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Cabbage solyanka with mushrooms

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814
Kitchen Russian
Calorie content 39.7 kcal
Portions 4 port.
Cooking time 60 minutes
Proteins * 1.4 gr.
Fats * 2.2 gr.
Carbohydrates* 5.4 gr.
* per 100 gr. product
Cabbage solyanka with mushrooms
Content

Cabbage and mushroom solyanka is good because it can be replaced with a side dish or served as a separate dish. Solyanka will definitely be appreciated by lovers of mushrooms and vegetables, it turns out juicy, fragrant, with a rich taste.

Ingredients

Cooking process

step 1 out of 7
Wash the vegetables. Chop the cabbage into thin strips.
step 2 out of 7
Cut the onion into cubes. Grate the carrots.
step 3 out of 7
You can take any mushrooms you like. We will use champignons, cut them into wedges.
step 4 out of 7
Heat a frying pan, pour in a little sunflower oil, put half of the onion on it, fry until golden brown, stirring constantly. Add champignons to the onion, fry the mushrooms until tender, salt and add ground pepper.
step 5 out of 7
Fry the second half of the onion and carrots in sunflower oil. Then put the onions and carrots in a saucepan, add tomato juice to the vegetables and simmer over low heat, salt and pepper at the end.
step 6 out of 7
When the mixture turns orange in the saucepan, add the cabbage. To make the cabbage come to readiness faster, remember it first with your hands.
step 7 out of 7
Transfer the fried mushrooms to a saucepan with the cabbage, stir and simmer over low heat for 2 minutes. Solyanka can be eaten hot immediately after cooking and chilled, or it can be used as a filling for homemade pies.

Bon Appetit!

 

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