Many people think that cooking a hodgepodge takes a long time and is difficult. Mushroom hodgepodge tastes in no way inferior to meat, and you can cook it quickly, without having any special culinary talents.
It is necessary
-
- Fresh champignons - 500 g
- Bulb onion - 1 pc.
- Potatoes - 3 pcs.
- Carrots - 1 pc.
- Pickled cucumber - 2 pcs.
- Butter - 50 g
- Olives - 15 pcs.
- Tomato paste - 2 tablespoons
- Garlic - 3 cloves
- Greens (dill
- parsley)
- Lemon
- Bay leaf
- Pepper
- Salt
Instructions
Step 1
Prepare your vegetables. Peel and chop onions, carrots, potatoes, pickles and garlic.
Step 2
Wash the mushrooms and cut into small strips. Place the mushrooms in a saucepan and cook. Watch the broth carefully. 10 minutes after boiling, add potatoes to the broth.
Step 3
Put onions, carrots in a skillet with heated oil and simmer for 10 minutes, stirring frequently. Then add garlic, tomato paste, pickled cucumber and a few tablespoons of mushroom broth. Cover and simmer until the broth has boiled down and the vegetables are tender. After the broth has boiled, add butter and simmer for another 5 minutes.
Step 4
Add the stewed vegetables to the mushroom broth and cook for another 15 minutes. Add olives, salt, pepper and chopped herbs a few minutes before cooking. Place a wedge of lemon in each plate before serving. Season the hodgepodge with mayonnaise or sour cream.
