Mushroom Solyanka

Ingredients

500 g mushrooms

1 onion

2 carrots

2 tbsp tomato paste

1 tbsp flour

6 tbsp vegetable oil

3 pickled cucumbers

200 g olives

1 tsp salt

1 pinch ground black pepper

2 bay leaves

2000 ml water

1 bunch greens

Lemon to taste

Peel, wash, and dice the onion. Peel, wash, and coarsely grate the carrots.

Pour 3 tbsp vegetable oil into a saucepan. Add the onion. Fry, stirring, over medium heat for 1-2 minutes. Then add the carrots and simmer for 2-3 minutes.

 Wash and cut the mushrooms into pieces. Pour 3 tablespoons of vegetable oil into a frying pan. Add the mushrooms. Fry over medium heat, stirring, for 5-6 minutes.

Add the tomato paste and flour to the onions and carrots and stir. You can add a little water. Simmer for 2 minutes. Dice the pickles. Add the cucumbers to the vegetables, stir, and simmer for another 5 minutes. Then add the prepared mushrooms. Simmer for 5 minutes.

Open the jar of olives. Bring the kettle to a boil. Add the olives. Pour in boiling water, season with salt, pepper, and a bay leaf. Cook the mushroom solyanka for 7-10 minutes, covered. Wash and finely chop the herbs.

Sprinkle with herbs before serving. A slice of lemon is also an option.

Bon appétit!