickled cabbage
- 2 pieces Onion
- 2 pieces Carrot
- 10 pieces Bay leaf
- 10 pieces Black pepper (peas)
- 100 gram Honey
- 50 ml Vinegar (Apple)
- 30 gram Sugar
- 20 gram Salt
- 2 pieces Chicken breast for serving ,fried or boiled ,the chef advises fried duck breast
- 2 liters Water
- Greens to taste
Instructions
- In a saucepan, pour water, put the carrots and 1 onion, put on fire, bring to a boil.
- To prepare mushrooms is to thaw and rinse. Cut into medium-sized.
- Prepare the rest of the ingredients.
- As soon as the water in the pan boils, lower the mushrooms, add the pepper and Bay leaf. Bring to a boil and remove from heat. I cooked a little longer.
- Cut the onion finely and fry in vegetable oil in a preheated frying pan.
- Add sauerkraut, vinegar, and honey to the onion. Stew not long.
- Strain the broth. Return the mushrooms to the broth. Put on the fire and add the cabbage soup, sugar and salt-do not add all the salt at once-taste it
- Heat over low heat. I brought it to a boil and cooked it over very low heat for another 10 minutes. Turning off the fire. Add herbs to taste. Cover with a lid and let it brew a little.
- Pour the soup, add the sliced meat, sprinkle with herbs and enjoy! I was making half a sample. Increased the cooking time.