Lean sauerkraut soup with mushrooms

Description

Lean sauerkraut soup with mushrooms will appeal to those who limit their diet for one reason or another, and to all lovers of good soups with a rich taste. The absence of meat in the composition does not upset at all: the dish turns out to be very tasty and unusually fragrant, for which we must say “thank you” to the dried mushrooms. It's definitely worth a try! Do you want to make lean soup of sauerkraut with mushrooms even more satisfying? Serve them on the table with garlic buns or rice pies, after which the second dish may simply not be needed.

Cooking

Step 1

Prepare all the ingredients for lean cabbage soup. Mushrooms pour 2 liters of cold water and leave for 2 hours. Then put them in a colander and rinse thoroughly with warm running water. Mushroom infusion strain through 2 layers of gauze.

Step 2

Wash the carrots thoroughly, peel and cut into thin strips. Peel the onion. Cut into thin half rings. Squeeze the sauerkraut lightly and chop.

Step 3

Wash potatoes, peel and cut into small cubes. Place in a small saucepan and cover with cold water. Leave at room temperature until use.

Step 4

In a skillet, heat 2 tbsp. l. vegetable oil. Add onions, carrots and sauerkraut. Add sugar to taste, pour in 200 ml of water and simmer over medium heat for 10 minutes.

Step 5

Transfer the stewed vegetables to the pot in which you plan to cook the cabbage soup. Pour half the strained mushroom infusion and put on a strong fire. Wash the parsley root, peel and grate on a medium grater.

Step 6

Add the parsley root to the pot with the mushroom infusion and bring to a boil. Remove the foam with a slotted spoon, reduce the fire to a minimum. Simmer for 10 minutes with the lid on the pot.

Step 7

In a skillet, heat 2 tbsp. l. oils. Mushrooms for lean cabbage soup cut into strips. Place in a pan with hot oil and fry until golden brown. Add to saucepan with cabbage soup.

Step 8

Throw potatoes in a colander. Bring water to a boil in a separate saucepan. Dip the potatoes in it and cook until fully cooked (this will take about 15 minutes). Throw it in a colander.

Step 9

Brown the flour in the remaining oil. Then carefully dilute it with the remaining mushroom infusion, stirring constantly so that there are no lumps. Strain the resulting mass through a fine sieve into a saucepan with cabbage soup. Salt and pepper.

Step 10

Add boiled potatoes and bring to a boil. Close the pot tightly and leave it on the switched off stove. After 15 minutes, pour the lean sauerkraut soup with mushrooms into serving bowls.