Name: Lean mushroom cabbage soup with roasted vegetables
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Yield: 4
Ingredients: Mushrooms - 4 PC.; Water - 1500 Ml; Salt - 1500 Ml; Vegetable oil - 2 tbsp; Bulb onions - 1 PC.; Carrot - 1 PC.; White cabbage - 200 gram; Potatoes - 2 PC.; Semolina - 1 tbsp; Salt - 1 tbsp

Lean mushroom cabbage soup with roasted vegetables

Recipe information

Cooking:

1 hour 15 min.

Servings per container:

Source:

More details

Ingredients for - Lean mushroom cabbage soup with roasted vegetables

For the mushroom broth

1. Mushrooms 4 PC.

2. Water 1500 Ml

3. Salt 1500 Ml

For soups

1. Vegetable oil 2 tbsp

2. Bulb onions 1 PC.

3. Carrot 1 PC.

4. White cabbage 200 gram

5. Potatoes 2 PC.

6. Semolina 1 tbsp

7. Salt 1 tbsp

How to cook deliciously - Lean mushroom cabbage soup with roasted vegetables

1. Stage

We need to boil the mushrooms first. I took frozen aspen mushrooms, thawed them, cut them up, and put them into boiling salted water. Boiled for 30 minutes. From the aspen mushroom broth turns dark, but it is not terrible, this broth for me is the most delicious of all the mushroom broths. I will cook the cabbage soup in a pot, in which I will first roast all the vegetables. I have such a tall saucepan-pot with a thick bottom. I put the pot on the fire, pour 1 tbsp of oil (leave the second one), heat it and put onions, chopped randomly. I gild it. Next - carrots. I fry the carrots until they turn the oil orange.

2. Stage

I put the sliced cabbage, fry a little more.

3. Stage

Then - potatoes, cut into small cubes. Fry everything again, stirring.

4. Stage

We strain the mushroom broth, preserving it. I put a colander in the pot and pour the broth together with the mushrooms. The mushrooms stay in the colander, and the broth in the pot. We add the mushrooms to the roasted vegetables, stir and fry a little more. I do not overcook the vegetables. Already such a mushroom and rich flavor around the house, just want to immediately pour a plate and eat it.

1. Stage. Lean mushroom cabbage soup with roasted vegetables: We strain the mushroom broth, preserving it. I put a colander in the pot and pour the broth together with the mushrooms. The mushrooms stay in the colander, and the broth in the pot. We add the mushrooms to the roasted vegetables, stir and fry a little more. I do not overcook the vegetables. Already such a mushroom and rich flavor around the house, just want to immediately pour a plate and eat it.

5. Stage

Pour the salted mushroom broth, which we drained into the pot without the mushrooms. Bring to a boil, turn down the heat to minimum and cook under a lid for 20 minutes. The vegetables are almost ready. Let's simmer the cabbage soup for a while.

1. Stage. Lean mushroom cabbage soup with roasted vegetables: Pour the salted mushroom broth, which we drained into the pot without the mushrooms. Bring to a boil, turn down the heat to minimum and cook under a lid for 20 minutes. The vegetables are almost ready. Let's simmer the cabbage soup for a while.

6. Stage

Taste for salt and add salt to taste. Stirring constantly with a spoon in the center of the contents of the pot, pour semolina. The semolina will make our broth richer and a little bit more viscous. You will not feel the semolina in the soup! Cook for another 5 minutes, pour the remaining 1 tbsp of cold pressed sunflower oil (it is fragrant, it tastes like childhood), and remove from the fire. Let the schnapps stand under the lid, to infuse.