Mushroom solyanka is rarely found on our tables, but in vain, this first course is great for a lean table and a dietary menu.
Cooking time 40 minutes
Water 1.5 l
Champignons 200 g
Sauerkraut 150 g
Potatoes 2 pcs
Carrot 1 pc
Onion 1 pc
Vegetable oil 2 tbsp. l.
Tomato paste 2 tbsp l.
Bay leaf 2 pcs
Dill (greens) 1 bunch
Salt to taste
In a saucepan with a thick bottom, heat 2 tablespoons of vegetable oil and fry the finely chopped onion.
Rinse and peel 200 g of champignons.
Add chopped mushrooms and cook for 1-2 minutes.
Add chopped carrots in small pieces.
Add 2 diced potatoes.
Add 1, 5 liters of water and put on fire, after boiling, cook over medium heat for 20 minutes.
Add 2 tablespoons of tomato paste.
Add 150 g sauerkraut and 2 bay leaves. Cook for 10 minutes.
Add finely chopped dill. Salt to taste.
Insist ready-made hodgepodge for 10-15 minutes.
The mushroom solyanka is ready. Pour into plates and serve.