Solyanka with Canned Mushrooms
by Editorial Staff
Solyanka is different. They cook in the broth and lean hodgepodge. It turns out delicious with mushrooms.
Cook: 1 hour 30 mins
Servings: 8
Ingredients
- Chicken – 0.5 pcs.
- Canned mushrooms (pickled) – 500 g
- Pickled cucumbers – 2 pcs.
- Bulb onions – 1 pc.
- Tomato paste – 1-2 tbsp
- Bay leaf – 1 pc.
- Vegetable oil – 2 tbsp
- Salt to taste
- Pepper – 1 pinch
- Lemon – 0.5 pcs.
- Water – 2.5 l
Directions
- Wash the chicken, put in a saucepan, cover with cold water, put on fire, bring to a boil (remove foam). Cook over the lowest heat until tender.
- Open a jar of mushrooms, put in a colander.
- Peel the onion, wash, chop finely.
- Cut the cucumbers into cubes. Cut the mushrooms into pieces or slices.
- Preheat a frying pan, pour in vegetable oil. Layout the onion. Simmer over medium heat, stirring for 2-3 minutes.
- Add the tomato. Mix. Simmer for 1-2 minutes.
- Layout the mushrooms and cucumbers. Mix. Add a little broth. Simmer all together for 5 minutes.
- Remove the chicken, deboned, return the chicken to the pot. Put the frying in the broth. Season with salt and pepper, add the bay leaf. Cook everything together for 10 minutes on the smallest heat, covered. Let it brew.
- Solyanka with mushrooms is ready. Serve with fresh herbs, sour cream, and a slice of lemon.
Enjoy your meal!
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