Cabbage with mushrooms
Moderately spicy, with a subtle note of sourness, warming and many favorite soup kapustnyak with mushrooms
Ingredients
| sauerkraut 250 g |
| chicken broth 2.5 liters |
| mushrooms 200 g |
| onion 1 pc |
| carrots 1 pc |
| potatoes 2 pcs |
| millet 50 g |
| sour tomato 1 pc |
| garlic 1 clove |
| sunflower oil (unrefined) 25 g |
| herbs 10 g |
| allspice 4 peas |
| bay leaf 2 pcs |
| salt to taste |
| pepper to taste |
Instructions
Step 1
Fry the coarsely chopped mushrooms in a little vegetable oil until browned.
Step 2
Sauté the diced onion and coarsely grated carrots separately.
Step 3
Peel the tomato from its skin, mash it with a fork and add it to the paste. Stew for a few minutes.
Step 4
Add chopped potatoes to the boiling broth and cook until half-cooked.
Step 5
Then add fried mushrooms, bay leaf, oregano pepper, paste, sauerkraut and washed millet. Bring the soup to a boil, cover and simmer on medium heat for 20 minutes.
Step 6
After a while, add chopped garlic, herbs, bring the soup to taste with salt and pepper, boil for a couple of seconds and let stand for 15 minutes.
Step 7
If desired, serve the cabbage soup with sour cream.
