•  
  •  
  •  
  •  
  •  
  •  

Print Recipe
Vegetable Solyanka with Mushrooms Recipe
This recipe is a godsend in the Lenten. This is the first and second course at the same time: tasty, fragrant and healthy. Unforgettable taste.
Prep Time 10 minutes
Cook Time 40 minutes
Servings
Ingredients
Prep Time 10 minutes
Cook Time 40 minutes
Servings
Ingredients
Instructions
  1. For cooking, take sunflower oil, pour in the pan.
    For cooking, take sunflower oil, pour in the pan.
  2. Carrots and onions clean, cut into small cubes and fry in sunflower oil for about 2 minutes.
    Carrots and onions clean, cut into small cubes and fry in sunflower oil for about 2 minutes.
  3. Adding sliced mushrooms (I have ice cream). Stir and fry, stirring, 2 minutes.
    Adding sliced mushrooms (I have ice cream). Stir and fry, stirring, 2 minutes.
  4. Add tomato paste.
    Add tomato paste.
  5. Stir, simmer for 2 minutes.
    Stir, simmer for 2 minutes.
  6. Put finely chopped pickles, stir.
    Put finely chopped pickles, stir.
  7. Add olives, Bay leaf, salt, sugar, freshly ground pepper mixture.
    Add olives, Bay leaf, salt, sugar, freshly ground pepper mixture.
  8. Pour all vegetable or mushroom broth, bring to a boil and cook over low heat for 20 minutes.
    Pour all vegetable or mushroom broth, bring to a boil and cook over low heat for 20 minutes.
  9. Serve hot Solyanka with a slice of lemon, sprinkle with chopped herbs.
    Serve hot Solyanka with a slice of lemon, sprinkle with chopped herbs.

  •  
  •  
  •  
  •  
  •  
  •  

Leave a Reply

Your email address will not be published. Required fields are marked *