Soup with mushrooms
Mushrooms — 100 grams (canned)
Cabbage — 400 grams (half: fresh and pickled)
Bulb — 1 Each
Carrots — 1 Each
Pickled Cucumber — 1-2 Pieces
Tomato paste — 3 tbsp. spoons
Olives — to taste
Bay leaves — 1-2 Pieces
Salt — to taste
Pepper — to taste
Sugar — to taste
Vegetable oil — to taste
1. In the frying pan, heat a little vegetable oil.
2. Onions and carrots peel and chop. Pour into the pan and fry until soft.
3. Add the tomato paste, a pinch of sugar and salt. Also, prescription preparation of soups with mushrooms can be used fresh tomatoes, previously peeled. Gently mix all, and after a few minutes remove from heat.
4. In a separate pan, heat a little oil.
5. Put back sauerkraut and finely shredded fresh cabbage. Fry over medium heat slightly.
6. pickles finely chop and place to cabbage.
7. Add a little vegetable broth or clean water. Simmer vegetables about 15-20 minutes under the lid.
8. In the meantime, prepare a saucepan, which lay out the mushrooms, olives, bay leaves, fried onions and carrots.
9. Then add the cabbage, pour all the broth.
10. Season with salt and pepper to taste. If desired, add the sweet pepper.
11. After boiling, cook for about 10 minutes.
12. Before serving solyanka with mushrooms at home can be supplemented with fresh herbs and sour cream.
Soup with mushrooms
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