Shchi is the main first dish of the Slavic peoples. Thanks to the availability of the main components, the preparation of such soup was accessible to all segments of society and was allowed to be served all year round. During the posts in summer time cooked cabbage soup with mushrooms and fresh cabbage in vegetable broth, and with sauerkraut - in winter period. Cabbage soup in different variations is also popular in other countries. They may be called differently, but the essence does not change.

Basic varieties of dishes

Cabbage soup was cooked by our distant ancestors, who lived several centuries ago. Considering the way of life in those distant times, the presence of mushrooms in the recipe becomes clear. Mushrooms were valued on a par with meat and were harvested in huge quantities.

They were dried, fermented, salted, pickled. They prepared first and second courses from them, and baked pies. And as for mushroom cabbage soup with fresh cabbage, there are also plenty of recipes.

Soup with fresh cabbage

The basis of cabbage soup is vegetables. That is, the soup can be prepared without mushrooms. But mushrooms give a completely different taste to such an ordinary soup. And in the case of the lean version, mushrooms greatly increase nutritional value. A practical substitute for meat. An excellent soup option for lunch would be cabbage soup with champignons and fresh cabbage. This dish will take a little time to prepare; even a novice cook can do it. Recipe for cabbage soup with champignon mushrooms:

Sauté the onions and carrots in vegetable oil for 5-7 minutes, then add the chopped tomatoes and simmer for another 15 minutes. In another pan, fry the champignons. 1 tablespoon of oil is enough.

Boil two liters of water throw in the chopped potatoes and boil for 5-7 minutes. Add chopped fresh cabbage, bay leaves and cook for another 5 minutes. Next, add the fried vegetables and mushrooms, add salt and pepper to taste and cook the cabbage soup until tender. When serving cabbage soup, add a little sour cream and chopped herbs.

Option with boletus

To cook cabbage soup with boletus mushrooms, it will take 3-3.5 hours. No special skills are required. But this soup is worth it. Here is a recipe for cabbage soup with porcini mushrooms:

Take out the boiled chicken and set it aside for now. It will need to be cut and put into the finished soup 5 minutes before the end of cooking.

Ready chicken broth put laurel, peppercorns and a whole onion. 10 minutes after boiling, add squeezed and chopped mushrooms. Cook for another 10 minutes and add the cabbage. Next add finely chopped carrots and potatoes. Cook the vegetables until tender and turn off the heat. Before serving, remove the bay leaf and add herbs. Cover and let sit for 5 minutes.

How and when did cabbage soup appear in Rus'? The history of this dish begins from the reign of Princess Olga. It was then that the miracle vegetable, cabbage, was brought to Kyiv, and the cooks of the princely retinue were the first to begin preparing cabbage soup. The princely dish was quickly adopted by the less wealthy sections of the population, especially since there were many variations of cabbage soup. Meat, fish, mushroom, vegetable, cabbage soup with mushrooms and fresh cabbage, sturgeon stew with sauerkraut - there are a lot of options! Buckwheat pancakes stuffed with tripe, liver, and fish caviar were always served with a bowl of hot, aromatic gruel. Absolutely delicious!

During the times of Tsarist Russia, hearty stew was frozen and taken with them to long haul. This type of food especially saved travelers, coachmen, and hunters on long winter evenings. And the rich class did not disdain meat soup. Lenten cabbage soup with mushrooms was the main dish during fasting days, and dear guests were greeted with meat stew and freshly baked loaf. Modern cuisine has unfairly pushed back the recipe delicious soup with cabbage and mushrooms on the far shelf. Now cream soups, broths, and light borscht have become fashionable. It's time to restore historical injustice and open a whole book of recipes for making cabbage soup.

The absence of meat does not in any way reduce the taste of cabbage soup. Properly prepared food will delight loved ones, friends, and relatives. Fresh cabbage soup with mushrooms, or lazy cabbage soup, is made like this:

• champignons are fried in a hot frying pan, then fried together with chopped white onions, carrots, and sweet peppers;
• Vegetable broth is being prepared. Chopped vegetables are placed in the pan: potatoes, carrots, onions, parsley root, bay leaf. Cook until the potatoes are soft and crumbly;
• add cabbage, garlic, roasted vegetables;
• After 10 - 13 minutes, reduce the heat, add garlic and herbs again, cover the pan, and let it brew for several hours.
• Lean cabbage soup made from fresh cabbage is ready, served with croutons or pancakes stuffed with mushroom filling.

Cabbage soup made from fresh cabbage with mushrooms is traditionally seasoned with porcini mushrooms. You can diversify the stew with assorted mushrooms. This soup will be especially good in early autumn, when the forest gives away its riches. Chanterelles, milk mushrooms, boletus, and honey mushrooms will turn a simple soup into a real culinary masterpiece. Cabbage soup with mushrooms and fresh cabbage is seasoned with sour cream, mayonnaise, and heavy cream.

Lenten cabbage soup from sauerkraut with mushrooms is made in the cold season. This winter recipe will have many asking for more of this delicious soup. Let's prepare it like this:

1. I wash the sauerkraut, drain the acid, let it cook, add the chopped roots.
2. Fry mushrooms, carrots, onions, tomatoes in a frying pan. Set aside the vegetable dressing. In a second frying pan, fry the second handful of cabbage in fragrant vegetable oil, pepper, salt, and sprinkle with fresh parsley.
3. Add potatoes, fresh carrot rings, chopped onion, and peeled tomato to the boiling broth. The result will be a thick vegetable stew.
4. Season the soup with mushroom dressing, fried cabbage and herbs.
5. Let it brew, serve with pies, pies, pancakes.

Cabbage soup with champignons is the most affordable, fastest and easiest option. These mushrooms are available all year round. Lenten cabbage soup with champignons can be varied with pearl barley, buckwheat, and lentils. Porridge will make the dish more satisfying, heavier, and richer.

Meat soups

Boyar cabbage soup is a treat for guests. Russian housewives prepared it for many hours. The recipe is quite difficult, but the result will exceed all expectations. Cooking step by step:

1. Pour dried porcini mushrooms with water and leave to soak for 30 – 35 minutes. Boil, squeeze, do not throw out the water. Fry in vegetable oil.
2. Fry pieces of beef and pork in a hot frying pan with spices. Send the meat to cook in a saucepan over low heat; the cooking time will take about an hour.
3. Wash the sauerkraut and fry it on a meat crust. After 10 minutes, pour mushroom water, cover with a lid, simmer for 13 - 14 minutes.
4. Add fresh vegetables to the meat broth: chopped potatoes, carrots, onions, tomatoes, and reduce the heat to low. The stew must simmer. A little later add the mushrooms.
5. Fry the vegetables, then combine all the seasonings in a saucepan with the broth. Cook for 15 – 16 minutes.
6. Serve with sour cream, pancakes, croutons.

Sauerkraut soup may seem too spicy. Acid is removed by thorough washing or prolonged stewing in mushroom broth. Sweeten the tomatoes slightly: this will also help remove the sour taste. The recipe for cabbage soup can be varied by adding basil, cumin, and dried dill.

Monastery cabbage soup with mushrooms is traditionally made lean, but the recipe with chicken will turn the lean stew into a tender, rich soup. Take a chicken breast, cook for 30 - 36 minutes, cut parsley root, garlic, and celery into the broth. Separately, boil a glass of pearl barley and drain the liquid. Porcini mushrooms should be fried, adding onions, carrots, and tomatoes. Place the meat, grind it with a blender or pass it through a meat grinder, send it back to the pan along with potatoes, fresh onions, and fresh carrot slices. Simmer over low heat for about an hour. Add washed sauerkraut, mushroom and vegetable fry, cook for 20 minutes. At the end of cooking, season with chopped garlic and herbs. Serve sour cabbage soup with mushrooms and poultry with light, lean pancakes without filling. They will replace bread and satisfy any gourmet.

Recipe in a slow cooker

Especially for those who do not have the opportunity to stand near the stove for a long time, miracle helpers were invented - multicookers. They will help cook a hearty lunch and a delicious dinner, leaving the woman time for other household chores. Cabbage soup with mushrooms in a slow cooker is prepared unnoticed, because the main process is done by the machine, and the home cook only leads the culinary symphony.

Cooking cabbage soup with mushrooms and beans. In the “Frying” mode, prepare mushrooms, onions, tomatoes, carrots, sweet pepper. Place parsley root, washed sauerkraut, a handful of previously soaked beans, potatoes, and fresh, finely chopped vegetables into a bowl. Set the machine to “Soup” mode. Cook for more than an hour, season with crushed lard, garlic, and fresh dill.

Lenten cabbage soup with beans and mushrooms can be varied with pearl barley and buckwheat porridge. To do this, you should first boil the porridge separately, and then 20 minutes before the end of cooking, add the cereal to a bowl of vegetable broth. For bean soup, porcini mushrooms or an assortment of chanterelles, honey mushrooms, and boletus mushrooms are best suited. A jar of canned red beans will change the taste of cabbage soup for the better. Legumes are immediately sent to sauerkraut, potatoes, vegetables. This will reduce the cooking time.

Every housewife should know the little secrets of delicious soup. The dish should be salted at the end of cooking, perhaps 6–7 minutes before it is completely cooked. It is recommended to cut the roots into thin slices. It is better to remove the bay leaf after the base is cooked, otherwise it will give unnecessary bitterness. Vegetables are added twice: first, fresh into the broth, and then the fried version is added to the soup at the end. This bouquet will give the stew a rich flavor. Choose sauerkraut without additives. Cranberries will give extra, unnecessary acid. An apple doesn't go well with beans. Required condition: the soup must be brewed. This is especially true for meat stews.

Delicious, rich cabbage soup, buckwheat porridge, pancakes with meat, aromatic mint tea - a traditional lunch with the family. It is necessary to pamper your loved ones with such Russian meals as often as possible.

Calories: Not specified
Cooking time: Not specified

Russian cabbage soup is one of those dishes whose composition has remained virtually unchanged throughout its existence. The main ingredient is white cabbage, fresh or. To make the cabbage soup thicker and tastier, add potatoes, and old recipes When there were no potatoes in Rus' yet, flour was used for this purpose. Be sure to add something from the roots - carrots, parsley, turnips, parsnips. Rich meat broths are most often used as a liquid component, yet cabbage soup is considered a nourishing and high-calorie food. In the Lenten version, meat broth is replaced with vegetable, mushroom, or cabbage soup is prepared in water.
The classic recipe for cabbage soup does not involve frying; all vegetables are added to the broth raw and cooked over very low heat using the simmering method. But in modern cooking, recipes for cabbage soup with fried vegetables from carrots, onions, tomatoes or. Especially if the cabbage soup is cooked lean, without meat. Vegetables fried in a small amount of oil significantly improve the taste, the broth turns out bright, appetizing, aromatic, nutritious.
In this recipe, cabbage soup with dried mushrooms and fresh cabbage is prepared lean, but using vegetable oil. For strict fasting, the recipe will need to be changed a little; instead of frying, vegetables should be simmered in a frying pan or added raw. If there are no restrictions on the use of vegetable oil, prepare everything according to the recipe.

Ingredients:
- water – 1.5 liters;
- dried forest mushrooms - a large handful;
- white cabbage - half a small fork;
- potatoes – 2 pcs;
- carrots – 1 small;
- onion – 1 medium onion;
- bell pepper (optional) – 0.5 pcs;
- tomatoes – 3 pcs (or a third of a can with juice);
- salt - to taste;
- vegetable oil – 2 tbsp. spoons;
- garlic – 2 cloves;
- hot pepper – 2-3 rings (optional);
- bay leaf – 1-2 pcs;
- any greens - a small bunch;
- sour cream, rye bread - for serving.

Recipe with photos step by step:

Dried mushrooms (forest mushrooms) retain particles of soil and leaves, so before soaking, it is recommended to rinse them in warm water, then rinse under cold water and pour boiling water for two to three hours. Drain the softened mushrooms in a colander. The infusion can be added to cabbage soup, left for other dishes, or poured out. Cut the mushrooms into small pieces and the potato tubers into strips or cubes.

Immediately prepare the vegetables for roasting. Chop the onion into small cubes, cut the bell peppers and carrots into thin strips.

Place potatoes and mushrooms into boiling water or broth at the same time. Add salt and wait until the water starts to boil again. Cover and cook for 15 minutes at a low simmer until the mushrooms are half cooked.

After about five minutes, put a frying pan on low heat, pour oil, heat it up and add the onion. Saute it until a lighter shade and golden edges appear on the pieces. Add carrots, simmer for about five minutes.

Add the bell pepper and simmer for another five minutes until the carrots are soft and the peppers are soaked in oil.

While the vegetables are stewing in the frying pan, chop the cabbage into not very thin strips and cut the tomatoes into cubes. If you decide to add canned tomatoes along with juice, you need to mash them or cut them into small pieces with a knife.

Place the tomato pieces in a frying pan with the vegetables (if canned, pour them along with the juice), lightly fry to create a contrasting sweet and sour taste.

As soon as the tomatoes are in the frying pan, pour the cabbage into the pan with the potatoes and mushrooms. Bring to a boil, cover, cook for five minutes.

Transfer the contents of the frying pan into the cabbage soup along with tomato sauce and oil. Stir and wait until it starts to boil. Cook over low heat until the cabbage is done.

After making sure that the cabbage is ready (or almost ready, if you like it a little dense), pour finely chopped garlic into the cabbage soup, add a bay leaf, add a piece of hot pepper (optional). Let it boil, turn it off and leave on a warm stove without opening the lid.

After 15-20 minutes, the cabbage soup will infuse and you can serve the hot dish to the table. If you are preparing cabbage soup with dried mushrooms during Lent, then omit the sour cream when serving, and at normal times add a spoonful of thick homemade sour cream or

Mushroom soup is one of the traditional recipes Russian cuisine. This soup is also called “Lenten cabbage soup”, as it is prepared without adding meat.

This is a nourishing, tasty and at the same time light dish that is suitable for dietary nutrition, a Lenten table, and simply for anyone who wants to eat a varied, tasty, and at the same time healthy, balanced diet.

The main components of lean cabbage soup are fresh cabbage and mushrooms. The soup is prepared from any type of mushroom - fresh, frozen, dried. But dried, unlike all others, are considered the most traditional component - their special aroma gives the dish uniqueness.

The most delicious mushroom soup is with porcini mushrooms, but if they are not available, you can use any mushrooms. You can prepare a dish from frozen champignons available at any time of the year.

In general, this soup is prepared from a minimum number of ingredients, and this is its peculiarity. Like all types of cabbage soup, mushroom cabbage belongs to the category of dressing soups, and their special taste, simple but at the same time rich, is obtained due to the absence of excess.

The soup takes 1.5-2 hours to prepare. For 8-6 servings of a healthy, tasty dish you will need:

• mushrooms: dried - a handful (about 50 grams), fresh or frozen - 500 grams,
• cabbage – 200-300 grams,
• 1-2 medium potatoes,
• small onion,
• a quarter teaspoon of vegetable oil (more is possible),
• medium carrot,
• salt, cumin, mustard seed, flour, parsley root - to taste.

Cooking steps:

1. If the mushrooms are dried, they are pre-soaked for an hour and a half. If you are preparing from fresh or frozen, the product is immediately washed and cut into thin strips.
2. Boil the ingredient for half an hour (or maybe a little less).
3. Cut the potatoes and put them in boiling water.
4. While the potatoes are boiling, prepare the frying: chop the onion, carrots, simmer in oil for 5-7 minutes.
5. Add mushrooms, flour, finely chopped parsley root to the sauté.
6. Add cabbage to the boiling potatoes (they should be almost ready), after finely chopping them, cook everything together for about a quarter of an hour.
7. Add vegetables stewed in oil to the cabbage and potatoes, carefully pour in the broth in which the mushrooms were originally boiled.
8. Cook the mushroom soup for a few more minutes, during which time we salt them to taste, add pepper and spices.

Mushroom cabbage soup is served with sour cream and herbs; you can add garlic and cumin to them. This dish is suitable for both warm and cold seasons. At the same time, even in the heat, such a lean soup goes well - it can be served chilled, and at the same time the dish only gains in taste.

• Dried mushrooms should first be soaked not in water, but in milk - this way they will acquire a special tenderness of taste and texture.
• If you use sauerkraut instead of fresh cabbage, you get lean cabbage soup made from sauerkraut. In this case, it is worth adding a drop of vinegar at the end of cooking.
• Adding a small amount of tomato paste to the recipe will give the dish a beautiful color and a special pungent taste.
• If you are on a diet and sour cream is too fatty a dressing, then you should use low-fat natural yogurt, milk or fermented baked milk.
• The traditional seasoning for cabbage soup - horseradish - is perfect for this recipe.

These are delicious lean cabbage soup from fresh cabbage with wild mushrooms will appeal not only to those who love mushroom dishes, but also to everyone who loves mushroom dishes. This first course option will perfectly diversify your usual menu.

When the cabbage boils, put it in a saucepan. Wait a little and after boiling, remove the foam, add salt to taste and reduce the heat. Cover the pan with a lid and cook until the potatoes are ready.

After the vegetables are cooked, put them in a saucepan with mushrooms, put a few bay leaves in there, and then simmer the forest mushroom soup with fresh cabbage for another ten minutes.

Delicious, aromatic, lean cabbage soup made from fresh cabbage with wild mushrooms is ready. I am sure this dish will not leave anyone indifferent. Serve as desired, with sour cream or, or simply with rye bread on fasting days. Bon appetit!

Ingredients

• 100 g – any dried forest mushrooms;
• 5-6 pcs - fresh potatoes;
• 500-600 g – fresh white cabbage;
• 1-2 pcs – onion;
• 1 piece – carrots;
• ½ piece – bell pepper;
• Salt, spices, bay leaf - to taste;
• Vegetable oil for frying.