Sour sauerkraut soup with mushrooms

Step-by-step cooking

1. Step 1:

   

   I'll make a reservation right away: I always cook the broth the night before, then the next day it only remains to fill it quickly, and the soup is ready! So, we put a pot of broth (or water) on the stove to heat up. We wash and peel the potatoes.

2. Step 2:

   

   Cut the potatoes into small cubes. We send it to the boiling broth.

3. Step 3:

   

   After the potatoes, we also put dried parsley, celery, and parsnip roots there. Bring the broth to a boil, reduce the temperature and cook for 10 minutes.

4. Step 4:

   

   Peel the onion and cut into small cubes. We put a frying pan with vegetable oil on the stove and pass the onion until soft and transparent. If there is a tomato available, chop and add to the onion. Cabbage soup will be even tastier :)

5. Step 5:

   

   Mushrooms have been frozen since autumn: the legs of aspen, podberezovikov, white.

7. Step 6:

   

   Without defrosting, load the mushrooms into the broth with potatoes and roots. We continue to cook for another 15 minutes.

8. Step 7:

   

   I salted the cabbage myself, carrots are present there. Therefore, we do not add carrots separately, but we do not carefully filter out the brine, the cabbage soup will be sour with it, which is what we need.

9. Step 8:

   

   Put the cabbage in a saucepan, bring to a boil and cook for 30-40 minutes. When the cabbage stops floating on the surface, and is distributed evenly in the broth, add the browned onion, mix, taste for salt (if necessary, add salt). Throw the laurel, let it boil. I took frozen and dried greens: dill, parsley, lovage. And also a pinch of hops-suneli and ground coriander. Turn off the stove and let it brew under the lid for 10-15 minutes.

10. Step 9:

    

    Hot, fragrant cabbage soup with sour cream and rye bread are especially good in winter. They warm both body and soul!

11. Step 10:

    

    Help yourself, pamper your loved ones and be healthy!