Hi all.
Today we have an entertaining recipe for making sauer cabbage — with mushrooms, turkey and plum jam.
In fact, a similar (and no worse) soup can be prepared, for example, on the basis of chicken, oral and apple jam-not specific ingredients are important, but the principle: saturated broth with cabbage, the acid of which is adjusted with a sweet component, but the mushrooms can be any-if only there would be some aroma (if you throw forest ones, it will be good).
Product set:
- Indian fillet, 180 gr.
- Sauerkraut, 120 gr.
- Potatoes, 100 gr.
- Onion, 1 pc.
- Plum jam, 80 gr.
- Carrots, 50 gr.
- Mushrooms, 50 gr.
- Chicken broth, 800 ml (or 2 cubes)
- Bay leaf, 1 pc.
- Garlic, 1 tooth
- Parsley
- Black pepper, vegetable oil, salt
We cut the onion with half rings, potatoes and turkey turkey, rub the carrots on the grater, chop the garlic finely. In the mushrooms, we remove the roots, we tear large mushrooms along the leg, we leave small ones as it is.
Fry a turkey with garlic over medium heat for a couple of minutes.
Add onions, carrots, fry, stirring, three minutes.
Pour the broth (or 800 ml of water + cubes), put potatoes, bay leaf, bring to a boil, cook on low heat for 10 minutes.
Add mushrooms, sauerkraut, cook for 5 minutes, add jam, salt, pepper to taste, mix and remove from heat.
Let it brew for about ten minutes, serve with chopped parsley and sour cream.
Bon appetit!
