Mushroom solyanka
Description
Hearty and aromatic soup. 1. Heat a little vegetable oil in a frying pan. 2. Peel and chop the onion and carrot. Add to the pan and sauté until soft. 3. Add tomato paste, a pinch of sugar and salt. According to the recipe for mushroom solyanka, you can also use fresh tomatoes, previously peeled. Carefully mix everything and remove from heat after a couple of minutes. 4. On a separate frying pan, heat a little more oil. 5. Add sauerkraut and finely shredded fresh cabbage. Sauté for a few minutes over medium heat. 6. Finely chop the pickled cucumbers and add them to the cabbage. 7. Add a little vegetable broth or clean water. Simmer the vegetables for about 15–20 minutes, covered. 8. Meanwhile, prepare a saucepan. Place mushrooms, olives, bay leaf, and the sautéed onion and carrot mixture into it. 9. Then add the cabbage and pour in the broth. 10. Season with salt and pepper to taste. If desired, add allspice berries. 11. After boiling, simmer for about 10 minutes. 12. Before serving, homemade mushroom solyanka can be garnished with fresh herbs or sour cream. Ladle into bowls and serve.