Lean cabbage soup with dried mushrooms
Composition / ingredients
12
servings:
Step-by-step cooking
Step 1:
Ingredients
Step 2:
Dried mushrooms must be pre-soaked in cold water or milk for at least 2 hours. Then the mushrooms need to be boiled in salted water for 20 minutes.
Step 3:
Chop carrots, onions, and cabbage.
Step 4:
Diced tomato.
Step 5:
Start frying onions.
Step 6:
Add carrots.
Step 7:
Add mushrooms.
Step 8:
Add the tomato.
Step 9:
While the roasting is being prepared, we begin to boil water (we take a decoction from mushrooms). Add the roasting and salt to the boiling water.
Step 10:
When the water boils, add the potatoes.
Step 11:
10 minutes before the end of cooking, add the cabbage.
Step 12:
Serve lean cabbage soup with mushrooms and herbs.
Caloric content of the products possible in the composition of the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Tomatoes - 23 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Ground black pepper - 255 kcal/100g
- Vegetable oil - 873 kcal/100g
- Dried porcini mushrooms - 286 kcal/100g
- Dried chanterelles - 261 kcal/100g
- Dried blueberries - 231 kcal/100g
- Dried aspen - 315 kcal/100g
- Dried Shiitake - 331 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
- White cabbage - 28 kcal/100g
- Boiled white cabbage - 21 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
