Mushroom hodgepodge (multicooker Redmond RMC-02)

Category: First meal
Mushroom hodgepodge (multicooker Redmond RMC-02)


Porcini mushrooms (fresh) 4 things
Champignons (pickled) 4 things
White cabbage 70 g
Onion (medium head) 1 PC
Potatoes (small) 2 pcs
Pickled cucumber (small) 1 PC
Tomato ketchup 2 tbsp. spoons
Fresh parsley 3 branches
Fresh dill 3 branches
Garlic 2 cloves
Olives 5 pieces
Lemon 1 slice
Vegetable oil on demand
Water 750 ml
Salt taste
Mix of porcini mushrooms and herbs Kotanyi taste
Four Pepper Blend taste
Allspice 1 pea
Bay leaf 1 leaf

Cooking method

  • There are many recipes for making mushroom hodgepodge. I suggest one of them.
  • Install the Baking program. Diced onion, finely chopped cabbage, pickled cucumber grated on a medium grater, place in a multicooker bowl, add vegetable oil, ketchup. Fry covered for 10 minutes.
  • At the same time, fry fresh porcini mushrooms and pickled champignons in a pan, adding vegetable oil and spice from the "Porcini and Herbs" mill by Kotanyi. Roasting time 10 minutes.
  • We shift the fried mushrooms into the multicooker bowl, mix. Add 50 ml of water, a little vegetable oil, salt, a mixture of "Four peppers". Simmer for 10 minutes with the lid open, stirring occasionally.
  • We set the program "Stew. Soup" for 1 hour. Pour 650 ml of boiling water from the kettle into the bowl of the multicooker, put the chopped potatoes. Add allspice, bay leaf, salt and pepper if necessary.
  • After 45 minutes, put finely chopped dill and parsley, a slice of lemon, olives cut into rings, garlic chopped in a press into a bowl.
  • After 15 minutes, check the soup for readiness, focusing on the readiness of the potatoes. Add salt if necessary. If the potatoes are not ready (and I was), then we increase the cooking time by 15 minutes.
  • Let the hodgepodge brew for 10 minutes on the "Auto-heating" function.
  • The solyanka turned out to be thick, moderately spicy, very aromatic. Serve with sour cream or mayonnaise.
  • Bon Appetit!

: bravo: I was just drooling from the description alone.
The excellent photo accompanying the recipe also delighted the eye.
The recipe turned out to be memorable, I want to cook it, especially since all the products are available and the recipe schedule is detailed and clear.
THANKS, bookmarking
Oksana, thank you very much! To be honest, I like meat hodgepodge more, but today they brought mushrooms, so I really wanted to cook mushroom.
Oksana, but I don't know how to take pictures at all (thank you for your kind words, I am very pleased), but I try very hard. And the camera is so-so, and the photographer is still the same ...
Tanechka, thanks for the recipe!
Right now I would have screwed up a large, large plate of such yummy !!!
A very interesting recipe.
The only pity is that I probably won't find porcini mushrooms. I myself will not wander through the woods. It hurts far away from us. But in the market I'm still afraid to buy.
Ritus, you can take fresh champignons (you definitely can not be afraid of them), add more spice "Mushrooms. White herbs", it gives a wonderful aroma. In winter, I always cook from champignons with this spice, it turns out deliciously, you can use it in any mushroom soup.
mirtatvik, Tanyusha, temptress, temptress. I'll definitely cook some mushroom salt on the weekend. I don't have whites, but I have dried mushrooms.After drying, they start to smell like forest mushrooms in an amazing way. So I'll mix them with fresh champignons ...
Elena, it will work out great. To be honest, I would not put a cucumber (it seems to me superfluous there, because there are pickled mushrooms), but a cucumber in a hodgepodge is a classic of the genre. Basically, I put a small cucumber, it didn't make the weather there.

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