Mixed Mushroom Hodgepodge
by Editorial Staff
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.
Cook: 1 hour 20 mins
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.
Directions
- Let’s prepare products for mushroom hodgepodge. We will wash and clean the vegetables.
- Pour dry mushrooms with water and cook. It is dry mushrooms that give the hodgepodge a special aroma and mushroom spirit.
- The mushrooms are ready when they settle to the bottom. It will take about 20 minutes.
- Strain the mushroom broth.
- Preparing a dressing for the hodgepodge. Finely chop the onion and fry a little.
- Then we send carrots to the onion.
- After 5 minutes, celery goes into the pan.
- Next, we send pickles to the pan.
- Add chili, sugar to taste, so that it is not sour and simmer for 10 minutes.
- Cut the champignons into slices. Defrost mushrooms. Cut the salted milk mushrooms into large cubes.
- Put all the mushrooms in the mushroom broth and cook for 10 minutes.
- Put the vegetable dressing and bay leaf in a saucepan. Add cucumber pickle.
- Bring everything to a boil and cook for 5 minutes.
- While we will cut the greens and olives.
- As soon as it boils, immediately turn off the stove. Let’s brew a little.
- Serve with sour cream and a slice of lemon. Black bread, mustard or horseradish will not be superfluous!
Enjoy your meal!
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