I don't like to buy semi-finished products and ready-made food. It's easier for me to cook several varieties of soups and hearty salads in the season. Among others, I definitely cook a hodgepodge with chanterelles. It can be served as a full-fledged second course.
Ingredients
- Chanterelles - 500 g
- Cabbage - 1 kg
- Carrots - 200 g
- Onion - 200 g
- Vegetable oil - 80 ml
- Tomato paste - 50 g
- Bay leaf - 3 pieces
- Black Pepper - 10 peas
- Salt - 2 art.l.
- Water - 500 ml
Step-by-step cooking recipe
Chanterelles, prepare vegetables and chop.
Fry onions and carrots in oil until golden brown.
Pour in the cabbage and simmer until it is greatly reduced in volume.
Fry chanterelles in a separate pan for 5-7 minutes.
Add fried chanterelles, spices and salt to the rest of the vegetables.
Pour in the water mixed with tomato paste and simmer under the lid for 20 minutes.
Put the hodgepodge into sterilized jars and roll it up.
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