|1.||White cabbage||300 Column|
|4.||Dried mushrooms||10 PC.|
|5.||Petiole celery||1 the stalk|
|6.||Bulb onions||1 PC.|
|7.||Black olives||10 PC.|
|8.||Parsley (greens)||20 Column|
|9.||Sugar||1 art. l|
|10.||Vegetable oil||3 art. l|
|14.||Tomato sauce||3 art. l|
Pour dried mushrooms with hot water and leave to swell for 15 minutes.
Peel and dice the onion, fry until soft in vegetable oil.
Then add chopped champignons and diced carrots to the onion. Sauté everything for 5 minutes.
Chop the celery, chop the cabbage and add everything to the pan. Cook another 5 minutes.
Squeeze out the dried mushrooms and cut into slices, put in a pan, add the remaining vegetables from the pan to them, fill with water and add strained water from under the mushrooms, it is very fragrant and will give the hodgepodge a pleasant taste.
Add tomato sauce to the hodgepodge and cook after boiling for 5 minutes, salt and pepper to taste, if you want to add a little sourness to the hodgepodge, add a few pickles or capers. Add olives and chopped parsley at the end.
Cover the finished hodgepodge and let it brew for about 20 minutes. Serve with a slice of lemon.
Lean hodgepodge from fresh cabbage with mushrooms is hearty, tasty, aromatic and rich. It is quite simple to prepare such a dish, it is satisfying thanks to mushrooms, this hodgepodge can be safely cooked during fasting or at any time, it will certainly please the whole family. Also, such a hodgepodge perfectly diversifies the menu for vegetarians. To shade more taste, add a little hot pepper to the hodgepodge, it will fully reveal the taste of all vegetables.