Mushroom solyanka in a multicooker
Description
Perfect for lunch. The key to success here is a variety of ingredients. It's best to use not only fresh but also dried, salted, and pickled mushrooms. This combination will give the dish its special flavor and piquancy. 1. Begin by soaking the dried mushrooms in warm water. 2. Meanwhile, rinse the fresh mushrooms, dry them well, and slice them thinly or cut into small cubes. 3. Finely chop the peeled onion. 4. Place butter into the inner pot and select the "Sauté" mode. 5. Once the butter has melted, add flour and stir constantly while lightly browning it. Then add the mushrooms to the pot. 6. Sauté for about 5–7 minutes. 7. Meanwhile, chop the salted and pickled mushrooms. Drain the soaked dried mushrooms and, if necessary, chop them as well. 8. Wash the tomatoes, remove their skins, and finely chop the flesh. 9. Add all the mushrooms to the pot, mix well, and sauté for a couple of minutes. 10. Add the tomato flesh next. 11. Turn off the sauté mode and pour water into the pot. Season with salt and pepper to taste. 12. Select the "Soup" mode and cook for 15 minutes. 13. When the time is up, open the lid and add the capers and olives. 14. Optionally, sprinkle in a pinch of fresh herbs. 15. Close the lid and let the soup rest for about half an hour. 16. This is how delicious homemade mushroom solyanka turns out in a multicooker. Serve garnished with a slice of lemon. The soup is ready to serve.