Solyanka with cucumbers, cabbage
and fresh mushrooms.
500 g (1,1 lb) cabbage, shredded.
2 cucumbers, salted or pickled, finely sliced.
500 g (1,1 oz) fresh mushrooms, washed, strained, drained and chopped.
1 onion, chopped.
2 tbsp tomato pasta.
2 tsp sugar.
2 tbsp vinegar.
2 tbsp oil
1 tbsp dried bread crumbs.
1 cup water.
bay leaf, pepper, salt to taste.
Put the cabbage into casserole saucepan. Pour water, add vinegar into casserole saucepan with cabbage. Simmer for 20 minutes. Add cucumbers, tomato pasta and flavourings. Simmer for 15 - 20 minutes. Fry in the skillet with oil fresh mushrooms, add onion. When fried, put them to cabbage. Sprinkle with dried bread crumbs and bake in the oven for 40 minutes. Serve the solyanka with sour cream.