Today we will talk about Chaliapin's cabbage soup. Fyodor Ivanovich, as it turned out, was not only an outstanding singer and played a lot of musical instruments, but also had an excellent knowledge of wines and cooking.
Living in Paris and missing simple Russian cuisine (although he did not disdain European cuisine), he allegedly came up with this version of cabbage soup.
Whether this story is true or not, whether he personally came up with this recipe, or whether it is the fruit of collective creativity, we don’t know, however, cabbage soup is really good! Why don’t I like soups that aren’t made with meat broth, this one cracked just like that!
And most importantly, this is an absolutely dietary version of everyone’s favorite soup. It is very light due to the absence of potatoes and meat and does not add extra pounds, for those who care.
Product set:
- Dried porcini mushrooms (3-4 pieces)
- Champignons
- Cabbage
- Onion
- Carrot
- Ham
- Prunes
- Bay leaf
- Black peppercorns
- Salt
- Sunflower oil (preferably unrefined, with flavor)
Pour 0.5 liters of boiling water over the porcini mushrooms and leave for 30-40 minutes:
At this time, chop the cabbage (the top leaves and the stalk go to waste):
Season with coarse salt and mash vigorously with your hands until the cabbage releases juice:
Cut the onion into half rings:
Three carrots on a coarse grater:
Cut the ham into strips:
Cut the champignons into thin slices:
Onions and carrots go into the frying pan. They are kept company by a small amount of vegetable oil:
After about five minutes, the cabbage goes there and everything is fried over high heat, stirring occasionally, for another five minutes:
The champignons, meanwhile, also take their place in a separate frying pan and are fried in the remaining aromatic oil:
Remove the porcini mushrooms from the broth (do not pour out the broth!!!) and cut into small pieces.
We transfer our carrots, onions and cabbage into a deep saucepan and fill with pre-strained mushroom broth, which is left over from the porcini mushrooms. Bring to a boil:
Add one and a half liters of boiling water, add all the mushrooms (both porcini and champignons) and ham. Bring to a boil again and cook covered for ten minutes:
Wash the prunes, add to the cabbage soup and cook for another ten minutes:
After this, turn off the heat, add bay leaf, pepper, chopped parsley and salt to taste. Let it simmer for fifteen to twenty minutes and call everyone to the table:
Bon appetit!
