Soljanka mushroom team
In addition to the main ingredients, the main difference mushroom halophytes are dried mushrooms, so that the dish becomes more fragrant flavor. Because of its simplicity of preparation, the soup rural commoners gained worldwide popularity, and thus there were a variety of recipes halophytes ...
Depending on your preferences in the process, you can use all of the above products, or some of them, as well as to change or add to the discretion. Following our uncomplicated recipe, the dish turns out at the same time as the soup and pickle.
Step by step recipe cooking mushroom halophytes with photos
The deep pan in two liters of water boil dried mushrooms for about 40 minutes until soft, remove them from the broth and cut into strips.
then filter the broth and chopped cooked mushrooms again send in the broth, add to the marinated mushrooms and continue to cook.
Meanwhile, as the mushroom broth to prepare, passeruem vegetables: in a pan with oil lightly fry the sliced half rings until the juice and let not become noticeably transparent. Add the tomatoes, tomato paste and can be. Once the tomatoes softened, after we place sauerkraut and simmer on medium-low heat for about 5 more minutes.
After 5 minutes, add the already shredded raw cabbage, stir. Stretching spoon, cook a couple of minutes over medium heat.
Next, add the ladle approximately 100 grams of mushroom soup, stir thoroughly, close the lid and simmer and full readiness 10 minutes.
Some time later, on the readiness of the vegetable saute, the contents of the pan to spread the broth and bring the soup to a boil.
And the last step: add chopped fresh herbs, sliced mushrooms, put the bay leaf and cook for 15-20 more minutes, until tender.
When a table in the finished mushroom hodgepodge add the required amount of sour cream, a little dill, slice of lemon, capers, olives.
In the preparation of this dish is not limited in their fantasies and do not stop experimenting, thereby solyanka made even more tasty.