Vegetarian cabbage soup with smoked tofu and mushrooms
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ingredients
40 g dried mushrooms 600 g fermented cabbage 180 g smoked tofu 250 ml vegetable cooking cream 1 pk medium onion 1 pk mushroom broth salt, bay leaf, black whole pepper ground red smoked paprika ground cumin rosemary
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The dish doesn’t just have to be meat. This alternative with smoked tofu and wild mushrooms also tastes great. If you’re missing prunes, feel free to add them in.
1.
The night before cooking, soak the dried mushrooms in water. A mixture of wild mushrooms is excellent, but oak mushrooms or a combination are also great.
2.
The next day, drain the water from the mushrooms and finely chop the onions and sauté them in a large pot of oil.
3.
In the meantime, prepare the cabbage, which can be gently washed with water to get rid of a lot of salt and cut into smaller pieces.
4.
Add the mushrooms and cabbage to the sautéed onions, season with pepper.
5.
Cover with water and leave to cook for about an hour. Then add the vegetable cooking cream and mix everything well.
6.
Cut the smoked tofu into smaller cubes and add it to the cabbage soup. Cook for another 10 minutes. Add water as needed, we like it thicker.
7.
Serve in bowls with or without bread – as you like it best.
