| Prep Time | 10 minutes |
| Cook Time | 40 minutes |
| Servings |
Ingredients
- 2 tablespoons Vegetable oil
- 200 gram Champignons (fresh or frozen)
- 1/2 piece Carrot
- 4 pieces Pickled cucumber
- 1 tablespoon Tomato paste
- 6 pieces Olives
- 1 liters Broth (vegetables or mushrooms)
- 1 piece Bay leaf
- Lemon
- Greenery
- Salt
- The mixture of peppers (fresh)
- 1/2 piece Onion
- 1 tablespoon Sugar
Ingredients
|
|
Instructions
- For cooking, take sunflower oil, pour it into a frying pan.
- Peel the carrots and onions, cut into small cubes and fry in sunflower oil for about 2 minutes.
- Add chopped mushrooms (I have ice cream). Stir and fry, stirring, for 2 minutes.
- Add tomato paste.
- Stir, simmer for 2 minutes.
- Put the finely chopped pickles, mix.
- Add olives, bay leaf, salt, sugar, and a mixture of freshly ground pepper.
- Pour vegetable or mushroom broth over everything, bring to a boil and cook over low heat for 20 minutes.
- Serve the hodgepodge hot with a slice of lemon, sprinkled with chopped herbs.
Related posts:
Solyanka Homemade Recipe
Solyanka with Chicken Recipe
Solyanka Rich Recipe
Solyanka in Georgian Recipe
Solyanka with Chicken Recipe
Belorusian Soup “Fish Solyanka” Recipe
Mushroom Solyanka Recipe
Solyanka Soup with Peas and Okra Recipe
Vegetable Stew with Mushrooms and Meatballs Recipe
Meatless Soup with Mushrooms and Rice Recipe
Stewed Cabbage with Beans and Mushrooms Recipe
Spicy Vegetable Puree Soup Recipe