Appetizing solyanka casserole with champignons

Ukrainian cuisine

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Description Products Steps

Solyanka is a highly respected dish. It is difficult to find a person who would refuse aromatic meat or mushroom hodgepodge. And the main thing is that this dish can be both the first and the second. The second option is more simple, this is the well-known stewed cabbage. We suggest making Lenten solyanka by adding mushrooms to the cabbage. After frying the main products, bake the hodgepodge in the oven. The result is a very tasty, satisfying solyanka casserole.

1. Calories
   48,94 kcal
2. Protein
   1,61 gram
3. Fat
   2,34 gram
4. Carbohydrates
   5,25 gram
5. ~ Time
   1 Min
6. Pepper
7. Complexity

Products per 4 serving:

1. Cabbage

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   1 head of cabbage = 890 g
2. Champignons

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   400 g
3. Pickles

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   100 g
4. Onions

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   1 piece = 80 g
5. Breadcrumbs

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   1 tbsp. l. = 15 g
6. Apple vinegar

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   1 tbsp. l. = 15 g
7. Tomato paste

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   1 tbsp. l. = 30 g
8. Vegetable oil

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   2 tbsp. l. = 34 g
9. Bay leaf

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   1 piece = 1 g
10. Salt

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    to taste
11. Spices

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    to taste

Steps:

1. 
   Chop the cabbage thinly. Peel the onion and cut into half rings. Wash the mushrooms and cut into 4 parts. Cut the cucumbers into strips.
2. 
   First fry the cabbage in a frying pan with vegetable oil, then add water and simmer for 20 minutes, covering with a lid. Salt, add spices, tomato paste and apple cider vinegar. Simmer for another 10 minutes.
3. 
   Fry the mushrooms and onions in vegetable oil, do not forget to stir. Add cucumbers, stir and cook for 5 minutes.
4. 
   In a greased dish, place ½ cabbage in an even layer, then mushrooms and cabbage again. Smooth the top and sprinkle with breadcrumbs. Place in a hot oven and bake at 180° for 30 minutes.
5. 
   Divide the casserole into squares with a spatula to make it easier to place on a plate. Serve with sour cream.

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