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
60minutes
Servings
4
Cook Time
60minutes
Ingredients
Instructions
  1. In a saucepan, pour water, put the carrots and 1 onion, put on fire, bring to a boil.
  2. To prepare mushrooms is to thaw and rinse. Cut into medium-sized.
  3. Prepare the rest of the ingredients.
  4. 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.
  5. Cut the onion finely and fry in vegetable oil in a preheated frying pan.
  6. Add sauerkraut, vinegar, and honey to the onion. Stew not long.
  7. 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
  8. 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.
  9. Pour the soup, add the sliced meat, sprinkle with herbs and enjoy! I was making half a sample. Increased the cooking time.
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