Description
Every autumn the whole family, be sure to go into the woods on a "quiet hunt". I'm not a fan of fishing, like my parents, but to collect mushrooms very much. This year I attached to this case and my son (he is 2 g). You should have seen how happy he was each found mushroom. Every family has a magical recipe for storing mushrooms. I want to offer you one of our recipes. On the website there is a dish - mushroom Solyanka. But I have a slightly different recipe, so decided to add it, just yesterday I went on another hunt and got a lot of mushrooms. Try it, maybe you will like it. In winter, this dish can be eaten as a salad cold, but you can open and heat up in the pan and serve as a second. Save it when guests half an hour, and the fridge is empty.
Ingredients
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Onion
0.5 kg
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Carrots
0.5 kg
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Cabbage
0.5 kg
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Tomato
0.5 kg
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Mushrooms
1 kg
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Black pepper
8 piece
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Bay leaf
3 piece
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Carnation
8 piece
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Sugar
-
Salt
-
Vinegar
-
Vegetable oil
150 ml
Cooking
Usually make a triple batch. Try to make the first one serving to understand, like if you a prescription. I prefer this way: first I cut all the ingredients/RUB, and then quickly turns add to the pot. Start with frying onion. Pour into a saucepan the oil, the fire as little as possible, arrange the onion and bake it until Golden brown.
Put in a pan to the onions carrots, grated, a little stew for 3-5 minutes.
Cut the tomatoes slices and add to the onions and carrots, all simmer another 5 minutes.
Next, spread shredded cabbage.
And behind it the sliced mushrooms. The mushrooms are fresh, collected the day before, boiled. This recipe will go with any edible mushrooms, today I have a gray (otherwise brown), also delicious with mushrooms, but they have not gone from us.
Mix thoroughly, add pepper, Bay leaf, cloves and again mix everything. Close the pan with a lid and on low heat or in the throes of all of this is 25-30 minutes. Then after 30 minutes, sprinkle with salt and zaharim to taste, add vinegar and put yet extinguished until cooked cabbage. It took me 10 minutes, cabbage should be slightly crunchy.
Spread into sterilized jars, seal them tightly with a lid and wrap it up to cool. Can be stored in the cellar and the house, I don't have it, and all the supplies stored at home. Use the bag as a finished dish, as a side dish or salad. Delicious on bread as a sandwich. For me is the favorite food in the post. Bon appetit!
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