Solyanka with fresh mushrooms

Clean the mushrooms, wash them, and boil until cooked. Then dry them, slice into small pieces, and fry in heated butter (20 g).

Separately fry 20 g of peeled, washed, and julienned onion in oil, mix it with mushrooms, adding peeled and diced pickles.

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.

Add to the pot with cabbage, pour in some mushroom broth, add butter (20-30 g), and simmer for 30 minutes.

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.

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.

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.

Pour the ready solyanka into plates and sprinkle with finely chopped parsley and dill.

Garnish with pitted olives and thin slices of lemon.