English
Deutsch
español
français
italiano
-
Newest
Cottage cheese casserole
Milk glaze
Cheese in mayonnaise batter
Lazy cabbage rolls in sour cream sauce
Pea soup with ham
Fried potatoes with mushrooms
Mushroom Solyanka
Mushroom solyanka gains its popularity in autumn, during the mushroom season, although it can be cooked all year round. It is enough to replace wild mushrooms with champignons, which can be bought in the store at any time. This solyanka is cooked with sauerkraut, and tomato paste gives the dish a rich color. It is served hot, always adding olives and a slice of lemon. This recipe is perfect for the Lenten menu.
How to cook Mushroom Solyanka
Step 1
Wash the mushrooms and cut into thin slices.
Step 2
Peel the potatoes and cut into cubes.
Step 3
Peel the carrots and grate them on a coarse grater.
Step 4
Peel and chop the onion.
Step 5
Cut the olives and gherkins into slices.
Step 6
Cut the lemon into slices.
Step 7
Fry the mushrooms and half the onion in a frying pan.
Step 8
Separately fry the remaining onions and carrots in a frying pan. Add tomato paste to them.
Step 9
Put the potatoes to boil. After the water boils, add the sauerkraut, gherkins, champignons fried with onions, and onions and carrots fried in tomato paste.
Step 10
Add salt and pepper to the solyanka to taste and leave to cook for 30 minutes.
Mushroom Solyanka - FAQ About Ingredients, Baking Time and Storage
Reviews: 0
0 Overall ratingHave you already prepared this recipe? Tell what you think.
Write a review
Trending
Beef shurpa
Shulum, chorpa, shorpo, sorpa... In different countries, shurpa is called by different names, but it looks about the same everywhere: a rich soup with meat and vegetables. Various herbs and spices can be added to it, or it can be made on the basis of
Ginger tincture
Ginger is a well-known and beloved spice. In the kitchen, only the root of the plant is used, which is rightfully considered one of the most useful natural products. Ginger tincture, when consumed in moderation, helps improve memory, restores skin co
Kharcho with chicken
Usually kharcho is cooked in beef broth. But we decided to break the rules to get a slightly different, but no less tasty dish. Kharcho based on chicken will be more dietary, but in taste it will be the same famous Georgian soup, which you can easily
Azu in Tatar style
Azu is a Tatar dish that gained popularity in Soviet times. Traditionally, azu is made from lamb or beef, with onions, potatoes and pickles added. Everything is cut into strips and stewed in tomato sauce.
Beef knuckle
The special value of the beef knuckle (the lower part of the beef carcass leg) is the marrow bone, rich in nutrients. The recipe recommends using meat from young animals no more than 20 months old. It can be distinguished by the rich red and pink col
