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Video: Vegetarian Mushroom Hodgepodge - 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
The recipe for a delicious lean mushroom hodgepodge with dried mushrooms, potatoes and pickles.
Vegetable oil - 3 tbsp.
Onions (medium size) - 3 pcs.
Mushrooms - 200-300 g
Dried porcini or other aromatic mushrooms - 25 g
Garlic - 2-3 cloves
Bay leaf - 2 pcs.
Ground black pepper - 0.5 tsp (taste)
Ground paprika - 2-2.5 tsp
Hot water - 1.4-1.5 l
Potatoes - 3 pcs.
Pickled cucumbers - 3 pcs. (taste)
Olives / olives or a mixture of them - 6 tablespoons
Tomato paste - 5 tablespoons
Lemon - 1 circle
Salt to taste
Fresh greens to taste
Ground cumin - to taste
Ground coriander - to taste
Sour cream - to taste
- 53 kcal
- 25 minutes
- 25 minutes
Photo of the finished dish
Step by step recipe with photo
Today I want to share with you a recipe for an easy and delicious vegetarian mushroom hodgepodge.
In the cold season, nothing warms up like a portion of hot, rich and aromatic soup. And it is doubly pleasant when this soup is not only tasty, but also light both for the body and for cooking.
Lean mushroom hodgepodge is a healthy and tasty alternative to meat hodgepodge. Thick and fragrant, filled with bright spices and colors, vegetarian mushroom hodgepodge in taste and aroma is not inferior to the traditional one and will be enjoyed by both a vegetarian and any connoisseur of delicious food. Try it!
Prepare ingredients according to the list.
I use champignons as the base of the hodgepodge and enhance the "mushroom flavor" by adding aromatic dried mushrooms as a natural seasoning. If possible, use white or other aromatic varieties of mushrooms, or a mixture of several varieties, then there will be no need for such a seasoning.
Rinse dry mushrooms and soak for 20-30 minutes in warm water. If time permits, you can soak the mushrooms for much longer, but I have an express option.
Heat vegetable oil, add chopped onions and a pinch of salt. Stir for a few minutes, until the onions are tender.
Add chopped mushrooms, garlic, bay leaf, paprika and ground black pepper. I cut some of the mushrooms finely - for density and volume, and some - into slices, for an attractive appearance.
Fry the mushrooms for a few minutes until they have reduced in volume. Then pour in hot boiled water. Bring the mixture to a boil and cook for 5 minutes.
Add finely chopped dried mushrooms, if using, and diced potatoes. Bring the water to a boil again and cook for another 5 minutes. Optionally, you can also add some aromatic water in which the mushrooms have been soaked. Such water must be carefully drained so that sediment and possible grains of sand remain at the bottom of the container, and then strain.
Add chopped pickles, tomato paste, 1 wedge of lemon, olives and / or olives.
Bring the soup to a boil, add salt and spices to taste, and cook for a few more minutes until the potatoes are tender.
Sprinkle the finished hodgepodge with chopped fresh herbs, add more spices to taste if necessary and serve!
The vegetarian mushroom hodgepodge is ready! Serve the veggie sour cream hodgepodge sprinkled with fresh herbs. Enjoy your meal!
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