Solyanka is one of those first courses that are honored in our family menu. Its sweet and sour taste is very much to the liking of my taste buds))). Solyanka can be prepared not only with meat and smoked meats, but also with mushrooms.

Mushrooms can be any, fresh forest or dried. The only difference is the cooking method. Dry mushrooms are pre-soaked in boiling water, then boiled with potatoes, and fresh ones are slightly boiled separately and fried along with frying.

So, for the preparation of a lean hodgepodge with mushrooms, the first step is to rinse the dry mushrooms with hot water and pour boiling water over it. Cover with a plate and leave to swell for an hour and a half. Over time, the mushrooms will absorb all the liquid, swell and become soft. Do not pour out the infusion.

Chop the mushrooms at random with a sharp knife. Send them to a saucepan, cover with water, add infusion, salt a little and cook until mushrooms are soft.

While the mushrooms are boiling, prepare the frying. To do this, chop the onions and carrots.

Prepare the potatoes by cutting them into small cubes. I have young potatoes, they cook very quickly.

Heat the vegetable oil in a saucepan and fry the onions, then add the carrots.

Cut pickled cucumbers into small strips, for opponents of cutting, they can be grated on a coarse grater.

Add cucumbers to a saucepan with vegetables, pour in half a glass of water and simmer for 10 minutes. Then add tomato paste, a pinch of sugar and all the spices to taste. Heat for a couple of minutes, turn off the heat and set aside the saucepan.

When mushrooms are tender, add chopped potatoes and bay leaves. I always add it, it seems to me that it does not really overpower the smell of mushrooms. Cook until the potatoes are tender.

Add the contents of the saucepan to the mushroom stock. Bring to a boil, cook for 10-15 minutes. Season with salt, sugar and acid, add whatever is missing according to your taste.

Turn off the heat and let the lean hodgepodge with mushrooms brew for 15 minutes.

Serve lean mushroom hodgepodge along with sour cream and herbs, adding a circle of lemon. Enjoy your meal!

Good afternoon, dear readers!
If you observe Great Lent, then the choice of dishes is very narrow, especially for the first courses. I suggest you cook a very tasty and satisfying first - a lean hodgepodge with champignons according to a home recipe!

Lean hodgepodge with champignons: photo recipe at home

Lean hodgepodge with mushrooms: a recipe at home

The recipe for this hodgepodge is just a godsend for fasting people. It does not contain meat and sausages, but at the same time it is very satisfying and tasty. The main component here is champignons, the rest of the ingredients are typical for a classic hodgepodge - olives, lemon, pickled cucumbers. Tomato paste gives the liquid a beautiful bright red color, which gives the dish an expressiveness. Water, if desired, can be replaced with vegetable or mushroom broth.

Products for cooking

What is necessary:

• 300 grams of champignons;
• 200 grams of potatoes;
• 2 liters of water;
• 1 carrot;
• 1 onion;
• 2 pickled cucumbers;
• 50 grams of pickled pitted olives;
• 2 tablespoons tomato paste;
• vegetable oil for sautéing;
• spices: paprika, dried basil, bay leaf, peppercorns, salt;
• greens;
• lemon for serving.

How to cook mushroom hodgepodge

Step-by-step recipe for lean hodgepodge:

Peel the potato tubers, wash, chop into small pieces. You can also cut potatoes according to personal preference - strips, cubes, and so on.

Place a saucepan of a suitable size on the burner, pour 2 liters of bottled water. After the boiling stage, salt the water, then toss in the sliced \u200b\u200bpotatoes. Cook it over low heat with the lid closed.

While the potatoes are boiling, prepare the rest of the ingredients. Free the carrots and onions from the top layer, rinse, grate the carrots on a coarse grater, cut the onions into squares.

Place the carrot-onion mixture in an oil skillet, sauté over low heat, stirring constantly with a wooden spatula. Make sure that the vegetable mix does not burn.

Cut the pickled cucumbers into small cubes, chop the olives into rings.

Throw these ingredients over the sautéed vegetables, fry in this tandem for 1 minute.

Then load the tomato paste. If desired, you can replace the pasta with fresh tomatoes.

To better distribute the paste, pour in a small amount of water, simmer the mixture for about 5 minutes.

Wash and dry the champignons thoroughly, adjust with slices.

Fry them for literally 3 minutes in a separate skillet.

When the potatoes are ready, load the tomato paste and fried mushrooms into a saucepan.

Pour in a pinch of each spice, bay leaf and fresh herbs, washed and crumbled beforehand.

Bring the solyanka to a boil and to taste, adding the amount of salt you need.

Solyanka soup with mushrooms is prepared in a special way: first, all the necessary ingredients are prepared, and then they are somehow collected.

In the classic recipes for prefabricated hodgepodge, at least four types of meat are used, mushrooms, pickled or pickled cucumbers, carrots, onions, tomato paste and olives. Served with lemon and sour cream.

But there is no single recipe for hodgepodge. Depending on the ingredients, the hodgepodge is not only meat, but also mushroom, fish or vegetable. In any case, the hodgepodge is a prefabricated dish and can be prepared from any products that are at hand.

To get a tasty hodgepodge, it's best to use a wide variety of foods: the more, the better. A prerequisite for any hodgepodge, including fish, is the presence of a sour taste. This can be achieved with pickled or pickled cucumbers, cucumber pickle, lemon, pickled mushrooms, olives or olives.

Almost any mushrooms are suitable for mushroom hodgepodge: dried, fresh, pickled, salted, or all at once.

The best mushrooms for hodgepodge are: milk mushrooms, chanterelles, champignons, oyster mushrooms and honey agarics. But you can use other mushrooms, the taste of the hodgepodge will still be wonderful.

Do not forget that fresh mushrooms must be cooked.

How to make mushroom hodgepodge soup - 15 varieties

Solyanka mushrooms and meat are distinguished by rich broth and rich taste. Your guests are unlikely to pass up a second portion.

Ingredients:

• beef meat - 500 g
• fresh champignons - 150 g
• ham, sausages, brisket - 350 g
• onions - 2 pcs.
• carrots - 1 pc.
• pickled cucumbers - 3 pcs.
• pitted olives
• capers
• pickle from pickled cucumbers - 1 glass
• vegetable oil
• greens
• ground pepper and peas
• bay leaf
• tomato paste
• lemon
• salt.

Preparation:

Boil the beef for at least one hour. Add salt, peppercorns and bay leaves.

Cut pickled cucumbers as desired into slices, cubes or strips.

Put the capers in a colander and rinse with water.

Drain the brine from the olives and cut into rings.

Chop the greens.

Rinse the mushrooms and cut into pieces, cubes or slices. Fry in vegetable oil.

Dice the onions and carrots and fry in vegetable oil until the color changes.

Cut all meat delicacies into strips and fry until golden brown.

Remove the finished meat from the broth, cool and tear into fibers.

Put the saucepan with the broth on the fire, bring to a boil. Gradually add onions with carrots, mushrooms, pickles, deli meats, boiled meat and tomato paste. Add salt and pepper to taste.

Add chopped herbs, olives, capers and cucumber pickle.

Bring the soup to a boil over high heat. Reduce heat, cover and cook for another 10 minutes.

Let it brew for 15 minutes and serve. Add sour cream to each portion and garnish with lemon.

To avoid oversalting the soup, taste it before adding the cucumber pickle.

This recipe is simple and affordable, does not contain exclusive products, but it turns out to be very satisfying. Despite the large number of ingredients, the soup can be made in half an hour.

Ingredients:

• chicken hearts - 400 g
• champignons - 200 g
• smoked brisket - 200 g
• sausages - 4 pcs.
• potatoes - 4 pcs.
• pickled cucumbers - 3 pcs.
• onions - 2 pcs.
• carrots - 1 pc.
• cucumber pickle - 1 glass
• olives
• lemon
• pepper.

Preparation:

Chop the onion. Cut the carrots into cubes.

Dice the potatoes and add to a pot of hot water.

Wash the mushrooms and cut into slices. Cut the brisket into cubes.

Process chicken hearts, cut and fry. Add mushrooms and brisket to them. Simmer for 5 minutes, put the contents of the pan in a saucepan with potatoes.

Fry onions and carrots. Send to the pan.

Fry the sausages and add to the pot.

Season with salt and pepper, add olives and herbs.

Close the lid, bring to a boil and turn off the heat. Let it brew for 10 minutes. Serve hot.

Lemon can be added to each serving, or you can simply add it along with olives and capers directly to the soup.

Mushroom lovers will love the soup. There are very few ingredients, but porcini mushrooms make the hodgepodge aromatic and give it a special, piquant taste.

Ingredients:

• champignons - 300 g
• dried porcini mushrooms - 50 g
• onion - 1pc.
• carrots - 1pc.
• tomato paste - 2 tbsp l.
• flour - 1 tbsp. l.
• pickled cucumbers - 2 pcs.
• cherry tomatoes - 7 pcs.
• greens
• olives
• olive oil
• pepper
• bay leaf.

Preparation:

Wash dry porcini mushrooms several times and soak overnight. Boil the mushrooms until tender before cooking.

Grate the carrots. Chop the onion and fry in olive oil with the carrots.

Mix tomato paste with flour, add to carrots and onions. Stir, pour in the water in which the dry mushrooms were boiled. Cook for five minutes.

Cut the cucumbers into cubes, send them to the vegetables and boil a little more.

Cut the boiled dry mushrooms into strips. Cut the champignons into slices and fry in vegetable oil.

Add mushrooms to a saucepan with vegetables. Season with salt, pepper and cook for 10 minutes.

Put olives and cherry tomatoes in a hodgepodge. Cook for 5 minutes.

Before serving, place a slice of lemon in a plate and sprinkle with herbs.

Solyanka can be prepared without tomato paste, the taste of the dish will still be excellent.

A great recipe for those who have little time to cook. This soup recipe is very quick to prepare.

Ingredients:

• champignons - 500 g
• onion - 1 pc.
• tomatoes - 6 pcs.
• pickled cucumbers - 3 pcs.
• olives
• olives
• capers
• vegetable broth
• vegetable little
• lemon
• greens
• pepper.

Preparation:

Chop the onion and fry in vegetable oil.

Cut the pickles into cubes and add to the onion.

Squeeze the juice from the tomatoes and pour into the pan. Cover and simmer over low heat.

Wash the mushrooms and cut into pieces. Fry in vegetable oil.

Pour vegetable broth into a saucepan. Bring to a boil, add mushrooms, tomato frying and pickles from cucumbers, olives, olives and capers.

Boil a little. Season with salt and pepper to taste.

Add olives and olives before serving. Decorate with lemon wedges and herbs.

Pickles should be crispy. When cooking, soft cucumbers will creep and the hodgepodge will look ugly.

Great soup option for people during fasting or dieting. Solyanka turns out to be low in calories, but rich in vitamins. Sauerkraut makes the taste of the hodgepodge original and gives it a slight sourness.

Ingredients:

• sauerkraut - 1kg
• fresh mushrooms - 500 g
• onion - 1pc.
• pickled cucumbers - 3 pcs.
• tomato paste
• olives
• vegetable oil
• greens
• pepper
• bay leaf.

Preparation:

Put sauerkraut in a saucepan, add vegetable oil, tomato paste and finely chopped onion.

Season with salt and pepper. Add water and bay leaf to a saucepan.

Cut the mushrooms and boil in another saucepan for 15 minutes. Add the mushroom broth along with the mushrooms to the vegetable pan. Cook for 30 minutes.

Add cucumbers, olives and sugar, cut into small cubes 10 minutes before the end of cooking.

Garnish with herbs before serving. Put sour cream and crackers in a plate.

The original recipe for the soup will not leave the attention of even avid gourmets.

Ingredients:

• fresh champignons - 300 g
• cabbage - 200 g
• carrots - 1 pc.
• onion - 1pc.
• pickled cucumbers - 2 pcs.
• tomato paste - 1 tbsp l.
• vegetable oil
• olives
• lemon
• pepper
• salt.

Preparation:

Chop the mushrooms. Chop cabbage Chop onion. Grate the carrots.

Fry mushrooms in a frying pan in vegetable oil. Add cabbage and simmer until tender.

Send mushrooms and cabbage to a saucepan with two liters of water.

Cut the cucumbers into cubes. Fry onions with carrots in a pan. Add chopped cucumbers and tomato paste to the vegetables. Put out a little.

Put frying in a saucepan with boiling cabbage and mushrooms. Boil until tender and remove from heat.

Before serving, add olives, a slice of lemon to the plates and garnish with herbs.

The way of cooking makes this hodgepodge a real festive dish. Be sure to cook!

Ingredients:

• fresh mushrooms - 300 g
• brisket - 200 g
• sausage - 200 g
• potatoes - 6 pcs.
• pickled cucumbers - 2 pcs.
• onions - 2 pcs.
• carrots - 2 pcs.
• canned corn - 100 g
• garlic - 2 cloves
• olives
• pepper
• salt.

Preparation:

Cut the potatoes and carrots into cubes. Onions - in half rings. Mushrooms - in plates.

Cut the brisket into strips. Sausage - cubes.

Cut pickled cucumbers into slices.

Drain the corn.

Cut the garlic into 4 pieces.

Cut the lemon into slices.

Prepare clay pots and place potatoes, onions, carrots, sausages, brisket, pickled cucumbers, canned corn, mushrooms, olives, garlic and lemon in them.

Pour brine from olives into pots and add water.

Add salt and pepper to taste. Sprinkle with herbs.

Cover the pots with a lid and place in the microwave or oven.

Serve the hodgepodge directly in hot pots.

Don't skimp on ingredients when making a hodgepodge. The more varieties of mushrooms and meat products you put in the hodgepodge, the tastier, more aromatic and richer the dish will turn out.

This colorful and hearty soup will delight even gourmets. A very valuable recipe.

Ingredients:

• mushrooms - 500 g
• onion - 1pc.
• carrots - 1pc.
• lemon
• olives
• pickled cucumbers - 3 pcs.
• pepper.

Preparation:

Cut the champignons into plates. Pickled cucumbers and carrots - cubed.

Chop the onion. Fry the onions, carrots and mushrooms in a pan. Add flour, tomato paste and some water.

Put the frying in a saucepan with hot water. Add cucumbers and olives. Cook for 5 minutes and remove from heat.

Serve in bowls. Decorate with herbs and lemon.

A very unusual soup, thanks to its ingredients. Will not disregard those who love seafood.

Ingredients:

• fresh mushrooms -100 g
• boiled squids - 250 g
• onions - 3 pcs.
• butter
• tomato paste
• pickled cucumbers - 4 pcs.
• fish broth
• spice
• capers
• olives
• greens
• salt.

Preparation:

Cut the onion into strips. Cucumbers - cubes. Mushrooms and squids - in slices.

Fry the onions and cucumbers in butter. Add tomato paste and mushrooms.

Bring the fish broth to a boil and put the frying and squid in it. Cook for 15 minutes over low heat.

Add capers, olives, herbs and lemon slices to plates.

Everyone can easily and quickly prepare this hodgepodge, since most of the products are already ready-made.

Ingredients:

• pickled mushrooms - 1 can
• canned beans - 1 can
• bell pepper - 1 pc.
• pickled cucumbers - 2 pcs.
• carrots - 1pc.
• onion - 1 pc.
• vegetable oil
• tomato paste
• olives
• olives
• lemon
• pepper
• salt.

Preparation:

Finely chop the onion. Grate the carrots. Cut pickled cucumbers into cubes. Bulgarian pepper - straws.

Pour water into a saucepan and put mushrooms, beans and cucumbers in it.

Fry onions and carrots in a pan with the addition of tomato paste. Add the frying to the pan. Boil a little and send bell peppers, bay leaves, olives and olives to the soup. Cook for 15 minutes.

Season with salt and pepper. When serving, sprinkle with herbs and garnish with lemon.

Serve hot or cold.

It is the fleshy milk mushrooms that make this hodgepodge so great. The rest of the ingredients can be added to your liking.

Ingredients:

• milk mushrooms - 400 g
• mushroom broth - 1 l
• onions - 2 pcs.
• tomatoes - 2 pcs.
• pickled cucumber - 2 pcs.
• parsley root
• olives
• butter
• lemon
• parsley
• bay leaf
• peppercorns
• ground pepper
• salt.

Preparation:

Cut pickles and tomatoes into cubes. Mushrooms - straws. Chop the onion.

Fry onions and mushrooms in a pan with butter for 20 minutes.

Boil the broth and put the frying in it.

Boil for 10 minutes and add cucumbers, tomatoes, olives, bay leaves, peppercorns. Cook for another 7 minutes. Season with salt and pepper.

Let the hodgepodge brew for 15 minutes. When serving, season each portion with herbs and sour cream. Garnish with a slice of lemon.

Salt with sausage and mushrooms is a rather complicated soup. It usually takes at least two hours to prepare it. However, this time is justified. After all, hodgepodge is so tasty, satisfying and healthy!

Ingredients:

• beef meat - 300 g
• canned champignons - 300 g
• sausages - 3 pcs.
• smoked sausages - 150 g
• boiled-smoked pork - 150 g
• onions - 2 pcs.
• carrots - 1 pc.
• potatoes - 2 pcs.
• pickled cucumbers - 3 pcs.
• olives
• tomato paste
• lemon
• pepper
• salt.

Preparation:

Cut the beef into strips and fry over high heat.

Chop the onion. Grate the carrots.

Add vegetables to meat and simmer until soft.

Cut meat delicacies into slices and strips. Potatoes - cubed.

Put canned mushrooms and potatoes into the pan. Simmer until the potatoes are tender. Add 2 cups water and tomato paste. Simmer for 5 minutes.

In a separate frying pan, fry delicacies until golden brown.

Pour meat broth into a saucepan. Bring to a boil and add frying, deli meats, cucumbers, olives and cucumber pickle.

Cook over low heat for 10 minutes. Let it brew for one hour.

Sprinkle with herbs before serving.

Solyanka with such ingredients is not for every day. This is a festive dish. And if you have a very significant solemn event, then this is the best option to please and surprise guests.

Ingredients:

• salmon - 100 g
• pike perch - 100 g
• fresh sturgeon - 100 g
• fish broth - 1 liter
• marinated porcini mushrooms - 300 g
• olives - 1 can
• tomato paste
• pickled cucumbers - 2 pcs.
• onion - 1 pc.
• vegetable oil
• pickle pickle
• lemon
• olives
• greens
• capers
• black peppercorns
• bay leaf
• salt.

Preparation:

Chop the onion. Put in a frying pan with vegetable oil, sprinkle with flour and fry until golden brown.

Pour fish broth into a saucepan, add cucumber brine and bring to a boil.

Chop mushrooms, capers and olives and add to the broth.

Cut the pickled cucumbers into cubes.

Cut the fish into pieces, fry in a pan with oil, tomato paste and pickled cucumbers.

Add fish with tomato paste and cucumbers to the broth. Add bay leaves, add spices, pepper and salt. Cook until fish is ready.

A piece of all types of fish is laid out on each plate, a circle of lemon, olives and herbs are added.

An easy-to-prepare vegetarian dish. Hearty and nutritious thanks to several types of mushrooms.

Ingredients:

• fresh champignons - 200 g
• dried porcini mushrooms - 50 g
• salted mushrooms - 100 g
• tomato paste
• cherry tomatoes
• onion - 1 pc.
• carrots - 1 pc.
• olives
• olives
• olive oil
• lemon
• pepper.

Preparation:

Rinse dried porcini mushrooms in several waters, soak overnight. Boil until tender.

Chop the onion. Grate the carrots. Cut the bell pepper into strips. Cut the cherry tomatoes in half.

Cut all mushrooms into slices.

Fry the onions, carrots and fresh mushrooms in a pan with olive oil.

After a few minutes, put dried porcini mushrooms in the pan. Put out.

Add tomato paste, bell pepper and broth after boiling porcini mushrooms. Salt a little. Spice up. Put out everything for 5 minutes.

Add salted mushrooms and simmer a little more.

Transfer vegetables to a pot of water, add tomatoes and olives. Bring to a boil and cook for 10 minutes.

Add greens and a slice of lemon to the prepared hodgepodge.

A very unusual hodgepodge, a delicacy worth trying at least once.

Ingredients:

• morels - 300 g
• potatoes - 3 pcs.
• cauliflower - 300 g
• carrots - 1 pc.
• asparagus - 100 g
• butter
• sugar
• greens
• olives
• lemon
• salt.

Preparation:

Divide the cauliflower into inflorescences. Peel the potatoes and cut into 4 pieces. Chop the carrots and asparagus.

Stew everything in a pan with the addition of butter and sugar.

Transfer to a saucepan, add water and cook over low heat.

Peel the morels, rinse, put in cold water and bring to a boil. Pour water, add new water and cook until tender.

Fry flour in butter, add a little water. Mix mushrooms and herbs with the resulting sauce and add to a saucepan with vegetables.

Boil for a few minutes and remove from heat.

Decorate with olives and lemon.

Enjoy your meal!

Prepared with meat, fish or vegetable broth and includes sauerkraut, pickles, meat or fish. Today I propose a proven recipe for mushroom hodgepodge with a sausage-sausage component in meat / vegetable broth. Mushroom hodgepodge of fresh champignonsthis recipe turns out to be very tasty and aromatic. By the way, our hodgepodge can simply be prepared in clean water, and you don't have to go after mushrooms - they are sold in a store near the house. So, let's start preparing mushroom hodgepodge with fresh champignons.

Russian national cuisine.

Cooking time: 1 hour.

• fresh champignons - 10-14 pcs.
• potatoes - 2 tubers
• onion - 1 onion
• carrots - 1-2 pcs.
• garlic - 1-2 cloves
• olives / pitted olives - 6-10 pcs.
• lemon / lime - 2-4 circles
• smoked sausage - 4-6 pieces
• sausages - 2 pcs.
• ham - 2-4 slices
• olive / sunflower oil without aroma + butter
• fresh herbs: dill, parsley, green onions
• bay leaf + salt + ground pepper and peas
• chicken / vegetable / meat or pure water - 2 liters.

Mushroom hodgepodge of fresh champignons - recipe.

Wash fresh ones under running water, remove obvious damage and cut into plates. It should be borne in mind that champignons tend to decrease in size and volume during heat treatment.

cut into cubes, peeled carrots into circles.

Sausage or meat ingredients must be present in the hodgepodge. I chose dairy sausages, cervelat sausage and natural ham. Mushroom hodgepodge can also include boiled meat or chicken. Cut sausages into slices, ham into cubes, sausage into thin cubes / strips.

Put the mushrooms in cold water or chicken / meat broth and cook for 10 minutes over medium heat. When boiling, a gray-white foam will appear on the surface, which must be removed from the pan. Then add potatoes and carrots. Cook until the potatoes are tender, about 10-13 minutes.

Finely chop fresh dill, parsley and green onions. Send most of it to a saucepan, where mushrooms, potatoes and carrots are boiled.

Cooking a frying for mushroom hodgepodge: chop onions and garlic. Little secret: add one or two mushrooms to the hodgepodge roast to give the soup the aroma of fried mushrooms.

Fry the dressing for mushroom hodgepodge in a mixture of olive / sunflower and butter. The latter will give our soup a special taste. But this ingredient can be easily eliminated if you plan to serve the hodgepodge cold.

Sprinkle the toasted onions, garlic and mushrooms with fresh herbs, ground pepper, salt and pour into a saucepan.

Now it's time to add sausage, sausages and ham to the hodgepodge. After 5-7 minutes, add 4-5 thin slices of lemon or lime, chopped or whole olives / olives into the pan.

Sprinkle the almost finished soup with the remaining herbs, simmer / simmer over low heat for about 10-15 minutes. There is a chance that the young potatoes will almost boil over. But in any case, longing is simply necessary. At the end of cooking, add bay leaf, peppercorns and a clove of garlic cut lengthwise into two parts into the hodgepodge. Taste for salt, add a pinch of salt if necessary.

Mushroom hodgepodge of fresh champignons ready. Ready to serve immediately in deep bowls or broths. But the next day or a few hours after removing from the stove, when the mushroom hodgepodge is infused, it is especially tasty and fragrant. When serving, add thick sour cream and fresh green onions to each serving. Good appetite!

Eva Adamova

Assorted meat solyanka, with sausage, brisket, etc. - this is not just a delicious first course, as it is noticed - this is a great hangover breakfast. Of course, there is no call to cook a hodgepodge just for this purpose, since the dish is very, very tasty, original and appropriate as a lunch on any day of the week.

A delicious assorted meat hodgepodge is prepared in a simple and different way. In this case, in addition to the traditional set of products for prefabricated meat hodgepodge, fresh mushrooms are used to diversify the taste and enhance the aroma.

And now the recipe for Solyanka of the meat team itself

Ingredients for the dish "Solyanka combined meat recipe with mushrooms":

• - potatoes - 300 g;
• - carrots - 100 g;
• - yellow onion - 100 g;
• - tomato paste - 1.5 tbsp. spoons;
• - fresh champignons - 200 g;
• - vegetable oil - 20-25 ml;
• - pickled cucumbers - 200-250 g;
• - smoked brisket - 100 g;
• - hunting or Bavarian sausages - 4 pcs.;
• - lemon - 3-4 slices;
• - herbs, salt, pepper - to taste;
• - water - 3-3.5 l.

How to cook mixed meat hodgepodge with mushrooms:

We clean and wash the potatoes, it is advisable to choose a yellow potato, it contains less starch and is not so "sticky" in the first courses. Cut the potatoes into cubes, as for a regular soup, fill with water, put on fire.

Other vegetables, namely onions and carrots, should also be peeled and washed. Then grate the carrots, cut the onion into large pieces.

Wash the champignons, you do not need to peel the thin skin, cut into pieces.

First fry the onions and carrots in vegetable oil (about a minute), then add the mushrooms and keep this mixture on fire for another minute.

Grate pickled cucumbers on a coarse grater, do not squeeze, since the resulting juice is also needed - it can and should be added to our prefabricated meat hodgepodge to add a little pungency to the taste.

Pour cucumbers into a skillet with vegetables, add tomato paste, stir, sauté for 2-3 minutes over low heat. If the mixture is slightly dry, you can add a little oil and water to stew the cucumbers a little in the skillet.

Add the resulting vegetable dressing with tomato paste to the pot with potatoes. At this point, the potatoes should be almost cooked, slightly hard. We also add pepper and salt.

Cut the brisket and sausages into small pieces. Add to the prefabricated meat hodgepodge, mix, to taste, also add a little fresh greens. Or, you can season the dish with herbs directly on the plate.

When the potatoes in the hodgepodge are completely ready, add 3-4 slices of lemon, keep the prefabricated meat hodgepodge over the fire for another 2-3 minutes.

It is advisable to give the dish a little time before serving, at least 30-40 minutes. Olives are also added if desired.

Sour cream and other additives are completely optional, since the taste of the dish is quite pronounced, does not require any other accents.

Enjoy your meal!