Cabbage Soup

Young cabbage cabbage soup is a very easy and quick soup to make, just perfect for summer. And, of course, no heavy meat broths: give your body a rest after a busy winter menu and be nourished with pure vitamins! For those who believe that the soup should provide a feeling of fullness, we added potatoes and a little oyster mushrooms (you can easily replace the last mushrooms in the season with freshly picked forest mushrooms). And do not forget to add finely chopped greens to the cabbage soup before serving: dill, parsley, green onions. It will be even tastier this way!

Ingredients

• salt, black pepper
• oyster mushrooms - 200 g
• young cabbage - 0.5 head of cabbage
• vegetable oil - 3 tbsp. l.
• onion - 1 pc.
• potatoes - 4 pcs.
• tomatoes - 2 pcs.
• carrots - 1 pc.
• bay leaf - 2 pcs.

Directions

1. Peel and dice the potatoes for the cabbage soup. Wash tomatoes and oyster mushrooms, cut tomatoes into thin slices, oyster mushrooms - into pieces.
2. Peel the onions and carrots for the cabbage soup. Cut the onion into half rings, grate the carrots on a coarse grater. Fry vegetables in a saucepan in 2 tbsp. l. heated oil, 6 min. Add the tomatoes and cook, stirring occasionally, for another 5 minutes.
3. Pour 2 liters of water into a saucepan, add potatoes, bring to a boil and cook for 6 minutes. Finely chop the young cabbage and add to the pan together with the bay leaf. Cook for 5 minutes.
4. Heat the remaining oil in a skillet and fry the mushrooms, 8 minutes. Put in soup, season with salt and pepper, cook for 5 minutes. When serving cabbage soup, pour into bowls. You can sprinkle with dill and parsley.