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Vegetarian solyanka

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865
Kitchen Russian
Calorie content 74.9 kcal
Portions 8 port.
Cooking time 60 minutes
Proteins * 3 gr.
Fats * 5.3 gr.
Carbohydrates* 6.5 gr.
* per 100 gr. product
Vegetarian solyanka
Content

Vegetarian hodgepodge can also be a very tasty first course, especially when brewed with fresh, seasonal, aromatic vegetables. And for greater satiety, we suggest adding any fried and pickled mushrooms to the same soup. Not included in this recipe, but you can also add a handful of olives or olives and capers to the saucepan to add spice and sophistication to the vegetarian hodgepodge.

Ingredients

Cooking process

step 1 out of 9
Pour 2 liters of water into a saucepan and bring it to a boil, then add the potatoes, peeled and diced, into a saucepan - let it boil and begin to cook.
step 2 out of 9
In vegetable oil, fry carrots, cut into strips or grated on a coarse grater, as well as finely chopped onions.
step 3 out of 9
Next, you need to add any fresh mushrooms, already fried in advance, to the vegetables. Raw mushrooms are fried for just a couple of minutes. If you have boiled wild mushrooms, they can also be sautéed with vegetables, which will take about 10 minutes.
step 4 out of 9
Then add tomato paste to the skillet.
step 5 out of 9
And also a diced pickle. Stir everything together and simmer under the lid for a couple of minutes.
step 6 out of 9
Place one type of pickled mushroom or mushroom mix in a skillet.
step 7 out of 9
Add frying to potatoes.
step 8 out of 9
Season the hodgepodge with spices, salt and fresh herbs, let it simmer over low heat for 2-3 minutes, since the potatoes should have been completely cooked by that time.
step 9 out of 9
Turn off the heat and leave the hodgepodge under the lid for about 10 minutes. Serve the vegetarian hodgepodge with lemon, sour cream and, if desired, with olives or capers.

Bon Appetit!

 

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