Solyanka with mushrooms and cabbage
0
552
Kitchen
Russian
Calorie content
82.1 kcal
Portions
6 l. port.
Cooking time
40 minutes
Proteins *
1.7 gr.
Fats *
5.1 gr.
Carbohydrates*
7.5 g
Solyanka with mushrooms and cabbage is very aromatic. It's all about the mushrooms, which give this incomparable aroma. You can use both fresh mushrooms and pickled ones. Fresh ones require preliminary cooking, and pickled ones can be added directly during the preparation of the hodgepodge. And we suggest adding two types of cabbage: fresh and sauerkraut. This will give the soup the right acidity and richness.
Ingredients
Cooking process
We wash the white cabbage, dry it and chop it as thinly as possible. Knead the chopped cabbage with your hands so that it releases a little juice and becomes softer. We sour cabbage out of excess liquid. Rinse the potatoes, peel and cut into small pieces. Put both types of cabbage, chopped potatoes and tomato paste in a pan with sautéed onions and carrots, mix.
Pour the specified amount of water into a saucepan, bring to a boil. Immerse the resulting frying in boiling water, add the bay leaf, cook for ten minutes. After this time, we taste the hodgepodge and add salt, black and allspice as desired. Turn off the stove and let the finished hodgepodge brew for 10-15 minutes. Then pour it into portioned plates, put a spoonful of sour cream in each, a thin slice of lemon and sprinkle with finely chopped dill.
Bon Appetit!