If you are tired of the usual soups and borscht, then such a rich mushroom cabbage will be a great alternative to them.
The dish has a rich taste and aroma, which are given to it by mushrooms and sauerkraut. Often such cabbage is cooked in meat broth, but today we offer you a vegetarian option with mushrooms.
Ingredients:
- sauerkraut – 800 g
- potatoes – 400 g
- carrots – 1 pc.
- parsley root – 1 pc.
- onion – 1 pc.
- dried mushrooms – 60 g
- vegetable oil
- sugar – 1 tsp
- parsley
- Bay leaf
- ground black pepper
- parsnip root
- celery
- salt
Cooking:
Wash mushrooms and soak for 1 hour. Boil them until tender, about 1.5-2 hours.
Remove the finished mushrooms from the water and chop. Strain the decoction of them.
Put sauerkraut in a heavy-bottomed pot and add a small amount of mushroom and chicory decoction. Simmer cabbage over low heat for 5 minutes.
Lightly sauté the parsnips, carrots, celery, and onions in a skillet.
Pour the rest of the mushroom broth into a separate pan, put the potatoes in it and bring to a boil, add the stewed cabbage, mushrooms and fried vegetables.
Bring the cabbage until the potatoes and other vegetables are ready.
Sprinkle cabbage with chopped herbs before serving.
See also: Green borscht with spinach recipe from Evgeny Klopotenko
Look for more recipes in the “Kitchen” section