- Dried white mushrooms - 70 Grams
- Salted or pickled mushrooms - 250 Grams
- Fresh mushrooms - 100 Grams
- Sauerkraut with brine - 250 Grams
- Fresh cabbage - 300 Grams
- Bulb - 3 pieces
- Carrot - 2 pieces
- Parsley, dill - - To taste
- Tomato - 2-3 pieces
- Black peppercorns - - To taste
- Bay Leaf - 1 piece
- Vegetable oil - 2-3 Art. spoons
- Lemon juice - 1-2 teaspoons
The first step is to pre-pour the white dried mushrooms with water (approximately 2 liters). After an hour put this case on fire, we add there the whole carrots and parsley root. Bring to a boil and cook over low heat for 30-40 minutes. In the meantime, in a frying pan with vegetable oil, fry the half-rings with chopped onion until transparent, then add finely chopped tomatoes and put out 3-4 minutes. Next we add to the frying pan sauerkraut with a small amount of brine and a couple of peas. Stir and stew. Next, we send a shredded fresh cabbage to the pan. Stir, we stew for a few more minutes. In the frying pan, almost all the liquid will evaporate, so we will add a pair of ladles of mushroom broth, which continues to cook on low heat. Stew the vegetables until the cabbage is ready. Now you can again take up the broth, which is already brewed on a slow heat for the mentioned 40 minutes. Now, we throw out the carrots and parsley root from the broth, we remove the mushrooms and put them on a separate plate. Mushroom broth must be filtered and returned back to the pan. Now put in the broth finely chopped salted or pickled mushrooms, as well as finely chopped boiled dried white mushrooms. When the soup boils - add it to our vegetable dressing. When it boils again - add some fresh mushrooms. Again, bring to a light boil and go to the finish line - we add finely chopped greens, salt and pepper. We try the taste, straighten it for salt and pepper, if it is necessary to acidify - add a little lemon juice. After a few minutes, remove the pan from the fire, give the hodgepodge to stand for about 10 minutes under the lid, then pour into plates and serve. Bon Appetit!
Servings: 6-7