Description
Rich, thick, nourishing soup of sauerkraut with pumpkin and mushrooms. Delicious, fragrant! My grandma called these soup "Rich." I think the name absolutely matches the content. Help yourself!
Ingredients
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Chicken
500 g
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Sauerkraut
500 g
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Pumpkin
250 g
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Mushrooms
80 g
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Onion
2 piece
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Oil pumpkin
2 Tbsp
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Salt
-
Black pepper
-
Water
2 l
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Brine
1 cup
Cooking
Dried mushrooms to soak in a little cold water for about two hours. Boil until tender.
Boil the broth. Rinse the chicken (any chicken part, I cooked chicken thighs), cover with cold water. I'm in the broth added fennel stalks, parsley and green part of the leeks, Bay leaf, pepper peas. Season with salt and pepper. Cook until the chicken is cooked.
While preparing mushrooms and chicken, pickled cabbage put in a bowl MV, pour a glass of cabbage pickle and to choose the mode of IGNORANCE (or SUPPRESSION, depending on the model of your MB). To set the time to 45 minutes. If the brine is very salty, dilute it with water 1/1.
Slice the mushrooms at random. (mushroom broth in the soup is not, it can be frozen and later used in the preparation of mushroom soup or sauce)
From the finished soup take out the chicken from the bones, disassemble into slices. Strain the broth.
Onion cut into half rings and fry the pumpkin in butter until transparent. (5 minutes)
Pumpkin grate on a grater for Korean salads.
To stewed cabbage, pour the broth, put the mushrooms, meat, onions and pumpkin. To choose the mode of the SOUP, set the time 40 minutes. Try on salt and pepper. Usually salt the cabbage brine is enough. (but tastes are different!) Serve soup with sour cream and fresh herbs.
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