Solyanka with fresh mushrooms
4 servings
50 minutes
The recipe is taken from the book "Ural cuisine.
1
Clean the mushrooms, wash them, and boil until cooked. Then dry them, slice into small pieces, and fry in heated butter (20 g).
- Fresh mushrooms: 360 g
- Butter: 150 g
2
Separately fry 20 g of peeled, washed, and julienned onion in oil, mix it with mushrooms, adding peeled and diced pickles.
- Onion: 2 heads
- Butter: 150 g
- Pickles: 2 pieces
3
Wash the cabbage, cut it into strips, and place it in a pot. Peel, wash, chop the carrot, parsley root, and remaining onion, then sauté them in heated butter.
- White cabbage: 600 g
- Carrot: 2 pieces
- Parsley root: 1 piece
- Onion: 2 heads
- Butter: 150 g
4
Add to the pot with cabbage, pour in some mushroom broth, add butter (20-30 g), and simmer for 30 minutes.
- Butter: 150 g
- Fresh mushrooms: 360 g
5
Then add the flour roasted in a dry pan, diluted with cooled mushroom broth, tomato paste, sugar, allspice, bay leaf, and salt to taste. Mix everything well and simmer for 20 minutes.
- Wheat flour: 2 teaspoons
- Tomato paste: 2 tablespoons
- Sugar: 2 teaspoons
- Allspice peas: to taste
- Bay leaf: to taste
- Salt: to taste
6
In a pan greased with melted butter (30 g) and sprinkled with breadcrumbs (1 tbsp), place half of the stewed cabbage with cucumbers, and on top, add the prepared mushrooms.
- Butter: 150 g
- Breadcrumbs: 4 tablespoons
7
Flatten it out, cover with the remaining cabbage and cucumbers, sprinkle with the remaining ground breadcrumbs mixed with grated cheese, drizzle with the remaining melted butter and place in a preheated oven at 200 degrees. Bake for 15-20 minutes.
- Grated cheese: 2 tablespoons
- Breadcrumbs: 4 tablespoons
- Butter: 150 g
8
Pour the ready solyanka into plates and sprinkle with finely chopped parsley and dill.
- Parsley: to taste
- Dill: to taste
9
Garnish with pitted olives and thin slices of lemon.
- Olives: 12 pieces
- Lemon: 6 pieces