Mushroom cabbage soup with barley

Delicious rich lean mushroom cabbage soup with barley and sauerkraut, which will become a decoration of the lean table.

Cooking time 30 minutes

Ingredients

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

Preparation

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.

Bon appetit!