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Soup with mushrooms and fresh cabbage (lean, boyar): recipes

Shchi is an original Russian dish. The popularity of the soup is due to the availability of food and ease of preparation.

Cabbage soup is usually made from white cabbage with meat, fish, mushrooms, vegetable and cereal broth. The thickness of the soup depends on the amount of cabbage, other vegetables and flour and cereal additives.

It is believed that the right soup can be cooked only in a Russian stove in earthenware. But the great soup is obtained on the stove, if you follow certain rules of cooking.

Below, we will look at some recipes for soup made from fresh white cabbage in different broths, but with the obligatory addition of mushrooms. Each recipe shows the approximate caloric content of the dish (per 100 g), taking into account some boiling water. However, it should be noted that with prolonged evaporation the calorie of the soup will slightly increase.

The best mushrooms for cooking first courses are white, boletus, aspen, boletus, boletus, champignons. Improve the taste of any chanterelle soup. But do not use milk soup for soups.

To cook lean soup with mushrooms and fresh cabbage, for the beginning of the mushrooms you need to clean the grass and leaves, wash thoroughly, cut into pieces, cover with water and boil. Willingness can be determined by the fact that they will sink to the bottom of the pan.

Onions with carrots need to be peeled. Chop the carrots grated or cut into small pieces, chop the onion.

Fry prepared vegetables with butter. Add water and simmer for about five minutes.

Put chopped cabbage in a pan with hot water, cook on low heat until half cooked.

When the mushrooms are soft, you must put them in a saucepan with cabbage, salt and boil everything together until cooked.

Next, soup must be seasoned with tomato paste and boil. Can be served at the table.

The use of dried mushrooms will give the dish a special taste and aroma.

  • cabbage — 450 g;
  • 5 dried mushrooms of average size;
  • potatoes — 280 g;
  • 1 onion;
  • 1 medium carrot;
  • 1 fresh parsley root (or half a spoonful of dried);
  • onion turnip — 100 g;
  • salt;
  • spice;
  • water — 1.8 l.

Cooking time — 50 minutes.

Calorie dishes — 25 kcal.

Wash the mushrooms from dust and place in water for 8-9 hours (you can overnight) until they are completely soft. And only after that start the cooking process. Mushrooms should be boiled in the same water where they are soaked.

Cabbage boil for about half an hour, add slices of potatoes, chopped roots and onions.

Mushroom decoction with chopped mushrooms pour into a pan with vegetables, add salt and cook until done. At the very end put pepper.

This is a traditional soup recipe, but the addition of mushrooms will give the dish a highlight.

  • cabbage — 350 g;
  • beef — 450 g;
  • 0.5 cups of dried mushrooms;
  • potatoes — 170 g;
  • carrots — 120 g;
  • garlic — 1/2 head;
  • onion turnip — 1 pc .;
  • butter — 35 g;
  • root parsley — 1 pc .;
  • spice;
  • salt;
  • water — 2.8 l.

Cooking time — 1 h 20 min.

Calorie dishes — 50 kcal.

Place the meat in a pan with water along with onions and half of the roots and boil until cooked. Then remove the meat, cut into pieces, strain the broth.

Chop the cabbage, put it in a separate bowl with boiling water, put the oil and simmer under the lid until the cabbage is softened. Next, combine it with meat and pour beef broth.

Separately, boil presoaked mushrooms. Then cut them and put in broth with cabbage, pour mushroom decoction into the broth, add chopped roots and onions, potatoes, sliced, salt and boil for about 15 minutes. Add spices before turning off the heat.

Remove from heat, add mashed garlic, let it stand.

Such soup is cooked in the oven in earthen pots of different types of meat, which is why they turn out to be particularly rich.

  • pork — 150 g;
  • Beef — 180 g;
  • ham — 150 g;
  • cabbage — 450 g;
  • potatoes — 220 g;
  • champignons — 180 g;
  • onion turnip — 70 g;
  • carrots — 180 g;
  • spice;
  • sunflower oil — 20 g;
  • salt;
  • 3 liters of water.

Cooking time — 1 h 45 min.

Calorie dishes — 58 kcal.

Boil beef and pork until half cooked, strain, cut the meat into chunks. Cabbage slightly put out. Fry champignons with onions and carrots. Potatoes and ham cut.

In portion pots (or in one large pot), arrange the meat, vegetables, ham, pour all the broth, salt and add spices. Close the lids or foil, put in an oven for about an hour.

Such soup can be used as a vegetarian or lean dish. And in terms of protein content, they are not inferior to meat.

  • cabbage — 350 g;
  • red beans — 75 g;
  • champignons — 170 g;
  • tomatoes — 170 g;
  • carrots — 170 g;
  • 1 onion;
  • tomato paste — 35 g;
  • spice;
  • sunflower oil — 25 g
  • salt;
  • 2.2 liters of water.

Cooking time — 1 h 40 min.

Calorie dishes — 35 kcal.

Beans should be soaked for 10-12 hours. Then it needs to be boiled. Beans should be boiled for a long time, at least an hour, in order to get rid of poisonous substances, after boiling it is necessary to drain the water.

Fry the prepared and chopped champignons, sprinkle carrots with onions in vegetable oil.

Pour the cabbage with boiling water and boil a little. Then add mushrooms with vegetables, beans, chopped tomatoes, salt and cook all together until tender. At the end put spices and season with tomato paste. For spiciness, it is good to add chopped garlic to ready-made soup.

How to cook a delicious and hearty salad.

A stew with vegetables and potatoes — a selection of recipes here.

Read how to make a soup of zucchini in cabbage, cheese or mushrooms.

Another recipe for lean soup. And to make the dish more nourishing, millet is added to the soup.

  • cabbage — 450 g;
  • fresh mushrooms — 220 g;
  • carrots — 220 g;
  • turnip — 180 g;
  • potatoes — 220 g;
  • millet — 1/3 cup;
  • salt;
  • 2.2 liters of water.

Cooking time — 45 minutes.

Calorie dishes — 30 kcal.

Such soup is prepared in the same sequence as in the first recipe.

Prepared mushrooms are boiled and cut into pieces. Chopped cabbage boil for about 15 minutes, add chopped vegetables, add millet and continue cooking. When the mushrooms are cooked, they are placed with broth in the soup, salted and boiled until cooked.

  1. Soup will be excellent if they are evaporated over low heat.
  2. If the cabbage is very strong, you can pre-boil it for a few minutes before boiling.
  3. After cleansing, fresh forest mushrooms should preferably be held in salted cold water for a few minutes, then the unsung worms will float to the surface.
  4. For boiling mushrooms, you can use only enameled, nickel-plated and aluminum cookware.
  5. To aspen mushrooms and champignons in the cooking process is not blackened, you must first wash them in water, acidified with vinegar.
  6. You should not pour out the water after soaking dried mushrooms, as it contains valuable aromatic substances. This water is recommended for further processing of mushrooms: stewing, boiling. On its basis, you can cook a variety of sauces and gravy.
  7. Dill is considered the best herb for mushrooms. It enhances their taste and aroma. Therefore, when serving in a ready-made soup with mushrooms, it is good to add dill. You can also use dried herb during cooking.
  8. Roots for soups, it is desirable to fry with the addition of fat, as the fat is able to retain carotene and aromatic substances.
  9. Dry beans should definitely be soaked for a few hours. This will help to better assimilate the proteins contained in it, as well as avoid gas formation in the intestine.
  10. Before serving, sour cream and chopped greens are put into ready-made soup. It is good to serve pies with potatoes or rice.

The Russian people put together a great many proverbs and sayings about their favorite food. One apt proverb says: «From the cab, good people do not leave.» So cook soup, eat for health and invite good people to visit.

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