Fasting baked cabbage soup
Fasting baked cabbage soup is one of the laziest and simplest soup recipes, but that doesn't mean they lack in taste. They taste like the cabbage soup cooked in a traditional Russian stove by our grandmothers. Cooking the soup in the oven involves slow simmering, which gives it a distinctive flavor and aroma. The method of preparing the fasting cabbage soup is extremely simple - all the vegetables are chopped, layered, seasoned, then boiled water is poured over them, and they are cooked in the oven. There is no need to watch or stir them, as they practically cook themselves. Instead of water, you can use broth, but the vegetables during the slow simmering process transform the water into a delicious vegetable broth, so in my opinion, it is unnecessary, although it is a matter of taste. The more varied the vegetables (potatoes, celery root or parsley, turnip or parsnip), the more interesting and flavorful the dish becomes. Try the fasting cabbage soup using my favorite recipe.
Information
Ingredients
- White cabbage400 g
- Carrots1 piece
- Onion1 piece
- Potatoes2 piece
- Mushrooms150 g
- Tomato2 piece
- Bay leaf2 piece
- Salton taste
- Black pepperon taste
Directions
Prepare all the ingredients for the fasting soup in the oven. Choose dense, late varieties of cabbage. Young cabbage is not suitable for this recipe. You can replace some fresh cabbage with sauerkraut, which will give the soup a pronounced sourness. You can use any mushrooms - fresh, frozen, or dried. Forest mushrooms are especially tasty, but if they are not in season, you can use champignons or oyster mushrooms, as well as their mix. The more different flavors, the richer and more varied the soup will be. You can increase the amount of mushrooms if you are a mushroom lover. You can add other root vegetables to the soup - celery root, turnip, parsley root, parsnip. You can replace the potatoes with them. You can also add dried herbs to the fasting soup according to your taste - parsley, dill, celery, as well as peas, paprika, cumin, etc. Use vegetable oil with a neutral aroma that can be heated. Fasting soup is cooked with water, but you can replace it with vegetable broth if desired.
To start, you need to prepare the vegetables by washing them thoroughly. Remove the top leaves and thick veins from the cabbage, then slice it into thin strips. The cabbage can be sliced into squares or irregular pieces, as long as they easily fit on a spoon and are comfortable to eat.
Peel the carrots and grate them using a coarse grater, or slice them into thin strips, rounds, or cubes.
Peel the onion and chop it into medium-sized cubes.
Peel the potatoes and cut them into medium-sized cubes or chunks.
Clean the mushrooms, rinse them quickly under running water, and pat them dry. Then, slice them into slices or medium-sized pieces.
Finely slice the tomatoes.
Next, place the vegetables in a pot. Pour vegetable oil onto the bottom of the pot, then layer onions, carrots, potatoes, mushrooms, cabbage, tomatoes, and on top of the vegetables - spices, bay leaf, and salt. Instead of a regular pot, you can use a ceramic pot or a glass pot that can be used in the oven.
Then pour in enough boiling water to cover the vegetables by 3 - 4 cm. The amount of water depends on how thick you like the soup. The liquid in the fasting soup cooked in the oven does not boil or evaporate, so only add the necessary amount of water so that the soup is not too thin. Cover the pot with a lid and place it in a preheated oven at 180°C for 1.5 hours. In the last half hour, reduce the temperature to 150°C.
Carefully remove the pot from the oven and add salt if necessary, stir and let it infuse for 10 minutes.
Pour the ready fasting soup from the oven into plates and serve, sprinkled with chopped herbs (parsley, dill, or green onions) and freshly ground black pepper. Optionally, you can sprinkle some aromatic vegetable oil on the soup and serve it with fresh bread or croutons rubbed with garlic. Bon appétit!
