Porcini mushroom and potted brisket cabbage soup
Cooking time:
3 hours 50 minutes
Active time:
15 minutes
Complexity:
Average
What could be better than fragrant cabbage soup from two types of cabbage with mushrooms and brisket? The Russian stove, of course, is no longer in houses and apartments, so we cooked cabbage soup in the oven in a pot in order to observe the duration of languishing.
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Recipe "Cabbage soup with porcini mushrooms and pot brisket "
Ingredients for 6 servings
fresh cabbage used
150 g
sauerkraut with cranberries
200 g
onions
1 pc.
fresh carrots
1-2 pcs.
brisket
300g
dried white mushrooms
40 g
salt
to taste
fresh garlic
3 tooth.
sour cream 20%
for filing
ground black pepper
pinch or to taste
Step 1/6
Pour over the mushrooms with water and leave for 30 minutes.
Step 2/6
Cut off the skin from the brisket and cut the brisket into cubes about 1x1 cm.
Step 3/6
Peel and dice the onions and carrots, chop the garlic.
Step 4/6
Drain the soaked mushrooms and cut them into small pieces. If you do not have chopped fresh cabbage, chop it.
Step 5/6
Mix both types of cabbage, onions, carrots, garlic, brisket and mushrooms in a large bowl. Salt, pepper to taste.
Step 6/6
Arrange the mixture in baking pots and cover with water to cover all the ingredients. Cover the pots with lids, put in a cold oven and cook at 150 ℃ for 3 hours. Serve the cabbage soup with sour cream and chopped fresh herbs.
Ingredients for 6 servings
fresh cabbage used
150 g
sauerkraut with cranberries
200 g
onions
1 pc.
fresh carrots
1-2 pcs.
brisket
300g
dried white mushrooms
40 g
salt
to taste
fresh garlic
3 tooth.
sour cream 20%
for filing
ground black pepper
pinch or to taste
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