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Christmas lentils with cabbage and mushrooms

Christmas lentils with cabbage and mushrooms

    

A simple Christmas soup that carries the taste of the popular sauerkraut, lentils and fresh mushrooms.

Cook

No. of servings

4

Ready in

30 min.

Difficulty

low

 

 

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.

3. 

lentils sterilized 8.75 oz (250 g)

Add cooked lentils.

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!

all-purpose flour / plain flour1oz30grams
garlic2cloves2cloves
ground red paprika1tsp1teaspoon
lentils sterilized8.75oz250grams
mushrooms3.5oz100grams
salt1tsp1teaspoon
sauerkraut brine1.1cup250milliliters
sauerkraut- finely chopped cabbage (fermented)5.25oz150grams
water3.2cup750milliliters
yoghurt natural6oz170grams

 

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