/ Recipe

Recipe for Sausage

  • Dried mushrooms - 200 Grams (pre-soak mushrooms in warm water)
  • Fresh champignons - 200 Grams
  • Sauerkraut - 150 Grams
  • Fresh cabbage - 400 Grams
  • Marinated or pickled cucumbers - 200 Grams
  • Onions - 150 Grams
  • Carrots - 150 Grams
  • Tomato paste - 5 Art. Spoons
  • Capers - 3 st. Spoons
  • Vegetable oil - 2-3 Art. Spoons
  • Fresh greens - - To taste (Parsley, dill, basil - your choice)
  • Bay leaf - 3-4 pieces
  • Salt, pepper, spices - - To taste
  • Black olives - - To taste

Dried dried mushrooms with waterShift into a saucepan and add another 1.5 liters of cold water. Bring to a boil and leave to cook for 30 minutes. Cut fresh mushrooms in small pieces or plates. Finely chop the onions. Carrots three on medium or large grater. Pickled cucumbers cut into cubes. Finely shred cabbage. Onions are fried in vegetable oil. Add the carrots to the onions. Then there we put cucumbers and sauerkraut. Fry for 2-3 minutes. Add fresh cabbage, salt, pepper, tomato paste and stew for 10-15 minutes to make the cabbage soft. At the same time, we put fresh mushrooms, capers and bay leaves into the boiling mushroom broth. We put the stewed vegetables in a saucepan, cook for 7-10 minutes. Add a little more salt, greens and spices to taste and give the hodgepodge to infuse for 10-15 minutes. We pour out on plates, in each plate we put black whole or cut olives.

Servings: 8-9

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