- Dried mushrooms - 200 Grams (pre-soak mushrooms in warm water)
- Fresh champignons - 200 Grams
- Sauerkraut - 150 Grams
- Fresh cabbage - 400 Grams
- Marinated or pickled cucumbers - 200 Grams
- Onions - 150 Grams
- Carrots - 150 Grams
- Tomato paste - 5 items. spoons
- Capers - 3 Art. spoons
- Vegetable oil - 2-3 Art. spoons
- Fresh greens - - To taste (Parsley, dill, basil - your choice)
- Bay leaf - 3-4 pieces
- Salt, pepper, spices - - To taste
- Black olives - - To taste
Soaked dried mushrooms, along with water, we put into a saucepan and add another 1.5 liters of cold water. Bring to a boil and leave to cook for 30 minutes. We cut fresh mushrooms in small pieces or plates. Finely chop the onion. Carrots three on medium or large grater. Pickled cucumbers cut into cubes. Finely shred cabbage. Onions are fried in vegetable oil. Add the carrots to the onions. Then there we put cucumbers and sauerkraut. Fry for 2-3 minutes. Add fresh cabbage, salt, pepper, tomato paste and stew for 10-15 minutes to make the cabbage soft. At the same time, we put fresh mushrooms, capers and bay leaves into boiling mushroom broth. Transfer the stewed vegetables into a saucepan, cook for 7-10 minutes. Add a little more salt, greens and spices to taste and give the hodgepodge to infuse for 10-15 minutes. We pour out on plates, in each plate we put black whole or cut olives.
Servings: 8-9