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One of the main ingredients in mushroom soup recipes, as in classic cabbage soup, is cabbage. It can be fresh, and salty, and sour. Accordingly, in recipes for mushroom borscht, as in the standard version, beets are used. Moreover, for cooking, you can take both the root crop itself (then the dish will have a rich-bright color), and vegetable tops.
Recipe for cooking soup with mushrooms and cabbage
Shchi lazy “Griboedovskie”
Ingredients:
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To prepare mushroom soup with fresh cabbage, you will need: 50 g dried porcini mushrooms, 1 small head of cabbage, 1 onion, turnip, carrot, parsley root, potatoes, 3 teaspoons of flour, 2 tbsp. tablespoons butter, 1/2 cup sour cream, dill, parsley, salt.
Preparation:
Before cooking cabbage soup with mushrooms, they need to be soaked in cold water. Then salt, boil, chop, strain the broth. Cut the cabbage, boil in salted water, gradually adding sliced onions, turnips, carrots, parsley root and potatoes. When ready, add mushrooms with broth, flour toasted in butter, let it boil.
Then put butter and sour cream into mushroom soup from fresh cabbage. After that, the first dish needs to be warmed up, without boiling, and add chopped greens. Mushroom soup cooked according to this recipe with fresh cabbage served with sour cream.
How to cook cabbage soup with mushrooms and sauerkraut
Shchi with sauerkraut and mushrooms
Ingredients:
- 1 liter of hot water or broth for stewing, 200-300 g of beef, 400-600 g of sauerkraut, 2 potato tubers, 2 stalks of celery, 1-2 tomatoes, 1 onion, 1 carrot, 100 g of porcini mushrooms, 1 tbsp. l. pasty mustard, 2 cloves of garlic, a bunch of parsley and / or dill, 1/2 tsp each. suneli hops and a mixture of ground peppers, salt to taste, vegetable oil for frying.
- To apply: sour cream – to taste
Preparation:
Before cooking cabbage soup with mushrooms, you need to add mustard to sauerkraut and simmer over low heat for 30 minutes, adding water if necessary. Wash and dry the mushrooms, peel and chop as desired. Peel onions and carrots. Wash, dry and clean the meat from the films. Cut the onion, carrot, beef and celery stalks into cubes.
To cook mushroom soup, you need to fry meat and vegetables in vegetable oil for 15 minutes. Add mushrooms, fry for another 10 minutes. Put the cabbage, simmer for 20 minutes. Transfer the contents of the pan to a saucepan, pour 2 liters of hot water. Add peeled and diced potatoes, cook for 10 minutes.
Remove the stalks from the tomatoes, cut into slices. Put tomatoes, chopped greens (leave a little for serving) and chopped peeled garlic in a saucepan. Salt, add spices, sweat for 5-10 minutes. Serve mushroom soup with sauerkraut with sour cream and chopped herbs.
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How to cook sour mushroom soup
Sour cabbage soup with dried porcini mushrooms “Valaam”
Ingredients:
50 g dried porcini mushrooms, 3 onions, 600 g sour chopped cabbage, 3 tsp flour, 1/2 cup sour cream, 2 tbsp. tablespoons of butter, dill, parsley, bay leaf, salt.
Preparation:
Before cooking cabbage soup with mushrooms and sauerkraut, dried mushrooms should be soaked in cold water. Then boil the mushrooms, chop, strain the broth. Chop onion and brown in oil. Cabbage with two small onions and a bay leaf, pour water and cook until tender. Then add flour toasted in butter, boil. Attach the mushrooms to the broth, add butter, sour cream, fried onions.
Warm up, without bringing to a boil, add chopped greens. Serve with sour cream.
Homemade borscht with mushrooms: recipes with photos
Borscht in Polish
Ingredients:
50 g dried porcini mushrooms, 1 onion, carrot, swede, 2 potatoes, 10 pcs. red beets, 50 ml vegetable oil, 1/2 cup sour cream, bay leaf, dill, parsley, salt.
Preparation:
Boil and chop the mushrooms, strain the broth. Boil onions, carrots, turnips, potatoes and wipe. Beets bake or boil, chop. Combine all products, add bay leaf, boil, sprinkle with chopped herbs and tint with beet juice.
After that, add butter, sour cream, salt and heat, not bringing to a boil. Serve borscht with mushrooms prepared according to this recipe with sour cream.
Borscht from beet tops with champignons
Ingredients:
200 g champignons, 800 g beet tops, 3 tsp. tablespoons flour, 1/2 cup sour cream, beets, 2 tbsp. tablespoons of vegetable oil, dill, parsley, salt.
Preparation:
Before preparing borsch with mushrooms, champignons and tops need to be chopped and boiled separately in salted water. Brown the flour in butter, combine with mushrooms, tops and their decoctions, boil, add butter, sour cream, salt, grated raw beet juice.
Warm up, not bringing to a boil, and sprinkle with chopped herbs. Serve homemade borscht with sour cream.
Borscht from beet tops with porcini mushrooms
Ingredients:
200 g of porcini mushrooms, 800 g of young beet tops, 3 teaspoons of flour, sour cream, 1 raw red beet, dill, parsley, 2 tbsp. tablespoons of butter, salt.
Preparation:
Chop porcini mushrooms, cook in salted boiling water. Chop the tops, boil in salted boiling water. Brown the flour with 1 tbsp. spoon of oil, combine with porcini mushrooms, tops and their decoctions, boil. Add 1 tbsp. a spoonful of butter, 100 g of sour cream, salt, grated beet juice.
Heat through without boiling. Add chopped dill, parsley.
As you can see in the photo, borsch with mushrooms according to this recipe should be served with sour cream:
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Recipe for cooking lean borscht with mushrooms
Lean borscht with dried mushrooms
Ingredients:
- 2 liters of water + for soaking and boiling mushrooms, 1 beetroot, 1/4 head of white cabbage, 2 potato tubers, 1 carrot, 1 onion, 100 g dried mushrooms, 2 tbsp. l. tomato paste, 2 bay leaves, 5-6 black peppercorns, salt to taste, 50 ml of vegetable oil for frying.
- To apply: 2 cloves of garlic, dill.
Preparation:
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Before preparing lean borscht with mushrooms, pour dried mushrooms with boiling water, leave for 3 hours. Place in a saucepan, pour cold water so that it completely covers them, boil for 10 minutes after boiling the liquid. Drain the broth, pour 2 liters of water, boil for 30 minutes.
Finely chop the cabbage. Peel onions, carrots, beets and potatoes, cut vegetables into thin strips. Fry onions and carrots in hot vegetable oil until golden brown. Add beets and simmer until soft. Put the tomato paste, fry the contents of the pan for another 2-3 minutes.
Add potatoes to the pot with mushrooms, cook for 10 minutes. Put the cabbage, cook for another 10 minutes. Introduce beets, cook for 5-7 minutes. Salt, add bay leaf and peppercorns, keep on fire for another 5 minutes. When serving lean borscht with mushrooms prepared according to this recipe, add chopped greens and chopped peeled garlic.
Recipes for borscht with mushroom broth
Pickled beetroot soup with dried porcini mushrooms
Ingredients:
50 g of dried porcini mushrooms, pickled beets, 3 teaspoons of flour, 1 tbsp. a spoonful of vegetable oil, 1 onion, sour cream, dill, parsley, salt.
Preparation:
Boil mushrooms in salted water, chop. Boil beets, add mushroom broth, flour toasted in oil, chopped onion fried in oil, butter, sour cream, salt.
Warm the borscht in the mushroom broth, without bringing to a boil, and sprinkle with chopped herbs. Serve with sour cream.
Sauerkraut borscht with mushrooms
Ingredients:
50 g of dried porcini mushrooms, pickled beets, 3 teaspoons of flour, butter, onion, sour cream, dill, parsley.
Preparation:
Boil dried porcini mushrooms in salted water, strain, chop. Boil pickled beets, dilute with mushroom broth, add flour browned with butter, chopped onion fried in butter, a tablespoon of butter, sour cream, salt. Heat through without boiling.
Add chopped dill, parsley. Serve separately sour cream.
Borscht with mushrooms and beets
Ingredients:
5 dried or 200 g salted mushrooms, 3 medium-sized beets, 2 onions, 1 carrot, 100 g sour cream, 1,5 l mushroom broth or water, 8 tbsp. tablespoons of vegetable oil, salt, pepper to taste.
Preparation:
Grate beets and carrots on a coarse grater. Finely chop the onion and fry in vegetable oil. Combine vegetables and simmer for 5-10 minutes, stirring occasionally. Boil dried mushrooms and cut into strips. Pour the mushroom broth to the stewed vegetables, put the chopped mushrooms, salt, pepper, bring to a boil.
If the soup is prepared from salted mushrooms, they should first be washed with water, and the stewed vegetables should be poured with hot water, combined with chopped salted mushrooms, pepper and brought to a boil. Serve with sour cream.
Borscht with “ears” of mushrooms
Ingredients:
- Borsch, 100 g dried porcini mushrooms, 1 onion, 1 tbsp. a spoonful of vegetable oil.
- For ears: 1 1/2 cups flour, 1/2 cups water, 1-2 eggs, 1 teaspoon salt.
Preparation:
Boil borscht. Boil the mushrooms, strain the broth and pour into the borscht. Chop mushrooms, mix with chopped onions toasted in oil. Knead the dough, roll out thinly, let it dry and cut out the cakes. For each, put 1 teaspoon of minced mushroom, pinch and boil in borscht.
Serve with sour cream.