Mushroom solyanka for the winter with tomato paste
0
529
Kitchen
Russian
Calorie content
25.8 kcal
Portions
5 l.
Cooking time
120 minutes
Proteins *
0.9 gr.
Fats *
2.4 gr.
Carbohydrates*
4.1 gr.
Mushroom hodgepodge can be prepared from different forest mushrooms, the taste is slightly different each time. From butter, the hodgepodge turns out to be very tender, and from honey agarics - with a well-pronounced mushroom aroma. Boletus, aspen, boletus are also ideal for such a preparation - they combine a soft consistency and an incomparable, characteristic taste. In addition to mushrooms, we also use tomato paste and vegetables - against their background, the mushroom taste and aroma are brighter, and the consistency of the workpiece becomes juicier.
Ingredients
Cooking process
Wash the carrots thoroughly and boil until half cooked, after which we drain the water, and let the root crops cool to a warm state. Remove the skin and cut the carrots into small cubes. Wash the bell pepper and free it from the stalk and seeds. Cut the pulp into small cubes and fry them until soft in vegetable oil. Peel the onions and cut into semicircles. We also fry the onions in vegetable oil separately from the pepper. In a large bowl, mix strained mushrooms, carrot pieces and separately fried onions and peppers.
Add tomato paste, salt, granulated sugar and black peppercorns. Mix the mixture and put it on the stove. We heat the hodgepodge to a boil and simmer at low temperature, covered with a lid, for one hour. Do not forget to periodically thoroughly stir the mass in order to avoid burning. At the end of cooking, pour in the indicated amount of vinegar, mix and remove from the stove.
Bon Appetit!