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Lenten cabbage soup with mushrooms
Shchi is a traditional first course of Russian, Ukrainian and Belarusian cuisine. It tastes like borscht, but shchi is less rich and rich, more liquid. An essential component of shchi is cabbage. It can be either fresh or pickled. The basis of shchi is meat broth - beef, pork, lamb or chicken. However, they can also be prepared according to a Lenten recipe, excluding meat and adding mushrooms.
How to cook Lenten cabbage soup with mushrooms
Step 1
Prepare vegetables for the cabbage soup: cut potatoes and onions into cubes, carrots into half rings. Cut champignons into thin slices, shred cabbage and finely chop fresh parsley.
Step 2
Fry the onions, carrots and mushrooms in a frying pan with vegetable oil.
Step 3
Place the shredded cabbage and chopped potatoes in a saucepan. Pour in water, place on the fire and bring to a boil.
Step 4
After the water boils, add the roasted vegetables and fresh herbs to the pan. Add salt and pepper to taste. Stir, bring to a boil again and reduce the heat.
Step 5
Cook over medium heat for 30 minutes.
Lenten cabbage soup with mushrooms - FAQ About Ingredients, Baking Time and Storage
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