How much to cook mushroom hodgepodge?
2.5 hours.
How to cook a hodgepodge
Products
Dried porcini mushrooms - 45-50 grams (or a pound of frozen)
Salted milk mushrooms - 600 grams
Fresh tomatoes - 4 pieces
Onions - 4 heads
Parsley root - 1 piece
Pickled cucumbers - 3 pieces
Lemon - 2 pieces
Pitted olives - 150 milliliters
Capers - 1 teaspoon
Milk - 1 glass
Sour cream - 100 grams
Parsley greens - 1 bunch
Water - 2.5 liters
Vegetable oil - 50 grams
Bay leaf - 1 piece
Black peppercorns - 4 pieces
Salt - 1 teaspoon
How to cook mushroom hodgepodge
1. Rinse dry mushrooms and cover with warm water for 2 hours.
2. Rinse the milk mushrooms from the brine and cover with milk for 3 hours.
3. After a while, rinse the milk mushrooms with running water and cut into strips. Pour the broth from the dried mushrooms into a separate bowl and also cut into strips.
4. Peel and seed cucumbers, cut into thin slices, pour 1 glass of mushroom infusion and cook over medium heat for 20 minutes.
5. Cut the parsley root and onion into medium cubes.
6. Pour vegetable oil into a saucepan with a thick bottom, heat it up and fry the mushrooms, onions and parsley root for 7 minutes to soften the vegetables.
7. Pour the saved broth into a saucepan, bring the contents to a boil and cook for 10 minutes.
8. Cut the tomatoes on top crosswise and pour boiling water over for 30 seconds. Then pour over with ice water, peel and cut into thin slices.
9. Add tomatoes and cucumbers with the broth in which they were cooked to the hodgepodge.
10. Squeeze juice from one lemon, remove seeds.
11. Pour lemon juice into the hodgepodge, put bay leaves, capers, peppercorns and salt.
12. Cook the solyanka for 5 minutes, remove from heat, let it brew for 10 minutes.
13. At the bottom of each portioned plate, put the olives cut in half and cover with hot hodgepodge. Garnish with finely chopped parsley, lemon wedges and sour cream on top.
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Fusofacts
- Calorie content one serving of hodgepodge - 75 kcal / 100 grams.- As a rule, the hodgepodge is cooked in concentrated meat or fish broth.
- Ready hodgepodge can keep in the refrigerator for no more than two days.
- You can determine the readiness of the hodgepodge by the consistency of vegetables. They should be soft by the end of cooking.
- When boiling a hodgepodge, you need to make sure that the vegetables do not turn into porridge, which will make the broth cloudy.
- Solyanka is seasoned with fresh herbs, lemon slices, olives and capers, as well as sour cream.
- Before as put salt, it is necessary to taste the hodgepodge so as not to oversalt the hodgepodge.
Last update Author / Editor - Lydia Ivanova