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Cabbage soup with dried mushrooms

Author
Cookinero 27 Apr 2025
5440
Cabbage soup with dried mushrooms

During Lent, believers follow strict dietary rules. For example, it is forbidden to eat meat, dairy products, eggs, etc. Cabbage soup with dried mushrooms becomes one of the main dishes of this period. It is based on vegetable broth. Vegetables become a source of vitamins and energy.

How to cook Cabbage soup with dried mushrooms

Step 1

Cabbage soup with dried mushrooms

Prepare the mushrooms and the sauté. Boil the mushrooms in salted boiling water for 20 minutes. Meanwhile, heat 2 tablespoons of oil in a frying pan, add the onion and fry until golden. When the mushrooms are ready, add them to the frying pan with the onion, add the carrots and tomatoes, and simmer for another 5 minutes. Place the fried vegetables on a plate.

Step 2

Cabbage soup with dried mushrooms

Prepare the cabbage. Add 1 tbsp of oil to the pan where the vegetables were fried and put the shredded cabbage. Fry over medium heat for 15 minutes.

Step 3

Cabbage soup with dried mushrooms

Prepare the soup. Boil the water from the mushrooms. Add the fried mixture and salt. After boiling, add the chopped potatoes. Cook for 20 minutes. Put the cabbage in the pan and cook for another 10 minutes over medium heat.

Cabbage soup with dried mushrooms - FAQ About Ingredients, Baking Time and Storage

Yes, you can substitute dried mushrooms with fresh ones. Use about 3 times the amount (by weight) of fresh mushrooms since dried mushrooms are more concentrated in flavor. Sauté them directly without pre-boiling.
To make it vegan, ensure the mushrooms and all other ingredients are plant-based. Skip any animal-derived additives, and use vegetable oil instead of butter if needed. The recipe is naturally vegetarian as written.
Store cooled soup in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stove or in the microwave, adding a splash of water if the soup thickens.
Yes, this soup freezes well. Let it cool completely, then transfer to freezer-safe containers or bags. It will keep for up to 3 months. Thaw overnight in the fridge before reheating.
This soup pairs well with crusty bread, a side salad, or a dollop of sour cream for added richness. For a heartier meal, serve with grilled cheese sandwiches.
To lower carbs, omit the potatoes or replace them with cauliflower florets. You can also reduce the amount of carrots or skip them entirely.
Absolutely! Any neutral oil like canola, sunflower, or avocado oil works well. Olive oil adds a richer flavor but has a lower smoke point, so adjust the heat accordingly.
Reheat gently on the stove over low heat, stirring occasionally. Add a little water or broth if the soup seems too thick. Avoid boiling vigorously to prevent overcooking the vegetables.

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