There are recipes for dishes by which you can accurately determine which cuisine of the world they belong to, no matter how much the cook tries to give them some other national flavor. Lenten cabbage soup with mushrooms is a dish whose "birthplace" was predetermined historically and geographically, and this premise has three main factors.
For many centuries, the main ration of our ancestors was the gifts of forests, rivers and lakes, which are so rich in native lands. Mushrooms were, and still are, the most common and favorite component of Russian cuisine. Their magnificent diversity in the territory of our state is determined by the geographical location.
By about the ninth century of the last millennium, associated with the formation of the Old Russian state and, as a consequence, the development of agriculture, scientists attribute the beginning of the cultivation of cabbage in Russia - the main ingredient of Russian cabbage soup.
The third reason is associated with the most significant stage in the development of the Russian state - the adoption of Orthodox Christianity, which provides for restrictions on the use of animal food on the eve of the main religious holidays. The total of fasting days per year in Orthodox Saints is from 178 to 212. This says everything about fasting dishes in the history of Russian cuisine.
We can also add that long before the start of the Christian period, there were many lean recipes that allowed to diversify the table of the Slavic peoples. The pagan beliefs of the eastern Slavs were based on a connection with nature, which brought considerable gifts, allowing our ancestors to survive in harsher conditions than the climate in which ancient civilizations originated.
But a fasting table may well be full if you approach this issue thoughtfully.
Lean cabbage soup with mushrooms - the main technological moments of cooking
In order for the declared dish to succeed, the cook must pay close attention to every word in the name.
So:
• A meatless meal should not contain components of animal origin, including eggs and dairy products. At the same time, it must be borne in mind that it is these ingredients that contain the largest amount of protein that a person needs to restore energy. Foods containing protein cause a feeling of satiety for a long time.
This means that the chef is faced with the task of finding a substitute for animal proteins in plant foods so that food does not lose its nutritional value.
Fasting is associated with the restrictions prescribed by the Christian canons, but the rejection of animal food does not mean complete starvation.
Therefore, to make cabbage soup more nutritious, the following techniques have long been known in Russian cuisine:
o Add flour when stewing vegetables, or enter it at the end of cooking directly into the broth, pre-mixed with water to remove lumps.
o The next thickening method is the use of cereals, turnips, potatoes. In lean cabbage soup, cereal is added at the very beginning of cooking. Potatoes, like a high-calorie vegetable, also add satiety to the dish. It can be boiled in the broth, like cereals, for thickening, or left whole slices in a transparent broth. Turnip is now almost squeezed out of the diet by potatoes, but if you can find it on the counter, try to cook real old cabbage soup.
o You can’t ignore fish - a lean product that even surpasses many types of meat in its nutritional value. True, during the Orthodox Lent, the use of fish is not allowed often, but stocking up recipes for cabbage soup on fish stock will not hurt.
Do not worry that a specific fish smell will overwhelm the spirit of shchana. To remove it, it is enough to wash and clean the fish well, soak it in a vinegar solution or add aromatic spices when cooking fish broth. After the fish, remove from the broth and cook the cabbage soup, as usual. By the way, the aroma of wild mushrooms is a great way to kill the smell of fish in lean soup with mushrooms. This technique has been familiar to our ancestors for hundreds of years.
• Cabbage soup - a dish that includes cabbage or sorrel, spinach, nettle, fresh or canned. These vegetables are the main ingredient, and without them cabbage soup would not be cabbage soup, the only unique dish in the history of world culinary. Therefore, to prepare a dish, it is necessary to observe the main technological moments inherent in Russian cabbage soup.
Separately, you need to pay attention to sauerkraut. Fresh cabbage is a useful vegetable, but it is sauerkraut that retains ascorbic acid (vitamin C), which is not destroyed by heat treatment. Sauerkraut contains lactic acid, probiotics and a number of vitamins and minerals, including rare vitamin U and iodine.
But not all sauerkraut is useful.
Write down or remember the correct cabbage pickling recipe that will actually contain probiotics: never add sugar to speed fermentation. Salt is necessary in the recipe for sauerkraut only if it needs to be stored for a long time in room conditions. In order to cause fermentation, use sweet carrots, apples. Cranberries will help preserve the harvest for a long time. Vinegar and sugar added during sauerkraut do not contribute to the formation of lactic and other beneficial acids.
Fresh cabbage soups exist in many cuisines of the world, and even sauerkraut appeared for the first time in China, and sour cabbage soup - a national feature of Russian cuisine.
• As for mushrooms, this product is the main ingredient, as stated in the name of the dish, along with cabbage. Vegetable protein is found in both mushrooms and cabbage, but its amount is not so much as to provide the necessary rate for energy production. But the chitin contained in the mushrooms is rich in natural fiber, and it, filling the stomach, causing a feeling of satiety.
Mushrooms are undesirable to eat for young children and people suffering from diseases of the digestive system. Therefore, do not add too many mushrooms: their main purpose is to create a fragrant broth. The powder of dried porcini mushrooms is best suited for this purpose. You can cook lean cabbage soup from mushrooms, but be sure to add a pinch of mushroom seasoning for smell.
Forest mushrooms are more fragrant, but they are fraught with many dangers. Use caution when purchasing, collecting, and using them. Almost every type of mushroom has poisonous counterparts. Do not pick mushrooms near roads and city limits. Unsure of your knowledge - buy greenhouse champignons or oyster mushrooms at the supermarket.
Preparing vegetables does not present any difficulties: Everything, as usual: we clean the washed vegetables, chop or rub them. Remember that it is advisable to cut vegetables equally, in size and shape. Products with a denser texture require longer cooking, spicy leafy greens can be added to the dish at the very last moment, or right before serving - right on the plate.
After the main features of the dish have been identified, we proceed to compile a healthy, balanced recipe for lean soup with mushrooms.
1. Lean cabbage soup with mushrooms and sorrel
List of ingredients:
Mushrooms, pickled 250 g
Sorrel 400 g
Onion 180 g
Carrot 150 g
Spicy roots
Salt
Vegetable oil 80 ml
Flour 50 g
Water 2.4 L
Potatoes, peeled 300 g
Spices, spicy greens to taste
Cooking Technology:
Wash the mushrooms and put overnight in cold water so that they swell. Cook the broth by adding the roots of parsley, carrots and celery, pre-stewed in vegetable oil. Cut the potatoes into cubes, toss into the mushroom broth. Cook until half cooked.
Chop the onions, passer separately until transparent with the addition of flour. Transfer to a pan with mushrooms. Bring the broth to a boil and add finely chopped sorrel, chopped greens, bring to your desired taste with your favorite spices.
2. Lean cabbage soup with mushrooms and sauerkraut
Products:
Onion 150 g
Flour 75 g
Carrot 100 g
Mushrooms, fresh 0.5 kg
Cabbage 400 g
Oil 120 ml
Salt
Garlic 20 g
Potato 250 g
Chopped leafy greens
Spice
Water 2.4 L
Order of preparation:
Sliced, fresh champignons, chopped onions, grated carrots. Sauté by adding flour, spices and a little garlic.
Stew sauerkraut and cook over low heat, add potatoes. Then immediately transfer the stewed vegetables and mushrooms to the pan, bring them to a boil, adjust the taste with spices, and turn off the heat.
3. Lean cabbage soup with mushrooms and young nettles
In modern cooking, stinging nettle is rarely found in dishes. In vain, many people treat the plant as a weed, or, at best, exclusively, as a medicine. By the composition of valuable minerals, dioica nettle is many times superior to garden leafy vegetables: it has more vitamin C than sorrel, spinach, and, in addition, the stems and leaves of the plant are rich in B vitamins, magnesium, potassium and calcium.
Nettle contains vegetable protein. In dried leaves, its amount increases three times. The presence of protein in foods of plant origin is a valuable quality that must be used in the preparation of lean dishes, since it is protein that gives the body energy, causes a feeling of fullness. Probably, our distant ancestors knew about the value of burning herbs, because in ancient Russian cuisine recipes for nettle dishes are quite common.
Products:
Nettle (young shoots) 800 g
Shallot 220 g
Sorrel, young 100 g
Carrot, yellow 180 g
Celery Root 80 g
Potato 0.4 kg
Salty Mushrooms 400 g
Spicy greens 80 g
Sunflower oil 120 ml
Flour 120 g
Cooking Technology:
Mushrooms, carrots, celery, chop finely, put in boiling water, let it boil. Add chopped potatoes. Cook until soft vegetables.
Dip the nettles and sorrel separately in salted boiling water for one minute, fold through a colander, and immediately rinse with cold water, chop.
Passer chopped onions in hot oil, until transparent, add flour to it, then nettles.
Add passivated greens and sorrel to the soup, season with spices and salt, throw parsley and dill, chopping them finely. Remove the pan from the stove and serve ten minutes later.
4. Lenten cabbage soup with mushrooms and fresh cabbage fish - festive fasting dinner
Products:
Crucian 1.0 kg
Pike perch 2.0 kg
Water 3.5 L
Carrot, red 120 g
Celery 70 g (fresh root)
White onion 180 g
Bay leaf 2 pcs.
Pepper Mix 8 g
Saffron 2 g
Ceps, dry 50 g
Marinated chanterelles 200 g
Cabbage 0.5 kg
Parsley leaf 90 g
150 ml refined oil
Salt
Potato 350 g
Vinegar (9%) 100 ml / 1l (for soaking fish)
Cooking:
Hold the gutted fish in a vinegar solution to remove odor. Put the whole Karasey in the pan, removing only the gills and entrails. Separate the fillet of pike perch, its head, the ridge use for cooking the broth. In the pan, to the fish stuff, add a whole small onion, peeled carrots, a piece of celery root, pour water and cook slowly, removing the foam.
Ten minutes before cooking, add peppercorns. Strain the broth and return to the pan. Put portioned fillet pieces and cook fish until cooked. Transfer to a dish. Put chopped cubes of prepared potatoes and chanterelles into the pan.
Stir onion in a stewpan, add chopped mushrooms and cabbage. Simmer for 15 minutes over low heat, and then send them to the pot. Bring cabbage soup to a boil and turn off the heat.
Put portion of boiled pike perch and cabbage soup into the serving plates on the bottom, and sprinkle with herbs on top.
5. Lean cabbage soup with mushrooms, sauerkraut and tomato puree
Ingredients for cabbage soup:
Champignons, fresh 300 g
Garlic 10 g
Onions 300 g
Oil 180 ml
Red carrots 150 g
Tomato puree (sauce) 75 g
Potato 400 g
Sauerkraut (with brine) 350 g
Pitted prunes 60 g
Spicy roots 120 g
Bay leaf 3 g
Kitchen salt
Dill and coriander seeds 4 g
Pepper 7 g
Mushrooms, ceps (seasoning) 30 g
Working process:
Put the prepared potatoes in cold water, add bay leaf, herbs, pepper. Cook until cooked and add sauerkraut. Continue cooking in the simmer mode, until the cabbage is soft.
Pour any vegetable oil into a deep pan. Put chopped onion. After three minutes, add the chopped mushrooms. Add fire, fry the mushrooms and transfer to the pan. To enhance the mushroom aroma, add dried mushrooms, chopped into small strips, prunes.
Add oil to the pan, heat and stew the grated carrots, adding tomato puree to it. Put the dressing in cabbage soup too. At the end of cooking, bring to taste, seasoning with spices, salt to taste. When serving, add chopped spicy greens to the plate.
6. Lazy lean soup with mushrooms
Product Composition:
Fresh cabbage 400 g
Red carrots 120 g
Onion 150 g
Parsley root 50 g
Potato 300 g
Salted mushrooms (better - mushrooms) 400 g
Wheat flour 80 g
Salt
Butter. 120 ml
Chopped spicy parsley 50 g
Spices to taste
Order of preparation:
In a dry and very hot pan, fry the flour until creamy, add butter, grated carrots and chopped onions. Dip lightly and transfer to a thick-walled pan. Immediately add chopped cabbage, cubes of potatoes, mushrooms. Pour in water, add some spices. Salt is necessary only at the end of cooking, if necessary.
Preheat the oven to 110-120 ° C. Stew cabbage soup in the oven for forty minutes. When serving, garnish with fresh herbs.
Lenten cabbage soup with mushrooms - useful tips
Vegetable dishes, including lean cabbage salted at the end of cooking. If the ingredients include canned foods that already contain salt, carefully add them to cabbage soup, last but not least to over-salt the dish.
Agaric mushrooms often contain bitterness, which spoils the taste of mushroom broth. Bitterness in mushrooms is formed when they are harvested in dry weather. Carefully choose mushrooms, and if you are not sure about their quality and edibility, it is better to buy champignons or oyster mushrooms grown on mushroom farms. Note that in small, young mushrooms never bitter.
