Sour cabbage soup with sauerkraut and mushrooms
Description
The recipe won't take much time. I'm eager to share with you this simple version. Serve with herbs and sour cream.
Instructions
- 1
Step 1
1. Wash the meat and place it in a pot with water.
- 2
Step 2
2. Add vegetables, herbs, and spices for a richer flavor and aroma of the broth. Place over heat, bring to a boil, then simmer gently for a couple of hours (until the meat is cooked).
- 3
Step 3
3. While the broth is cooking, you can wash, dry, and cut the mushrooms into pieces. In this case, they are porcini mushrooms, but you can use any other kind you prefer.
- 4
Step 4
4. Heat vegetable oil in a skillet, add the mushrooms, and sauté until golden brown.
- 5
Step 5
5. In a separate skillet, sauté the sauerkraut, previously squeezed to remove brine. After 5 minutes, add a little broth and simmer over low heat for about 20 minutes.
- 6
Step 6
6. Meanwhile, you can also prepare the sauté. Heat vegetable oil and fry the chopped onion in it until golden brown.
- 7
Step 7
7. Grate the carrot on a grater.
- 8
Step 8
8. Add to the onion and fry for 5-7 minutes, stirring.
- 9
Step 9
9. When the meat is cooked, carefully remove it and let it cool slightly. Then cut it into small pieces, removing the bones. Strain the broth and return it to the heat.
- 10
Step 10
10. When the broth comes to a boil, add the meat and diced potatoes.
- 11
Step 11
11. Season with salt to taste, and add spices if desired. Cook for about 15 minutes, until the potatoes are tender. Then add cabbage, mushrooms, and sautéed vegetables to the pot, and simmer over low heat for another 10 minutes. At the end, stir in the chopped herbs. Remove the soup from heat, cover, and let it steep for half an hour before serving.