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Vegetable solyanka
1 serving
Peel the pickles from the skin and seeds, cut into slices and let the mushrooms go lightly fry, and spass the onions. Prepare cabbage in the same way as stewed cabbage. Combine the finished cabbage with cucumbers, mushrooms, onions, capers, mix well and put on a serving pan, greased and sprinkled with crumbs, sprinkle with grated cheese and bake. When vacating, solyanka can be decorated with lemons, olives, pickled cherries, plums, respectively
Peel the pickles from the skin and seeds, cut into slices and let the mushrooms go lightly fry, and spass the onions. Prepare cabbage in the same way as stewed cabbage. Combine the finished cabbage with cucumbers, mushrooms, onions, capers, mix well and put on a serving pan, greased and sprinkled with crumbs, sprinkle with grated cheese and bake. When vacating, solyanka can be decorated with lemons, olives, pickled cherries, plums, respectively
white cabbage - 200 g, bulb onions - 20 g, salted cucumbers - 41 g, capers - 5 g, salted mushrooms - 20 g, or pickled mushrooms - 20 g, vegetable oil - 7 g, ground crumbs - 3 g, cheese - 5 g
