Mushroom sauerkraut solyanka
Description
The soup is simple and quick to prepare. After reading this recipe, you'll see that you can make a delicious first course from basic ingredients.
Instructions
- 1
Step 1
Soak the dried mushrooms in icy water for ten to fifteen minutes. Then simmer them over low heat with carrots and parsley root; half an hour will be enough. Meanwhile, chop the onion coarsely and sauté it in sunflower oil until golden. Add canned tomatoes and sauerkraut to the onion. Mix all the ingredients thoroughly.
- 2
Step 2
Now add the raw cabbage. There should be at least twice as much cabbage. Add bay leaf and peppercorns with the cabbage. Cover with a lid and simmer for fifteen minutes, until the cabbage releases its juice.
- 3
Step 3
Remove the boiled white mushrooms from the water, chop them finely. Slice the marinated mushrooms. Place all these ingredients into the broth strained through cheesecloth.
- 4
Step 4
When the mushrooms come to a boil, add the vegetable mixture to them.
- 5
Step 5
Then add a handful of fresh mushrooms to the pot. This will give the dish a unique aroma. You can use any fresh mushrooms suitable for the season, such as common button mushrooms or oyster mushrooms.
- 6
Step 6
Simmer the solyanka over low heat for ten minutes. If you feel there is not enough acidity, add a little lemon juice to the soup. Let the finished solyanka steep on the stove for twenty minutes. Serve the dish with sour cream, olives, capers, and lemon wedges, sprinkled with fresh herbs.