Mushroom cabbage soup with fresh cabbage
Description
1. First, soak the mushrooms for about 1.5 hours. 2. Then rinse them thoroughly and place them in a pot with clean water. 3. Wash and cut the mushrooms into pieces of any size. Cook them together with the dried mushrooms over medium heat for about 25 minutes. 4. Meanwhile, thinly slice the cabbage and add it to the pot. Simmer over medium heat until the cabbage becomes soft. 5. Peel and finely dice the onion. 6. Heat vegetable oil in a frying pan and sauté the onion until translucent. 7. Peel and grate the carrot on a grater or cut into thin strips. Add it to the onion and continue frying for another 3–4 minutes. 8. Transfer the sautéed vegetables to the pot. Season with salt and pepper to taste. If desired, you can add various spices to this simple recipe for mushroom borscht with fresh cabbage (bay leaf, thyme, allspice, etc.). 9. Simmer over medium heat until fully cooked. 10. Before serving, you can garnish the homemade mushroom borscht with fresh herbs and sour cream to taste. Ladle into bowls and serve.