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 Prep Time
2 10minutes
Cook Time
40minutes
Servings Prep Time
2 10minutes
Cook Time
40minutes
Ingredients
Instructions
  1. For cooking, take sunflower oil, pour it into a frying pan.
  2. Peel the carrots and onions, cut into small cubes and fry in sunflower oil for about 2 minutes.
  3. Add chopped mushrooms (I have ice cream). Stir and fry, stirring, for 2 minutes.
  4. Add tomato paste.
  5. Stir, simmer for 2 minutes.
  6. Put the finely chopped pickles, mix.
  7. Add olives, bay leaf, salt, sugar, and a mixture of freshly ground pepper.
  8. Pour vegetable or mushroom broth over everything, bring to a boil and cook over low heat for 20 minutes.
  9. Serve the hodgepodge hot with a slice of lemon, sprinkled with chopped herbs.
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