How long 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 pieces

Pickled cucumbers – 3 pieces

Lemon – 2 pieces

Pitted olives – 150 milliliters

Capers – 1 teaspoon

Milk – 1 cup

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 add milk for 3 hours.

3. Over time, 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, add 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 in a crisscross pattern 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. Top with finely chopped parsley, lemon wedges and sour cream.

See more soups, how to cook them and cooking times!

Delicious facts

– Calorie value one serving of hodgepodge – 75 kcal / 100 grams.

– As a rule, the hodgepodge is prepared 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.