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home > recipes > vegetables > mushroom solyanka
1 1/2 l (1.6 quarts) water 6-8 dried porcini (ceps) 2 cups pickled (salty) mushrooms 12 olives 2 cups finely chopped cabbage 1 1/2 cup sauerkraut 1 medium carrot, cut in strips 1 parsley, cut in strips 2 tablespoons dill 1/2 cup sour cream 1 celery, cut in strips 2 onions 2 tablespoons butter 2 tomatoes 3 bay leaves 10 black peppercorns 1/2 lemon or 1/2 cup sour kvas 1. Make mushroom stock: cook dried mushrooms until soft, take them out and cut in strips, then put them back again, add carrot, parsley and celery. 2. Sauté cabbage and sauerkraut, together with tomatoes and onions, in butter until soft. 3. Scald pickled mushrooms with boiling water and chop finely. 4. Combine all the ingredients mentioned in 1, 2, 3, add olives, dill, bay leaves and peppercorns and cook 15 minutes over moderate heat. When ready, add sour cream and lemon juice. Serve.

Mushroom Solyanka


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keyword: mushroom
keyword: solyanka
ethnicity: russian
recipes for vegetables
recipes by sackv
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(posted December 9, 2004)

1 1/2 l (1.6 quarts) water
6-8 dried porcini (ceps)
2 cups pickled (salty) mushrooms
12 olives
2 cups finely chopped
cabbage
1 1/2 cup
sauerkraut
1 medium
carrot, cut in strips
1
parsley, cut in strips
2 tablespoons
dill
1/2 cup
sour cream
1
celery, cut in strips
2 onions
2 tablespoons
butter
2 tomatoes
3 bay leaves
10 black peppercorns
1/2
lemon or 1/2 cup
sour kvas


1. Make
mushroom stock: cook dried mushrooms until soft, take them out and cut in strips, then put them back again, add carrot, parsley and
celery.

2. Sauté
cabbage and sauerkraut, together with tomatoes and onions, in butter until soft.

3.
Scald pickled mushrooms with boiling water and chop finely.

4.
Combine all the ingredients mentioned in 1, 2, 3, add olives, dill, bay leaves and peppercorns and cook 15 minutes over moderate heat. When ready, add
sour cream and lemon juice. Serve.


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