Valaam cabbage soup is a tasty and satisfying first course of the most affordable products. Thick and mouth-watering cabbage soup with a rich mushroom flavor will suit any menu. Take note!

Ingredients

• Cabbage - 250 Gram Mushrooms - 250 Gram Garlic - 2-3 Cloves Water - 2-2.5 Liter Bay leaf - 1-2 Pieces Onions - 1 Piece Carrots - 1 Piece Flour - 1.5 Art. spoons Vegetable oil - 2-3 Tbsp. spoons Salt - To taste Spices - To taste Greens - To taste (parsley)

Directions

1. Chop the cabbage, add one glass of water, peppercorns, bay leaf and a few sprigs of parsley to it. Simmer until soft, about 10-15 minutes. Boil the mushrooms in boiling salted water, then fry with the onions and carrots in a pan. Fry the flour in a separate dry frying pan until lightly nutty. Add to mushrooms with vegetables. Stir and pour in 2-3 scoops of water to dissolve the flour. Transfer the cabbage to a saucepan, remove the bay leaf and parsley sprigs.
2. Add mushrooms and vegetables. Add water. The amount depends on the desired thickness of the soup. Adjust for salt and simmer over low heat for about an hour. Add garlic and herbs at the end. Allow ready-made Valaam cabbage soup for 10-15 minutes and serve. Bon Appetit!

Valaam shchi More

• Serves: -
• Prepare Time: -
• Cooking Time: 1 hour
• Calories: -
• Difficulty: Easy

Valaam cabbage soup is a tasty and satisfying first course of the most affordable products. Thick and mouth-watering cabbage soup with a rich mushroom flavor will suit any menu. Take note!

Ingredients

• Cabbage - 250 Gram Mushrooms - 250 Gram Garlic - 2-3 Cloves Water - 2-2.5 Liter Bay leaf - 1-2 Pieces Onions - 1 Piece Carrots - 1 Piece Flour - 1.5 Art. spoons Vegetable oil - 2-3 Tbsp. spoons Salt - To taste Spices - To taste Greens - To taste (parsley)

Directions

1. Chop the cabbage, add one glass of water, peppercorns, bay leaf and a few sprigs of parsley to it. Simmer until soft, about 10-15 minutes. Boil the mushrooms in boiling salted water, then fry with the onions and carrots in a pan. Fry the flour in a separate dry frying pan until lightly nutty. Add to mushrooms with vegetables. Stir and pour in 2-3 scoops of water to dissolve the flour. Transfer the cabbage to a saucepan, remove the bay leaf and parsley sprigs.
2. Add mushrooms and vegetables. Add water. The amount depends on the desired thickness of the soup. Adjust for salt and simmer over low heat for about an hour. Add garlic and herbs at the end. Allow ready-made Valaam cabbage soup for 10-15 minutes and serve. Bon Appetit!

• Facebook
• Twitter
• Pinterest

You may also like

View Recipe

Pumpkin Soup with Shrimps…

soups

Hard

1 0 0

View Recipe

Rabbit Soup with Chestnut…

soups

Medium

0 0 0

View Recipe

Ukrainian Borsch

soups

Medium

0 0 0

View Recipe

Thick Soup with Vegetable…

soups

Medium

0 0 0

View Recipe

Homemade Meat Solyanka

soups

Easy

0 0 0

View Recipe

Mixed Solyanka with Sausa…

soups

Easy

0 0 0

View Recipe

Jasper

soups

Medium

0 0 0

View Recipe

Beef Soup with Beans and …

soups

Medium

0 0 0

View Recipe

Yemeni Soup

soups

Medium

0 0 0

View Recipe

Red Broth

soups

Medium

0 0 0

View Recipe

Provencal-style Zucchini …

soups

Easy

0 0 0

View Recipe

Taste Tomato soup

soups

Easy

1 0 0

View Recipe

Green cabbage soup

soups

Easy

0 0 0

View Recipe

Finnish fish soup with sm…

soups

Easy

0 0 0

View Recipe

Vegetarian okroshka with …

soups

Easy

0 0 0

View Recipe

Lean Onion Soup

soups

Easy

0 0 0

View Recipe

Okroshka on kvass and sou…

soups

Easy

0 0 0

View Recipe

Cold yogurt and beetroot …

soups

Easy

0 0 0