Lean Vegetable Hodgepodge
by Editorial Staff
Truly Russian food is a hodgepodge. There are a great many kinds of different hodgepodge. I will offer the most economical lean option, with vegetables.
Cook: 40 mins
Servings: 8
Ingredients
- Potatoes – 2-3 pcs.
- Water – 2.5 l
- Bulb onions – 1 pc.
- Carrots – 1-2 pcs.
- Pickled cucumbers – 2-3 pcs.
- Sour cabbage – 200 g
- Vegetable oil – 30 g
- Tomato paste – 1-2 tbsp
- or tomato juice – 0.5 cups
- Salt to taste
- Ground black pepper – to taste
- Lemon – approximately 8 thin slices (1 per serving)
- Olives – to taste
- or capers – to taste
- Greens to taste
Directions
- Lean solyanka products in front of you.
- Wash the potatoes, peel, and cut into pieces or strips.
- Boil 2.5 liters of water. Dip the prepared potatoes into boiling water.
- Dice the pickles or grate them on a coarse grater.
- Rinse the sauerkraut. Squeeze out the water.
- Preheat a frying pan. Pour in vegetable oil. Place the onions and carrots. Simmer, stirring occasionally, over medium heat for 2-3 minutes.
- Then add cucumbers and cabbage. Add a little boiling water. Simmer all together for 10 minutes.
- Then add tomato paste or tomato juice. Mix. Simmer for 1 minute.
- Add vegetables to the pot. Season with salt and pepper, add bay leaf. Cook the lean hodgepodge over low heat, covered for 10 minutes.
- Wash and chop the herbs.
- Wash and cut the lemon into thin slices.
- Add greens to the hodgepodge before serving. Lean vegetable hodgepodge is ready.
- Put a circle of lemon and 2-3 olives (or add capers) into a portioned plate, pour the hodgepodge, and serve.
Enjoy your meal!
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