Green cabbage soup with mushrooms and beef

four

• Time for preparing

  Contents

  • • 0.0.1 3h 20min
    • 0.0.2 Medium dish
    • 0.0.3 90.79kcal
    • 0.0.4 Recipe
  • 0.1 Let’s get started!
  • 1 Ingredients
    • 1.1 Great job
  • 2 Steps

  3h 20min

• Recipe difficulty
  

  Medium dish

• Energy value
  

  90.79kcal

• Rating

• Recipe

Russian cuisine is rich in simple and tasty recipes. Soup, made of spring sorrel with all-season champignons, you can cook at home any time of the year, replacing fresh sorrel with canned.

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Ingredients

0/13 ingredients

• Beef meat on the bone-500 gr.
• Champignons-300 gr.
• Fresh sorrel-1 bunch
• Potato -5 pcs.
• Red onion-1 pc.
• White onion-1 pc.
• Tomatoes – 2 pcs.
• Fresh cabbage-300 gr.
• 1 x Hungarian chilli pepper
• Vegetable oil – 3 tbsp. l
• Salt to taste
• Chives / parsley / dill – 1 bunch each
• Dried celery roots; parsnip; parsley – 2 tbsp

3ч 20мин3ч 20мин 90.79

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Steps

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1. Cook the broth on beef with bone and dry roots. Cook about 2-2.5 hours on low heat.
2. Strain the broth, separate the meat from the bones and disassemble into fiber.
3. Cut the potatoes into small pieces.
4. Onion – a cube.
5. Peel tomatoes and seeds. Dice.
6. Chop the cabbage.
7. Cut the pepper in half and cut the stem with the seeds. Cut into half rings.
8. Mushrooms cut into slices.
9. Sorrel cut into strips
10. Grind greens, mix everything together.
11. Sauté the onion in vegetable oil until light brown colors.
12. Run potatoes into the broth, allow to boil. Fire make quiet. To salt.
13. After 15 minutes, dip the cabbage with bell pepper in the soup. After boiling pour the mushrooms with tomatoes.
14. Put boiled meat in the soup, let it boil for another 10 minutes.
15. Dipping the sautéed vegetables with sorrel in the soup, cook another 7-10 minutes.
16. Pour greens.
17. Turn off the heat and let the soup rest for 20 minutes covered the lid.