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Salad with mushrooms, Prescriptions, Any category, Any kitchen, Any menu, Author's cuisine, Soups, Vegan food, Solyanka, The hodgepodge

Ingredients portion 4

Tomato juice 1 cup

Salt to taste

Vegetable oil 6 tablespoons

Ground black pepper to taste

Sugar to taste

Onions 2 heads

Carrots 1 piece

White cabbage 500 g

Fresh mushrooms 400 g

Cooking instructions 55 minutes

1 Heat the vegetable oil in a deep frying pan. Fry the finely chopped onion over a low heat, stirring all the time, until lightly golden. Add the chopped mushrooms. Season with salt and pepper. Bring to the boil and put in a bowl.

2 Finely chop the carrots in straws and onion. Fry in vegetable oil in the same frying pan, over a low heat, gorging.

3 Add a cup of tomato juice to the cooked vegetables. Continue to cook it over a low heat, stirring all the time. Add half a teaspoon of salt, a teaspoon of sugar and pepper. Cook until a thick consistency is reached.

4 Shred the cabbage finely. Add to the carrots, onion and tomato. Stir to mix. Cover and stew over a low heat, stirring occasionally. Stir in the salt and sugar.

5 Add the mushrooms to the cooked cabbage and stir. Braise for another 3 minutes.

French puff pastry with soft cheese and raspberries

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Selwyn Richards

EXECUTIVE CHEFSpecializing in Caribbean and International Cuisine, catering to the global multicultural community. Dynamic, Professional and Results-OrientedOverviewAreas of ExpertiseMore than twenty-five years of professional catering, cooking and kitchen management experience including large corporate functions, sporting events, weddings, television, and movie productions exemplifying leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.Executive Chef designation Owns and manages The Art of Catering Inc. catering company Owned and managed The Pepperpot Café restaurant Extensive experience with million-dollar, upscale establishments Food Styling specialist Successful catering experience (1,000+ events) Successfully delivered off-site meals (125,000+ spectators) during 3 day TorontoMolson Indy Successfully delivered off-site meals (10,000+ spectators per day) at the CanadianOpen Tennis Championship Maximizing kitchen productivity and staff performance Catering to diverse cultural communities Specializing in ice sculptures, fruit and vegetable carvings and specialty drinks .