Cabbage soup with mushrooms and fresh cabbage

Step-by-step cooking

1. Step 1:

   

   Prepare the ingredients according to the list. Since we use fresh cabbage, not sauerkraut, there must be some product that will create a sour taste that distinguishes it from other soups. These can be Antonov apples, sorrel or salted mushrooms. I used the last one.

2. Step 2:

   

   Carrots are washed, cleaned and grated on a medium grater.

3. Step 3:

   

   Peel the onion and finely chop it with a knife.

4. Step 4:

   

   Peel the white cabbage from the upper dry leaves and finely chop it with a knife.

5. Step 5:

   

   Wash potatoes, peel and cut into small cubes or straws, rinse again to remove starch and make the broth transparent. Potatoes will make the soup thicker and more satisfying.

7. Step 6:

   

   Mushrooms can be used any: champignons or forest, fresh, pickled, salted. I used salted ginger, with their addition, the cabbage soup turned out fragrant and with a piquant light edge and sourness, this is what is the hallmark of soup soup. We wash the salted mushrooms, let the water drain, if the mushrooms are large, cut them into small cubes. If fresh mushrooms are used, then they need to be fried with carrots and onions.

8. Step 7:

   

   Put the cooked potatoes and white cabbage in a saucepan with boiling slightly salted water. Boil the vegetables for about 15 minutes.

9. Step 8:

   

   Meanwhile, let's make a vegetable roast. Pour vegetable oil into the pan, heat it up. We spread the cooked carrots and onions on the oil, fry the vegetables until the carrots are soft and the onions are transparent.

10. Step 9:

    

    Vegetable frying is sent to a pot with vegetables. Add mushrooms to the soup. Add salt to taste. If pickled or salted mushrooms were used to make soup, then very little salt should be added. We keep the soup on the fire for about 7 more minutes.

11. Step 10:

    

    Turn off the heat, let the soup brew under the lid for about 10 minutes and serve to the table. Pour the soup on plates, sprinkle with finely chopped fresh herbs, serve with sour cream, fresh bread. Bon appetit!