Salad with mushrooms "Ryzhik"

Main ingredient

Despite the fact that the dish got its name, most likely, because of the resulting color scheme (which is provided by carrots in combination with dressing), the main component of this salad is chicken fillet. This dish is ideal for a festive table (for example, on New Year's), and on weekdays for everyday meals (for example, for dinner). And the fillet of "blue bird", as it is known since the times of the USSR, goes well with nuts, and carrots, and cheese, as well as pickled (salted) mushrooms, garlic, potatoes and cucumbers. We recommend processing fillets as gently as possible. The best way is to steam or boil. It would be nice, as an option, to bake in foil in the oven. And it will be more useful than, for example, frying or drying. ">

Recipe "Mushroom hodgepodge":

Wash the chanterelles. It is advisable to cut large mushrooms into pieces. Pour water into a saucepan, place mushrooms, bring to a boil, salt to taste, remove foam and cook for 30 minutes. Then put them in a colander.
Mushrooms can be cooked in advance.

Let's start by preparing the cabbage. We shred it, remember it a little with our hands (you can add a little salt) and set it aside for a while.

Now we need a large saucepan for cooking the hodgepodge and a frying pan, in which we will fry vegetables in turn.
Pour 100 ml of vegetable oil into the pan, heat it up and spread the chopped onion.

Simmer it over low heat until soft for 7-10 minutes.

Then transfer the onion from the pan to the pan.
Pour 100 ml vegetable oil into the same pan and spread the carrots grated on a coarse grater. Stir and simmer for 7-10 minutes.

Transfer the finished carrots to the onions, and add to the pan
a new portion of butter and simmer the chopped tomatoes.

And while the tomatoes are stewing, take the chopped cabbage and add it to the pan to the onions and carrots.
Then lay out the tomatoes and stir.
Add the boiled mushrooms last.

Add the rest of the vegetable oil (200 ml) and water (500 ml). Mix well and simmer over medium heat for 40 minutes.

15 minutes before the end of cooking, add 3 bay leaves (as much as possible), black peppercorns, salt and sugar.
Add 1 tbsp. l. vinegar essence (15 ml) or in terms of - 120 ml of 9% vinegar. Mix everything, simmer until tender.
Bay leaves can be removed after cooking.
We put the hot solyanka in sterilized jars. I close them with screw caps.
We wrap the jars until they cool completely.

With such a hodgepodge, it is very convenient to prepare the first course or use it as an appetizer! Let's try now!

Delicious with potatoes!
Bon Appetit!
This recipe

Cooking is easy!

The Ryzhik salad is an excellent snack on the New Year's holiday: it is prepared simply and quickly, it does not require a lot of money from the hostess.

Cook chicken breast in broth with spices. Cool the finished meat, free it from the bone and cut into large cubes.
Cut pickles in the same way.
Three coarse hard cheese on a grater.
We pour everything into a fairly decent-sized container, add Korean carrots there, mix thoroughly.
After all, fill with mayonnaise, let it brew for 15 minutes.
The "Ryzhik" salad is ready to eat - it is also possible for the New Year's table!

For lovers of piquancy: you can also add salted mushrooms to such a dish, for example, mushrooms (well, or decorate with small segments on top). Also, for the beauty and aesthetics of serving the dish, you can use sprigs of herbs, grated cheese, an egg. Yummy indescribable! Yes, and bon appetit to everyone!

Ingredients for "Ginger salad" in a slow cooker ":

Bulgarian pepper

—
500 g
Carrot

—
500 g
Onion

—
500 g
Salt

—
1/2 tbsp. l.
Sugar

—
1 tbsp. l.
Vegetable oil

—
3 tbsp. l.
Tomato paste

—
250 g
Vinegar essence

—
1 tsp

Nutritional and energy value:

Ready meals
kcal 1170.3 kcal	proteins 34 g	fats 44.3 g	carbohydrates 175 g
100 g dish
kcal 63.3 kcal	proteins 1.8 g	fats 2.4 g	carbohydrates9.5 g

Recipe "Ginger salad" in a slow cooker ":

Peel the onions, cut into half rings.

Wash carrots, peel, grate

Wash the bell pepper, dry it, remove the seed capsule and cut into half rings.

Pour vegetable oil into a multicooker bowl, put onions, then carrots and peppers. Add salt, sugar and tomato paste, close the lid and turn on the "Stew" mode. Cook until the end of the mode
Add vinegar essence 15 minutes before the end of the mode.

Stir and put hot in prepared jars, close with lids. Wrap with a blanket and leave to cool.
Bon Appetit!

Lettuce is stored in the built-in cabinet for two years (it usually leaves us first, but I accidentally forced one jar). From a portion, 2 cans with a volume of 650 ml are obtained. In the photo, the exit from a double portion
The salad can be cooked on the stove, but feel free to increase the portion two or three times. Here is a recipe for lovers of traditional spinning.
Prepare the vegetables as described in the recipe.
Pour vegetable oil into a saucepan, add carrots. Simmer for 20 minutes.
Add onions. Simmer with carrots for another 20 minutes.
Add prepared peppers. Simmer everything together for 20 minutes.
Introduce tomato paste, salt, sugar and vinegar essence into a saucepan with salad. Simmer for 10 minutes.
Arrange in prepared jars, roll up. Leave to cool under the covers overnight.

Pickled mushroom salad with corn: a recipe with a photo

If you want a simple salad, use mushrooms, eggs, onions and vegetable oil, and if more filling, then add potatoes, chicken, corn and mayonnaise.

400 g of pickled saffron milk caps;
5 hard-boiled eggs;
1 b. canned corn;
3 pcs. boiled potatoes;
1 chicken breast;
2 bunches of green onions;
200 ml mayonnaise;
100 ml sour cream;
2 pickled cucumbers;
Salt to taste.

The recipe with a photo will tell you about cooking a salad with pickled mushrooms.

Boil the chicken breast, cut into slices and put in a salad bowl.
On top we distribute a layer of pickled cucumbers grated on a grater.
Mix mayonnaise and sour cream, add cucumbers and grease on top.
Cut the boiled potatoes into cubes and make a layer of it, grease with mayonnaise-sour cream sauce.
Cut the pickled mushrooms into cubes, spread them in a separate layer on the potatoes.
The next layer is to distribute the canned corn and pour over the sauce.
Sprinkle with finely chopped eggs, pour over the sauce, sprinkle with chopped herbs and decorate with whole pickled mushrooms on top.

Instead of a salad of pickled mushrooms, you can prepare a salad of fresh camelina, then more pickled cucumbers are added to the dish. The salad turns out to be not only tasty, but also healthy.

Ingredients for Siberian Mushroom Solyanka:

Beef

—
300 g
Sausage

(smoked)
—
200 g
Ham

—
200 g
Mushrooms

—
200 g
Onion

—
2 pcs
Cucumber

—
2 pcs
Olives

(seedless)
—
150 g
A tomato

—
2 pcs
Tomato paste

—
2 tbsp. l.
Salt

—
taste
Spices

—
taste
Lemon

—
1 PC
Water

—
3 ... 3.5 l

Nutritional and energy value:

Ready meals
kcal 2072.5 kcal	proteins 128 g	fats 144.1 g	carbohydrates 56.2 g
100 g dish
kcal 42.5 kcal	proteins2.6 g	fat3 g	carbohydrates1.2 g

Recipe "Siberian Solyanka with mushrooms":

Prepare food. Cut sausage and ham into strips,
mushrooms (it is better, of course, to take forest ones, there will be a completely different taste and aroma, but you can also cut champignons) into slices.
Remove the skin from the tomatoes.

Boil the beef broth in salted water, cut the meat into small pieces and return it back to the pan.

Cut the cucumbers and tomatoes into cubes.
Chop the onion in any way.

Fry the onions until golden brown.

Add chopped ham and smoked sausage, fry all together for 5 minutes,

Add chopped tomatoes and tomato paste, simmer everything under a lid over low heat for 10 minutes.

Then add cucumbers and simmer all together for another 5 minutes.

Dip mushrooms into boiling broth, add spices and cook over low heat until mushrooms are ready.

Transfer frying to a pot of soup,
add olives or olives, bring to a boil, simmer over low heat for about 5 minutes, remove from heat and let the hodgepodge brew under the lid for about 20 minutes.

When serving, add a slice of lemon to each plate.

Delicious with sour cream and chopped herbs.
Bon Appetit!

Ingredients for "Salad with tofu and mushroom platter":

Onion

—
1 PC
Petiolate celery

—
1 PC
Sweet red pepper

—
1 PC
Green pepper

(medium sharp)
—
0.5 pcs
Garlic

—
2 tooth.
Spinach

(more petioles)
—
100 g
Cucumber

(small fresh)
—
1 PC
Mushrooms

(dried mushrooms - black woody and hazel - on a pack of 14 g)
—
2 pack
Champignon

(fresh mushrooms - champignons, Chinese mushrooms of two varieties - 100 g each)
—
300 g
Tofu

—
100 g
Vegetable oil

("Oleina" classic)
—
2 tbsp. l.
Soy sauce

—
3 tbsp. l.
Oyster sauce

—
1 tsp
Vinegar

(black rice)
—
1 tsp
Sugar syrup

(rosehip syrup)
—
1 tbsp. l.
Sesame oil

—
1 tbsp. l.

Nutritional and energy value:

Ready meals
kcal 1199.1 kcal	proteins 65.2 g	fats 65 g	carbohydrates 97.8 g
100 g dish
kcal 51.2 kcal	protein 2.8 g	fats 2.8 g	carbohydrates4.2 g

Recipe "Salad with tofu and mushroom platter":

Wash vegetables that need to be peeled and dried. Chop the pepper into corners, chop the onion along the onion, chop the garlic.

Spinach - mostly petioles - coarsely chop. Chop the cucumber into cubes.

Soak dry mushrooms for half an hour, then warm up in micro minutes two. Cool and cut into slices. If you have our forest mushrooms, soak and boil them as usual.

Cut fresh or frozen mushrooms into slices, disassemble honey mushrooms individually - Chinese grow in bunch. Cut the tofu into cubes.

Heat a little Oleina in a wok and fry the dried mushrooms for a couple of minutes with constant stirring.

Add fresh mushrooms and fry, stirring occasionally, for 3-4 minutes. When you cook using the strip-fry method, it is difficult to take high-quality step-by-step photos. Everything needs to be interfered, without being distracted, steam is knocking down, hands are busy. But - I'm trying to show the process in more detail.

Arrange tofu with mushrooms and fry on all sides.

Drizzle with soy sauce - two tablespoons and simmer until it evaporates, stirring occasionally.

Add vegetables to the mushrooms, except for spinach and cucumbers. While stirring, warm well.

Drizzle the remaining soy sauce over the vegetables, add vinegar, syrup or sugar, oyster sauce and sesame oil. Stir well and lay out the spinach and cucumbers. Simmer until spinach settles. Remove from heat and, stirring, cool until warm.

Transfer to a salad bowl. Can be served immediately as a side dish for rice. You can cool completely and let it brew for a couple of hours and serve as a salad.

Salad with fried mushrooms, cheese and chicken

A salad prepared with fried mushrooms and chicken will perfectly complement not only a festive feast, but also a hearty homemade dinner.

1 chicken breast;
500 g saffron milk caps;
3 heads of onions;
150 g of hard cheese;
5 chicken eggs;
3 tbsp. l. crushed walnuts;
200 g canned green peas;
4 sprigs of parsley;
Salt to taste;
Sunflower oil;
200 ml mayonnaise.

A recipe with a photo of a salad with mushrooms will tell you in detail how to make this delicious dish. If you prepare all the ingredients in advance, then you can quickly make the salad itself.

Boil the meat until tender, cut into cubes and place in a large salad bowl.
Boil the eggs for 10-12 minutes, add cold water, and after cooling, peel and chop.
After peeling and washing, cut the mushrooms into pieces and fry in vegetable oil until golden brown (leave a few pieces whole to decorate the salad).
Peel the onion, cut into cubes, fry until soft.
Combine meat, eggs, mushrooms, onions, add walnuts, canned peas.
Pour in mayonnaise, salt, mix until smooth.
Top with a thin layer of grated cheese, garnish with parsley sprigs and whole fried mushrooms.

Spicy Ginger Salad with vegetables and fruits

A very interesting salad, for which we need a whole list of products.

Salad ingredients:

Patisson (canned) - 300 g
Bulgarian pepper (halved orange and yellow fruits) - 400 g
Apricot - 200 g (weight already pitted)
Banana - 200 g
Cherry tomatoes (100 g yellow cherry, 150 g orange plum) - 250 g
Chadder cheese - 100 g
Mushrooms - 100 g
Sunflower oil
Honey - 1.5 tbsp. l.
Soy sauce
Juice from half a lemon and an orange
White pepper
Cinnamon
Sesame

Here's how this salad is made with such a daunting food list (actually, it's not that scary).

We put in a deep container:
squash, cut into 4 pieces,
apricot cubes,
pepper in cubes (or cubes),
cubed tomatoes,
banana, cubed,
grated cheese,
honey, butter, salt, juices and soy sauce,
chanterelles or honey mushrooms (season with white pepper, sesame seeds and cinnamon).

We mix all this well and put it in portions in bowls, decorating with pieces of physalis. Looks like you'll lick your fingers. And if you taste it, you will not come off.

Ingredients for "Ryzhik" cookies:

For the test

Wheat flour

/

Flour

(A glass of 200 ml. Flour, you may need a little less)
—
1.5 stack.
Brown sugar

("Demerara" TM "Mistral")
—
3/4 stack
Chicken egg

(1 large egg or 2 small ones)
—
1 PC
Butter

—
30 g
Lemon zest

—
1 tsp
Carrot

—
250 g
Baking powder

—
1/2 tsp

For greasing cookies before baking

Chicken egg

—
1 PC
Powdered sugar

Cooking time: 60 minutes

Nutritional and energy value:

Ready meals
kcal 3794.4 kcal	proteins 33.4 g	fats 40 g	carbohydrates 827.4 g
100 g dish
kcal 303.6 kcal	proteins2.7 g	fats 3.2 g	carbohydrates66.2 g

Recipe "Gingerbread cookies":

Boil carrots (250 gr.), Puree.

Add chicken egg (1 pc.) To a bowl, beat, add 1 teaspoon of lemon zest. Melt butter (30 gr.), Cool, add to the egg mass.

Add sugar "Demerara" TM "Mistral".

Beat the mixture, add baking powder (1/2 tsp).

Add the mashed mass of boiled carrots (250 gr.)

Stir the mixture well.

Add the whole serving of flour, about 1.5 cups. First, add one glass, if the consistency is liquid, you can add a small amount of flour.

Knead the dough well. Dust the surface of the table with flour, lay out the dough. Roll out the dough into a layer 1 cm thick, cut out various figures with cookie cutters.

Put the cookies on a baking sheet covered with baking paper, grease with a beaten egg and send to an oven preheated to t200-220С for baking. Bake until light golden brown. Do not overdry!

Sprinkle the finished cooled cookies with icing sugar.
Enjoy your tea!

Step by step recipe with photo

Ginger salad with carrots is the easiest and fastest salad you can think of to prepare. I really love these recipes, which consist of only a few ingredients, and are prepared in a matter of minutes. Actually, when you need to quickly prepare something for a meat dish or potatoes, a carrot salad is what you need! We will use raw carrots, add melted cheese - you can taste it with bacon or herbs, a little garlic and mayonnaise - it will be very tasty.

Let's prepare all the products according to the list and get started.

Using a food processor or a coarse grater, grate the peeled clean carrots.Put coarse shavings in a bowl, add a couple of pinches of salt and pepper.

Throw the melted cheese into the refrigerator for 10-15 minutes in advance, then grate it with ease. Add the cheese to the bowl with the carrots. Hard cheese can be used if desired.

It remains to add mayonnaise, salt and pepper. Peel a couple of cloves of garlic, pass through a press, add to mayonnaise.

Stir everything and take a sample for salt, adjust the taste if necessary. That's all, arrange the Ryzhik salad with carrots and cheese on plates and serve.

Enjoy your meal!

Ginger salad got its name from carrots. There are many salad recipes. This is from the series: "Everything that is at home ...". It is cooked with meat, and with chicken, and with mushrooms, and with crab sticks, and with squid, and with potatoes, layers or just mixed. There are also vegetarian recipes. But the unchanging and most important role here is, of course, played by carrots. Cheese with garlic can also be named as integral ingredients.

We propose to make a delicate, but at the same time spicy salad - a cocktail of carrots, garlic and cheese. Well, to make the salad a little more satisfying, add chicken fillet to it.

We will not boil carrots, so it will retain all its useful properties. On account of this, we had doubts: to boil or not. We thought that the salad with fresh carrots would not taste very good ... but they made it fresh and did not regret it at all. In our opinion, fresh carrots taste no different from boiled ones in a salad.

And yet, if you add one sour cream, it will turn out sweetish, so it is better to make a kind of sauce from sour cream and mayonnaise. You can use light mayonnaise for salads.

Ingredients for salad for 6-7 servings:

- carrots - 2 pcs. large (not juicy varieties),

- hard cheese (can be Russian) - 300 grams,

- garlic - at least 5 cloves,

- chicken fillet - 400 grams,

- eggs - 3 pcs.,

- salt - to taste,

- sour cream - 5-6 tablespoons,

- mayonnaise - 3 tablespoons

Ginger salad with chips

Products for salad with chips:

Chicken meat - 300 g (finished product, if raw, then more)
Korean carrots - 100 g
Bulgarian orange pepper - 1
Chips - 20 pcs.
Canned corn - 1 jar
Mayonnaise and herbs for dressing and decoration.

We will cook the salad sequentially, although there is nothing difficult in preparing it.

Actually, only chicken is cooked here. The rest (if you already have Korean carrots) do not need to be cooked.
We cook the chicken and cut it into cubes. Carrots, if the threads are too long in it, so that they are shorter.
Mix everything, put most of the salad on a platter and cover with a layer of mayonnaise. Top up with the rest and garnish with chips that look like flower petals.
Serve the salad immediately after the chips are stuck in, because they will instantly pick up moisture and lose their elasticity.

Fresh camelina salad with tomatoes and peppers for the winter

What could be better than a salad of camelina mushrooms prepared for the winter? Such a blank is easy to do, but you can serve it on any day, even a holiday.

2 kg of fresh mushrooms;
500 g of carrots and onions;
1 kg of bell pepper and tomatoes;
70 ml vinegar 9%;
5 tbsp. l. Sahara;
3-4 tbsp. l. salt;
300 ml of vegetable oil.

A step-by-step recipe for camelina salad for the winter with the presented photos will help any housewife.

Sort the mushrooms, peel, wash and cut into pieces.
Boil for 15 minutes, put in a colander and leave to drain.
Fry in vegetable oil until golden brown and put in a separate deep bowl.
Peel and chop the carrots and onions: cut the onions into half rings, grate the carrots.
Fry vegetables separately in vegetable oil until tender, put in mushrooms.
Wash the tomatoes, cut into slices, peel the bell pepper from seeds, cut into noodles.
Put tomatoes and peppers in a deep saucepan, pour in a little vegetable oil.
Add salt, sugar, vinegar, stir and simmer for 40 minutes. over low heat.
Add mushrooms, onions, carrots, mix, add the remaining oil and simmer over low heat for 40 minutes.
Distribute in sterile dry jars with a capacity of 0.5 liters and wrap with a warm blanket.
Allow to cool completely and place in a cool place for long-term storage.

Ingredients for "Pot with Camelina and Meat Zrazy":

Minced meat

(pork)
—
500 g
Quail egg

—
6 pcs
Sweet red pepper

(small canned)
—
6 pcs
Wheat flour

/

Flour

—
2 tbsp. l.
Vegetable oil

( )
—
100 ml
Sour cream

—
2 tbsp. l.
Hard cheese

—
50 g
Mushrooms

(mushrooms)
—
4 things
Potato

—
2 pcs
Onion

—
2 pcs
Spices

(ground pepper salt)
Greens

—
1 bundle

Cooking time: 90 minutes

Servings: 6

Nutritional and energy value:

Ready meals
kcal 2314.4 kcal	proteins 46.8 g	fats 103.6 g	carbohydrates 155.7 g
Portions
kcal 385.7 kcal	proteins7.8 g	fat 17.3 g	carbohydrates26 g
100 g dish
kcal 115.7 kcal	protein 2.3 g	fat5.2 g	carbohydrates7.8 g

Recipe "Pot with mushrooms and meat zrazy":

For stuffing meat zraz, I took boiled quail eggs and canned small red peppers

Add salt, pepper, herbs, half a glass of milk to the minced meat, beat well and divide into 6 parts

Cooking minced meat: place the quail egg in the middle of the pepper, put it on the prepared minced meat and form the zraza

Roll zrazy in flour

And lightly fry in oil

Cut vegetables and simmer in a pan.

Boil the mushrooms and cut into strips.

Cooking potato lid: grate potatoes on a coarse grater, add salt, pepper, herbs and an egg.

We spread the mass in a thin layer on a frying pan and fry on both sides

We collect all the ingredients in a pot; pour a little oil on the bottom, put vegetables,

Then fried zrazy

Ryzhiki,

Fill with mushroom broth with sour cream so that the liquid does not reach the edge, cover with a potato lid, sprinkle with grated cheese and put in a hot oven for 30 minutes

Serve in a pot

Divide the potato cap into 6 parts, put it on the bottom of the dish, put the zraz on top, next to the stewed mushrooms with vegetables.

The taste of the potato cake is great, it is soaked in cheese, crispy, the cut looks very beautiful. In general, the dish turned out to be tasty, satisfying, elegant, my mustachioed assistant approved it.

Ginger salad with pickled cucumber

Products for Ginger with pickled cucumber need the following:

1 chicken leg
2 potatoes
2 carrots
1 onion
100 g cheese
2 pickled cucumbers
mayonnaise
one egg and two olives for a smart decoration

How to cook:

We will not dwell on the preparation of products, it is not difficult to cook and cut them.
And we collect the salad like this.
The first layer will be potatoes (grated), which must be immediately laid out in the shape of a kitten and put mayonnaise on top.
Next, finely chopped onion.
Half chicken + mayonnaise.
Diced cucumbers + mayonnaise.
Leftover chicken with mayonnaise.
Finally, the last layer is carrots.
Needless to say, we try to lay out each layer so that our kitten does not evaporate under all these "clothes".
Now we "finish" the kitten. The eyes will be chicken squirrels, pupils and a nose made of olives, we will also paint the muzzle with squirrels.

It turned out to be a charming kitten, which children will be especially glad to see.

Ingredients for "Ryzhik cake with custard":

Dough

Chicken egg

—
2 pcs
Sugar

—
1 stack.
Margarine

(or butter)
—
100 g
Soda

—
1.5 tsp
Wheat flour

/

Flour

—
3 stacks
Honey

—
2 tbsp. l.

Cream

Chicken egg

—
2 pcs
Sugar

—
1 stack.
Wheat flour

/

Flour

—
3 tbsp. l.
Vanillin

—
1 pinch.
Milk

—
850 ml
Butter

(softened)
—
100 g

Cooking time: 70 minutes

Number of Servings: 12

Nutritional and energy value:

Ready meals
kcal 5936.1 kcal	proteins 104.9 g	fats 177.7 g	carbohydrates 985.7 g
Portions
kcal 494.7 kcal	protein 8.7 g	fat 14.8 g	carbohydrates82.1 g
100 g dish
kcal 249.4 kcal	proteins 4.4 g	fat 7.5 g	carbohydrates41.4 g

Recipe "Ginger cake" with custard ":

First of all, we will deal with the cream.
1. Drive eggs into a saucepan, add sugar, beat;
2. add a little milk, flour with vanilla and beat until smooth, then pour in the rest of the milk;
3. put the pan on the fire and stirring constantly, wait until the cream thickens;
4.Set aside, add butter when cool and beat with a mixer. Make the dough
1. We put the iron bowl on a small fire, or in a water bath
2.Quickly drive in eggs and add sugar, beat
3.There margarine and honey, stir until the mass becomes homogeneous, (you need to stir all the time and the fire should be as small as possible, otherwise it will burn)
4.we throw soda, stir, the mass begins to be understood
5

remove from heat and begin to add flour in a glass, carefully, the dough should not turn out to be very tight.
1. Turn on the oven at 200 degrees
2

divide the finished dough into 6 parts
3.take 2 round molds (I used a removable mold with a diameter of 24 cm and baked in 2x at once)
4. roll out the dough and cut out a circle with the removable top of our mold,
5. cakes are baked very quickly for about 3-5 minutes.
I get 7-8 cakes
Smear the finished cakes with cream, sprinkle with leftovers or ground shortbread on top.
30 minutes and the cake is soaked.
Enjoy your tea!

Ginger salad with Korean carrots

This option is considered the simplest, since for its preparation we take an already prepared Korean carrot (bought on the market or made with our own hands), ready-made smoked chicken fillet, ready-made store mayonnaise for dressing. The only thing that is required is to peel and boil the potatoes. The ingredients themselves will be taken in a perfectly memorable ratio: one to one (that is, for 100 grams of chicken - 100 carrots, for example). It will take very little time to cook such a dish, and the Ryzhik salad will be appreciated by the guests who have come or your family members.

Ingredients for Mushroom Solyanka:

Mushrooms

(chanterelles)
—
2 Kg
White cabbage

/

Cabbage

—
2 Kg
Onion

—
1 kg
Carrot

—
0.5KG
A tomato

—
0.5KG
Salt

—
5 tbsp. l.
Sugar

—
3 tbsp. l.
Vinegar essence

(15 ml, or 120 ml vinegar 9%)
—
1 tbsp. l.
Black pepper

(peas)
—
15 pcs
Vegetable oil

(without smell)
—
500 ml
Water

(take extra for boiling mushrooms)
—
500 ml
Laurel leaf

(taste)
—
3 pcs

Nutritional and energy value:

Ready meals
kcal 5596.9 kcal	proteins 123.5 g	fats 417.1 g	carbohydrates 355.9 g
100 g dish
kcal 78.2 kcal	protein 1.7 g	fat5.8 g	carbohydrates5 g

Recipe "Mushroom hodgepodge":

Let's start by preparing the cabbage. We shred it, remember it a little with our hands (you can add a little salt) and set it aside for a while.

Now we need a large saucepan for cooking the hodgepodge and a frying pan, in which we will fry vegetables in turn.
Pour 100 ml of vegetable oil into the pan, heat it up and spread the chopped onion.

Simmer it over low heat until soft for 7-10 minutes.

Then transfer the onion from the pan to the pan.
Pour 100 ml vegetable oil into the same pan and spread the carrots grated on a coarse grater. Stir and simmer for 7-10 minutes.

Transfer the finished carrots to the onions, and add to the pan
a new portion of butter and simmer the chopped tomatoes.

And while the tomatoes are stewing, take the chopped cabbage and add it to the pan to the onions and carrots.
Then lay out the tomatoes and stir.
Add the boiled mushrooms last.

Add the rest of the vegetable oil (200 ml) and water (500 ml). Mix well and simmer over medium heat for 40 minutes.

With such a hodgepodge, it is very convenient to prepare the first course or use it as an appetizer! Let's try now!

Delicious with potatoes!
Bon Appetit!
This recipe