Solyanka with Fresh Mushrooms
Soups • Russian
Description
Recipe taken from a cookbook.
Ingredients
- Fresh Mushrooms 15 oz
- White Cabbage 20 oz
- Onion 2 heads
- Carrot 2 pieces
- Parsley 1 piece
- Pickles 2 pieces
- Butter 5 oz
- Passata Tomato Sauce 2 tablespoons
- Wheat Flour 2 teaspoons
- Grated Pecorino Pepato Cheese 2 tablespoons
- Sugar 2 teaspoons
- Breadcrumbs 4 tablespoons
- Olives stuffed with lemon 12 pieces
- Lemon 6 slices
- Parsley to taste
- Bay leaf to taste
- Spices to taste
- Salt to taste
- Dill to taste
Step-by-Step Guide
Step 1
Clean the mushrooms, wash them, and boil until cooked. Then dry, slice thinly, and sauté in heated butter (20 g).
Step 2
Separately sauté the peeled, washed, and julienned onion in butter (20 g), mix it with the mushrooms, adding the peeled and diced pickles.
Step 3
Wash the cabbage, shred it, and place it in a pot. Peel, wash, slice, and sauté the carrot, parsley root, and remaining onion in heated butter.
Step 4
Add to the pot with cabbage, pour in some mushroom broth, add butter (20–30 g), and simmer for 30 minutes.
Step 5
Then introduce the flour, previously diluted with cooled mushroom broth, sautéed in a dry pan, along with tomato paste, sugar, allspice, bay leaf, and salt to taste. Mix well and simmer for 20 minutes.
Step 6
In a skillet greased with melted butter (30 g) and sprinkled with breadcrumbs (1 tablespoon), place half of the stewed cabbage with pickles, followed by the prepared mushrooms.
Step 7
Level it out, cover with the remaining cabbage and pickles, sprinkle with the remaining breadcrumbs mixed with grated cheese, drizzle with the remaining melted butter, and place in a preheated oven at 390°F. Bake for 15–20 minutes.
Step 8
Serve the finished solyanka in bowls, garnished with finely chopped parsley and dill.
Step 9
Decorate with pitted olives and thin slices of lemon.
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