• 4servings
  • 60minutes
  • 170calories

Rate this recipe:

Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B2, B3, B9, C, P
MineralsCopper, Natrium, Chromium, Silicon, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 15g dried shiitake mushrooms

  2. 2 tbsp vegetable oil

  3. 1 large onion, finely chopped

  4. 4 garlic cloves, crushed

  5. 1 large carrot, peeled and thinly sliced

  6. 1 large parsnip, peeled and thinly sliced

  7. 1/2 small head green cabbage, about 400g, shredded

  8. 300g can broad beans, drained and rinsed

  9. 5 tbsp tomato puree

  10. 3 tbsp red wine vinegar

  11. 1 tsp dried dill

  12. salt and freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. In a small bowl, cover the mushrooms with 375ml boiling water. Let them stand for 15 minutes or until softened. Then, with a spoon, remove the mushrooms from the soaking liquid, reserving the liquid. Trim any stems from the mushrooms and roughly chop the caps. Strain the reserved liquid through a sieve and set aside.

  2. Meanwhile, heat the oil in a large saucepan, over a medium heat. Add the onion and garlic and cook for about 5 minutes, stirring occasionally until the onion is light golden. Add the carrot and parsnip and cook for 5 minutes, then stir in the cabbage. Cover and cook for a further 5 minutes or until the cabbage begins to wilt.

  3. Stir in the mushrooms and the reserved soaking liquid, the beans, tomato purée, vinegar, dill, if using, and 750ml water. Bring to the boil, then reduce to a simmer; cover and cook for 20–25 minutes, until well flavoured. Season to taste.


Send feedback