Delicious rich lean mushroom cabbage soup with barley and sauerkraut, which will become a decoration of the lean table.
Cooking time 30 minutes
Water 1 l
Sauerkraut 100 g
Mushrooms 30 g
Pearl barley 3-4 tbsp. l.
Carrot 1 pc
Onion 1 pc
Bay leaf 1 piece
Dill sprigs 1-2 pcs
Vegetable oil 2-3 tbsp. l.
Salt to taste
Soak the mushrooms in hot water.
Fry finely chopped onions and grated carrots in vegetable oil.
Add sauerkraut and chopped mushrooms and cook for 3-4 minutes more.
Soak the pearl barley for 1-2 hours.
Boil until tender and rinse.
Fold the barley into a saucepan, add the mushroom infusion and 1 liter of water. Add fried vegetables with mushrooms.
Add bay leaves and salt, cook for 10-12 minutes over medium heat.
Pour ready-made cabbage soup into plates, sprinkle with finely chopped dill and serve.
Mushroom cabbage soup with barley ready. Can be served at the table.