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Solyanka with mushrooms

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596
Kitchen Russian
Calorie content 122.1 kcal
Portions 6 port.
Cooking time 60 minutes
Proteins * 3.9 gr.
Fats * 7.6 gr.
Carbohydrates* 14.8 g
* per 100 gr. product
Solyanka with mushrooms
Content

Solyanka can be meat, smoked, fish, combined and mushroom. I recommend making a mushroom hodgepodge. The hot first course turns out to be very aromatic and appetizing due to dry mushrooms. Prepare a hodgepodge and invite your guests, they will get an unforgettable pleasure.

Ingredients

Cooking process

step 1 out of 10
Soak dry mushrooms in advance for 20 minutes. Take a pot of water and boil the soaked mushrooms. Wash the carrots well, peel and cut into small cubes. Peel the onion and also cut it into small cubes. Pour some vegetable oil into a well-heated frying pan. Add vegetables and saute until tender.
step 2 out of 10
Cut pickled cucumbers into half rings, send to the pan, mix everything and fry for 5 minutes.
step 3 out of 10
Put tomato paste with vegetables, mix thoroughly and simmer for a few minutes.
step 4 out of 10
Stir constantly, add a tablespoon of wheat flour. Fry.
step 5 out of 10
Add half a cup of cucumber pickle, mix thoroughly. Reduce heat and simmer for 5 minutes.
step 6 out of 10
Once the fry has thickened and the brine has evaporated, add half a glass of water. Cover and simmer vegetables for 10 minutes.
step 7 out of 10
Rinse the potatoes well, peel and cut into medium-sized cubes. Place in a saucepan and cover with mushroom broth.
step 8 out of 10
Add cold water, put on fire, bring to a boil and cook potatoes over medium heat for 10 minutes. Place the roast in a saucepan.
step 9 out of 10
Cut the olives in half, put in a saucepan along with the boiled mushrooms. Season with salt and pepper, add bay leaves. Cover and cook for another 10 minutes.
step 10 out of 10
Serve the finished mushroom hodgepodge, garnish with sour cream and fresh herbs.

Bon Appetit!

 

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