Sauerkraut soup with mushrooms: traditional and original. Secrets of cabbage soup with mushrooms, buckwheat, beans, barley

Sauerkraut soup with mushrooms: traditional and original. Secrets of cabbage soup with mushrooms, buckwheat, beans, barley

First courses in Russian cuisine are required.

Cabbage soup with mushrooms - a simple and very tasty dish.

Even in the lean version, without broth and meat, it turns out nourishing and never bothers.

Sauerkraut soup with mushrooms - general principles of cooking

Cooking soup of sauerkraut with mushrooms does not take much time. But to get a fortress and a rich sourish taste, for which real connoisseurs appreciate the dish so much, you need to wait a day. Daily soup, gaining momentum, tastier freshly cooked.

The cooking process is not much different from cooking common soup and soups, but there are still some nuances. The two main components of this recipe are sauerkraut mushrooms. In the old days, sauerkraut was combined with meat and put in the oven for a day. The stewed meat became sourish, tender, melting. In modern apartments, this recipe can only be repeated in the oven, which for obvious reasons is inconvenient.

Therefore, the hostess uses two ways to prepare cabbage for bookmarks:

• fry in a pan in vegetable oil or butter;

• stewed in a skillet, skillet, multicooker.

Some even prefer to put the cabbage in water or broth without prior heat treatment. How much to cook cabbage, including stewing and frying, depends on the final result. The cabbage will crackle if cooked for about an hour. To make it very soft, it will take about two hours.

Soup mushrooms are used dried or fresh. Dried, first soaked depending on the size for half an hour, then boiled in the same water, cooled and cut into pieces. Fresh mushrooms are also pre-boiled and minced.

Sauerkraut soup with mushrooms “Lenten”

Navarous soup on the water can be cooked, and they will turn out no worse than meat. It is very good to cook soup with dried boletus. The broth will turn out saturated, tasty. Serve them with sour cream. Ingredients:

• 70 g dried boletus (can be replaced by another type);

• a pound of sauerkraut;

• three potatoes;

• three liters of water;

• small carrot;

• large onion;

• vegetable oil;

• tablespoon white flour;

• a quarter cup of tomato paste;

• black or mixed pepper;

• salt to your taste;

• A handful of chopped dill.


Boiled mushrooms cut into strips.

Broth from mushrooms is not to pour out, but to filter and set aside.

Put cabbage in a frying pan, pour half a cup of mushroom broth, simmer the tomato paste for an hour and a half under the lid. If necessary, pour a little more broth.

Shred onions.

Carrot grate large.

Heat oil, throw onions, carrots, bring to the softness of vegetables. It will take about 10 minutes.

In mushroom broth lay cabbage, cook until desired softness.

15 minutes before readiness, put carrot and onion roasts and mushrooms into the soup, boil for 10 minutes under the lid closed.

In a separate dry skillet, fry the flour, pour the cooled broth into it. Dissolve the flour so that the lumps are gone, boil for 2-3 minutes and fill the soup.

To simmer under the lid for another 10 minutes.

Cut the dill and half put in the pan.

Add homemade sour cream or store sour cream in a plate, sprinkle with dill herbs.

Sauerkraut soup with mushrooms and buckwheat

Lenten table can be original, nourishing, tasty. Here is an old recipe for cabbage soup with mushrooms, which uses buckwheat. The dish is thick, so that the spoon is worth, and has a pleasant taste flavor.


• a pound of salted cabbage;

• one hundred grams of dried white mushrooms;

• one large potato;

• one or two medium onions;

• two tablespoons of buckwheat;

• polgolovki garlic;

• eight black peppercorns;

• three bay leaves;

• a teaspoon of salt (to your taste);

• two tablespoons of vegetable oil;

• a bunch of fresh dill or two tablespoons of dried. Preparation:

Rinse the cabbage mass, put it in a saucepan without plastic handles or an earthen pot and send it to the oven heated to 180 ° C for half an hour.

Potatoes cut into large slices.

Steam mushroom blanks with boiling water and leave for about twenty minutes for swelling. Then remove from water (save infusion), cut into strips.

One and a half liters of water combined with mushroom infusion, bring to a boil, omit the mushrooms, cook for half an hour.

Ten minutes after laying the mushrooms add buckwheat to the pan.

After another ten minutes, lay the potatoes.

Stewed cabbage take out their ovens, drain the liquid.

Shred onion and combine with cabbage.

Pour the vegetable oil into the cabbage, rub it all over the walls with a wooden spoon. Blend can not, so as not to turn the cabbage into a puree.

Pour juice into cabbage, warm it up on the stove for ten minutes.

Put cabbage in cabbage soup, season with pepper, chopped dill, spices, cook for ten minutes at slow boiling.

Let the soup infuse and pour into plates.

Serve with sour cream.

Sauerkraut soup with fresh mushrooms

Dried mushrooms are sometimes harder to get than fresh ones. On sale there are frozen mushrooms, boletus, chanterelles. Try to cook simple soup based on fresh mushrooms.


• a pound of mushrooms;

• five hundred grams of sauerkraut;

• medium bulb;

• cooking oil;

• salt to taste;

• three liters of water;

• spices for dressing soup to taste.


Mushrooms well washed, cut into pieces.

Put in a saucepan, pour in a rate of water, cook for about twenty minutes.

Remove the mushrooms with a slotted spoon, pour the broth into the saucepan.

Lay the washed cabbage, bring to a boil and reduce the heat.

Fry the onion cubes in hot oil. When they become transparent and soft, put the mushrooms.

Fry the mushrooms and onions for two minutes, then cook for another ten minutes under the lid. When the cabbage is soft enough, lay out a fry, add spices and salt to taste.

Give boiled cabbage soup with mushrooms for five minutes.

Turn off the fire, let the soup infuse and pour into portions.

Sauerkraut soup with mushrooms and beans

This option soup - meat. Broth can be boiled from any meat on the bone, but classic soup is made from pork. Instead of potatoes, you can put beans in thick mushroom soup. Some housewives cooked cabbage soup with mushrooms, connecting potatoes, and beans for greater satiety. Below is just such a recipe. Optionally, you can not add potatoes.


• meat piece weighing three hundred grams;

• half a cup of beans (dry);

• three hundred grams of sauerkraut;

• three hundred grams of fresh shop mushrooms;

• large onion;

• average carrot;

• garlic (to taste);

• fleshy tomato or a quarter cup of tomato paste;

• fresh cut greens;

• bay leaf;

• pepper;

• oil for the pan.


Boil broth from a meat piece.

Simultaneously soak the dried beans.

Be sure to remove the protein foam, lay the beans and cook it with meat

Rinse the cabbage.

Fresh champignons cut into slices or strips.

Grind onions and carrots.

Make an ordinary onion-carrot fry with tomato paste. Instead of tomato paste, you can take a fresh, peeled and chopped tomato.

Put cabbage into prepared zazharka, stew for about twenty minutes.

Cut the peeled potatoes into cubes.

From the broth, remove the meat, cool and cut into pieces.

Put cabbage and potatoes in broth, boil for a further quarter of an hour at a slow boil.

Seven minutes before cooking, cabbage soup with sauerkraut and mushrooms, gently salt, put crushed pepper, laurel, put the meat pieces down.

Put chopped dill or parsley under the cover, fresh garlic, turn it off and let stand.

Sauerkraut Soup with Mushrooms and Barley

Unfairly erased from the life of the “camp-army” barley - a unique and very tasty croup. With it, cabbage soup with mushrooms turn out to be extraordinary. Be sure to try cooking a dish for this recipe.


• pound of beef on the bone;

• a pound of sauerkraut;

• a generous handful of dried mushrooms;

• half a cup of clean barley;

• bulb onion;

• four large potatoes;

• three turnips;

• some lean oil for the pan;

• a spoon of tomato paste with a slide;

• salt;

• black or allspice;

• laurel;

• half a cup of dill or parsley.


Mushrooms in advance soak, boil and chop.

Boil broth from beef.

Put the cabbage, cook for half an hour at a slow boil until the cabbage is soft.

Put the mushrooms, pearl barley, cook for another twenty minutes.

Turnip and potato clean and solid put in the soup and continue cooking.

Finely chop the onion.

Finely grate the cleaned carrots.

Fry the onions and carrots.

Remove cooked turnips and potatoes from the pan, mash them with a fork and send them to soup for density.

Season soup of sauerkraut with mushrooms zazharkoy, pepper, salt, herbs.

Cook for a few more minutes, leave the saucepan under a warm towel for half an hour and serve.

Sauerkraut soup with mushrooms and chicken

Chicken broth soup is no worse than meat. It turns out tasty, simple and inexpensive.


• small chicken soup;

• a plate of fresh champignons or a handful of dried;

• a pound of sauerkraut;

• three liters of water;

• large carrot;

• onion;

• five potatoes;

• a bunch of parsley and dill;

• three cloves of garlic;

• Lavrushka;

• pepper, salt to your taste.


Boil chicken carcass whole or chopped into pieces.

Remove the meat from the broth, cool and release from the bones. Meat with hands to chop fiber or cut with a knife. Put in the broth washed cabbage, simmer for an hour.

Chop the onion and carrot.

Fry the onions in the pan first, then the carrots.

While the vegetables are roasting, chop the mushrooms and send them to the pan.

Cut the potatoes into cubes.

Put all the vegetables in the pan, cook for twenty minutes.

Simultaneously with the bookmark, salt, pepper and throw a bay leaf.

Return to the soup chicken.

Add under the cover finely chopped garlic.

Turn off the fire, let him stir for at least half an hour.

Sauerkraut soup with mushrooms - tricks and tips

  • From what kind of meat is used for cooking soup, the taste of the dish changes. Lenten and meat soup to taste vary. For the classic cabbage soup, take fatty pork, for the dietary one, lean beef or chicken.
  • If cabbage has peroxide into the storage process, rinse it and then pour it with ice water for an hour. If there is no time, the cabbage is simply washed in a colander with plenty of running water.
  • Daily soup really gets tastier. But in order to make them even more delicious, they need to be brought out to the frost for the night. Of course, this can be done only in winter.
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