Primutka with dried mushrooms, Smolensk-style solyanka.


400 g of sauerkraut

100 grams of dried wild mushrooms, ceps are better

1 medium onion

1 medium carrot

100 grams of salted lard

2 tbsp flour

1 laurel leaf

vegetable oil

salt, freshly ground black pepper


Step 1.

Soak the dried mushrooms in water for 30 minutes. Boil them until soft. Strain and rinse in a colander, reserving 200 ml of stock. Cut into medium slices.

Step 2

Fry cabbage and mushrooms in vegetable oil for 3-5 minutes. Pour in broth and stew over medium heat for 20 minutes. Add flour diluted with 1-1.5 tsp. water, stir and cook for another 5-7 minutes.

Step 3.

Cut the lard into small cubes and slightly melt over a medium heat. Put finely chopped onions and carrots, and add the bay leaf. Season with salt and pepper. Stirring, cook for 5-6 minutes, until golden.

Step 4.

Transfer onion and carrots to cabbage and warm all together over low heat, 5 minutes. Remove the bay leaf. Serve hot.


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