Cabbage soup with young cabbage and oyster mushrooms
Description
A hearty first course. Young cabbage is very tender, so it should be cooked for a very short time. Therefore, the order of adding ingredients to borscht with young cabbage is different from that in winter versions. I don't add bay leaf to summer borscht, but include more dill and green onion. The soup is ready to serve.
Instructions
- 1
Step 1
Place the chopped oyster mushrooms into the heated oil and sauté for a couple of minutes. Add the chopped onion and the white part of the green onion. Julienne the carrot and add it to the vegetables as well. Continue sautéing, stirring frequently and being careful not to brown too much.
- 2
Step 2
Pour the tomato juice into the pan and simmer for about five minutes.
- 3
Step 3
Drop young potatoes, cut into strips, into boiling water (2 liters). Cook until almost done, adding salt to taste.
- 4
Step 4
Thinly slice the cabbage and the middle part of the green onion.
- 5
Step 5
Pour the contents of the skillet into the soup and bring to a boil. Cook for a couple of minutes.
- 6
Step 6
Add the cabbage to the soup and bring to a boil. If you prefer crunchy cabbage, turn off the heat. If you prefer it soft, cook for a couple of minutes.
- 7
Step 7
Add chopped greens, cover, and let the soup steep for about 20 minutes.
- 8
Step 8
When serving, ladle the soup heaping, add fresh herbs and black pepper to the plates. And, of course, sour cream!