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Sauerkraut solyanka with mushrooms

0
536
Kitchen Russian
Calorie content 26.7 kcal
Portions 4 port.
Cooking time 60 minutes
Proteins * 0.9 gr.
Fats * 2.4 gr.
Carbohydrates* 3.1 gr.
* per 100 gr. product
Sauerkraut solyanka with mushrooms
Content

Sauerkraut solyanka with mushrooms is always a very tasty dish for both fasting and dietary meals. It is especially tasty with dry porcini mushrooms, but it can also be cooked with frozen ones. If the hodgepodge is made thicker, then it will be an excellent second course.

Ingredients

Cooking process

step 1 out of 11
Sauerkraut, because it is often very sour, rinse well in a colander under running water.
step 2 out of 11
Peel the carrots and onion, rinse and chop into small pieces of any shape.
step 3 out of 11
Dry porcini mushrooms thawed in any way or soaked, also cut into small pieces.
step 4 out of 11
Cut the pickled cucumbers, mushrooms and olives into the same small pieces.
step 5 out of 11
Heat the vegetable oil in a saucepan for boiling the soup and simmer the sauerkraut in it for 10-15 minutes.
step 6 out of 11
While the cabbage is stewing, fry the chopped carrots and onions in a skillet until lightly browned.
step 7 out of 11
Transfer the pieces of pickled cucumber, chopped pickled mushrooms to the stewed cabbage, add water and bring to a boil.
step 8 out of 11
Put the porcini mushrooms in a skillet with the fried vegetables and fry them a little.
step 9 out of 11
Then put a spoonful of tomato paste in a skillet, add a little water, stir and simmer this mixture for 5 minutes.
step 10 out of 11
Then put the vegetables and mushrooms fried with tomato paste in a saucepan to the boiling soup, stir and cook the hodgepodge over low heat for 10 minutes. Remove a sample and, if the hodgepodge is not acidic enough, add a little lemon juice. Let the solyanka brew for 20 minutes under a closed lid.
step 11 out of 11
Sauerkraut solyanka with mushrooms is ready. You can serve in portioned bowls with chopped olives, fresh herbs and lemon slices, and serve.
Bon Appetit!

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