Jellied sour cream pie with cabbage and mushrooms
0
1001
Kitchen
Russian
Calorie content
129.4 kcal
Portions
6 port.
Cooking time
45 minutes
Proteins *
4.7 gr.
Fats *
11.1 gr.
Carbohydrates*
14 gr.
A simple recipe for jellied pie with cabbage and mushrooms that everyone will like. We prepare the dough on the basis of sour cream with the addition of mayonnaise. You can use any mushrooms in the filling - in this case, we take champignons. For aromatization, we suggest adding suneli hops and a mixture of ground peppers - the delicate aroma of spices will come in handy. The pie is good as a snack, and it tastes good both warm and cold.
Ingredients
Cooking process
Finely chop the cabbage with a knife or a special grater. Place the cabbage in a dry skillet and place it on the stove. Pour in the indicated amount of water and close the lid. Cooking cabbage for five to seven minutes over medium heat, periodically opening the lid and stirring. The mass should settle and moisten, the cabbage fibers should soften.
Cut the mushrooms into thin slices. If these are forest mushrooms, then first boil them for half an hour, in the case of champignons, cut them raw. Put the mushrooms in a dry skillet and place on the stove. Fry them over medium heat for a few minutes without adding oil until soft. Peel the onions and cut them into small cubes. Add the onion to the mushrooms, pour in the lemon juice, mix and continue cooking until the liquid evaporates. At the end, pour in vegetable oil, mix and fry for a couple of minutes until light crust.
Bon Appetit!