Mixed Mushroom Hodgepodge

Cooking a dish of Russian cuisine – fragrant mushroom hodgepodge. The more different varieties of mushrooms it contains, the more tasty and aromatic the hodgepodge is. Serve with sour cream and black bread.

Summary

Ingredients

• Pickled cucumbers – 2 pcs.
• Salted milk mushrooms – 80 g
• Champignon mushrooms – 3 pcs.
• Dry moss mushrooms – 1 handful
• Honey mushrooms (frozen) – 100 g
• Carrots – 1 pc.
• Bulb onions – 2 pcs.
• Celery – 1 petiole
• Tomato juice – 1 glass
• Olives – 8-10 pcs.
• Chili pepper – 0.3 pcs.
• Cucumber pickle – 0.3 cups
• Salt to taste
• Sugar – 1 tbsp
• Vegetable oil – 30 ml
• Bay leaf – 1 pc.
• Parsley – 2 sprigs
• Cilantro – 2 branches
• Green onion – 1 pc.

Instructions

1. Let’s prepare products for mushroom hodgepodge. We will wash and clean the vegetables.

   

2. Pour dry mushrooms with water and cook. It is dry mushrooms that give the hodgepodge a special aroma and mushroom spirit.

   

3. The mushrooms are ready when they settle to the bottom. It will take about 20 minutes.
4. Strain the mushroom broth.
5. Preparing a dressing for the hodgepodge. Finely chop the onion and fry a little.
6. Then we send carrots to the onion.
7. After 5 minutes, celery goes into the pan.
8. Next, we send pickles to the pan.
9. Add chili, sugar to taste, so that it is not sour and simmer for 10 minutes.
10. Cut the champignons into slices. Defrost mushrooms. Cut the salted milk mushrooms into large cubes.
11. Put all the mushrooms in the mushroom broth and cook for 10 minutes.
12. Put the vegetable dressing and bay leaf in a saucepan. Add cucumber pickle.
13. Bring everything to a boil and cook for 5 minutes.
14. While we will cut the greens and olives.
15. As soon as it boils, immediately turn off the stove. Let’s brew a little.

    

16. Serve with sour cream and a slice of lemon. Black bread, mustard or horseradish will not be superfluous!

Enjoy your meal!