Everyone knows that solyanka is a taboo for a vegetarian. Boiled broth with an abundance of all types of meat is not distinguished by a high content of vegetables, or a great benefit to the body, on the contrary - it is the halophyte that is almost the most winter soup that can warm and sate in the cold. Is this really true and can classic meat soup become a vegetarian dish? Of course, and how exactly to do this we will tell in the recipes below.
How to cook a vegetable hodgepodge with mushrooms?
Ingredients:
- mushrooms - 250 g;
- onions - 2 pcs .;
- potatoes - 3-4 pieces;
- sauerkraut - 300 g;
- carrots - 1 piece;
- tomato paste - 1 tbsp. a spoon;
- pickled cucumbers - 2 pcs .;
- vegetable broth - 2.5 liters;
- lemon;
- olives, olives;
- capers;
- greens - to taste;
- salt, pepper - to taste;
- sour cream;
- vegetable oil.
Preparation
Potatoes are cleaned, washed and cut into cubes. Fold the chopped tubers in a saucepan and pour the vegetable broth , and then put the pan on medium fire.
While the potatoes are brewed, let's take care of the rest of the ingredients. Mushrooms cut into plates, onions - small cubes, and carrots rub on a large grater.
In a frying pan warm up the vegetable oil and passeruem on it first onions with carrots to golden color. And then add the mushrooms and fry everything until the liquid evaporates. Salt and pepper add to taste, after which we put to fry the tomato paste and mix. If the contents of the frying pan are dry - add broth. We put salted cucumbers and capers in a frying pan and tush everything together until the carrot is soft.
We shift the passerie into the broth and then add the cabbage. Cook the hodgepodge under the lid on low heat until the cabbage is ready. For a couple of minutes before the end of cooking, we serve a dish with lemon juice and add crushed olives and olives. We serve hot vegetable hodgepodge with mushrooms and olives with a tablespoon of sour cream and a portion of chopped green.
Vegetable hodgepodge with mushrooms
Solyanka is called not only soup, but also pickles for the winter. Try to cook this dish according to the following recipe.
Ingredients:
- white cabbage - 1 head;
- oily - 500 g;
- onions - 2 pcs .;
- carrots - 2 pieces;
- tomato sauce - 2-3 tbsp. spoons;
- vegetable oil;
- salt pepper;
- vinegar - to taste.
Preparation
Cabbage shred. We cut small onions in thin semicircles, and we rub the carrots on a large grater. We also clean the oily and also cut it with medium-sized pieces, after which we boil 10-15 minutes.
Mix all vegetables in a deep saucepan, add salt, pepper, mushrooms and tomato paste. We put everything on medium fire and stew in our own juice for 1.5 hours. At the end of cooking, we fill the dish with vinegar. You can serve such a vegetable hodgepodge at once, but you can roll in pre-sterilized jars for the winter.