Sauerkraut cabbage soup is not just one of the most famous and popular dishes of Russian cuisine, it is also very healthy, and also low in calories. In the autumn-winter period, such cabbage should be eaten in large quantities, since it is our immunity and good health.
By the way, sauerkraut retains almost all its nutrients and vitamins after heat treatment, so it is boiled, stewed, and baked. Today we will cook lean cabbage soup - an incredibly favorite soup not only during fasting times, it is adored by vegans and people who simply do not eat meat.
Ingredients:
Sauerkraut - 300 g
Potatoes - 250 g
Carrots - 70 g
Onions - 50 g
Dried mushrooms - 100 g
Lean oil - 1 tablespoon
Garlic - 1 clove
Tomato sauce - 3 tablespoons
Salt to taste
Ground pepper - to taste
Sugar - 2 tablespoons
Water - 1.5 l
Parsley - a couple of twigs
Preparation:
1. We will prepare the products according to the list based on a 2 liter saucepan. Peel and wash potatoes, onions, garlic and carrots together with parsley under running water.
2. Since our cabbage soup is lean, we will add natural protein to them, which in its composition is not inferior to meat, only it is much more useful, these are mushrooms. Put dried mushrooms in the saucepan in which we will cook the soup, fill them with boiling water, cover with a lid and leave to swell for 30 minutes. After a while, put the saucepan on the stove and cook them over low heat for another 30 minutes.
3. Cut the potatoes into large pieces, add to the pan and cook for 10 minutes.
4. At this time, we heat the pan, pour in a little refined vegetable oil, spread the onions cut into small cubes and the carrots grated on a coarse grater. Fry vegetables for 5 minutes, no longer.
5. When the mushrooms and potatoes are slightly boiled, add water to the pan, put the fried onions, carrots and sauerkraut there. It is better to walk through the latter several times with a sharp knife, so it will be easier to eat it later in ready-made cabbage soup. Cook the soup for another 10 minutes.
6. Crush the garlic with the back of a knife, send to the pan. Add your favorite brand of tomato sauce, season with salt and pepper to taste. Since sauerkraut is often very sour, the finished soup will turn out the same, so we level the taste with a little granulated sugar.
7. When the dish boils for the last time, remove all foam from the surface, add chopped fresh herbs, turn off the stove. Cover and let stand for 10 minutes before serving.
That's all! Delicious, healthy and low-calorie cabbage soup is ready. Catch and discard the garlic, divide the soup into portions and serve.
Enjoy!
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