Materials about Kobrin district: National kitchen

Solyanka mushroom

Way of preparation

Water — 1,5 l, dry cepes — 400 g, mushrooms salty — 100 g, olives — 12 pieces, cabbage fresh — 300 g, sauerkraut — 300 g, carrots — 80 g, parsley, fennel, sour cream — 100 g, a celery — 80 g, onion — 100 g, butter — 50 g, tomatoes — 100 g, a half of lemon or sour kvass — 100 g, bay leaf, black pepper peas.

To boil dry mushrooms to softness, to take out them, to cut straws, again to put to cook, having added the carrots, parsley, a celery cut by straws. I skin also sauerkraut to extinguish together with tomatoes and onions on oil to softness. Salty mushrooms to scald, cut small pieces. Products to connect, add spice and to cook 15 min. on moderate fire. To fill ready solyanka with sour cream and juice of a lemon.  

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