Recipe: Baba Shura's soup step by step with pictures | Handy.Recipes

Baba Shura's soup

Cooked soups by Baba Shura

Nutritional Value

The long history of this dish - in my diary.

Author of the recipe

Ingredients for "Baba Shura's Cabbage Soup":

  • Sauerkraut (Green, (or gray in another way), is made from the top leaves of cabbage, which are now usually discarded by the souring method. The cabbage is not cut, but chopped with a hoe, it somehow gets the juice it needs in a special way.) - 2 handfuls.
  • Potatoes (large) - 3 pcs
  • Onions - 1 pc
  • Sunflower oil ("lean oil "line" (pour), as for the first pancake)" - that's how Grandma Shura explained it to me, I came to the conclusion that it) - 3 tablespoon
  • Beans (Grandma had beans, but we'll take something that's just as good - beans "Mistral")
  • Salt (Be careful with it, the cabbage is salty, it's better to add more salt later)
  • Mushrooms (dried) - 1 handful.

How to cook soup from Baba Shura step by step with photos

We'll take our favorite beans - again, I love looking at them - they're beautiful. We soaked them in the evening, and now they're boiling in a pot.

While the beans are boiling we soak the mushrooms, scald them with boiling water and leave them to soak. ¶ Let them soak ¶. The smell in the kitchen is amazing.

Soak the cabbage in just enough water to cover it. Put it on a small fire, let it simmer for 20 to 30 minutes. We don't actually sell this kind of cabbage in our town. I either make it myself or buy it from grannies in the village. You can only get cabbage like this from green cabbage. If you find it, you're in luck. No, don't be lazy, do it yourself. It's not a lot of work, but it's an indescribable pleasure in winter. This recipe, apparently, in variations has existed since the king of peas, and is only becoming more precious with time.

In a frying pan, where the lean oil is already heated up, we send the mushrooms, then the onion, then the beans and fry all this stuff for about 10 minutes on a small flame.

Potatoes - in 4 parts (we will crush it later), in a pot (I decided to make the recipe as close to the original, and found a pot instead of a pot) we shift the fried mixture from the pan, pour it all with mushroom water, send there potatoes (if water is not enough - load simple) and cook over low heat (or in the oven, simmer) until the potatoes are ready. This is important - if you do not finish cooking the potatoes, then, mixed with the sour cabbage juice, they will never boil. Then we put the cabbage (already cooked) back in the oven or on the stove for about 40 minutes. After that you take the potatoes out and mash them with a fork. That's it. In 3 hours (they have to infuse) they're done. And if you're not fasting - with sour cream in meat broth, though it's delicious as it is. And for men after the feast it's the first remedy for a headache.

Then we add the cabbage and cook it (either in the oven or on the stove) for about 40 minutes. All we do slowly on low heat.

Afterword. Grandma Shura is alive and well and writes me letters as best she can. So often, as we can, my husband and friends we go out to see her, I have her now instead of a granddaughter, doing some - some repairs, listen to her stories in the evenings about everything in the world... Sometimes I send her small parcels - groats, sugar, candles, anything that comes to my mind and can be useful to her at home and I can not stop wondering that in the 21st century there are such villages with 8 houses not far from Moscow. The photoreport about some moments of our stay there necessarily soon will lay out in my diary. Bon appetit and be strong during the Lent!

Nutritional Value:

Whole Dish:
850.9 Calories
11.6 g
50.8 g
89.2 g
135.1 Calories
1.8 g
8.1 g
14.2 g

Salt, Potatoes, Onions, Sunflower Oil, Mushrooms, Sour, Mushroom, Beans, Broths and Soups, Hot Soups

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