Description
This hodgepodge of good and as an appetizer and filling as a soup and as a salad for winter! It is delicious with different mushrooms, this time I offer to cook with chanterelles.
Ingredients
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Mushrooms
2 kg
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Cabbage
2 kg
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Onion
1 kg
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Carrots
0.5 kg
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Tomato
0.5 kg
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Salt
5 Tbsp
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Sugar
3 Tbsp
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Vinegar essence
1 Tbsp
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Black pepper
15 piece
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Vegetable oil
500 ml
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Water
500 ml
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Bay leaf
3 piece
Cooking
Chanterelles wash. Large mushrooms, it is desirable to cut into pieces. In a saucepan pour water, put the mushrooms, bring to the boil, season to taste with salt, remove the foam and cook for 30 minutes. Then drain in a colander. Mushrooms can be cooked in advance.
Let's start with preparing the cabbage. It cut a little pummel with your hands (you can just prisolit) and time skip to the side.
Now we'll need a large pot for cooking soups and frying pan where you will cook the vegetables. In a pan pour 100 ml of vegetable oil, heat it and put chopped onion.
Simmer it on low heat until soft, 7-10 minutes.
Then the onion from the pan put in a saucepan. On the same frying pan, pour vegetable oil 100 ml and put grated on a coarse grater carrots. Stir and simmer for 7-10 minutes.
Ready put the carrots to the onions and in a pan added a new batch of oil and stew the chopped tomatoes.
And while stewed tomatoes, take shredded cabbage and add it to the pan to the onions and carrots. Arrange the tomatoes and stir. Last add the boiled mushrooms.
Add the remaining vegetable oil (200 ml) and water (500 ml). Mix well and simmer on medium heat for 40 minutes.
15 minutes before end of cooking add 3 Bay leaves (can be more), black pepper, salt and sugar. Add 1 tbsp of vinegar (15 ml) or the equivalent of 120 ml of 9% vinegar. Mix everything together, simmer until tender. The Laurel leaves after cooking you can remove. Hodgepodge hot spread into sterilized jars. I cover them with screw caps. Banks wrap until cool.
Such a bag is very convenient to prepare a first course or use as a snack! Will now try!
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