Cabbage cream soup with oyster mushrooms and pickled Brussels sprouts
An excellent vegetable is cabbage. It belongs to the category of off-season products and the variety of its varieties will delight any culinary specialist and just a lover of delicious food. In this dish, white cabbage acts as a base for soup, and Brussels sprouts as a flavor accent and decoration.
Ingredients
Servings 2- 330 g cabbage
- 100 g Brussels sprouts
- 170 ml soy milk
- 50 g oyster mushrooms
- 250 ml vegetable broth
- 100 g onion
- 170 g potatoes
- 2 garlic cloves
- 30 g soy sauce
- 2 g chili pepper
- 0.5 g of saffron
- ground fennel seeds
- 1-2 sprigs of fresh thyme
- olive oil
- salt
Cooking
Step 1
Cut white cabbage, onion and potatoes into strips. Cut the garlic clove into 2-4 pieces. Saute prepared vegetables with thyme in olive oil for 5-6 minutes.
Step 2
Add fennel seeds and broth. Salt. Simmer, 20 min. During this time, oyster mushrooms, cut into medium pieces, fry in olive oil.
Step 3
Boil Brussels sprouts without cutting them. Add soy sauce, finely chopped garlic clove, chili pepper and 10 g olive oil. Cool completely, 20 min. Drain cabbage in a sieve, pat dry with paper towels. Cut into pieces and fry in olive oil.
Step 4
To white cabbage, add soy milk and saffron threads soaked in milk. Bring the mixture to a boil. Remove from heat and puree with an immersion blender.
Step 5
Pour the soup into bowls. Add oyster mushrooms and Brussels sprouts. Serve right away.