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Lenten cabbage soup with mushrooms

Author
Cookinero 4 Jul 2025
2380
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

Lenten cabbage soup with mushrooms

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

Lenten cabbage soup with mushrooms

Fry the onions, carrots and mushrooms in a frying pan with vegetable oil.

Step 3

Lenten cabbage soup with mushrooms

Place the shredded cabbage and chopped potatoes in a saucepan. Pour in water, place on the fire and bring to a boil.

Step 4

Lenten cabbage soup with mushrooms

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

Lenten cabbage soup with mushrooms

Cook over medium heat for 30 minutes.

Lenten cabbage soup with mushrooms - FAQ About Ingredients, Baking Time and Storage

Yes, you can substitute champignons with cremini, shiitake, or oyster mushrooms for different flavors and textures.
The recipe is naturally gluten-free as long as you ensure all packaged ingredients (like vegetable broth, if used) are certified gluten-free.
Replace potatoes with cauliflower florets or radishes to reduce the carb content while maintaining a similar texture.
Yes, this soup freezes well. Store in airtight containers for up to 3 months, but the cabbage may soften slightly upon reheating.
Properly stored in an airtight container, the soup will stay fresh for 3-4 days in the refrigerator.
Pair with crusty whole-grain bread, a side of quinoa, or a simple green salad for a more filling meal.
Yes, frozen potatoes, carrots, or cabbage can be used, but fresh mushrooms are recommended for better texture.
Stir in cooked lentils, beans, or tofu for a protein boost while keeping the dish plant-based.
Absolutely! This soup reheats well and flavors deepen over time, making it perfect for meal prep.
Yes, combine all ingredients (except fresh herbs) in a slow cooker and cook on low for 6-8 hours or high for 3-4 hours. Add herbs before serving.

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