Fish Solyanka with mushrooms

Description

Delicious, homey dish of cabbage and fish. The restaurant will cook will not.

Ingredients

Fish fillets

500 g
Mushrooms

0.5 cup
Vegetable oil

2 Tbsp
Bread crumbs

2 Tbsp
Pickled cucumber

0.66 piece
Capers

50 g
Olives

50 g
Broth

1 cup
Onion

2 piece
Flour

1 Tbsp
Lemon
Greens

1 coup
Sauerkraut

1 kg
Tomato paste

2 Tbsp
Vegetable oil

2 Tbsp
Flour

1 Tbsp
Sugar

1 Tbsp

Cooking

Squeeze the cabbage from the brine. If too sour, rinse with cold water, then chop it. In a saucepan heat the oil, put the cabbage, add half a Cup of water and simmer the cabbage until soft. Meanwhile, finely chop and fry until Golden brown onions.

Add in the cabbage, tomato paste, sugar, flour and onions, season with salt and pepper and simmer until almost cooked.

While the cabbage is cooked, prepare the fish, slice it pieces of 40-50 g, folded separately in a pan, season with salt and pepper, add the capers (if the capers you don't, you can do without them), peeled and seeds, cut into small slices cucumbers, a glass of broth, a Bay leaf. To cook under a lid on low heat for 15 minutes.

Then add flour mixed with 1 tsp oil. Carefully without breaking the fish pieces, stir and boil for 1-2 minutes. If the mushrooms are big, cut them into pieces.