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