Lenten Sour Cabbage Soup with Mushrooms

1. 1 Sauerkrautpack 500 g ≈ $3.00 180 g
2. 2 Dried mushrooms 12 g
3. 3 Potatoes≈ $2.19 per kg 160 g
4. 4 Carrots≈ $1.50 per kg 60 g
5. 5 Onions≈ $1.60 per kg 60 g
6. 6 Tomato pastepack 140 g ≈ $1.00 20 g
7. 7 Sunflower oil 10 ml
8. 8 Bay leaves 1 g
9. 9 Salt 2 g
10. 10 Ground black pepper 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Soak dried mushrooms in 500 ml of hot water for 15 minutes.

2. Chop onion⁵ and carrot⁴, then sauté in oil for 5 minutes until soft.

3. Stir in tomato⁶ paste and cook for another minute, stirring constantly.

4. Chop the mushrooms, strain the soaking liquid into a pot, add water to reach 650 ml, cubed potatoes³, and a bay leaf. Simmer for 15 minutes.

5. Add cabbage, mushrooms, the sautéed onion⁵-carrot⁴ mix, salt, and pepper. Simmer for 25–30 minutes until potatoes³ and cabbage are tender.

6. Remove from heat and let the soup rest covered for 10 minutes.