In addition to the main ingredients, the main difference between the mushroom hodgepodge is dried mushrooms, due to which the dish acquires a more aromatic taste. Due to its unpretentiousness in cooking, the soup of rural commoners gained worldwide popularity and thus a variety of hodgepodge recipes appeared ...
Depending on your preferences in the process, you can use all of the above products or some of them, as well as change or supplement at your discretion. Following our simple recipe, the dish turns out simultaneously as cabbage soup and pickle.
Step-by-step recipe for making mushroom hodgepodge with photo
In a deep saucepan in two liters of water, boil the dried mushrooms for about 40 minutes until half cooked, remove them from the broth and cut them into strips.
Then we filter the broth and send the chopped boiled mushrooms back to the broth, add the pickled mushrooms there and continue cooking.
In the meantime, while the mushroom broth is being cooked, we pass the vegetables: in a pan with butter, lightly fry the sliced half rings until it lets out the juice and becomes noticeably transparent. Add tomatoes, you can also add tomato paste.
As soon as the tomatoes are soft, add sauerkraut and simmer over medium-low heat for about 5 minutes more.
After 5 minutes, add the raw cabbage already chopped, mix. Kneading with a spoon, cook for a couple of minutes over medium heat.
Next, add about 100 grams of mushroom broth with a ladle, mix thoroughly, close the lid and simmer until fully cooked, 10 minutes.
After a while, when the vegetable sauté is ready, put the contents of the pan into the broth and bring the soup to a boil.
And the last stage: add chopped greens, chopped mushrooms, put the bay leaf and cook for another 15-20 minutes, until tender.
When serving, add the required amount of sour cream, a little dill, a slice of lemon, capers, olives to the ready-made mushroom hodgepodge.
When preparing this dish, do not limit yourself to your fantasies and do not stop experimenting, this makes the hodgepodge even tastier.