Lean hodgepodge with mushrooms
Miscellaneous / / September 27, 2021
Lenten hodgepodge with mushrooms, sauerkraut and olives turns out to be very satisfying, tasty, rich and aromatic. You should definitely try it.
- Recipe author: Yulia Magay
- After preparation, you will receive 5 servings
- Total recipe preparation time: 40 minutes
Ingredients
- Potatoes 3-4 pieces
- Carrots 1 piece
- Champignons 400 g
- Onions 1 piece
- Pickled cucumbers 2-3 pieces
- Vegetable oil 4 tbsp. spoons
- Flour 1 tbsp. spoon
- Tomato paste 2 tbsp spoons
- Water 2 500 ml
- Sauerkraut 250 g
- Pitted olives 100 g
- Bay leaves 2 pieces
- Salt to taste
- Ground black pepper to taste
- Lemon ½ pieces
- Parsley or dill to taste
Cooking method
Cut the potatoes into small cubes and the carrots and mushrooms into thin slices or strips.
Peel the onions and cucumbers and chop into small pieces. Heat half the vegetable oil in a skillet.
Saute the onions for 2-3 minutes, add the carrots and cook for 3-4 minutes more. Add flour to vegetables, mix thoroughly and cook for 1 minute.
Dissolve the tomato paste in 100 ml of hot water and add to the roast, stir and simmer for 2 minutes.
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Heat the remaining oil in another skillet. Fry the mushrooms over high heat for 5-6 minutes.
To make the soup even more aromatic, you can replace some of the mushrooms with forest mushrooms.
Bring water to a boil in a saucepan, add potatoes, cook for 7-8 minutes.
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Place mushrooms, stir-fry, cucumbers, sauerkraut, olives and lavrushka in a saucepan. Season with salt and pepper.
You can add fresh cabbage to the hodgepodge instead of sauerkraut, in this case pour 5-6 tablespoons of cucumber pickle into the soup.
Cook the hodgepodge for another 10 minutes. Add lemon slices and chopped herbs to the soup.
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