Sauerkraut soup with mushrooms

Sauerkraut and mushroom shchi is a flavorful and filling soup perfect for the colder months. This classic recipe with sauerkraut, mushrooms, and aromatic spices will delight you with its rich flavor and ease of preparation.

Step-by-step recipe

Step 1:

Place dried mushrooms in a saucepan, pour in 3 liters of water, bring to a boil, cover and cook for 2 hours over low heat.

Step 2:

Pour vegetable oil into a frying pan, add sauerkraut, pour in half a liter of hot water and simmer under a lid for 1 hour over low heat.

Step 3:

Strain the mushroom broth, slice the mushrooms and return to the pan.

Step 4:

Dice the potatoes, add to the soup, bring to a boil and simmer, covered, for 15 minutes over low heat.

Step 5:

Chop the onion and fry in a frying pan with vegetable oil for 3-4 minutes over medium heat.

Step 6:

Grate the carrots on a coarse grater, add to the pan, and stir.

Step 7:

Pour in a tablespoon of vegetable oil, stir and cook for 4 minutes over medium heat.

Step 8:

Add the dressing and stewed cabbage to the soup and stir.

Step 9:

Add salt, bay leaf, peppercorns and sugar. Stir.

Step 10:

Bring to a boil, cover and simmer for 30 minutes over low heat.

Step 11:

Add cabbage brine, ground black pepper, stir.

Step 12:

Bring to a boil, cover, remove from heat, let sit for 2 hours, then serve.

Cooking tips

Do not overcook the dressing, otherwise the taste of the soup will deteriorate.

When serving, you can add sour cream and fresh herbs to the cabbage soup.