Cooking solyanka with mushrooms.
Solyanka with mushrooms is a great second course option for those who hold. The composition of the hodgepodge you can add all the vegetables that are in the autumn. Mushrooms will suit any fresh or frozen - mushrooms, mushrooms, chanterelles .... and so on. Tasty, if the composition of the hodgepodge will include a mixture of various mushrooms.Ingredients
- Mushrooms-1kg (I have mushrooms).
- Cabbage-1kg.
- Onions-1pcs.
- Carrots-1pcs.
- Pickled cucumbers-2pcs.
- Tomato paste-2st.l.
- Vegetable oil.
Besides:
- Sugar - 1st.l.
- Salt.
- Pepper.
- Bay leaves-1-2pcs.
STAGE 1
Cabbage thinly chop.
2 STAGE
Finely chop the onion.
3 STAGE
On a large grater, rub the carrot.
4 STAGE
We cut cucumbers into thin half-rings.
5 STAGE
Salt the cabbage lightly and crush your hands. Put the cabbage in a pot with a thick bottom, add 50 ml. water, 1st tbsp vegetable oil and put on medium heat. Simmer under the lid closed for 10-15 minutes. stir occasionally.
6 STAGE
Then add tomato paste, pepper, sugar, bay leaf. Stir.
7 STAGE
Next add the sliced cucumbers. Stir. Close the lid and simmer on medium heat, stirring occasionally for 10-15 minutes.
8 STAGE
While the cabbage is stewing, fry the onions in vegetable oil until soft.
9 STAGE
Then add carrots. Stir. Fry for 5-7 minutes.
10 STAGE
Mushrooms boil in lightly salted water for 10-15 minutes. Then we will merge water through a colander. Let the mushrooms drain. Add the mushrooms to the fried onions and carrots. Stir and fry for 7-10 minutes. If necessary, salt it.
11 STAGE
Add the mushrooms to the cabbage, mix. Simmer another 5-7 minutes. Solyanka with mushrooms ready.
ENJOY YOUR MEAL!
February 22, 2016
Cabbage solyanka with mushrooms, not in the soup format, but as a tasty lean baked dish, traditional for Russian cuisine, which is prepared from fresh cabbage or a mixture of fresh and sour with the addition of vegetables, roots, mushrooms, and most importantly - with such typical saltwort ingredients , as pickled or pickled cucumbers, capers, olives and served, respectively, with lemon slices or pickled fruit. The dish is prepared in two stages - first the cabbage is stewed with vegetables, and then combined with the “salt” ingredients and baked under the crumb, and on those days when we are not limited to fasting - under the grated cheese. This is quite acute. Гриб As for mushrooms, if you want to make a hodgepodge, use salted or pickled sharper, and for a more satisfying hodgepodge with a mild taste - fresh, frozen or dried. Ubiquitous champignons will do well
- It turns out: 3 servings
5 If we use fresh or frozen mushrooms, we act in the same way. Dried mushrooms will have to pre-soak and boil -
6 While the onions and mushrooms are being sauteed, take salted or pickled cucumbers, wash them, if the skin on them is hard, peel, then cut into strips or slices and add to the mushrooms. We warm it all up together in the distinguished cucumber juice until it is evaporated.
Enjoy your meal! Fasting delicious 🙂
I offer you a recipe for traditional Russian lenten dishes. This is a mushroom hodgepodge with cabbage. Yes, yes, do not be surprised - this is not a soup at all, but a full-fledged main course. Although if desired, you can use the mushroom hodgepodge as a base for soup. Add potatoes, broth - and you're done.
Ingredients
- White cabbage - 600 g
- Mushrooms - 400 g. I have oyster mushrooms, but any other mushrooms that you have will do: mushrooms, forest mushrooms, etc.
- Carrot - 150 g.
- Onion - 110 g
- Tomato paste - 1.5 tablespoons.
- Marinated or pickled cucumbers - 150 g.
- Vegetable oil - 2-3 tablespoons.
- Dill or parsley dried
- Dried or fresh garlic
- Salt, pepper to taste.
How to cook mushroom solyanka with cabbage
First, chop the onion. 
Carrot rubbed on a large grater. 
Washed mushrooms put in salted boiling water and boil for 10 minutes. 
Heat the oil in a pan and fry the onions and carrots, stirring occasionally for 5 minutes. 
Thinly shred cabbage. 
Add it to the fried onions and carrots.
Add tomato paste, dried dill or parsley, garlic. We add salt. 
Add 200 ml of broth from boiled mushrooms. Stir the food in the pan and leave to stew without a lid over medium heat. 
In the meantime, chop the mushrooms. Just do not shallow! I do not cut small mushrooms at all, but cut large ones into rather large pieces.
Send the mushrooms to the pan to the cabbage. Mix the hodgepodge and continue to simmer another 5 minutes without a lid. 
Sliced cucumbers and add them to the hodgepodge. Mix and continue to extinguish the hodgepodge without a lid for another 5 minutes. 
Serve hot, sprinkled with fresh dill and parsley. Although mushroom hodgepodge is tasty and chilled.
I bring to your attention a fragrant cabbage soup with mushrooms. Fresh cabbage stew turns out incredibly tender and tasty - take the recipe " Cabbage Solyanka with mushrooms" on a note. In this recipe, I used a minimum of vegetable oil, and the meat (sausage component) was replaced by mushrooms with mushrooms. It turned out very dietary low-calorie dish.
Ingredients
White cabbage - 1 \\ 2 head
Carrots - 1 large
Onions - 2 pcs.
Champignons - 200 g
Tomato paste - 2 tbsp. spoons
Salt, pepper to taste
Vegetable oil - 1 tbsp. spoon
Cooking
1. Shred cabbage, put in a frying pan with vegetable oil, add 0.5 cups of boiled water.
2. Wash carrots, peel, grate. Put in the pan. Peel the onions, cut into medium pieces. To mix everything. Salt, pepper.
3. 2 tablespoons of tomato paste diluted in a glass of water, mix. Pour into the pan. Salt, pepper to taste.
4. Simmer the cabbage for about 40-50 minutes depending on the cabbage over low heat, so that it becomes tender. If in the process of quenching all the water boils away, you can gradually pour it. 10-15 minutes before the end of cooking cabbage, chop the champignons and combine them with the cabbage.
I hope you will like it cabbage soup with mushrooms.
Enjoy your meal!
- White cabbage - 800 grams
- Fresh mushrooms - 0.5 kg.
- Bow - 1 head
- Carrots - 1 pc. (large)
- Sunflower oil
- Tomato sauce - 2 tbsp. spoons
- Sugar - 1 tablespoon
- Bay leaf - 2-3 pcs.
- Ground black pepper to taste
- Salt - to taste
Cabbage soup with fresh mushrooms
Mushroom solyanka in our recipe is made from white cabbage
with the addition of fresh mushrooms. Mushrooms are a delicacy in this dish.
and enrich the taste, decorate the dish, give it a special aroma.
First clean and wash the mushrooms,
we cut into arbitrary pieces and
set aside for the time being.
We clear white cabbage from the top sheets,
wash it under the tap with water and then
shred
Salt and mne to make the cabbage softer.
In a cooked saucepan (or pot)
pour 2-3 spoons of sunflower oil
and a little water, add chopped
cabbage and set stew for 8 minutes.
Meanwhile, finely chop the peeled
onion and
we rub carrots on a large grater.
Heated with sunflower oil
fry pan to light
golden onions, then add
carrot and stew together another 4-5 minutes.
Add roasted vegetables to the pan with
cabbage and cover with a lid.
Now heat up in the pan.
sunflower oil and stew on it early
cooked mushrooms.
Do not forget to mix them in the process.
frying Mushrooms need to bring almost to
full readiness.
Note: Experienced housewives, cooking mushroom hodgepodge, stir fry vegetables and mushrooms in two pans at the same time. If there is no such skill yet, it is better to cook, as recommended in the recipe.
Add mushrooms to the pot, ok
mix, lay bay leaves and
tomato sauce, cover with a lid, and
simmer on low heat for another 15 minutes.
After that, try on the salt, and when
need add. To mushroom
solyanka it was even more delicious, we pepper it
taste, stir and stew under the lid
another 2 minutes.
ready and it can be served on
family table.
Bon appetit and a wonderful day to you!