Shchi with mushrooms and pearl barley

Mushroom soup with sauerkraut Russia without cabbages is the same thing as Italy without pasta. It is the same symbol of the Russian land and Russian traditions, as samovar, rye bread or Tula gingerbread. And they appeared in Russia simultaneously with the advent of Christianity, when together with the new religion from Byzantium, cabbage got into our region. The Slavs, accustomed to gluttony, highly appreciated it in connection with the necessity to observe church posts several times a year. Over time, the use of meat, mushroom soup and other cabbage dishes has grown almost into a physiological habit. Experts from the culinary industry number about three dozen different varieties of cabbage soup: empty and rich, lean and meat, fish and mushroom soup, green and dried, daily and fresh ... Such a variety makes this dish always desirable and not boring, not without reason in the patriarchal Russian family there was a saying : "My own father will get bored, but never will." Real Russian soup cook without potatoes, which is not surprising, because this root appeared in Russia much later than cabbage. Therefore, for nourishment, especially on fasting days, croup was added to the soup. Try and you cook lean mushroom soup with pearl barley, as did our ancestors.

Mushroom soup with sauerkraut Russia without cabbages is the same thing as Italy without pasta. It is the same symbol of the Russian land and Russian traditions, as samovar, rye bread or Tula gingerbread. And they appeared in Russia simultaneously with the advent of Christianity, when together with the new religion from Byzantium, cabbage got into our region. The Slavs, accustomed to gluttony, highly appreciated it in connection with the necessity to observe church posts several times a year. Over time, the use of meat, mushroom soup and other cabbage dishes has grown almost into a physiological habit. Experts from the culinary industry number about three dozen different varieties of cabbage soup: empty and rich, lean and meat, fish and mushroom soup, green and dried, daily and fresh ... Such a variety makes this dish always desirable and not boring, not without reason in the patriarchal Russian family there was a saying : "My own father will get bored, but never will." Real Russian soup cook without potatoes, which is not surprising, because this root appeared in Russia much later than cabbage. Therefore, for nourishment, especially on fasting days, croup was added to the soup. Try and you cook lean mushroom soup with pearl barley, as did our ancestors.

Ingredients:

• Mushrooms, white, dried, 25 g
• Groats pearl barley 3 tbsp. l.
• Celery root 200 g
• White cabbage sour 150 g
• Sunflower refined sunflower oil 3 tbsp. l.
• Parsley fresh 0.5 bunch
• Pepper black ground 1 pinch
• Salt 1 pinch

Instructions

• Step 1 To prepare mushroom soup, you also need pearl barley, celery root, sour cabbage, herbs and spices.
• Step 2 Mushrooms rinse well, pour 1 cup of cold water and leave for 30-40 minutes.
• Step 3 Peel the celery and cut into strips.
• Step 4 In a frying pan, heat the vegetable oil and fry the sauerkraut with the celery. Fry over low heat for 15-20 minutes under the lid.
• Step 5 Mushroom infusion strain through a tissue napkin and save, and mushrooms rinse again. Pour 2 liters of water into the pot, add the mushrooms, washed pearl rump and mushroom infusion - bring everything to a boil, cook over low heat for 40 minutes.
• Step 6 Then add the stewed cabbage with the celery - cook for another 10 minutes.
• Step 7 Add finely chopped parsley, salt and pepper to taste, and remove from heat. Let it brew for 5-10 minutes.