Mushroom solyanka is one of the most favorite dishes in many families. It is in demand at any time of the year. On holidays, during Lent, just in everyday life. The aroma is unique, it immediately whets your appetite. The broth is steep, rich, rich in seasonings. The most commonly used are dill, garlic, pepper, parsley and onion.
It also comes with meat and fish. It all depends on what product is based on it. We already have an article about mixed meat solyanka, in which you will find 7 different recipes.
When mushroom soup is being prepared, the smell wafts not only throughout the kitchen, even along the landing. It happens that one of the relatives, returning home, says that they smelled the aroma of mushrooms as soon as they entered the entrance.
It always stands out in the lineup of first courses. You can eat it hot, warm, or cold at any time of the year. It will help out the hostess when she unexpectedly has to receive guests or needs to cook something quickly. I offer several interesting recipes.
Classical
Can be prepared from several types of mushrooms. As a rule, fresh, dried, pickled ones are added to it. In the old days it was called nothing more than “hangover”, and serving it to the aristocracy was a sign of bad taste. However, now this dish is served to everyone. Because it's very tasty.
This recipe for a delicious, classic hodgepodge from chef Igor Artamonov. Includes 3 types of mushrooms.
Ingredients:
- 130 g oyster mushrooms;
- 130 g champignons;
- 120 g porcini mushrooms;
- 20 g carrots;
- 200 g onions;
- 180 g pickled cucumbers;
- 60 g tomato paste;
- 4 g chili pepper;
- 40 g vegetable oil;
- 2 cloves of garlic;
- 10 g sugar;
- 30 g sour cream;
- 40 g olives;
- 20 ml lemon juice;
- bay leaf, salt, pepper.
How to cook:
Cut porcini mushrooms, oyster mushrooms and champignons into arbitrary pieces.
Finely chop the onion with a knife, chop the carrots into small strips. Fry the onion in oil in a frying pan. Stir in tomato paste and add water.
In another frying pan, simmer the carrots and add them to the onion-tomato mixture. Add three types of mushrooms and chopped cucumbers here (like carrots, they should be chopped into strips). Sprinkle with sugar.
Cut the olives into rings. Add them to the soup, leaving a little to decorate the dish.
Season with bay leaf, salt and pepper, and chopped garlic. Simmer for about five minutes and you can pour into plates.
In addition to the olive slices, put a slice of lemon on each plate and add a spoonful of sour cream.
Culinary secrets
Mushroom solyanka is one of the most popular dishes in winter. It's worth a little effort in the fall to be able to enjoy it all year long. This appetizer will help you out if unexpected guests arrive and will allow you to whip up a hearty and tasty dinner. Lack of culinary experience is not a reason to refuse to create such a tasty and healthy preparation. Get to know the advice of experienced chefs, and the task facing you will no longer seem so difficult, and you will feel confident in your abilities.
- For canning, late or mid-season vegetables are used, this also applies to cabbage.
- If you find it difficult to chop cabbage with a knife, use a special grater. A shredder will allow you to shred cabbage quickly and accurately.
- You can take any mushrooms for hodgepodge, but it is best to choose boletus mushrooms, boletus mushrooms, aspen mushrooms, and chanterelles, as they make hodgepodge the most delicious. If you are interested in saving time, opt for the same porcini mushrooms or oyster mushrooms or champignons, since they do not require pre-boiling.
- Many forest mushrooms require preliminary preparation, which may include not only cleaning and washing, but also soaking in acidified water. Almost all mushrooms require pre-boiling. They are considered ready when they sink to the bottom.
- Recipes often indicate the weight of ready-made mushrooms. Please note that they boil down a lot. You will need at least one and a half times more raw mushrooms.
- It would be useful to remind you that picking mushrooms near the road or near industrial facilities is a bad idea. They absorb toxins and become poisonous, even if they are boletus.
- Solyanka will be healthier if you simply stew the vegetables and mushrooms, add a little vinegar to them for better preservation, sugar and salt to taste, then put them in sterilized jars and roll them up. But hardly anyone will argue that the appetizer will be much tastier if the vegetables are pre-fried.
- Sterilization of jars is a prerequisite for long-term storage of canned food. You can choose the sterilization method that seems most convenient to you.
- Do not forget that mushrooms, if stored improperly, can become a source of botulism. Therefore, jars with them must be sealed tightly and stored in a cool room. For safety, some housewives prefer to cover snacks that contain mushrooms with plastic lids, but they can only be stored in the refrigerator and for a relatively short period of time (up to 4 months), so we still vote for sealing.
Now that you are familiar with the technological intricacies of canning hodgepodge with mushrooms for the winter, we suggest moving on to choosing a recipe and starting preparing this delicious vegetarian snack. In the selection below you will find recipes for cabbage with noble forest mushrooms, butter mushrooms, chanterelles, honey mushrooms, as well as with oyster mushrooms and champignons.
Lenten
This dish is prepared simply and quickly. Approximately 40 minutes. The set of ingredients can be slightly modified as desired. I am sure that everyone, without exception, will like it and remember it. You just need to show desire to please yourself and your loved ones!
The following products are required:
- 100-150 g dried or fresh honey mushrooms;
- 1 onion;
- 1 carrot;
- 2-3 pickled cucumbers;
- 10-12 pcs. olives;
- 2-3 potatoes;
- 1 carrot;
- 1 PC. onions;
- 1-2 pickled cucumbers;
- 4-5 tbsp. spoons of sunflower oil;
- 1-2 cloves of garlic (optional);
- 1 tsp tomato paste;
- 1 tbsp. l. flour (with a slide);
- salt (to taste);
- 1-2 pcs. bay leaf;
- 0.5 cups cucumber pickle;
- a little ground black pepper (on the tip of a knife);
- 1/2 bunch of greens of your choice (dill, parsley, green onions).
Cooking process: If the mushrooms are dried, they should be boiled. While they are cooking, prepare the roast for the soup. To do this, cut the onions and carrots into cubes. Place the onion in a heated frying pan with vegetable oil and fry it until golden. Add carrots here.
As soon as the carrots have softened slightly, add the pickles (in half circles) to the frying pan. Simmer for 2-3 minutes.
Then add a spoonful of tomato paste to the total mass.
Continue frying with constant stirring. Add a tablespoon of flour. Lightly sauté.
Pour in half a glass of cucumber pickle. Immediately turn the heat to low.
After thickening (brine boiling), add half a glass of water. Cover the pan with a lid and simmer for 10 minutes.
Now put the diced potatoes into the pan and fill them with the broth in which the mushrooms were cooked.
Add additional water and place the container on the fire. Once the potatoes are soft, transfer the pan dressing to the pan.
Immediately add the olives, cut into halves and boiled mushrooms.
Salt the soup, pepper, add bay leaf. Simmer under a closed lid for about 10 minutes. Before the end of cooking, add chopped herbs and garlic. Serve with sour cream.
Mushroom solyanka - the most delicious classic recipe
It all starts simple - with the classics, but mushrooms will add a special aroma and satisfaction to the soul and hunger to this first dish. Let the main component swirl in the dance of broth with smoked meats, chicken, vegetables, and olives. And they will dissolve in tasty pieces in your mouth.
You will feed the whole family with this brilliant soup and still have some left over in reserve. After all, he is so filling. We pick up knives, pots with ingredients and start creating! And here they are, by the way.
We will need:
- 2 l. water;
- 100 gr. smoked sausage;
- 1 onion;
- 350 gr. chicken fillet or breast;
- 3 medium potatoes;
- 400 gr. any mushrooms;
- eye any pitted olives;
- 3 medium tomatoes;
- salt and ground black pepper to taste.
Preparation:
1. First of all, cook the chicken, obtaining a rich and tasty broth. Place the poultry fillet in a large saucepan and rinse thoroughly under warm water. Place the meat over medium heat and cook until it boils.
Then turn down the burner and skim off the foam from the broth. Salt the water to your liking. Close the lid and cook the meat until done, about 30-40 minutes.
2. While the meat is cooking, let's start with the potatoes. Place it in the sink and rinse the tubers thoroughly. Take a sharp knife and peel the bulb. Place it in a pre-prepared bowl of water.
Then cut the vegetable into small pieces and place them in water again.
3. Once the meat is cooked, remove it from the dish into a separate bowl and let it cool. Do not turn off the broth.
4. Now carefully place all the chopped potatoes into the saucepan. Let it cook for a while.
5. Then the main ingredient, today we have porcini mushrooms. Fill a deep bowl with them and rinse thoroughly. Carefully remove plaque from the stem and place on a cutting board, finely chop with a knife. Place the pieces in a container. We'll be using them soon.
6. Let's do the same with the onion. Carefully peel it and finely chop the vegetable on a board. Turn on the adjacent burner to low heat and place a medium-sized frying pan on it.
Add sunflower oil, onions and prepared “forest meat” to the bowl. Mix everything thoroughly and fry on all sides.
7. Let's remember about the chicken. Place it on a cutting board and remove any bones or skin. Disassemble the meat into fibers or finely chop it.
8. Let's fix our gaze on the sausage. Separate it from the shell and chop it into small pieces, like a bird fillet.
9. Place the sausage and meat in a frying pan with the other ingredients and fry them until golden brown.
10. Rinse the tomatoes in warm water and place in a deep bowl. Make slits in the tomatoes. Prepare boiling water in advance and pour it over the vegetables. After 3 minutes, remove the skin and divide into several parts.
Then turn on the blender and add the tomatoes to the bowl. Grind them until pureed. You now have tomato paste, but more natural.
11. Pour the tomato mixture over the contents of the frying pan and mix everything well. Simmer the mixture for a few minutes and feel free to add it to the ripening soup.
12. Then remove the olives from the jar and cut them into circles on the board. Place the mixture into a saucepan. Taste the soup for salt. Add it if necessary and pepper. Mix the contents and let it boil again, and then turn off the stove. Let the soup sit for 10 minutes.
Oh, what steam comes from your delicious creation. Let it temptingly pour into your plates and satisfyingly and deliciously fill your stomachs! They will be extremely satisfied.
With cucumbers and fresh cabbage
With fresh cabbage, the dish turns out delicious with any mushrooms (fresh, salted, frozen). The first dish looks appetizing on the table and is always eaten with pleasure by everyone present.
What you will need:
- 300 g mushrooms;
- 200 g fresh cabbage;
- 1 onion;
- 1 carrot;
- 4 pickled cucumbers;
- 1 tablespoon of tomato paste;
- sour cream;
- greenery;
- salt pepper.
Preparation:
Cut the mushrooms into slices and fry them in vegetable oil until golden brown. Add shredded cabbage to the pan. Fry until done.
Pour 2 liters of water into the pan, transfer the stew mixture from the pan. Boil. Meanwhile, fry the onion in a separate frying pan until golden, then add the carrots to it. Fry for a couple of minutes. Add diced cucumbers. Season with tomato paste and simmer a little.
Place the onion-carrot mixture with pickled cucumbers into boiling water. Season with seasonings and spices. And simmer for another 10 minutes.
Interesting fact: Solyanka is often prepared so thick that it can hardly be called a soup. In this version, it resembles a second course.
But this is a matter of taste for every housewife.
Video on how to prepare mushroom hodgepodge with cabbage for the winter (without sterilization)
This dish is so delicious that we don’t really want to eat it only in the summer. That's why we freeze mushrooms and cook soup, even in winter or spring. But you can also roll the hodgepodge into jars. And then, at any time of the year, you just need to open the jar and heat the contents.
According to this recipe, it is not obtained in the form of soup. This is a thick dish that can be served as a side dish. And that’s right, we won’t put soup in cans.
The advantage of this recipe is that everything is quite simple to prepare. Another advantage is that the jars do not need to be sterilized. You just need to wrap the hot container with its contents in a warm blanket and let it cool quietly.
Oh, and also, watch the video to the end. There will be two compositions of components given. The first is for testing, and the second is for serious preparation for the winter. That is, for special lovers of this dish.
Made
The prefabricated version may contain not only the fruiting bodies of different representatives of fungi. For richness, meat products are often added to it. The taste will only improve, becoming richer and more refined.
It is recommended to use white boletus, boletus, boletus, honey mushroom, and boletus. Even milk mushrooms are suitable for this recipe, but it is advisable to take them salted.
You can always add champignons or oyster mushrooms. By choosing 2-3 types, you will make the dish much more aromatic and tastier. Today we will prepare this delicious, mouth-watering soup according to a special recipe, with meat ingredients.
Required:
I recommend watching the video (be sure to watch it to the end), you will learn a lot of new things:
- 300 g of mushrooms (we have champignons);
- 1.5 kg of meat products (boiled meat, legs, sausages);
- 2 onions;
- 5 lightly salted cucumbers;
- 3 tbsp. l. tomato paste;
- 1 lemon;
- 100 g olives;
- 100 g olives;
- 30 ml vegetable oil;
- 50 g of greens;
- sour cream for dressing;
- salt pepper.
Preparation:
Peel the cucumbers and cut into small cubes. Chop the onion. Fry it in a frying pan with vegetable oil. Once browned, add tomato paste.
Add cucumbers to the onion-tomato mixture. Simmer a little, a minute or two. Pour water into the pan.
Cover the pan with a lid and leave to simmer over low heat for a few more minutes. Meanwhile, boil pieces of beef and ham in a saucepan. Fry the mushrooms separately in vegetable oil.
Chop all cooked meat products, mushrooms, olives and black olives. Cut the lemon into slices.
Add meat and mushrooms to the prepared broth. Boil for 10 minutes. Add the chopped sausages there.
As soon as the mixture boils, add green olives (they are used instead of capers) and the prepared dressing from the frying pan.
After boiling, add black olives and bay leaves. Simmer for about three minutes. Add salt, pepper, chopped herbs.
With sauerkraut
Tomato paste and sauerkraut give the solyanka a unique sourness, emphasizing the aroma of champignons. Olives and olives add piquancy to the first dish.
Ingredients:
- 700 g mushrooms;
- 1 carrot;
- 1 onion;
- 4-5 potatoes;
- 200-300 g sauerkraut;
- 2-3 pickled cucumbers;
- 100 g olives and black olives;
- 2 tbsp. l tomato paste;
- 1 tbsp. l. flour;
- 2 bay leaves;
- parsley;
- salt pepper.
Preparation:
Place water in a saucepan. Once it boils, add the diced potatoes into it. Let's start preparing the roast. To do this, finely chop the onion and grate the carrots with a large-mesh grater. Fry the onion in vegetable oil until golden, add carrots and a tablespoon of flour. Pour tomato paste diluted with water into this mixture.
Simmer the roast over low heat with constant stirring for about two minutes. Set aside. In a separate frying pan, fry the pieces of fruiting bodies in vegetable oil.
They release a lot of water, decreasing in volume. The water needs to be evaporated. After evaporation, fry the mushrooms until half cooked.
The potatoes are boiled. Transfer the roast into the pan. Add chopped cucumbers and sauerkraut.
Send mushrooms, olives and black olives here. Place bay leaf. Salt and pepper the soup. Simmer for 4-5 minutes.
Taste it. Feel what is missing in it. Add seasonings. Place herbs and lemon on each plate before serving.
With cranberries
Another unusual option. It is very rare, but is liked by lovers of healthy food, as well as gourmets. There is no meat in this composition, but some cooks add it. But there is a swamp cranberry present, which adds the necessary sourness.
What to put:
- 1 kg of fresh cabbage;
- 2 pickled cucumbers;
- 300 g of mushrooms (champignons, honey mushrooms);
- 150 g cranberries;
- 2 onions;
- 2-3 tbsp. spoons of vegetable oil;
- 1 tbsp. spoon of flour;
- 150 g sour cream;
- 3 tbsp. spoons of tomato paste;
- salt to taste;
- greens (parsley, dill to taste and desire);
- 1.5 liters of water.
Preparation: All you need: wash and clean the onions, the caps of the fruiting bodies. Boil water in a saucepan and gradually add the prepared ingredients. Cut the mushrooms into strips and the onions into neat thin half rings.
Sauté onions and finely chopped cucumbers a little with flour in a frying pan and butter. If desired, simply boil everything for 15-20 minutes, and add oil at the end of cooking.
Shred the cabbage and place it in the pan. Mix in tomato paste, salt. Add any spices and herbs according to your desire and taste. Simmer for another 5 minutes. Now everything is ready. Before serving, put about 10-20 cranberries and a spoonful of sour cream on each plate. The result is an original and incredibly tasty dish.
Useful tips
- I used to leave bay leaves in soup. But I noticed that it spoiled the taste, so I started adding it at the end of cooking and then removing it.
- Pickles should be crispy. I noticed that soft cucumbers spread when cooked and the hodgepodge takes on an ugly appearance.
- I prefer to take cucumbers in barrels and completely peel them.
- It is better to soak dried mushrooms overnight in lightly salted water.
- Sometimes, to make the hodgepodge thicker, I puree two ready-made large potatoes.
- When stewing cabbage, an unpleasant odor often develops. To eliminate it, I add a stale piece of bread or a little milk to the pan with cabbage.
