Vegetarian cabbage soup with mushrooms
Description
Hearty and aromatic soup. You can prepare this borscht without mushrooms, but they won't be as fragrant. I used champignons, but you can use any other mushrooms. And if you're lucky, use wild mushrooms—they will make the taste fantastic! This light and satisfying dish is perfect not only for fasting meals but also for everyday menu. An ideal option for a nutritious lunch or dinner for the whole family! Be sure to try it. Serve with fresh herbs and sour cream.
Instructions
- 1
Step 1
Prepare all the ingredients.
- 2
Step 2
Wash the mushrooms, dry them, and slice into pieces.
- 3
Step 3
Heat vegetable oil in a frying pan. Add the diced onion and grated carrot.
- 4
Step 4
Sauté the vegetables until soft.
- 5
Step 5
Add the shredded cabbage.
- 6
Step 6
Simmer until the cabbage reduces in size and becomes tender.
- 7
Step 7
Add the diced potatoes and fry everything together for 10 minutes.
- 8
Step 8
Transfer the contents of the frying pan to a pot.
- 9
Step 9
Pour in the required amount of water, add salt, and spices to taste.
- 10
Step 10
Simmer over low heat until the vegetables are cooked.
- 11
Step 11
Mushroom cabbage soup is ready.