Solyanka with mushrooms is a surprisingly tasty and low-calorie dish. It is suitable for adherents of a vegetarian lifestyle and fasting. One serving of soup contains approximately 190 kcal.
It is necessary
- - sauerkraut - 300 g;
- - vegetable oil - 4 tbsp. l.;
- - pickles - 2 pcs.;
- - onion - 1 head;
- - carrots - 1 pc.;
- - water - 1 l;
- - pickled mushrooms - 100 g;
- - pitted olives - 8 pcs.;
- - pitted olives - 8 pcs.;
- - tomato paste - 2 tbsp. l.;
- - black pepper (peas) - 4 pcs.;
- - lemon - 1 pc.;
- - salt - 0.5 tsp;
- - ground black pepper - a pinch.
Instructions
Step 1
Remove the sauerkraut from the brine, put in a colander so that the excess liquid is glass. Cut the cucumbers into cubes.
Step 2
In a saucepan, heat some vegetable oil and lightly fry the cabbage. Add cucumbers and a glass of water to the cabbage, simmer covered for 20 minutes.
Step 3
Peel the onion and cut into half rings. Peel the carrots and cut into strips. Cut the mushrooms into small pieces. Heat the remaining vegetable oil in a skillet and lightly fry the onions and carrots. Then add mushrooms to the vegetables and fry everything together for about 3 minutes.
Step 4
Cut olives and olives into rings.
Step 5
Put the fried vegetables with mushrooms, chopped olives and olives, tomato paste, peppercorns and 800 ml of water in a saucepan with stewed cabbage. Season with salt and pepper. As soon as the soup boils, reduce heat and cook for another 2-3 minutes. Garnish the soup with lemon wedges and fresh herbs. The dish is ready.
