home Folk remedies Mushroom solyanka for the winter. Cabbage solyanka with mushrooms - the most delicious recipes for a simple Russian dish How to cook mushroom solyanka

Mushroom solyanka for the winter. Cabbage solyanka with mushrooms - the most delicious recipes for a simple Russian dish How to cook mushroom solyanka

Solyanka cabbage with mushrooms is not related to the traditional Russian hot brew. More similar to a vegetable stew, it is stewed in a minimal amount of liquid with onions, carrots and tomato paste until it turns into a distinctive, tasty, aromatic dish, which in winter is served as a simple but satisfying side dish.

Mushroom solyanka with cabbage is one of the most popular winter dishes. For many housewives, the low cost of the products used and the ease of their preparation are especially valuable: you just need to chop the mushrooms and onions, chop the cabbage, grate the carrots and simmer everything with tomato paste for half an hour over low heat.

The recipe for delicious hodgepodge with mushrooms and cabbage requires properly prepared ingredients. The cabbage should be cleared of hard leaves, the stalk removed and finely chopped. Sloppy shredding will make the dish look sloppy.
Any mushrooms are suitable for hodgepodge, but forest mushrooms make the dish tastier.
When using fresh mushrooms in hodgepodge, you should take into account their bland taste and acidify the dish with lemon juice.

The recipe for solyanka with mushrooms from fresh cabbage will arouse interest among a wide range of people. Vegetarians and fans of healthy eating will appreciate the healthy composition and dietary qualities of the stewed vegetable dish, and housewives who want to feed their family cheaply and nutritiously will appreciate the ease of preparation, in which the most difficult part is cutting the vegetables.

Ingredients:

Preparation

Fry cabbage, onions and carrots for 10 minutes.
Add mushrooms, pasta, water, spices and simmer for 30 minutes.
Before serving, the hodgepodge of fresh cabbage with mushrooms is sprinkled with herbs.

Cabbage solyanka with mushrooms and potatoes

Cabbage solyanka with mushrooms is a dish whose nutritional value can be adjusted with various additives. In this case, it is preferable to use potatoes as the latter. It goes well with vegetables and adds richness and thickness to the dish. However, potatoes boil quickly, so they are fried in a frying pan before stewing.

Ingredients:

Preparation

Fry the potatoes.
Add onions, carrots, mushrooms, spices and simmer for 10 minutes.
Add cabbage, water, pasta and simmer for 20 minutes.

Cooking hodgepodge with cabbage and mushrooms is not limited to using vegetables alone. So, meat eaters can diversify the dish with their favorite products. Pork is often added to hodgepodge. This type of meat makes the dish richer, juicier, fattier and more convenient, since the pork is cooked at the same time as the vegetables.

Ingredients:

Preparation

Saute the mushrooms, carrots and onions.
Fry the meat separately.
Add cabbage, tomatoes, garlic and simmer for 5 minutes.
Combine all ingredients, add water and sauce.
Cabbage solyanka with mushrooms and meat takes 30 minutes to prepare.

Solyanka with salted mushrooms and cabbage - recipe

Those who want to diversify the preparation of mushroom hodgepodge with cabbage with new elements can use salted mushrooms. The latter will not only add freshness, crunchiness and a pleasant salty taste to the dish, but will also remind you of Russian culinary traditions, when mushrooms were taken out of a tub, washed, fried with vegetables and cabbage, and stewed for a long time.

Ingredients:

Preparation

Wash the mushrooms and fry along with the onions and carrots for 5 minutes.
Add cabbage, pasta, water and seasonings.
Cabbage solyanka with salted mushrooms simmers for 45 minutes.

Solyanka with dried mushrooms and cabbage - recipe

A particularly tasty solyanka with mushrooms and cabbage is made from dried mushrooms. Thanks to this storage method, mushrooms contain all the necessary vitamins, retain their natural taste and concentrate the aroma, which is transferred to the broth during the cooking process. To prepare, mushrooms are soaked, boiled, the broth is filtered and used in a dish.

Ingredients:

Preparation

Boil mushrooms soaked for 30 minutes. Strain the broth.
Fry onions, carrots and mushrooms.
Add cabbage, spices, tomato, broth.
Mushroom solyanka is stewed at home for 20 minutes.

Solyanka with mushrooms and sauerkraut - recipe

Solyanka of sauerkraut with mushrooms is a traditional Russian dish. From time immemorial, sauerkraut has been revered for its sour taste, which adds piquancy to foods, and its rich vitamin composition, which has a beneficial effect on the body. True, the fermentation technology makes the cabbage tougher, but this can be easily corrected by stewing it in water for 15 minutes.

Ingredients:

Preparation

Add 200 ml of water, oil, vinegar to the cabbage and simmer for 15 minutes.
Add cucumbers, mushrooms, onions, pasta, sugar and remove from heat after 20 minutes.

Solyanka with mushrooms and cabbage in the oven is the healthiest cooking option. Today, modern cooking offers not only gentle heat treatment, but recipes with new ingredients. Thus, with cauliflower, the dish will acquire a fresh taste and appetizing appearance, since it does not lose its shape even after prolonged simmering in the oven.

Ingredients:

Preparation

Boil the cauliflower for 5 minutes.
Fry mushrooms, onions and carrots.
Combine all ingredients, add tomatoes, sour cream and 200 ml of water.
Cabbage solyanka with mushrooms is stewed in the oven at 200 degrees for 20 minutes.

Solyanka soup with mushrooms and cabbage - recipe

Solyanka soup with cabbage and mushrooms is an ideal hot dish for the cold season. Often, for satiety, the dish is varied with meat products, but this recipe is not one of those. The use of fresh and dried mushrooms in it allows you to achieve richness and nutrition, and fresh and sour cabbage - a classic sour taste.

Ingredients:

Preparation

Boil dried mushrooms.
Strain the broth and chop the mushrooms.
Fry onions, carrots, fresh mushrooms, sauerkraut.
Add sauce, fresh cabbage and simmer for 20 minutes.
Combine with broth and simmer for 10 minutes.

Cabbage solyanka with mushrooms in a slow cooker

Mushroom solyanka with cabbage in a slow cooker is one of the preferred options. As always, a modern gadget saves cooking time and does an excellent job of stewing, saving housewives from the hassle. During the cooking process, you need to simmer the mushrooms, onions and carrots in the “Frying” mode and, adding the remaining components, complete the process in the “Stewing” mode.

Ingredients:

Preparation

Simmer onions, carrots and mushrooms on the “Fry” for 15 minutes.
Add the rest of the ingredients and cook in “Stew”. Mushroom solyanka with cabbage at home will be ready in 30 minutes.

Vegetable solyanka with mushrooms and cabbage has various cooking techniques. Those who want to get a tasty product and save time can stock up on hodgepodge for future use. All you need to do is use the classic recipe, increase the stewing time to 45 minutes, add a preservative and sterilize the product for better storage.

Ingredients:

Preparation

Fry onions, carrots and cabbage for 10 minutes.
Add mushrooms, bay, sauce and simmer for 45 minutes.
Pour in vinegar, place in jars and sterilize for 15 minutes.

Solyanka is classified as a thick and spicy-salty dish, because the products contained in it impart just such a taste. The main ones are pickled cucumbers, mushrooms, capers and lemon. They make it thick, there are a lot of finely chopped ingredients, which is why it can hardly be called a soup. But still, for myself, I think that solyanka is the best food that is suitable for both lunch and dinner.

By the way, the more products in hodgepodge, the tastier and more aromatic it is considered.

In the last article I already wrote how to prepare this wonderful soup, and in this one I decided to continue and write several ways of mushroom hodgepodge.

You can prepare this food from any mushrooms, salted, frozen, fresh or dry. Dry mushrooms include porcini and boletus; they add richness and aroma to the hodgepodge. Usually salted milk mushrooms, russula and volushki, the taste of the soup becomes sour and salty. Well, frozen ones, mainly champignons and honey mushrooms, are also used for taste.

Advice: if you want to eat real hodgepodge, take a different composition of mushrooms.

In these soups, spices play a small role.

Advice: do not overuse the seasoning, otherwise you will kill all the mushroom flavor.

Lenten solyanka with mushrooms. The secret of how to prepare mushroom hodgepodge with honey mushrooms:

Perhaps the most delicious soup during Lent, it is prepared according to a very simple recipe, and there is nothing superfluous in it, everyone will like it. Although, those who do not observe fasting can eat it at least every day, but then add a little sour cream to it.

Ingredients:

Dried honey mushrooms – 200 gr.
Onion – 1 pc.
Carrot 1 pc.
Water – 1.5 liters.
Mushroom broth (water in which mushrooms were boiled) – 0.5 liters.
Olives – 100 gr.
Pickled or pickled cucumbers – 2 pcs.
Flour – 1 tbsp. spoon.
potatoes – 1 pc.
Tomato paste – 2 teaspoons.
Garlic – 2 cloves.
Salt - to taste.
parsley – 0.5 bunch.
Cucumber pickle 0.5 cups.

1. First, you need to soak the dry mushrooms in advance, preferably overnight, and cook the mushrooms after boiling for 15 minutes. There is no need to pour out the water from boiled mushrooms, it will be useful to us, like mushroom broth

2. Cut the onion into half rings, peel and cut the carrots into cubes, and cucumbers into half rings as well.

3. Pour vegetable oil into a frying pan, add onion and fry briefly.

4. Add carrots. Continue frying until our ingredients turn golden brown.

5. We also send pickled cucumbers there and continue to simmer.

6. Add tomato paste and stir-fry for another 1.5 minutes.

7. Throw flour into the pan, mix and pour in cucumber pickle. Then turn the heat on the stove down to medium and continue frying until the brine evaporates.

8. Pour another half glass of water and cook with the lid closed for 15 - 20 minutes.

9. Peel the potatoes, cut them into cubes and put them in a saucepan, fill it with mushroom broth and water, put it on the stove, cook until the potatoes are cooked. Then add our dressing to the broth.

10.Chop the olives and place them in a saucepan, also add the mushrooms. Add salt to taste and cook over low heat for 10–15 minutes.

11. After time, add garlic and parsley.

Stir and the dish is ready.

Hodgepodge with mushrooms - the most delicious classic recipe:

Ingredients:

1. First, cook the broth. Place the beef in a saucepan with water and bring to a boil, remove the foam, add 1 onion. and cook over low heat for 2 hours, when there are 10 minutes left until the end of cooking, add salt, pepper, and add a bay leaf.

Tip: the beef should be on the bone, then the broth will be rich.

2. Take out the meat, strain the broth, discarding the onion, bay leaf, and pepper. We put it back on the stove.

3. Cut the potatoes into cubes and add them to our broth as soon as it boils again.

4. Fry the chopped mushrooms in a frying pan until the water evaporates and add them to the broth.

5. Cut the sausage, brisket meat and boiled beef (separated from the bone) into cubes and also fry in a frying pan for 5 minutes, this will give the hodgepodge a super flavor. We send it to the broth.

6. Fry the second onion in a frying pan until golden brown and add the tomatoes twisted in a blender. Fry until it thickens.

7. Check to see if the potatoes are cooked, if they are ready, add the onions and tomatoes, wait until it boils and add the olives.

Well, the hodgepodge with mushrooms is ready. Bon appetit!

Mushroom solyanka with frozen mushrooms and cabbage:

An excellent and tasty recipe if you have frozen mushrooms but don’t want to go for fresh ones.

Ingredients:

1. Defrost the mushrooms and chop them, maybe not very finely.

Tip: Do not defrost mushrooms in hot water or the microwave, otherwise all the flavor will be lost.

2. We also chop onions and cucumbers. Shred the cabbage and grate the carrots.

3. Fry the champignons in a frying pan until golden brown.

4. Put cabbage in them and fry until the cabbage is ready.

5. Place our fried cabbage with mushrooms in a saucepan with water. While the water starts to boil, we will do the following.

6. Fry the onion in a frying pan until golden brown, add carrots, fry for 5 minutes, add cucumbers and tomato paste, add some salt.

7. During frying, put in the soup, add bay leaf, pepper, add salt to your taste, close with a lid and cook over low heat for 15 minutes.

8. When the hodgepodge is cooked, serve it to the table with herbs and sour cream.

Prepare solyanka soup for dinner, with mushrooms and sauerkraut:

An interesting recipe that produces a tasty and thick soup.

Ingredients:

1. Put the water on the stove and until it boils, do the following.

2. Cut the potatoes into cubes, cut the carrots into three on a grater, finely chop the onion.

3. We will also cut the mushrooms, but not very finely. You can add various fresh, dried or frozen mushrooms.

4. Throw the potatoes into the water that has boiled, and while they are cooking, fry them.

5. Pour oil into a frying pan, add onion, fry until golden brown.

6. Then throw carrots into it, fry a little and add flour and tomato paste. Simmer in a frying pan for 2 - 3 minutes.

7. In another frying pan, fry the mushrooms until half cooked until the water disappears.

8. Cut the olives and black olives.

9. While we were all doing this, the potatoes were boiled. We add to it our fried onions and carrots, salted cucumbers cut into cubes, sauerkraut and mushrooms. We also send chopped olives and olives there. Salt, pepper, add bay leaf.

10. Let it simmer for 10 minutes, then let it brew and put it on plates, adding herbs and lemon.

Bon appetit!

Solyanka with the addition of mushrooms is a traditional dish, without which a family meal in Rus' was rarely complete. This name can mean either a liquid soup, which in addition to the mushroom component includes a number of other ingredients, or a second dish, where the base is white cabbage. You can roll hodgepodge with mushrooms into jars or use popular recipes for every day.

Solyanka with mushrooms and sausage.

Sauté the onion, fry with mushrooms, then combine with sausage, lard, cucumbers and capers. Pour the resulting mixture with broth, add coriander and boil. Serve hodgepodge with mushrooms and sausage prepared according to this recipe with sour cream and pepper.

Mushroom solyanka with meat.

Compound:

fresh – 200 g or dried porcini mushrooms – 30 g,
beef bones – 300 g,
beef – 100 g,
lean ham – 50 g,
sausages or sausages – 50 g,
onions – 1–2 pcs.,
parsley root,
celery root,
carrots – 1 pc.,
butter – 1–2 tbsp. spoons,
pickled cucumber – 1 pc.,
tomato puree – 1 tbsp. spoon or fresh tomatoes – 2 pcs.,
capers and olives - 1 tbsp. spoon,
sour cream – 2 tbsp. spoons,
lemon – 2-3 slices,
salt, pepper, bay leaf.

Make broth from bones, meat, parsley, carrots and strain.
Chop onions and mushrooms and simmer them in oil with tomato puree.
Cut meat, ham, sausages or sausages into small slices.
Peel the pickled cucumber and cut into thin slices.
Place all the ingredients in a saucepan, add meat broth and cook for 10–15 minutes, add spices and salt to taste.
When serving, sprinkle the hodgepodge with mushrooms and meat prepared according to this recipe with chopped herbs, add a slice of lemon and sour cream.

Solyanka with fresh and dried mushrooms: classic recipes with photos

Solyanka with porcini mushrooms is classic.

First way.

Fresh porcini mushrooms - 80 g and dried - 15 g,
onion - 50 g,
pickled cucumbers - 30 g,
capers - 10 g,
olives - 25 g,
olives - 10 g,
tomato puree - 25 g,
butter - 10 g,
sour cream - 30 g,
lemon - 1/10 pcs.,
Bay leaf,
black peppercorns,
greens, salt.

Before preparing hodgepodge, fresh porcini mushrooms need to be boiled, washed and chopped; do not throw away the broth.

If the mushrooms are dried, they also need to be boiled, drained and cut into strips.

In the boiling mushroom broth, add the onions, sautéed in butter separately, and then with tomato puree, chopped pickles and cook for 10-15 minutes at low boil.

Add mushrooms, black peppercorns, bay leaf, salt and let it boil, and then add olives, capers, sour cream and cook for another 3-5 minutes.

In a plate with ready-made hodgepodge with dried mushrooms prepared according to this recipe, add a slice of peeled lemon and herbs.

Second way.

For this recipe for making solyanka with mushrooms you will need:

Boil the dried mushrooms, remove them, cut them into strips, put them back to boil, adding carrots, parsley, and celery cut into strips. Fry fresh and sauerkraut in butter until soft. Scald the salted mushrooms and cut into small pieces. Combine all the ingredients together, add spices and cook for 15 minutes over moderate heat. Season the prepared hodgepodge with sour cream and lemon juice.

Solyanka made from dried mushrooms.

For 50–60 g of dried mushrooms – 2–3 pickled cucumbers,
2 tablespoons each capers and olives,
8–12 pieces of olives,
4 tablespoons tomato puree,
100 g butter,
sour cream, lemon, spices to taste.

Before preparing hodgepodge, dried mushrooms need to be soaked in water, boiled until tender, removed from the broth and chopped. Strain the broth and put on fire. Saute finely chopped onion in fat with tomato puree, then simmer for 5 minutes. Peel and seed the pickled cucumbers and cut into diamonds.
Add onions, cucumbers, capers, olives, bay leaves, spices to the boiling broth and cook for 7-10 minutes. Then add boiled mushrooms and olives, season with sour cream and garnish with lemon slices.
Instead of cucumbers, you can use sauerkraut.

Mushroom solyanka is a simple recipe.

For 500 g of mushrooms – 2-3 pickled cucumbers,
5 onions, 2 tablespoons tomato paste,
4 tablespoons ghee,
12–16 pieces of olives,
2-3 tablespoons capers,
one third of a lemon
4 tablespoons sour cream,
salt, pepper, bay leaf and herbs to taste.

Pour cleaned and washed fresh mushrooms with water and cook until tender, then place on a sieve and cut into thin slices. Strain the broth. Chop the onion and fry in melted butter with tomato paste. Peel the pickles and remove seeds, cut crosswise into thin slices, mix with fried onions and simmer for 5-6 minutes. Wash the olives and remove the pits.

Add chopped mushrooms, cucumbers, fried onions, capers, bay leaves, salt, pepper into the mushroom broth and cook for 10-15 minutes. Before serving, season homemade hodgepodge with mushrooms with sour cream, add olives, peeled lemon slices, dill and parsley.

Solyanka recipe with mushrooms, sausages and ham

For 200 g of fresh or 30 g of dried porcini mushrooms - 300 g of beef bones,
100 g beef,
50 g lean ham,
50 g sausages or sausages,
1–2 onions,
1 parsley root,
1 celery root,
1 carrot,
1–2 tablespoons butter,
1 pickled cucumber,
1 tablespoon of tomato puree or 2 fresh tomatoes,
1 tablespoon each of capers and olives,
2 tablespoons sour cream,
2–3 slices of lemon,
salt, pepper, bay leaf.

To prepare hodgepodge with mushrooms, sausages and ham according to this recipe, you need to cook broth from bones, meat, parsley and carrots and strain. Chop onions and mushrooms and simmer them in oil with tomato puree. Cut meat, ham, sausages or sausages into small slices. Peel the pickled cucumber and cut into thin slices. Place all the ingredients in a saucepan, add meat broth and cook for 10–15 minutes, add spices and salt to taste. When serving, sprinkle with chopped herbs, add a slice of lemon and sour cream.

Here is a selection of photos for classic recipes for solyanka with mushrooms:

Solyanka with mushrooms and fish fillet in Siberian style

For 200 g of fresh mushrooms – 400 g of fish fillet,
1 onion,
4 peppercorns,
1 tablespoon flour,
1 pickled cucumber,
1 sour apple
2–3 slices of lemon,
2 tablespoons sour cream,
salt, herbs, bay leaf

Cut the prepared fish fillet into pieces, put in a pan, add pepper, bay leaf, salt, add cold water and cook. In melted butter and tomato puree, simmer onion slices, fresh mushrooms cut into strips, pickled cucumber and apple. After 10 minutes, add flour and stir, then put in a pan with fish broth and cook over low heat for 10 minutes. Before serving, add chopped dill, lemon slices and sour cream to the Siberian-style solyanka with mushrooms.

Solyanka with mushrooms, chicken and beef

To prepare hodgepodge with mushrooms and chicken according to this recipe, you need to boil the cucumber brine, descale it, combine it with meat broth and bring to a boil. Cut meat, ham, sausages, chicken fillet into small cubes. Pour boiling water over salted mushrooms and fresh cabbage and cut into cubes. Also cut tomatoes, cucumbers and onions into cubes. Then put all these products, along with spices and sour cream, in a clay pot, pour boiling broth over them and place in the oven for 10–15 minutes.

Recipe for solyanka with mushrooms for rolling into jars

1 kg white cabbage,
500 g onions,
the same amount of carrots and tomatoes,
700 g of fresh mushrooms, you can use different ones,
3 bay leaves,
3 black peas,
1 glass of water,
half a glass of vegetable oil,
3 tbsp. spoons of vinegar,
1 chili pepper,
2 tbsp. spoons of sugar,
the same amount of salt.

Rinse and peel vegetables and mushrooms thoroughly. After processing, cook the mushrooms for 10 minutes. Grate the carrots on a coarse grater, finely chop the onion, combine and fry. Cut the tomatoes into small cubes, chop the cabbage thinly. Remove the mushrooms and chop finely. Place all vegetables and spices in a large saucepan, add salt, sugar, and simmer for half an hour. Five minutes before the end of cooking, pour in table vinegar. Mix the resulting mass well and pour into sterilized jars.

Look at the step-by-step photos of preparing hodgepodge with mushrooms according to this recipe:

Solyanka with mushrooms, pickles, olives and beans

To prepare hodgepodge with salted mushrooms according to this recipe, you need to add water to the milk mushrooms and let them cook. At the same time, let the beans cook until half cooked. Separate the boiled mushrooms from the broth.
Thinly slice the champignons and milk mushrooms. Grate the carrots, chop the onion and garlic, and fry everything together. Add pickled cucumbers and tomato sauce to the fried mass, then pour in a small amount of pickle brine. Simmer these ingredients for hodgepodge with mushrooms and pickles for 15 minutes.
Throw boiled mushrooms, champignons, honey mushrooms, and salted milk mushrooms into the mushroom broth, bring to a boil, add beans and vegetable dressing. Cook for 5 minutes.
Chop the capers, chop the greens, put them in a saucepan along with the olives, add sugar and pepper. Before serving, sprinkle the hodgepodge with beans and mushrooms with fresh herbs.
How to make solyanka from fresh and salted mushrooms with tomato paste

Solyanka of fresh mushrooms with pickled cucumbers.

Compound:

Before making such a hodgepodge, washed fresh mushrooms need to be poured with water and cooked until tender, then thrown into a sieve and cut into thin slices. Strain the broth. Chop the onion and fry in melted butter with tomato paste. Peel the pickles and remove seeds, cut crosswise into thin slices, mix with fried onions and simmer for 5-6 minutes. Wash the olives and remove the pits.

Add chopped mushrooms, cucumbers, fried onions, capers, bay leaves, salt, pepper into the mushroom broth and cook for 10-15 minutes. Before serving, season the hodgepodge with sour cream, add olives, slices of peeled lemon, dill and parsley.

Solyanka with mushrooms and tomato paste.

Compound:

dried mushrooms – 50–60 g,
salted milk mushrooms and saffron milk caps – 100 g each,
onions – 4 pcs.,
pickled cucumbers – 2–3 pcs.,
tomato paste – 100 g,
butter – 4 tbsp. spoons,
capers – 80 g,
olives – 40 g,
olives – 8–12 pcs.,
sour cream – 100 g,
pepper – 5–8 peas,
bay leaf, lemon, herbs, salt.

Soak the dried mushrooms and boil until tender, then cut into strips. Strain the broth and put on fire. Cut the salted milk mushrooms, saffron milk caps and onions into strips. Peel the pickles and remove seeds, cut into slices. Fry onions with butter, add tomato puree.

Place pickled cucumbers in boiling broth. When the broth boils again, add the prepared mushrooms, fried onions, capers, pitted olives, peppercorns, bay leaf, salt and cook for 10 minutes. Then add olives. When serving, season the hodgepodge with mushrooms and tomato paste with sour cream, add lemon slices and sprinkle with finely chopped herbs.

Homemade mushroom solyanka.

Compound:

How to cook solyanka with mushrooms and fresh tomatoes

Solyanka with salted mushrooms.

Products:

Before making this hodgepodge, you need to cut the mushrooms into strips, chop the mushrooms, parsley and onions, and simmer it all in oil. Then add broth and cook for 15 minutes. Peel the pickled cucumber from the skin and seeds, cut into small pieces. Cut the tomatoes into slices and add them together with the cucumber to the broth with mushrooms. Boil everything for another 5 minutes. Before serving, add sour cream, lemon slices and chopped herbs to the hodgepodge of salted mushrooms.

Solyanka fish mixture with mushrooms and tomatoes.

Combine fish broth with boiled cucumber brine, add carrots and parsley cut into strips and boil over low heat.

Sauté finely chopped onions and tomatoes in oil. Scald the salted mushrooms and cut into cubes. Cut cucumbers and tomatoes into cubes, fresh and salted fish, crayfish pulp into pieces, combine with other products and spices in a ceramic pot or enamel bowl and place in the oven or over low heat for 15 minutes.

Before serving, squeeze lemon juice into the fish soup with mushrooms and tomatoes or add a slice of lemon without grains.

How to make hodgepodge with salted and dried mushrooms: simple recipes

Solyanka mushroom team.

Mushrooms: dried – 25 g, fresh – 75 g, pickled – 50 g, salted – 50 g,
onion – 250 g,
pickled cucumbers – 150 g,
olives – 100 g,
capers – 50 g,
olives – 50 g,
tomato puree – 40 g,
butter – 50 g,
sour cream – 150 g,
lemon – 1/2 pcs.,
Bay leaf,
black peppercorns,
greenery,
salt.

Boil dried mushrooms, drain and cut into strips. Place fresh mushrooms, pre-boiled for 4–5 minutes and cut into strips, into a boiling broth of dried mushrooms and cook for 12–15 minutes. Prepare onions, tomato puree and pickles as usual. Scald pickled mushrooms, salted mushrooms or milk mushrooms and cut into strips. Place the prepared products in boiling broth and cook for 10–15 minutes, then add boiled dried mushrooms, black pepper, bay leaf, salt and let it boil. Add olives, capers, sour cream and cook for another 5 minutes. Place a slice of peeled lemon and herbs on a plate.

Mixed solyanka made from dried mushrooms.

Soak dried mushrooms in water, boil until tender, remove from the broth and chop. Strain the broth and put on fire. Saute finely chopped onion in fat with tomato puree, then simmer for 5 minutes. Peel the pickles and remove seeds, cut into diamonds.

Add onions, cucumbers, capers, olives, bay leaves, spices to the boiling broth and cook for 7-10 minutes. Then add boiled mushrooms and olives. Season the hodgepodge with mushrooms prepared according to this simple recipe with sour cream and garnish with lemon slices.

Solyanka recipe with dried mushrooms and potatoes

Soak the washed dried mushrooms in cold water for 3-4 hours, then boil until tender, cut into small cubes and fry in butter with the addition of tomato paste. Peel the pickles and remove seeds, cut into diamonds, and boil in a small amount of water. Put prepared mushrooms, diced potatoes into a boiling mushroom broth and cook until the potatoes are almost ready, add pickles, fried onions, carrots, green peas, and salt. Cook for 5-10 minutes. When serving, place in a plate with a hodgepodge of dried mushrooms and potatoes, olives, a slice of lemon, sour cream and finely chopped parsley or dill.

Below are step-by-step recipes for preparing fish soup with mushrooms.

Recipes for delicious fish soup with pickled mushrooms

Delicious fish solyanka.

For the broth:

for refueling:

It is recommended to prepare this dish from sea fish: sea crucian carp, sea bass, horse mackerel, mackerel, etc.
Cut the cleaned and prepared fish into fillets without skin and bones.
From small fish, bones and heads, cook broth with the addition of parsley root, carrots, onions, black peppercorns, bay leaf and salt; Strain the broth and cool. Cut the onions into rings.
Peel the pickled cucumbers, remove the seeds, cut into slices. Cut the separately cooked fish into thin slices. Fry the onions in oil, add tomato puree, pickled cucumbers and fresh, salted or pickled mushrooms cut into strips. Pour in the broth and cook for 15–20 minutes.
When serving, add boiled fish pulp, lemon slices without zest, capers, olives or pickled plums to the hodgepodge with pickled mushrooms, sprinkle with finely chopped dill or parsley.

Solyanka fish mixture with mushrooms.

Fresh fish, salted sturgeon or stellate sturgeon – 1 kg,
onion – 80 g,
flour – 100 g,
butter – 30 g,
tomato,
gherkins – 200 g,
pickled porcini mushrooms – 400 g,
juice from half a lemon,
greenery,
olives,
pepper, l
bay leaf.

For this recipe for delicious hodgepodge + mushrooms, you need to clean fresh fish and fillet it. Boil a broth from the skin, bones and head of fresh fish with the addition of onions, peppers, bay leaves and herbs, strain, season with toasted flour and butter, add lightly fried pickled porcini mushrooms, olives, gherkins. Bring to a boil, add fresh fish fillets and cook. When the fish is ready, add separately cooked salted fish, lemon juice to taste, for color - 1 spoon of tomato puree fried in oil, a pinch of chopped parsley, stir lightly and pour into a soup bowl.

Look at the photo to see how delicious the solyanka soup with mushrooms looks according to this recipe:

Fish solyanka with mushrooms.

for meatballs:

Shred white cabbage and simmer with peeled and seeded pickled cucumbers cut into diamonds, fried finely chopped onions and tomato puree.

Add lard and smoked herring fillets, lightly fried salted mushrooms, olives, stewed vegetables to the fish broth and cook for 5-10 minutes.

Separately cook the meatballs. To do this, cut into pieces skinless and boneless fish fillet together with krill meat (or shrimp, crab sticks) through a meat grinder, add finely chopped onions, wheat bread soaked in milk, egg, ground black pepper, salt, form into balls the size of walnuts, breaded in flour and fried in butter.

When serving, add meatballs and finely chopped greens to the solyanka.

Watch the video “Solyanka with Mushrooms”, which shows how this traditional Russian dish is prepared:

Step 1: take cabbage.

Sauerkraut gives the solyanka a special sourness. Attention! If the cabbage is, in your opinion, too sour, it must be rinsed under cold running water. This step is necessary in order not to spoil the entire dish, because a too strong (sour) shade of this ingredient can “overwhelm” the taste of other components. Place the prepared cabbage in a saucepan, add vegetable oil, tomato, finely chopped onion, salt, peppercorns, bay leaf, water (so that it is 6-7 cm higher than the vegetables). Leave the first pan to simmer over medium heat.

Step 2: boil the mushrooms.

In a second saucepan, boil the mushrooms in one liter of salted water. If they are fresh, 10-15 minutes is enough; if they are pickled or salted, 5-7 minutes; dried mushrooms will need about 30 minutes.

Step 3: add mushroom broth to cabbage.

When the water in the first pan has almost boiled away and the mushroom broth has cooked, they need to be combined. Important! Initially, you should select a pan of the appropriate size. Let the dish cook for another 30 minutes, and 10 minutes before it’s ready, add olives, finely chopped pickles, and sugar.

Step 4: decorate the mushroom solyanka.

When the consistency of mushroom hodgepodge begins to resemble a thick soup, it can be considered ready. The dish can be decorated with: sprigs of herbs, sour cream, crackers and even small pickled mushrooms or cucumbers. It all depends on the mood and imagination of the particular housewife.

Step 5: serve mushroom hodgepodge.

It is better to serve the described hodgepodge in medium deep plates. In some cases, smoked sausages are served along with the dish. Bon appetit!

If you don't have sauerkraut, you can use white cabbage. Then lemon juice is added to the list of ingredients - 1.5 tbsp. spoons (or 1 tbsp. vinegar)

If white cabbage is used to prepare mushroom hodgepodge, it is chopped into strips;

The following pickled mushrooms are ideal: honey mushrooms, mushrooms, milk mushrooms, chanterelles (scalded and neatly cut into strips);

Some housewives, to give hodgepodge a richer mushroom taste, boil fresh mushrooms in an already prepared decoction of dried mushrooms;

Solyanka with mushrooms is a wonderful dish during Lent and beyond. It contains a minimum of calories and at the same time is rich in vitamins. Very filling and tasty!

Description

Lenten mushroom solyanka– this is an incredibly tasty dish, the preparation of which you do not need to put a lot of effort into, but the result will exceed all expectations! This aromatic soup will not leave anyone indifferent! This dish will be especially relevant during Lent, because it does not contain meat components.

Mushroom solyanka is traditionally prepared in Russian cuisine, and the history of its existence goes back hundreds of years. Although, of course, the modern version of this dish has undergone some changes, it only benefits from this in terms of taste. So, for example, in mushroom hodgepodge Instead of sauerkraut and cucumber pickle, capers and olive juice took the place, respectively..

As for the taste of this dish, it is rich mushroom, with a pronounced sourness. It should also be noted that this kind of soup is not only tasty, but also very satisfying.

Follow our photo recipe with detailed step-by-step instructions, and then preparing lean mushroom hodgepodge will not cause you any difficulties.

Ingredients

Cooking steps

The first step is to cook mushroom broth or use ready-made broth if you are a thrifty housewife and froze it ahead of time.

* In order to cook broth from dried mushrooms, first of all you need to wash them thoroughly. Then put them in a saucepan, add water (preferably filtered) and leave for two to three hours. After the time has passed, remove the mushrooms, but do not drain the water from under them. We will strain it through gauze folded in several layers. We wash the mushrooms again and put them back into the water in which they were soaked. Place the saucepan on medium heat for an hour and a half. Then remove the mushrooms from the broth. After this, turn off the fire.

We cool our mushrooms and finely chop them in order to later send them to Lenten hodgepodge.

Now it's the turn of the onions. It should be chopped, preferably finely. Then pour a little sunflower oil into a heated frying pan. Then we put the onion in it and fry it over medium heat until it turns golden brown.

* The pan must be deep; it is preferable to use a saucepan for this purpose.

Now let's do the pickles. They need to be cut into small cubes.

Place pickled cucumbers and tomato puree in a frying pan with onions.

Now we pour mushroom broth into our vegetable dressing for hodgepodge. Boil all this for five minutes.

Meanwhile, drain the canned capers in a colander.

In the mushroom hodgepodge we add bay leaves, peas, canned capers, olives, as well as mushrooms that we chopped in advance.

Finely chop the dill and also cut a couple of thin slices of lemon, which we use to decorate the finished dish when serving.

Don’t forget to add sour cream to the lean mushroom hodgepodge!

Bon appetit!!!