Christmas lentils with cabbage and mushrooms
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451A simple Christmas soup that carries the taste of the popular sauerkraut, lentils and fresh mushrooms.
recipe,photo-recipe,sauerkraut- finely chopped cabbage (fermented),mushrooms,lentils sterilized,Legume soups,Christmas
Legume soups
Ingredients
Ingredients
| all-purpose flour / plain flour | 1 105 | oz kcal | 30 | grams | |
| garlic | 2 11 | cloves kcal | 2 | cloves | |
| ground red paprika | 1 16 | tsp kcal | 1 | teaspoon | |
| lentils sterilized | 8.75 193 | oz kcal | 250 | grams | |
| mushrooms | 3.5 16 | oz kcal | 100 | grams | |
| salt | 1 0 | tsp kcal | 1 | teaspoon | |
| sauerkraut brine | 1.1 38 | cup kcal | 250 | milliliters | |
| sauerkraut- finely chopped cabbage (fermented) | 5.25 30 | oz kcal | 150 | grams | |
| water | 3.2 0 | cup kcal | 750 | milliliters | |
| yoghurt natural | 6 119 | oz kcal | 170 | grams |
Recipe
1.
sauerkraut- finely chopped cabbage (fermented) 5.25 oz (150 g) • sauerkraut brine 1.1 cup (250 ml) • water 3.2 cup (750 ml) • ground red paprika 1 tsp • salt 1 tsp
Put cabbage in a pot, add cabbage juice and water, paprika, salt and bring to a boil.
2.
mushrooms 3.5 oz (100 g)
Clean, wash and slice the mushrooms. Add them to the soup and cook for 20 minutes.
4.
yoghurt natural 6 oz (170 g) • all-purpose flour / plain flour 1 oz (30 g)
Mix the flour in the yogurt.
5.
garlic 2 cloves
Add the mixture to the soup together with the cleaned and pressed garlic and overcook.
Bon appetit!
