Classic solyanka with cabbage

First, let's prepare the mushrooms: rinse, fill with water so as to completely cover them, bring to a boil. Cook on a medium boil for ten minutes. If you use pre-cooked forest mushrooms for a long time, then skip this step.

While the mushrooms are boiling, we process the vegetables. Peel and wash onions and carrots. Cut the onion into small cubes, grate the carrots on a coarse grater. We wash the cabbage, dry it and chop it as thinly as possible. Lightly wrinkle the chopped cabbage with your hands to soften the fibers and reduce the bulk before frying. In a deep frying pan, heat the vegetable oil until hot. Put onion and fry it until translucent. Add grated carrots and chopped cabbage, stir, cover and fry at medium temperature for five to seven minutes. Add tomato paste, stir and continue to simmer for another two to three minutes. Strain the mushrooms after boiling, cut into smaller pieces, if necessary, and add to frying.

Cut pickled cucumbers into small pieces and also add to frying. Remove the frying pan from the stove.

Bring the broth to a boil and lower the resulting frying into it. Cut the sausage into thin strips and add to the saucepan. Cook the hodgepodge for ten minutes, add olives and olives. We taste the hodgepodge: if necessary, add salt and ground black pepper. We boil for a couple of minutes and turn off the stove. Let the ready-made soup brew for 10-15 minutes and pour into portioned plates. Put sour cream, a thin slice of lemon in each plate and sprinkle with chopped herbs.