Lean Hodgepodge With Mushrooms - A Recipe With A Photo Step By Step. How To Cook Lean Mushroom Hodgepodge?

2023 Author: Catherine Crossman | [email protected]. Last modified: 2023-05-24 11:19

A fragrant hodgepodge with mushrooms will come in handy on fast days and will delight vegetarians.

Ingredients

Dry mushrooms - 30 g

Potatoes - 3 pcs.

Carrots - 1 pc.

Bulb onions - 1 pc.

Pickled cucumbers - 3-4 pcs.

Tomato paste - 1.5 tbsp

Bay leaf - optional

Ground black pepper

Ground Creeder

Sugar - 1 pinch

Salt to taste

Vegetable oil - 3 tbsp.

• 75 kcal
• 1 h. 10 min.
• 1 h. 10 min.

Photo of the finished dish

Step by step recipe with photo

Solyanka is one of those first courses that are honored in our family menu. Its sweet and sour taste is very much to the liking of my taste buds))). Solyanka can be prepared not only with meat and smoked meats, but also with mushrooms.

Mushrooms can be any, fresh forest or dried. The only difference is the cooking method. Dry mushrooms are pre-soaked in boiling water, then boiled with potatoes, and fresh ones are slightly boiled separately and fried along with frying.

So, to prepare a lean mushroom hodgepodge, the first step is to rinse the dry mushrooms with hot water and pour boiling water over it. Cover with a plate and leave to swell for an hour and a half. Over time, the mushrooms will absorb all the liquid, swell and become soft. Do not pour out the infusion.

Chop the mushrooms at random with a sharp knife. Send them to a saucepan, cover with water, add infusion, salt a little and cook until mushrooms are soft.

While the mushrooms are boiling, prepare the frying. To do this, chop the onions and carrots.

Prepare potatoes by cutting them into small cubes. I have young potatoes, they cook very quickly.

Heat the vegetable oil in a saucepan and fry the onions, then add the carrots.

Cut pickled cucumbers into small strips; for opponents of cutting, you can grate them on a coarse grater.

Add cucumbers to a saucepan with vegetables, pour in half a glass of water and simmer for 10 minutes. Then add tomato paste, a pinch of sugar and all the spices to taste. Heat for a couple of minutes, turn off the heat and set aside the saucepan.

When mushrooms are tender, add chopped potatoes and bay leaves. I always add it, it seems to me that it does not really overpower the smell of mushrooms. Cook until the potatoes are tender.

Add the contents of the saucepan to the mushroom stock. Bring to a boil, cook for 10-15 minutes. Season with salt, sugar and acid, add whatever is missing according to your taste.

Turn off the heat and let the lean hodgepodge with mushrooms brew for 15 minutes.

Serve lean mushroom hodgepodge along with sour cream and herbs, adding a circle of lemon. Enjoy your meal!

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