Vegetable Solyanka with Mushrooms Recipe
Vegetable Solyanka with Mushrooms Recipe
This recipe is a godsend in Lent. This is the first and second course at the same time: delicious, fragrant and healthy. An unforgettable taste.
Servings 2
Prep Time 10 minutes
Cook Time 40 minutes
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.
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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.
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