Cabbage soup with mushrooms
Description
The recipe won't take much time. My great-grandmother used to make this dish. She especially loved preparing it with sauerkraut or just fresh cabbage. The type of cabbage completely changed the recipe. I'll share one of the variations. For making the soup, my grandmother most often used fresh wild mushrooms. In the 2000s, many people started growing familiar mushrooms like button mushrooms at home, and my grandmother was no exception. They grew in clusters from special soil in the back shed. Grandmother frequently harvested them and cooked many delicious dishes. For this recipe, ladle into bowls and serve.
Instructions
- 1
Step 1
1. Rinse the millet in 10 changes of water. Thoroughly rinse the millet to ensure the finished soup has no bitter taste. The water should be perfectly clear, like a tear.
- 2
Step 2
2. Grate the carrot on a coarse grater.
- 3
Step 3
3. Dice the onion.
- 4
Step 4
4. Place the sauerkraut into a saucepan. Rinse it thoroughly. Squeeze out the water and return the sauerkraut to the saucepan. Add the rinsed millet without water. Pour in water, then set to cook. Cooking time — 15-20 minutes.
- 5
Step 5
5. Sauté the onion in vegetable oil.
- 6
Step 6
6. Add the grated carrots to it. Sauté together until the carrots are soft.
- 7
Step 7
7. Add finely chopped mushrooms to the sauté. Simmer together. Turn off the heat.
- 8
Step 8
8. Add potatoes to the boiling broth. Cook for 15 minutes. Now add the sautéed mixture. Cook everything until the dish is ready.
- 9
Step 9
9. Season the ready soup with spices and salt. Let it steep for about 20 minutes, then ladle into bowls and serve.