Cabbage soup, Post, Meatless recipes, Lean cabbage soup

Lean sauerkraut soup with mushrooms

Name: Lean sauerkraut soup with mushrooms
Total time: 2 h 20 min
Yield: 8
Ingredients: 50 g dry porcini mushrooms; 700 g sauerkraut; 2 medium turnips; 2 large onions; 1 large carrot; 3 garlic cloves; 1 small bunch of dill and parsley; vegetable oil; salt, freshly ground black pepper

November 05,2022

Ideal cabbage soup from sauerkraut is obtained precisely with this method of preparation - not on the stove, but in the oven, with slow languishing.

Ingredients

Servings 8

50 g dry porcini mushrooms
700 g sauerkraut
2 medium turnips
2 large onions
1 large carrot
3 garlic cloves
1 small bunch of dill and parsley
vegetable oil
salt, freshly ground black pepper

Cooking

Step 1

Porcini mushrooms pour 2 liters of warm drinking water for 15 minutes. Bring to a boil, season with salt and simmer for 5 minutes. Then remove the mushrooms with a slotted spoon, rinse from the sand and cut into small pieces. Strain the infusion through a towel or gauze folded in several layers.

Step 2

Preheat oven to 140°C. Rinse sauerkraut lightly with drinking water, squeeze, cut into pieces about 2 cm long and place in a deep ceramic dish. Pour a small amount of mushroom infusion and put in the oven for 1 hour.

Step 3

Peel onions and carrots, finely chop and fry in hot oil for 10 minutes.

Step 4

Peel and cut the turnip into slices, quickly fry in vegetable oil. Chop greens. Crush the garlic and chop.

Step 5

Arrange cabbage, mushrooms, onion-carrot dressing and turnips in clay pots. Place garlic and herbs on top. Pour in the mushroom infusion, cover the pots tightly with foil and put in the oven for 1 hour. Serve the cabbage soup very hot.