Solyanka from porcini mushrooms: simple and tasty recipes

Solyanka from porcini mushrooms is a very tasty dish. But unlike the meat version, where there are at least four types of meat, in addition to vegetables, tomato paste and olives, it can be done in just an hour. Solyanka can be used as an appetizer, soup dressing and salad. This dish can save the hostess when half an hour is left before the guests arrive and there is no time for long cooking.

The secrets of cooking hodgepodge from porcini mushrooms

Mushroom hodgepodge differs from simple soups in its density and richness, as well as in its sour-salty taste, which is obtained by adding olives, brine and cucumbers.

As for spices, the dish usually contains ground black pepper, sweet peas and parsley with green onions.

Also, in a combined stew, one third less water is usually used than when cooking a simple soup.

Mushroom hodgepodge often appears on the tables during Orthodox fasts. The broth for her is best cooked from dried porcini mushrooms, which are soaked in advance for a couple of hours to remove all the bitterness. Then the water must be drained, and then boil the mushrooms in clean water over low heat for about 20-30 minutes. The foam should be removed. It is not necessary to strain the decoction.

Brine and various spices can adjust the acidity and salinity. Serve with sour cream and fresh herbs.

White Mushroom Solyanka Recipes

Mushroom hodgepodge can be made in different ways. In summer it is recommended to use fresh ingredients, in winter you can play with different combinations of dried, salted and pickled mushrooms. For vegetarians, vegetable broth recipes are suitable, for those who cannot refuse meat dishes, you need to boil the meat in advance.

Lenten hodgepodge of fresh porcini mushrooms

The recipe includes the following ingredients:

• 2 L of water;
• salt;
• ground black pepper;
• Xnumx Olives;
• lemon, cut into slices;
• chopped greens;
• 380 g fresh porcini mushrooms;
• 120 g of tomato paste;
• 70 g butter;
• 280 g of onions;
• 120 g capers (optional)
• 270 g pickles;
• 120 g salted porcini mushrooms (you can also take other mushrooms).

Lenten mushroom soup

You can prepare a lean stew like this:

1. Cucumbers are recommended to be peeled and seeds removed.
2. Finely chop the onion and fry in butter with the addition of tomato paste and cucumbers.
3. Boil porcini mushrooms previously scalded and cut into strips for 10-12 minutes. Add fried vegetables to the broth.
4. Pickled mushrooms should also be scalded, cut and added to the pan.
5. Then the broth can be salted and peppered.
6. Next, you just need to bring the almost ready dish to a boil and throw olives into it.
7. Leave to boil for a couple of minutes.
8. Serve with lemon wedges and herbs.

Meat hodgepodge with porcini mushrooms

For cooking you will need:

• 0,5 g of beef, if the meat is on the bone, you can not remove it;
• 230 g smoked pork ribs;
• Xnumx white mushrooms;
• 2 pcs. medium sized sausages;
• 100-120 g ham;
• 100 g of raw smoked brisket;
• 2 medium onion heads;
• 2 pcs. medium-sized carrots;
• butter or vegetable oil for frying;
• 200 g of salted tomatoes;
• 3 pcs. small pickles;
• 150 ml of cucumber pickle;
• olives;
• Bay leaf;
• a pinch of black pepper;
• sour cream;
• lemon wedges.

Solyanka soup, beef and ham

Cooking process:

1. Boil meat. Throw pepper and bay leaf into the broth.
2. When the meat is cooked, add chopped porcini mushrooms to it.
3. After 20 minutes, you can throw pork ribs.
4. Saute onions and carrots with chopped tomatoes and tomato brine. 5. At the end, put cucumbers on them.
5. Add cucumber brine to the saucepan.
6. Cut into julienned smoked meats and fried vegetables also pour into the broth.
7. Bring the dish to a boil, and add the olives.
8. Then remove from the stove and leave for about 10 minutes.

Mushroom hodgepodge with cabbage

For the soup you will need:

• 1 bulb;
• 1 small carrot;
• 0,5 kg of cabbage;
• 0,4 kg of porcini mushrooms;
• Bay leaf;
• salt;
• a pinch of black pepper;
• butter or vegetable oil;
• 1 cup (250 ml) tomato juice

Solyanka of porcini mushrooms with cabbage

You need to cook cabbage-mushroom food like this:

1. First, prepare the meat or vegetable broth.
2. If the broth is on the meat, remove it and cut into small sticks.
3. Saute chopped onions with mushrooms, as well as grated carrots, pour tomato juice and pickled foods into them.
4. Fry for about 5 minutes.
5. Add shredded cabbage.
6. Simmer covered until cabbage softens and changes color to orange.
7. Then put the vegetables in a saucepan, put the olives, turn on a slow fire and cook for about 2 more minutes.

Calorie content of porcini mushroom hodgepodge

There are 5 ingredients often used in a rich, meatless soup mix:

Conclusion

White mushroom hodgepodge is a very nutritious winter dish. When preparing it, you can use both green olives and black olives. This soup is always cooked on a slow fire so that the food does not turn into porridge. And, most importantly, you should be careful with seasonings. This stew does not need their excessive use, because the hodgepodge itself contains many tastes and aromas.