Solyanka with Fresh Mushrooms
⏳ Time
50 minutes
🥕 Ingredients
19
🍽️ Servings
4
Description
Recipe taken from a cookbook.
Ingredients
- Fresh Mushrooms - 12.7 oz
- White Cabbage - 21.2 oz
- Onion - 2 heads
- Carrot - 2 pieces
- Parsley - 1 piece
- Pickles - 2 pieces
- Butter - 5.3 oz
- Passata Tomato Sauce - 2 tablespoons
- Wheat Flour - 2 teaspoons
- Grated Pecorino Pepato Cheese - 2 tablespoons
- Sugar - 2 teaspoons
- Breadcrumbs - 4 tablespoons
- Olives stuffed with lemon - 12 pieces
- Lemon - 6 slices
- Parsley - to taste
- Bay leaf - to taste
- Spices - to taste
- Salt - to taste
- Dill - to taste
Step by Step guide
Step 1
Clean the mushrooms, wash them, and boil until cooked. Then dry, slice thinly, and sauté in heated butter (20 g).
Step 2
Separately sauté the peeled, washed, and julienned onion in butter (20 g), mix it with the mushrooms, adding the peeled and diced pickles.
Step 3
Wash the cabbage, shred it, and place it in a pot. Peel, wash, slice, and sauté the carrot, parsley root, and remaining onion in heated butter.
Step 4
Add to the pot with cabbage, pour in some mushroom broth, add butter (20–30 g), and simmer for 30 minutes.
Step 5
Then introduce the flour, previously diluted with cooled mushroom broth, sautéed in a dry pan, along with tomato paste, sugar, allspice, bay leaf, and salt to taste. Mix well and simmer for 20 minutes.
Step 6
In a skillet greased with melted butter (30 g) and sprinkled with breadcrumbs (1 tablespoon), place half of the stewed cabbage with pickles, followed by the prepared mushrooms.
Step 7
Level it out, cover with the remaining cabbage and pickles, sprinkle with the remaining breadcrumbs mixed with grated cheese, drizzle with the remaining melted butter, and place in a preheated oven at 392°F. Bake for 15–20 minutes.
Step 8
Serve the finished solyanka in bowls, garnished with finely chopped parsley and dill.
Step 9
Decorate with pitted olives and thin slices of lemon.
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