This is a lean hodgepodge, to which mushrooms give a certain special taste. It turns out better than meat. Dried mushrooms combine very well with fresh ones.
Pick your recipe
You will need
- - 300 g of champignons;
- - 220 g canned mushrooms;
- - 20 g of dried mushrooms soaked in water for 3 hours;
- - 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 spoon of flour;
- - a couple of bay leaves;
- - 1 liter of sugar;
- - ground pepper;
- - greens;
- - sour cream.
Instruction manual
1
Peel pickled cucumbers, cut into strips. Slice canned mushrooms. Wash dried mushrooms, cook until cooked and chop. Peel the mushrooms, wash and chop.
2
Dice the onion, grate the carrots, cut the olives and olives in half.
3
In a stewing container, pass the onions with sunflower oil. Put carrots and fry for several minutes, add tomato paste, flour and fry for 1 minute. Put cucumbers with olives. Cover and reduce heat, simmer, stirring occasionally.
4
Fry the mushrooms in another skillet in oil. Put in a container for vegetables, add all other mushrooms. Pour 2 liters of water. Wait until it boils, then cook over low heat until cooked. At the end, add sugar, olives, ground pepper, bay leaf.