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Fresh cabbage solyanka with mushrooms

0
230
Kitchen Russian
Calorie content 96.2 kcal
Portions 4 port.
Cooking time 60 minutes
Proteins * 1.6 gr.
Fats * 4.2 gr.
Carbohydrates* 22.4 gr.
* per 100 gr. product
Fresh cabbage solyanka with mushrooms
Content

Fresh cabbage solyanka with mushrooms is most in demand in the cold season or for fasting. In consistency, it turns out like a thick soup, although you can regulate this yourself. The dish is prepared quickly, simply and the whole cooking process consists of cutting vegetables. The main taste of such a hodgepodge is determined by the roasting of all ingredients.

Ingredients

Cooking process

step 1 out of 6
Peel the required amount of fresh cabbage (3/4 head of cabbage) from the outer leaves and chop it into thin strips with a sharp knife or a special vegetable cutter. Then put the chopped cabbage into a bowl, add a little salt and rub with your hands until juice and softness appear.
step 2 out of 6
Heat two tablespoons of vegetable oil well in a skillet and fry the chopped cabbage in it until light golden brown. Do not forget to stir the cabbage so as not to burn. Then transfer the sautéed cabbage to the soup pot.
step 3 out of 6
Chop the peeled and washed onions and carrots in any way and fry them in a skillet until golden brown.
step 4 out of 6
Then add a spoonful of tomato paste to these vegetables, stir and fry for another 1-2 minutes. Transfer this frying to a saucepan to the cabbage, add water in the amount of your choice, add salt and sugar and after boiling, cook the hodgepodge over low heat for 15–20 minutes and until the cabbage is cooked.
step 5 out of 6
While the hodgepodge is cooking, fry the mushrooms in a skillet until cooked and the juice evaporates, if you have fresh mushrooms.
step 6 out of 6
Then transfer the fried mushrooms to the hodgepodge and simmer the dish for another 15 minutes over low heat and under a closed lid. You can immediately serve the cooked hodgepodge with fresh cabbage and mushrooms.
Bon Appetit!

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