Mushroom hodgepodge with sauerkraut and olives

A dish of Russian cuisine, the etymology is not clear. Most often, the version is put forward that the name of the dish comes from the changed "village", from the word "village". Previously, only fish hodgepodge was prepared, later meat and mushroom ones appeared. They can be thin, like soup, and thick, replacing main dishes.

Ingredients

• vegetable broth 1 l
• sauerkraut 200 g
• cabbage 200 g
• pickled mushrooms 100 g
• olives 100 g
• pickled cucumbers 2 pcs.
• carrots 1 pc.
• onion 1 head
• tomato paste 3 tbsp
• black peppercorns
• Bay leaf
• greens
• salt

Directions

1. Rinse the sauerkraut, drain off the water. Chop the same amount of fresh white cabbage, mix and fry in a saucepan in vegetable oil. Add chopped pickled cucumbers, pour in broth, simmer for 20 minutes.
2. Thinly chop onions and carrots, sauté in oil for 2 - 3 minutes. Add tomato paste, fry for another two minutes, stirring constantly. Put the resulting roast in the cabbage, there are chopped pickled mushrooms, halves of olives, add broth.
3. Pepper-peas, bay leaves, salt, sugar - to taste. Warm up over low heat for 10 minutes. Two minutes before being ready, add finely chopped parsley and dill. Mushroom hodgepodge with sauerkraut and olives is ready.