Morel mushroom solyanka
Description
The recipe won't take much time. This solyanka is perfect for a fasting diet. It can serve as a side dish to other meals, such as meat or chicken, and also tastes delicious with boiled potatoes. For the recipe, you can use either marinated or fresh oyster mushrooms and button mushrooms. Serve hot.
Instructions
- 1
Step 1
To prepare solyanka, we will use Savoy cabbage. You can also use regular white cabbage, but the dish turns out more tender with Savoy cabbage. The cabbage should be thinly sliced into strips.
- 2
Step 2
Peel the onion. Slice the peeled onion into thin strips. You can also chop the onion into cubes, but cutting it into strips is faster, and during stewing, the onion pieces will be barely noticeable in the finished dish.
- 3
Step 3
Fry the onion in vegetable oil. Grate the carrot on a coarse grater. Fry the carrot with the onion until soft.
- 4
Step 4
Add the sliced cabbage. Quickly stir to prevent the bottom layers of vegetables from burning. Reduce the heat to medium. Simmer, covered, stirring occasionally, for about 20 minutes.
- 5
Step 5
Add the sliced mushrooms. I'm using frozen mushrooms, but of course, you can use fresh ones. Simmer the mushrooms for 5 minutes.
- 6
Step 6
Add tomato paste diluted with 2 tablespoons of water to the vegetables. Mix well and continue simmering.
- 7
Step 7
Mix. Add the marinated oyster mushrooms. Mix again. Add salt and spices to taste. You can add a little sugar if your tomato paste turns out too sour.
- 8
Step 8
Mix the ingredients. Turn off the heat and let the dish steep, covered, for about 5-7 minutes. Serve.