White cabbage soup or cabbage soup

Ingredients for cooking white cabbage soup or monastery cabbage soup

  1. Sauerkraut 500 grams
  2. Carrot 1 piece
  3. Celery root 100 grams
  4. Potato 4-5 pieces
  5. Dried porcini mushrooms 100 grams or to taste
  6. Onion 1 piece
  7. Sugar 1 teaspoon
  8. Garlic 3-4 prongs
  9. Laurel leaf 3-4 pieces
  10. Black pepper peas 4-6 pieces
  11. Allspice Pepper 4-6 pieces
  12. Vegetable oil 8 tablespoons
  13. Distilled pure water 4-4, 5 liters
  14. Salt to taste
  • Main Ingredients: Cabbage, Potato, Mushrooms
  • Serving 10 Servings
  • World Cuisine


Colander, Kettle, Stove, Saucepan for 4 liters, Skimmer, Deep bowl - 3 pieces, Cutting board, Knife, Deep pan with non-stick bottom and lid (approximate capacity 4 liters), Tablespoon, Plate - 5 pieces, Frying pan, Kitchen spatula , Ladle, deep plate

Preparation of white cabbage soup or cabbage soup in a monastic way:

Step 1: prepare the mushrooms.

Put dry mushrooms in a colander and rinse them thoroughly under running cold water. Boil a full kettle of clean distilled water. Take a large pan of 4 liters, put the mushrooms in it and pour boiling water so that the hot water completely covers them. Soak mushrooms during nights or 12 hours so that they become softer and all harmful substances come out of them.

Step 2: cook the mushrooms.

The next day, discard the mushrooms in a colander, drain all the liquid, this water should not be used to make soup, since after soaking the mushrooms it contains harmful toxins such as cesium, strontium, cadmium, mercury and lead. Rinse the mushrooms again under running water, put back into the pan, fill with half of the total amount of pure distilled water and put them on a cooker, which is switched on to a medium level. Cook mushrooms for 30 minutes, then remove them from the brew with a slotted spoon and transfer to a deep bowl. Let the mushrooms cool. Then lay them on a cutting board and cut into medium pieces of arbitrary diameter and approximate thickness up to 2 centimeters. Do not drain the broth from the mushrooms, you will still need it, just put the pan off the stove. At the same time as slicing the mushrooms, peel the garlic and cut it into a small cube with an approximate diameter of up to 5 millimeters.

Step 3: stew the cabbage.

Put the right amount of sour cabbage in a deep bowl, squeeze it from excess juice so that your cabbage soup does not turn out too sour. After, put the cabbage on a cutting board and cut into strips with an approximate length of 3-4 centimeters. Then turn the stove on to the middle level and put on it another deep pan with a thick non-stick bottom of 4 liters. Pour it in 4 tablespoons vegetable oil and heat it. Throw the cabbage into the heated fat and fry it, stirring with a kitchen spatula until golden brown. This process will take you approximately 45 minutes. Across 45 minutes cabbage will let the juice, screw the plate to the lowest level, and stew the vegetable to a soft consistency for 15 - 20 minutes, and during this time, mushrooms will cook. After you chop the mushrooms, put them in a pan with cabbage, mix the mass with a tablespoon and let the ingredients stew together 5 - 7 minutes, then put the pan off the stove.

Step 4: prepare the rest of the ingredients.

While the cabbage is being stewed and the mushrooms are boiled, prepare the rest of the ingredients. Peel the carrots, onions, celery root and potatoes, rinse them under running water, pat dry with paper kitchen towels, lay them on a cutting board and chop. Potato cube with an approximate diameter up to 3 centimeters, celery root cut into blocks with a length of up to 2 - 3 centimeters and an approximate diameter of up to 5 millimeters, a small onion cube with an approximate diameter up to 1 centimeter, and you can grate carrots on a coarse grater. Put vegetables in separate plates, potatoes in a deep bowl and pour it with water so that it does not darken.

Step 5: preparing a gas station.

Turn the stove on a medium level and place a pan with 4 tablespoons of vegetable oil on it. Throw the onion into the hot fat, fry it until light golden and transparent for 3 to 4 minutes. Then put the carrots in the pan and fry the vegetables together for another 2 to 3 minutes then leave the pan off the stove. During frying, do not forget to mix the vegetables with a kitchen spatula so that they do not burn to the bottom of the pan.

Step 6: bring the cabbage soup to full readiness.

Vegetables with dressing prepared, cabbage with mushrooms stewed, now we need to bring the first hot dish to full readiness. Put the pan with mushroom broth on a stove that is on a medium level, add the remaining clean distilled water to it and bring the liquid to a boil. After pouring water from the potato and place it in a pan. Then add celery root and cook vegetables for 10 minutes until the floor is ready. After the required time, add stewed cabbage with mushrooms and dressing from onions and carrots to the pan. Cook cabbage soup yet 10 minutes. Across 10 minutes add garlic, sugar, black peppercorns, allspice peas, bay leaf and salt to taste in a saucepan. Stir the mass with a ladle and cook another 15 minutes. Then remove the pan from the stove, cover and let the soup brew. 10 - 15 minutes then, using a ladle, pour it into deep plates and taste.

Step 7: serve white cabbage soup or cabbage soup in a monastic way.

White cabbage soup or cabbage soup in a monastery is considered the first hot dish and served in a deep plate or deep bowl. Immediately before serving, the soup is sprinkled with finely chopped, fresh greens of dill, parsley and green onions. In addition to this dish, you can use sour cream or cream. Savor this yummy with freshly baked homemade bread, fragrant garlic rolls or a white loaf. Enjoy it! Enjoy your meal!

Recipe Tips:

- - Slicing vegetables in this recipe is not important, you can cut them as you like best, but remember that the cooking time varies depending on the ingredients.

- - The spices indicated in the recipe can be supplemented with any others that are suitable for the first hot dishes of vegetables.

- - Together with celery root, you can add parsley root and finely chopped dill to the soup.

- - Children under 12-14 years old are not recommended to eat mushrooms as their body is not able to digest the chitinous shell of mushrooms!