Such a soup will be especially in place after heavy libations and a festive table, as an excellent remedy for those who are not hungover.
Save the recipe and stock up on some foods in advance!
Ingredients:
- 200 gr. champignons or other mushrooms
- 200 gr. different sausages (leftovers from the holiday cuts are fine)
- onion
- 2 pickled cucumbers
- pitted olives
- 1 tbsp. l. tomato paste
- lemon
- meat broth or water - what is there
- salt
- spices
- vegetable oil
How to cook:
1. Cut the sausage and ham into strips, cut the mushrooms (it is better, of course, to take the forest ones, there will be a completely different taste and aroma, but you can also cut the store mushrooms) into pieces.
2. Prepare broth or boil water.
3. Chop cucumbers and onions in any way. Fry the onion until golden brown in oil.
4. Add chopped sausage or other cold cuts to it, fry everything together
about 10 minutes.
5. Add tomato paste and pickled cucumbers to frying, simmer under a lid over low heat.
6. Put mushrooms in boiling broth or water, boil until tender.
7. Transfer the frying, olives or olives to a saucepan with soup, bring to a boil and keep on low heat for about 5 minutes.
8. Remove from heat and let the mushroom hodgepodge infuse under the lid for about half an hour.
Serve such a hodgepodge with sour cream. Some housewives add potatoes, herbs and sometimes cabbage to it. But even without these ingredients, it's also delicious. Lemon slice to taste.
Bon Appetit!
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