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One of the main ingredients in mushroom cabbage recipes, as in classic cabbage soup, is cabbage. It can be fresh, salted or sour. Accordingly, in the recipes for mushroom borscht, as in the standard version, beets are used. Moreover, for cooking, you can take both the root crop itself (then the dish will have a rich, bright color), and vegetable tops.

Recipe on how to cook cabbage soup with mushrooms and cabbage

Lazy cabbage soup "Griboyedovskie"

Ingredients:

To prepare mushroom cabbage soup with fresh cabbage, you will need: 50 g of dried porcini mushrooms, 1 small head of cabbage, 1 onion, turnips, carrots, parsley root, potatoes, 3 tsp flour, 2 tbsp. tablespoons of butter, 1/2 cup sour cream, dill, parsley, salt.

Preparation:

Before boiling cabbage soup with mushrooms, soak them in cold water. Then salt, boil, chop, strain the broth. Cut the cabbage, boil in salted water, gradually adding the onion, turnip, carrot, parsley root and potatoes, cut into slices. When ready, add mushrooms with broth, flour toasted in butter, and let it boil.

Then put butter and sour cream into the mushroom cabbage soup. After that, the first dish must be warmed up, without bringing to a boil, and add chopped greens. Serve mushroom cabbage soup prepared according to this recipe with sour cream.

How to cook cabbage soup with mushrooms and sauerkraut

Cabbage soup with sauerkraut and boletus

Ingredients:

• 1 liter of hot water or broth for stewing, 200-300 g of beef, 400-600 g of sauerkraut, 2 potato tubers, 2 stalks of celery, 1-2 tomatoes, 1 onion, 1 carrot, 100 g of porcini mushrooms, 1 tbsp. l. pasty mustard, 2 cloves of garlic, a bunch of parsley and / or dill, 1/2 tsp each. hops-suneli and a mixture of ground peppers, salt to taste, vegetable oil for frying.
• For filing: sour cream - to taste

Preparation:

Before cooking cabbage soup with mushrooms, add mustard to sauerkraut and simmer over low heat for 30 minutes, adding water if necessary. Wash and dry the mushrooms, peel and chop as desired. Peel the onions and carrots. Wash, dry and strip the meat from the films. Dice the onions, carrots, beef and celery stalks.

To cook mushroom cabbage soup, you need to fry meat and vegetables in vegetable oil for 15 minutes. Add mushrooms, fry for another 10 minutes. Put the cabbage, simmer for 20 minutes. Transfer the contents of the pan to a saucepan, pour 2 liters of hot water. Add peeled and diced potatoes and cook for 10 minutes.

Remove the stalks from the tomatoes, cut into slices. Place tomatoes, chopped herbs (leave a little for serving) and chopped peeled garlic into a saucepan. Salt, add spices, darken for 5-10 minutes. Serve mushroom cabbage soup with sauerkraut and chopped herbs.

How to cook sour mushroom cabbage soup

Sour cabbage soup with dried porcini mushrooms "Valaam"

Ingredients:

50 g of dried porcini mushrooms, 3 onions, 600 g of chopped sour cabbage, 3 tsp flour, 1/2 cup sour cream, 2 tbsp. tablespoons of butter, dill, parsley, bay leaf, salt.

Preparation:

Before cooking cabbage soup with mushrooms and sauerkraut, dried boletus should be soaked in cold water. Then boil the mushrooms, chop, strain the broth. Chop the onion and brown in oil. Pour the cabbage with two small onions and bay leaves with water and cook until tender. Then add flour toasted in butter, boil. Attach the mushrooms to the broth, add butter, sour cream, fried onions.

Warm up, without boiling, add chopped greens. Serve with sour cream.

Homemade borscht with mushrooms: recipes with photos

Polish borscht

Ingredients:

50 g dried porcini mushrooms, 1 onion, carrot, rutabaga, 2 potatoes, 10 pcs.red beets, 50 ml vegetable oil, 1/2 cup sour cream, bay leaf, dill, parsley, salt.

Preparation:

Boil mushrooms and chop, strain the broth. Boil onions, carrots, rutabagas, potatoes and rub. Bake or boil beets, chop. Combine all products, add bay leaf, boil, sprinkle with chopped herbs and tint with beetroot juice.

Then add oil, sour cream, salt and heat without boiling. Serve the borscht with mushrooms prepared according to this recipe with sour cream.

Beetroot borsch with mushrooms

Ingredients:

200 g of champignons, 800 g of beet tops, 3 hours. tablespoons of flour, 1/2 cup sour cream, beets, 2 tbsp. tablespoons of vegetable oil, dill, parsley, salt.

Preparation:

Before cooking borsch with mushrooms, mushrooms and tops must be chopped and boiled separately in salted water. Brown flour in oil, combine with mushrooms, tops and their broths, boil, add butter, sour cream, salt, grated raw beet juice.

Warm up, not boiling, and sprinkle with chopped herbs. Serve homemade borscht with sour cream.

Beetroot borsch with porcini mushrooms

Ingredients:

200 g of porcini mushrooms, 800 g of young beet tops, 3 teaspoons of flour, sour cream, 1 raw red beet, dill, parsley, 2 tbsp. tablespoons of butter, salt.

Preparation:

Chop porcini mushrooms, boil in salted boiling water. Chop the tops, boil in salted boiling water. Brown flour with 1 tbsp. spoon of oil, combine with porcini mushrooms, tops and their broths, boil. Add 1 tbsp. a spoonful of butter, 100 g of sour cream, salt, grated beet juice.

Warm up without boiling. Add chopped dill, parsley.

As you can see in the photo, according to this recipe, borsch with mushrooms should be served with sour cream:

Recipe on how to cook lean borscht with mushrooms

Lean borsch with dried mushrooms

Ingredients:

• 2 liters of water + for soaking and boiling mushrooms, 1 beet, 1/4 head of white cabbage, 2 potato tubers, 1 carrot, 1 onion, 100 g of dried mushrooms, 2 tbsp. l. tomato paste, 2 bay leaves, 5-6 black peppercorns, salt to taste, 50 ml of vegetable oil for frying.
• For filing: 2 cloves of garlic, dill.

Preparation:

Before preparing lean borscht with mushrooms, pour boiling water over the dried mushrooms, leave for 3 hours. Put in a saucepan, pour cold water so that it completely covers them, boil for 10 minutes after the liquid boils. Drain the broth, pour 2 liters of water, boil for 30 minutes.

Chop the cabbage finely. Peel onions, carrots, beets and potatoes, cut vegetables into thin strips. Fry onions and carrots in heated vegetable oil until golden brown. Add beets and simmer until soft. Put the tomato paste, fry the contents of the pan for another 2-3 minutes.

Add potatoes to the pot with mushrooms, cook for 10 minutes. Put the cabbage, cook for another 10 minutes. Add the beets, cook for 5-7 minutes. Season with salt, add bay leaves and peas, keep on fire for another 5 minutes. When serving the lean borscht with mushrooms prepared according to this recipe, add chopped herbs and chopped peeled garlic.

Mushroom broth borscht recipes

Sauerkraut borsch with dried porcini mushrooms

Ingredients:

50 g of dried porcini mushrooms, sauerkraut, 3 tsp flour, 1 tbsp. a spoonful of vegetable oil, 1 onion, sour cream, dill, parsley, salt.

Preparation:

Boil mushrooms in salted water, chop. Boil the beets, add the mushroom broth, flour toasted in butter, chopped onions, fried in butter, butter, sour cream, salt.

Heat borscht in mushroom broth, without boiling, and sprinkle with chopped herbs. Serve with sour cream.

Sauerkraut beet borscht with mushrooms

Ingredients:

50 g of dried porcini mushrooms, sauerkraut, 3 teaspoons of flour, butter, onion, sour cream, dill, parsley.

Preparation:

Boil dried porcini mushrooms in salted water, drain, chop.Boil sauerkraut, dilute with mushroom broth, add flour, toasted with butter, chopped onions fried in oil, a tablespoon of butter, sour cream, salt. Warm up without boiling.

Add chopped dill, parsley. Serve sour cream separately.

Mushroom and beet borsch

Ingredients:

5 dried or 200 g salted mushrooms, 3 medium-sized beets, 2 onions, 1 carrot, 100 g sour cream, 1.5 liters of mushroom broth or water, 8 tbsp. tablespoons of vegetable oil, salt, pepper to taste.

Preparation:

Grate beets and carrots on a coarse grater. Finely chop the onion and fry in vegetable oil. Combine vegetables and simmer for 5-10 minutes, stirring occasionally. Boil the dried mushrooms and cut into strips. Pour mushroom broth to the stewed vegetables, add chopped mushrooms, salt, pepper, bring to a boil.

If the soup is made from salted mushrooms, first rinse them with water, and pour the stewed vegetables with hot water, combine with chopped salted mushrooms, pepper and bring to a boil. Serve with sour cream.

Borscht with mushroom ears

Ingredients:

• Borsch, 100 g of dried porcini mushrooms, 1 onion, 1 tbsp. a spoonful of vegetable oil.
• For ears: 1 1/2 cups flour, 1/2 cups water, 1-2 eggs, 1 teaspoon salt.

Preparation:

Cook borsch. Boil the mushrooms, strain the broth and pour into the borscht. Chop mushrooms, mix with chopped onions, toasted in oil. Knead the dough, roll it out thinly, let it dry and cut out the cakes. On each one put 1 teaspoon of mushroom minced meat, pinch and boil in borscht.

Serve with sour cream.