Lean cabbage soup with mushrooms

Lean cabbage soup with mushrooms will appeal to those who limit their diet for one reason or another, and to all lovers of good soups with a rich taste. The absence of meat in the composition does not upset at all: the dish turns out to be very tasty and unusually fragrant, for which we must say "thank you" to the dried mushrooms. It's definitely worth a try! Want to make lean cabbage soup with mushrooms even more satisfying? Serve them with garlic buns or pies with rice, after which the second course may simply not be needed.

Ingredients

• dried mushrooms - 200 g
• drinking water - 2.2 l
• carrots - 1 pc.
• onion - 1 pc.
• sauerkraut - 1 kg
• potatoes - 2-3 pcs.
• vegetable oil - 5 tbsp. l.
• parsley root - 1 pc.
• flour - 1 tbsp. l.
• salt, freshly ground black pepper, sugar - to taste

Directions

1. Prepare all the ingredients for the lean cabbage soup. Pour 2 liters of cold water over the mushrooms and leave for 2 hours. Then discard them in a colander and rinse thoroughly with warm running water. Strain the mushroom infusion through 2 layers of gauze.
2. Wash the carrots thoroughly, peel and cut into thin strips. Peel the onion. Cut into thin half rings. Squeeze sauerkraut lightly and chop.
3. Wash, peel and cut the cabbage potatoes into small cubes. Place in a small saucepan and cover with cold water. Leave at room temperature until use.
4. Heat 2 tablespoons in a skillet. l. vegetable oil. Add onions, carrots and sauerkraut. Add sugar to taste, pour in 200 ml of water and simmer over medium heat for 10 minutes.
5. Transfer the stewed vegetables to the pot in which you plan to cook the cabbage soup. Pour half of the strained mushroom infusion and put on high heat. Wash the parsley root, peel and grate on a medium grater.
6. Add the parsley root to the mushroom infusion saucepan and bring to a boil. Remove foam with a slotted spoon, reduce heat to a minimum. Cook for 10 minutes, covering the pot with a lid.
7. Heat 2 tablespoons in a skillet. l. oils. Cut the mushrooms for lean cabbage into strips. Place in a skillet with hot oil and fry until golden brown. Add to the saucepan with cabbage soup.
8. Throw the potatoes in a colander. In a separate saucepan, bring water to a boil. Dip the potatoes into it and cook until cooked through (this will take about 15 minutes). Throw in a colander.
9. In the remaining oil, brown the flour. Then carefully dilute it with the remaining mushroom infusion, stirring constantly so that there are no lumps. Strain the resulting mixture through a fine sieve into a saucepan with cabbage soup. Season with salt and pepper.
10. Add boiled potatoes and bring to a boil. Close the pot tightly and leave on the unplugged stove. After 15 minutes, pour the lean cabbage soup with mushrooms into portioned bowls.