Mushroom Solianka (Russia)

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Mushroom Solianka (Russia)

Source: Encyclopedia of European Coking

 

 

1 Ib (450 g) cabbage

1 tablespoon (3 tsp) vinegar

2 tablespoons (6 tsp) vegan margarine -OR- oil

3 tablespoons (45 ml) water

2 tablespoons (6 tsp) tomato puree

2 salted cucumbers

1 tablespoon (3 tsp) sugar

salt and pepper

1 bay leaf

1 Ib (450 g) mushrooms

1 onion

GF breadcrumbs

 

1 lemon

olives

 

 

Wash and shred the cabbage and put into a saucepan. Add a tablespoon

(3 tsp) of vegan margarine, water and vinegar, cook slowly for 15

minutes. About 5 minutes before the cabbage is ready, add the tomato

puree, diced cucumbers, sugar, salt, pepper and a bay leaf. Clean and

wash the mushrooms and leave in hot water for 15 minutes, then slice

and fry in margarine. Remove

the mushrooms, fry the chopped onion in the same pan and mix together.

Lay half the cabbage in an oven dish and put the mushrooms on top,

Cover with the rest of the cabbage, sprinkle with breadcrumbs, dab

with margarine and put into the oven to bake until brown on top. Serve

with with olives and slices of lemon. This dish may be prepared with

sauerkraut, in which case do not add any vinegar to the cabbage. Dried

or salted mushrooms may also be used, but they will need soaking for 2

hours beforehand.