Lean cabbage soup with mushrooms

Lean cabbage soup with mushrooms


1 kg of sauerkraut;

1 carrot;

2 onions;

40-50 g dried mushrooms;

2 parsley roots;

10 black peppercorns;

1 tbsp. a spoonful of flour, vegetable oil for frying;

sugar, salt.


Chop sauerkraut and sauté with finely chopped carrots and onions

until soft in a little water. Pre-soaked in

Boil the mushrooms for two hours, put them on a sieve, rinse, cut and fry.

Strain the mushroom broth. Place in unboiled cabbage, sauteed

mushrooms, grated on a coarse grater and fried parsley roots.

Fry flour until golden brown and dilute with mushroom broth,

stirring continuously until a homogeneous mixture is obtained

sour cream. Gently add this flour dressing to the cabbage soup. Then salt the cabbage soup,

add sugar, pepper, bring to a boil, remove from heat and let


Serve with finely chopped parsley. Bake pies for the cabbage soup

with mashed potatoes or porridge.

Bon Appetit!