Cabbage (cabbage) with lean mushrooms

Category: First meal
Kitchen: ukrainian
Cabbage (cabbage) with lean mushrooms

Ingredients

sauerkraut 550 BC
carrot 1 PC.
turnip onion 1 PC.
mushrooms (I have champignons) 200 BC
potatoes 350 BC
tomato paste 1-2 tbsp. l.
sugar 1-2 tbsp. l.
water (mushroom or vegetable broth) 1.5-1.7 liters.
vegetable oil 4-5 st. l.
salt taste
ground black pepper taste
dill 1 bundle
Bay leaf 1-2 pcs.

Cooking method

  • Cabbage (cabbage) with lean mushroomsRinse the cabbage. Pour a spoonful of oil and a little water into a saucepan or frying pan. Add cabbage, cover and simmer until soft. Add water as needed.
  • Cabbage (cabbage) with lean mushroomsWhen the cabbage is soft, add the tomato paste and sugar. Stir and simmer everything together for 3-4 minutes.
  • Cabbage (cabbage) with lean mushroomsDice the onion. Rub the carrots.
  • Saute the onions and carrots lightly.
  • Cabbage (cabbage) with lean mushroomsAdd the mushrooms, cut into strips.
  • Cabbage (cabbage) with lean mushroomsFry until tender. Season with salt and pepper.
  • Cabbage (cabbage) with lean mushroomsPut potatoes cut into strips in boiling water (mushroom, vegetable broth). Salt a little. Cook until tender.
  • Add mushrooms and cabbage. Bring to a boil and simmer for a couple of minutes. If necessary, then salt and pepper. Add sugar.
  • Cabbage (cabbage) with lean mushroomsAdd half the chopped dill and bay leaf. Bring to a boil, turn off and cover. Let stand for 10-15 minutes. Serve sprinkled with the remaining dill.
  • Cabbage (cabbage) with lean mushrooms
  • Cooking is not difficult. The main thing is to do it with love for your loved ones!

Note

Very tasty, thick and rich cabbage is obtained. The acidity in this soup can be controlled by the amount of tomato paste and sugar. If you are not fasting, then you can cook in meat broth and serve with sour cream.
If you have dried mushrooms, then simply boil the mushrooms, cut into strips and send back to the pan. Cook cabbage in this broth.
I always cooked one version of cabbage Lean cabbage (starobelsky variant)... But recently I opened the book "Ukrainian Cuisine" and saw that there are cabbage with mushrooms, beans, buckwheat. Everyone knows Zaporozhye and traditional. Became interesting. I wanted to cook. Now you need to try with beans and buckwheat.
Recommend!

Katko
Angela, thanks for the recipe, here I will sour cabbage and I will definitely try
ang-kay
Katerina, I hope you like it)
kavmins
Angela, thanks for the interesting recipe) we cook cabbage soup only with millet, it will be interesting to cook with mushrooms and other options too))
ang-kay
Marina, I will be glad if it comes in handy. So I also thought that it was cooked only with millet. It turns out that no)
Gaby
Angie, looked only at the photo and read it, began to swallow saliva. Probably it is so tasty with mushrooms, and I have never cooked. I tried the classic one a couple of times, with millet, it was delicious at a party. Thanks for bringing the recipe and sharing.
And the book Ukrainian Cuisine, I also have, is a Soviet 1987 edition. There are so many options for borscht and with such ingredients that I never imagined it was cooked like that. Different options from different regions of Ukraine are presented. I'm just not sure that I will eat cabbage, but someday I will have to take a chance.
ang-kay
Vika, take a chance. Often, cabbage is served here as a ritual memorial dish. This is with millet. So if there is a choice (borscht or cabbage soup), then cabbage soup always wins. Basically everyone eats it. My husband is not very fond of me. But for some reason, when I cook, it is eaten faster than the same volume of borscht)
Umka
All TRICKS !!!
AngelaFirstly, I want to thank you for turning my opinion about sauerkraut in the first courses.This is the same opening / cracking as cooking borscht without potatoes (recipe / advice from Galina Seraya Dog). As a child / youth, I did not digest / feel and did not eat soups / borscht / cabbage soup with sauerkraut.
Secondly, thank you so much for making me pay attention to this kind of soups.
I cooked with wild / frozen mushrooms, and everything else was exactly according to the recipe, even potatoes by weight. Now I will try all types of this soup: with millet, with beans, with buckwheat.
Angela, it's very tasty, thank you so much !!!
ang-kay
Ludmila, I am very glad that you liked the soup so much. Most likely, the taste has changed. I never ate fish before, but now I love it. Celery did not bother me, but now it is pleasant to me. But it's still great.
Quote: Umka
with millet, with beans, with buckwheat.
With millet is on the forum. I have a link in the comments to my version. And I have not tried it myself with buckwheat and beans. You need to look at the nuances. On occasion, I will do the same.

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