Solyanka with mushrooms: recipe and selection of ingredients

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Solyanka with mushrooms is a tasty, thick, rich and fragrant dish, which can be considered both the first and second course at the same time. It is prepared in a special way: first, all the available components are prepared, then they are combined. However, there is no one common recipe for the dish. As a rule, hodgepodge with mushrooms is a thick, hearty vegetable soup cooked on the basis of wild, dried, fresh or porcini mushrooms. In addition, various varieties and artificially grown ones can be added to them.

Selection of ingredients

To make the hodgepodge with mushrooms as tasty as possible, you need to use a lot of different products for its preparation - the more of them, the better. The main condition for the dish is the presence of a sour taste, which can be obtained by adding pickled or pickled cucumbers, brine, lemon, olives, olives or pickled mushrooms to the hodgepodge.

Experiencedcooks, preparing a hearty meal, prefer mushrooms such as milk mushrooms, oyster mushrooms, chanterelles, mushrooms or champignons. You can add other mushrooms, the taste of hodgepodge from this will only be richer. Properly cooked is the dish in which there is not one variety, but several. However, do not forget that fresh mushrooms must first undergo heat treatment.

Classic mushroom hodgepodge recipe

Solyanka, prepared according to the classic recipe, is also called "team", as it should be prepared from different types of meat. In addition, mushrooms, cucumbers are added to it, which give some sourness, vegetables and olives. The finished dish is seasoned with sour cream.

For cooking you will need the following products:

• meat on the bone - 500 g;
• mushrooms - 450 g;
• pickled mushrooms - 1 b.;
• potatoes - 2 pcs.;
• onion - 1 pc.;
• pickles - 3 pieces;
• white mushrooms - 200 g;
• olives - 10 pieces;
• spices to taste.

Practical part

The process of preparing the combined meat hodgepodge with mushrooms must begin with the preparation of meat. It should be put in cold water, adding a little lavrushka, and the cooking process should begin. In the meantime, wash the porcini mushrooms and cut into plates.

Wash potatoes, peel and cut into small cubes. Peel and chop the onion too. Cucumbers cut into small cubes. Open a jar of canned mushrooms, drain excess juice, rinse the contents. Wash mushrooms well and cut into small pieces. Wash and chop greens. Cut the prepared olives into rings.

In a preheated pan, stew the onion until half cooked, then add the mushrooms to it. Mix and fry for 15 minutes to evaporate all the liquid. Then you need to add a little tomato paste, s alt and pepper to taste. Pickles should be boiled for a short time in boiling water.

Strain the finished meat broth with a sieve into the pan, taking out the meat and removing the lavrushka. Shredded potatoes and porcini mushrooms must also be placed in the pan. Briefly boil the contents. Add mushroom frying, mushrooms and s alted mushrooms to the future hodgepodge. Boil for about 10 more minutes. Cut the meat into small squares and also add to the hodgepodge, along with herbs and olives. S alt, pepper and boil for another 15 minutes.

Serve the dish hot, pouring into deep plates and decorating with olives if desired.

Dish with dried mushrooms

Solyanka with dried mushrooms also has a unique taste. It is easy and simple to prepare. With this dish, you can diversify a regular lunch or dinner, serving it as an independent meal or as a side dish, for example, with meat.

For cooking you will need the following components:

• dried mushrooms - 50g;
• mushrooms - 150 g;
• canned mushrooms - 120g;
• onion - 1 pc.;
• carrot - 1 pc.;
• potatoes - 4 pcs.;
• pickles - 2 pcs.;
• spices to taste.

Step-by-step recommendations

Start the process of making delicious hodgepodge with mushrooms by soaking dried mushrooms in hot water. The procedure should take about two hours. After the allotted time, the water will need to be drained, and the mushrooms cut into small pieces.

At this time, you need to peel the potatoes, cut them into small cubes and throw them into a pot of hot water. Peel onions and carrots. Chop the onion and place it in the hot skillet. Grate the carrots using a grater and also add to the onion. Wash the mushrooms, cut into thin slices and also fry in a pan. After 5 minutes, add a small amount of tomato paste, as well as a pickled cucumber prepared in advance, cut into small cubes.

Open a jar of pickled mushrooms, drain excess juice, and slightly chopped mushrooms, add to the pan to the previously stewed ingredients. By the time the potatoes in the pan have boiled a little, the prepared frying from the pan can be poured into the pan. Then the hodgepodge needs to be s alted, peppered and flavored with pre-chopped herbs, parsley, and dried mushrooms. After a few minutes, you can try the hodgepodge.

Serve the soup with mushrooms hot, in separate deep bowls, if desired, add a slice of lemon or decorate with capers and olives.

Dish cooked in a slow cooker

Solyanka with mushrooms in a slow cooker, prepared according to this recipe, is very tasty and satisfying. You can make it from both sauerkraut and fresh cabbage. A successful combination of vegetables and mushrooms creates a unique aroma and slightly sour taste. And thanks to the use of a slow cooker, the dish can be cooked very quickly.

To do this, you will need the following components:

• cabbage - 500 g;
• onion - 1 pc.;
• carrot - 1 pc.;
• mushrooms - 250 g;
• pickled cucumber - 3 pieces;
• garlic - 3 teeth;
• spices to taste.

Step by step instructions

To prepare a hodgepodge with mushrooms, you need to start by preparing the available products. You can use both fresh and frozen mushrooms for it. In any case, they should be washed lightly and cut into thin plates.

Onions and carrots need to be peeled, washed and chopped. Turn on the multicooker on the “frying” mode and, using sunflower oil, fry the finely chopped onions until half cooked, and then the carrots chopped with a grater. After a few minutes, you need to add tomato or adjika to the frying. The choice of dressing depends on the preferences of the chef. After some time, pre-cut mushrooms are added to the stewed mass.

Garlic must be peeled and minced using a knife or press. Cucumbers cut into small cubes. Prepared ingredients should also be added to the frying. Hold for a few more minutes, and you can turn off the multicooker.

The desired amount of cabbage should be chopped and lightly mashed with your hands. In the bowl of the multicooker shouldadd chopped cabbage, a little s alt, pepper and seasonings as desired. Then it should be set to the "Extinguishing" mode, close and wait for an hour until the dish is cooked. During cooking, the contents should be mixed twice, adding a little chopped greens for the last time.