Tip 1: Solyanka mushroom
Tip 1: Solyanka mushroom
It is a lean solyanka, to which mushrooms give a certain special taste. It turns out better than meat. Very well combined dried mushrooms with fresh.
You will need
- - 300 g of champignons;
- - 220 g of canned mushrooms;
- - 20 g dried dried in water for 3 hours mushrooms;
- - 2 carrots;
- - 1 onion;
- - 2 sour cucumbers;
- - 100 g of olives;
- - 60 g of olives;
- - 2 tablespoons of tomato paste;
- - 55 g of sunflower oil;
- - 1 tablespoon of flour;
- - A couple of bay leaves;
- - 1 liter of sugar;
- - ground pepper;
- - greenery;
- - sour cream.
Instructions
1
Sour cucumbers, cut into strips. Canned mushrooms chopped. Wet the dried, dried mushrooms, cook until ready and cut. Champignons clear of debris, wash and cut.
2
Cut the onions into cubes, grate the carrots, cut olives and olives in half.
3
In the quench tank, pass the onion withsunflower oil. Put the carrots and fry for a few minutes, add tomato paste, flour and fry 1 minute. Put the cucumbers with olives. Cover and reduce the heat, stew, stirring occasionally.
4
In another frying pan in oil fry the mushrooms. Put in a container to vegetables, add all other mushrooms. Pour in 2 liters of water. Wait until it boils, then simmer until cooked. At the end, sprinkle sugar, olives, ground pepper, bay leaf.
Tip 2: Spicy and sea saltwort
Solyanka belongs to the Russian cuisine. This is a soup on a steep fish, meat or mushroom broth with various spicy seasonings. As the basis of the saltwort, there is always something salty-salty-sharp, for example, olives, pickled cucumbers, capers, kvass, lemon, pickled or salted mushrooms. Classic meat solyanka can cook everyone, and for those who like to experiment in the kitchen, we suggest preparing a spicy or sea solianku.
