Cabbage fermentation is a way of preparing a snack and preserving vegetables for long-term storage at the same time.
However, nothing prohibits using the preparation for preparing first courses.
Expert of the online publication "BelNovosti" Yulia Arkhipova - a cook, fourth-category baker told how to cook lean cabbage soup from sauerkraut with mushrooms.
You will need:
- sauerkraut 1 kg;
- potatoes 2-3 pcs;
- carrot 1 pc;
- onion 1 pc;
- mushrooms 200 g;
- vegetable oil;
- flour 1 tbsp;
- salt, spices to taste.
How to cook
1. Dried mushrooms should be soaked in 2.5 liters of water for 2 hours, and the resulting infusion can be used to make broth.
2. Wash the mushrooms and cut into equal pieces.
3. Peel the vegetables and grate the carrots on a coarse grater or cut into strips, cut the onion into half rings, squeeze the cabbage and cut if necessary, and cut the potatoes into cubes.
4. First fry the onion, then the carrot, then add the cabbage and 200 ml of water. Simmer for 10 minutes until the cabbage becomes softer.
5. Transfer the fried mixture into a saucepan, add water or broth, bring to a boil and cook over low heat.
6. Fry the mushrooms until golden brown and put them in a saucepan. After 10 minutes, add the potatoes and cook for 15 minutes.
7. In a clean and dry frying pan, fry the flour until golden brown, add the broth, stir until the lumps dissolve and add to the cabbage soup.
Add salt and spices, bring to a boil, turn off the heat and let the dish sit for 15-20 minutes. Enjoy!
Expert: Julia Arkhipova
