Mushroom Solyanka with Tomato Puree

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Mushroom solyanka can also be made with sauerkraut, in which case vinegar is not added. Fresh mushrooms can be replaced with pickled or dried ones.

Ingredients

Fresh Mushrooms - 17.6 oz
White Cabbage - 2 lbs
Pickled Cauliflower - 1 piece
Onion - 1 head
Tomato Puree - 2 tablespoons
Sugar - 2 teaspoons
Vegetable Oil - 2 tablespoons
Breadcrumbs - 0.7 oz

Step by Step guide

Step 1

Shred the cabbage, place it in a pot, add oil, a little water, vinegar, and simmer for about an hour. 15–20 minutes before the end of cooking, add the tomato puree, sliced cucumbers, sugar, salt, pepper, and bay leaf.

Step 2

Clean the mushrooms (such as porcini, aspen mushrooms, and others), rinse them, and place them in boiling water for 10–15 minutes, then slice and sauté in oil. After placing the mushrooms in a bowl, sauté the onion in the same pan and mix it with the mushrooms, adding the chopped cucumber, salt, and pepper.

Step 3

Layer half of the stewed cabbage in a skillet, place the prepared mushrooms on top, and cover with the remaining cabbage. Sprinkle the cabbage with breadcrumbs and drizzle with oil, then place the skillet in the oven to bake.