7 MOST DELICIOUS mushroom solyanka recipes 2022: classic step-by-step soups with photos

Home Solyanka

Solyanka soup with mushrooms is prepared in a special way: first, all the necessary ingredients are prepared, and then they are, as it were, assembled.

Classic solyanka recipes use at least four types of meat, mushrooms, pickled or marinated cucumbers, carrots, onions, tomato paste and olives. Served with lemon and sour cream.

But there is no single recipe for hodgepodge. Depending on the ingredients, solyanka can be not only meat, but also mushroom, fish or vegetable. In any case, solyanka is a combined dish and can be prepared from any products that are on hand.

To get a delicious hodgepodge, it is best to use a large variety of products: the more, the better. A prerequisite for any hodgepodge, including fish, is the presence of a sour taste. This can be achieved with the help of salted or pickled cucumbers, cucumber brine, lemon, pickled mushrooms, olives or black olives.

Almost any mushrooms are suitable for mushroom solyanka: dried, fresh, pickled, salted, or all at once.

The best mushrooms for hodgepodge are: milk mushrooms, chanterelles, champignons, oyster mushrooms and honey mushrooms. But you can use other mushrooms, the taste of the hodgepodge will still be wonderful.

Do not forget that fresh mushrooms must be cooked.

How to cook Solyanka soup with mushrooms - 15 varieties

1. Solyanka soup with mushrooms and meat
2. Solyanka soup with mushrooms and chicken hearts
3. Solyanka soup with mushrooms “Economy”
4. Quick mushroom hodgepodge
5. Solyanka soup with mushrooms and sauerkraut
6. Mushroom solyanka without meat with fresh cabbage
7. Solyanka soup with mushrooms “New Year’s”
8. Vegetarian solyanka soup with mushrooms
9. Solyanka soup with mushrooms and squid
10. Solyanka soup with pickled mushrooms and beans
11. Solyanka soup with milk mushrooms
12. Solyanka with mushrooms and meat delicacies
13. Solyanka soup with mushrooms and fish delicacies
14. Solyanka soup with different types of mushrooms
15. Mushroom solyanka Leipzig

Mushroom

stuffed peppers with rice and mushrooms, p/o.

Stuffed peppers with rice and mushrooms, p/o.

mushroom solyanka.

Recipe for making mushroom solyanka. This hodgepodge is good both for everyday cooking and for long-term storage (in the form of a twist).

mushroom stew.

Mushroom stew recipe. I love mushrooms very much, so I try to experiment with the composition.

mushrooms with fried potatoes. By.

Step-by-step recipe with photos of potatoes with mushrooms. Although they say that fried potatoes, and even with mushrooms, are a very high-calorie dish, but despite this, we really love to cook and eat them. Of course, we are not very keen on this dish, but cook it from time to time. I fry potatoes with honey mushrooms that were collected in our forest. In winter, this dish includes prepared mushrooms from the summer, i.e. opened and frozen. True, when they run out, I buy champignons at the market and cook potatoes.

Mushrooms. Mushroom stew. Mushroom solyanka.

Mushrooms are a valuable food product. They grow both in the forest and on private plantations. If you decide to go into the forest to pick mushrooms yourself, then it is better to collect them away from the road and industrial workshops. Because Since the structure of the mushroom is porous, it absorbs all the toxic substances that are emitted from the exhaust pipes of cars and turbines of processing plants.

If you buy mushrooms at the market, from entrepreneurs who grew them in clean conditions, then you have nothing to fear and can safely buy and prepare dishes from this tasty product.

Mushrooms contain extractive substances that give dishes a pleasant taste and aroma. Mushroom-based broths have a special delicious taste.

Mushrooms contain minerals, vitamins, proteins and fats. True, the amount of protein and fat is very small (5% protein, 0.5% fat). Mushroom fiber is very difficult to digest, so mushroom dishes are best consumed by people with a healthy stomach.

The variety of mushrooms is large and often, instead of edible mushrooms, people eat false ones, i.e. poisonous. As a result, a person becomes poisoned and, in some cases, dies. So when you collect them, be careful not to put a poisonous mushroom in the basket. If you are not confident in your knowledge regarding mushrooms, then go to the market, they will definitely not sell you an inedible specimen.

Solyanka soup with mushrooms and meat

Solyanka with mushrooms and meat has a rich broth and rich taste. Your guests are unlikely to refuse a second helping.

Ingredients:

• beef meat - 500 g
• fresh champignons – 150 g
• ham, sausages, brisket - 350 g
• onion - 2 pcs.
• carrots - 1 pc.
• pickled cucumbers - 3 pcs.
• pitted olives
• capers
• pickled cucumber brine - 1 cup
• vegetable oil
• greenery
• ground pepper and peas
• Bay leaf
• tomato paste
• lemon
• salt.

Preparation:

Boil the beef for at least one hour. Add salt, peppercorns and bay leaf.

Cut the pickled cucumbers into slices, cubes or strips as desired.

Place the capers in a colander and rinse with water.

Drain the brine from the olives and cut into rings.

Chop the greens.

Wash the champignons and cut into pieces, cubes or slices. Fry in vegetable oil.

Cut the onions and carrots into cubes and fry in vegetable oil until the color changes.

Cut all deli meats into strips and fry until golden brown.

Remove the finished meat from the broth, cool and tear into fibers.

Place the pan with the broth on the fire and bring to a boil. Gradually add onions and carrots, mushrooms, pickles, deli meats, boiled meat and tomato paste. Add salt and pepper to taste.

Add chopped herbs, olives, capers and cucumber pickle.

Bring the soup to a boil over high heat. Reduce heat, cover and cook for another 10 minutes.

Let sit for 15 minutes and serve. Add sour cream to each serving and garnish with lemon.

To avoid oversalting the soup, taste it before adding the cucumber pickle.

The recipe for solyanka with honey mushrooms, cabbage and tomatoes is to die for!

This method is also without vinegar. Since we use tomato paste and tomatoes, their acidity will be quite enough to preserve the salad even in an apartment. It turns out very tasty - the salad is tender, at the same time spicy and bright.

I give small proportions for testing. But if you already understand that you will like it, immediately multiply everything by 2-3 times, or even more. Good luck!

What we need:

• White cabbage – half a kilo
• Onions – 100 gr.
• Boiled mushrooms (can also be taken from frozen) – 300 gr.
• Tomato paste – 80 gr.
• Water – 200 ml.
• Fresh tomatoes – 200 gr.
• Carrots – 100 gr.
• Salt – 1 tbsp. l. without a pot
• Unscented vegetable oil – 150 gr.
• Granulated sugar – 1 tsp.

How to cook:

You can make hodgepodge from any edible mushrooms. We'll take honey mushrooms. If the day of picking the mushrooms does not coincide with the day of preparing the salad, then you will first cook them and then freeze them. Now I will tell you how to cook them correctly.

So, we take honey mushrooms, wash them, and cut off the roots. We also remove all suspicious fragments. After washing, cut them into small pieces and place them in a pan.

Small honey mushrooms can simply be divided into a stem and a cap.

Fill with water, add a little salt. They need to be cooked for 20 to 40 minutes. More precisely, look at the facts. When the pieces stop floating on top and settle to the bottom, you can turn it off. But not earlier than 20 minutes later. Then we put it into a sieve and let all the water drain.

We clean the head of cabbage from the limp shirt, cut it and shred it into thin strips. If your straw is hard, you can knead it with your hands on the table to make the straws softer and juicier.

Peel the onion and carrot. We chop the first one randomly - into cubes or straws. And the second one is simply rubbed with a grater.

In a large saucepan, cauldron or metal basin, heat the required amount of vegetable oil. We send the onion here, mix and heat it until a characteristic aroma appears. At the same time, the pieces will turn slightly pale. Then add carrots, honey mushrooms and cabbage.

All the cabbage may not fit at once. Especially if you are preparing a portion several times larger. Therefore, add it in parts. That is, you added a little bit, stirred it in and waited for everything to simmer down. Then we introduce a new batch. And so on until the entire amount is used.

Wash the tomatoes, cut off the crust in the center. Grind it into a small cube.

We send them to the general squad. Add salt, granulated sugar, tomato paste here and mix everything thoroughly.

Add water. Simmer, covered, at a low simmer for about 40 minutes. Stir frequently to prevent the bottom from burning on the bottom. Now, if you want, you can add garlic, bay leaves, peppercorns or cloves. Adjust the quantity and list of spices at your discretion.

Mix again and cook for another 20-30 minutes, until all ingredients are cooked. At this stage, try everything to your own taste. If you think something is missing, add it.

While the hodgepodge is cooking, sterilize the container. In the oven, microwave or alcohol - it doesn’t matter. The main thing is that the dishes are sterile. And the lids too, by the way.

We distribute the finished composition among the jars, quite tightly, to the top. We seal it hermetically. We place the containers themselves on the lids and cover them with a blanket/towel/blanket on top. After about a day, when everything has cooled down, you can put it away for permanent storage.

Solyanka soup with mushrooms and chicken hearts

This recipe is simple and affordable, does not contain exclusive products, but it turns out very satisfying. Despite the large number of ingredients, the soup can be prepared in half an hour.

Ingredients:

• chicken hearts - 400 g
• champignons – 200 g
• smoked brisket – 200 g
• sausages - 4 pcs.
• potatoes - 4 pcs.
• pickled cucumbers – 3 pcs.
• onions – 2 pcs.
• carrots – 1 pc.
• cucumber pickle – 1 cup
• olives
• lemon
• salt
• pepper.

Preparation:

Chop the onion. Cut the carrots into cubes.

Cut the potatoes into cubes and add to a pan of hot water.

Wash the mushrooms and cut into slices. Cut the brisket into cubes.

Process chicken hearts, cut and fry. Add mushrooms and brisket to them. Simmer for 5 minutes, put the contents of the frying pan into the pan with the potatoes.

Fry onions and carrots. Place in a saucepan.

Fry the sausages and add them to the pan.

Salt, pepper, add olives and herbs.

Cover with a lid, bring to a boil and turn off the heat. Let it brew for 10 minutes. Serve hot.

Lemon can be added to each serving, or you can simply add it along with olives and capers directly to the soup.

Vegetable solyanka with cabbage and mushrooms (chanterelles) - recipe like in the USSR

Many still remember what delicious dishes were prepared in the USSR! Mushroom solyanka for the winter, which was made as canned food, is no exception. There is nothing complicated in this recipe. You can repeat it without any problems today.

What you will need:

• white cabbage – 1.5 kg;
• fresh chanterelles – 1 kg;
• onions – 1 kg;
• carrots – 1 kg;
• tomatoes – 1.5 kg;
• vegetable oil – 250 ml;
• salt – 1.5-2 tbsp. spoons;
• granulated sugar – 4 tbsp. spoons;
• vinegar (9%) – 50 ml;
• bay leaf – 3-4 pcs.;
• ground black pepper – 1 teaspoon.

As you can see, there is nothing unusual in the list of products. Prepare everything you need and let's have a little nostalgia.

Solyanka soup with mushrooms “Economy”

Mushroom lovers will really like this soup. There are very few ingredients, but porcini mushrooms make the solyanka aromatic and give it a special, piquant taste.

Ingredients:

• champignons – 300 g
• dried white mushrooms – 50 g
• onion – 1 pc.
• carrots – 1 pc.
• tomato paste – 2 tbsp. l.
• flour – 1 tbsp. l.
• pickled cucumbers – 2 pcs.
• Cherry tomatoes – 7 pcs.
• greenery
• olives
• olive oil
• salt
• pepper
• Bay leaf.

Preparation:

Wash dry white mushrooms several times and soak overnight. Before cooking, boil the mushrooms until tender.

Grate the carrots. Chop the onion and fry in olive oil along with the carrots.

Mix tomato paste with flour, add to carrots and onions. Stir, pour in the water in which the dry mushrooms were boiled. Cook for five minutes.

Cut the cucumbers into cubes, add them to the vegetables and boil a little more.

Cut the boiled dry mushrooms into strips. Cut the champignons into slices and fry in vegetable oil.

Add mushrooms to the pan with vegetables. Add salt and pepper and cook for 10 minutes.

Place olives and cherry tomatoes in the hodgepodge. Cook for 5 minutes.

Before serving, place a slice of lemon on a plate and sprinkle with herbs.

Solyanka can be prepared without tomato paste, the taste of the dish will still be excellent.

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.

Quick mushroom hodgepodge

A great recipe for those who don't have much time to cook. This soup recipe is very quick to prepare.

Ingredients:

• champignons – 500 g
• onion – 1 pc.
• tomatoes – 6 pcs.
• pickled cucumbers – 3 pcs.
• olives
• olives
• capers
• vegetable broth
• little vegetable
• lemon
• greenery
• salt
• pepper.

Preparation:

Chop the onion and fry in vegetable oil.

Cut the pickled cucumbers into cubes and add to the onion.

Squeeze the juice out of the tomatoes and pour into the frying pan. Cover with a lid and simmer over low heat.

Wash the mushrooms and cut into pieces. Fry in vegetable oil.

Pour vegetable broth into the pan. Bring to a boil, add mushrooms, fried tomatoes and pickles from cucumbers, olives, black olives and capers.

Boil a little. Salt and pepper to taste.

Before serving, add olives and olives. Garnish with lemon slices and herbs.

Pickles should be crispy. Soft cucumbers will spread when cooked and the hodgepodge will have an unsightly appearance.

Vegan super solyanka recipe

Kitchen equipment and utensils: a spacious saucepan, board, knife, vegetable peeler, grater, frying pan.

Ingredients

Step-by-step preparation of vegetarian mushroom solyanka

I am sure that this recipe will interest vegetarian food lovers. This is a very strict vegan solyanka, which does not contain a drop of animal fat. But there are several types of mushrooms, including 45 g of dried forest mushroom mixture.

Important! Dried mushrooms should first be soaked for several hours, then rinsed very thoroughly under running water.

Cooking broth

1. Pour about 3.0-3.5 liters of water into a large saucepan and bring to a boil. Dissolve the mushrooms into small pieces and place in boiling water in a saucepan.

2. Cut three medium-sized potatoes into small random pieces and add to the boiling broth.

Getting ready to fry

1. Heat a frying pan with 2-3 tbsp. l. vegetable oil and add two medium onions, chopped into small cubes.

2. Grind one large or two medium-sized carrots on a coarse grater and add them to the frying onions.

3. You can simply crush a couple of cloves of garlic with a knife, or you can squeeze them out with a press and immediately put them in the fried vegetables.

4. About 100 g of salted or pickled cucumbers (it is better to take gherkins, 9-10 pieces will be enough) cut into thin rings and add to the frying.

5. Chop 200 g of champignons and oyster mushrooms into large pieces and also place in a frying pan where the rest of the vegetables are fried.
6. As soon as the mushrooms release their juice, add two (or three) tablespoons of tomato paste.

Connecting the components

1. As soon as the potatoes become soft, place them in the pan and fry them.

2. Once the contents of the pan have boiled, reduce the heat to medium and let the soup simmer for another 10 minutes.

3. Chop each of 100 g olives in half and add to the boiling soup.

4. After about five minutes, add salt and add your favorite spices to taste.

5. Cut two thin slices of lemon, put in a saucepan, reduce heat to low, and let simmer for another 8-10 minutes. The dish is ready.

Video recipe

Watch the video on how to quickly and easily make hodgepodge with mushrooms. Enjoy the taste and aroma of an ancient dish in a modern format.

Solyanka soup with mushrooms and sauerkraut

An excellent soup option for people during fasting or on a diet. Solyanka is low in calories, but rich in vitamins. Sauerkraut makes the taste of solyanka original and gives it a slight sourness.

Ingredients:

• sauerkraut – 1kg
• fresh mushrooms - 500 g
• onion - 1 pc.
• pickled cucumbers – 3 pcs.
• tomato paste
• olives
• vegetable oil
• greenery
• salt
• pepper
• Bay leaf.

Preparation:

Place the sauerkraut in a saucepan, add vegetable oil, tomato paste and finely chopped onion.

Salt and pepper. Add water and bay leaf to the pan.

Chop the mushrooms and boil in another pan for 15 minutes. Add the mushroom broth along with the mushrooms to the pan with the vegetables. Cook for 30 minutes.

10 minutes before the end of cooking, add cucumbers, olives and sugar cut into small cubes.

Before serving, garnish with herbs. Place sour cream and crackers on a plate.

Ingredients

The list of products is very similar to those we have already prepared above, but differs in one important component - white cabbage:

• one kilogram of carrots;
• three kilograms of white cabbage;
• a kilo of onions;
• three and a half kilograms of mushrooms (oyster mushrooms, champignons, wild mushrooms);
• 450 ml vegetable oil;
• two tablespoons of salt;
• ten peppercorns;
• 250 grams of granulated sugar;
• 2.5 teaspoons 70% vinegar;
• Bay leaf.

Mushroom solyanka without meat with fresh cabbage

The original soup recipe will not leave even avid gourmets' attention.

Ingredients:

• fresh champignons – 300 g
• cabbage – 200 g
• carrots – 1 pc.
• onion – 1 pc.
• pickled cucumbers – 2 pcs.
• tomato paste – 1 tbsp. l.
• vegetable oil
• olives
• lemon
• pepper
• salt.

Preparation:

Chop the mushrooms. Chop the cabbage and chop the onion. Grate the carrots.

Fry mushrooms in vegetable oil in a frying pan. Add cabbage and simmer until done.

Place the mushrooms and cabbage in a saucepan with two liters of water.

Cut the cucumbers into cubes. Fry onions and carrots in a frying pan. Add chopped cucumbers and tomato paste to the vegetables. Simmer a little.

Place the roast in a saucepan with boiling cabbage and mushrooms. Boil until done and remove from heat.

Before serving, add olives, a slice of lemon to the plates and garnish with herbs.

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.

Solyanka soup with mushrooms “New Year’s”

The cooking method makes this hodgepodge a real festive dish. Be sure to prepare!

Ingredients:

• fresh mushrooms – 300 g
• brisket – 200 g
• sausage – 200 g
• potatoes – 6 pcs.
• pickled cucumbers – 2 pcs.
• onions – 2 pcs.
• carrots – 2 pcs.
• canned corn – 100 g
• garlic - 2 cloves
• olives
• pepper
• salt.

Preparation:

Cut potatoes and carrots into cubes. Onion - in half rings. Mushrooms - in plates.

Cut the brisket into strips. Sausage - cubes.

Cut the pickled cucumbers into slices.

Drain the corn.

Cut the garlic into 4 parts.

Cut the lemon into slices.

Prepare clay pots and place in them potatoes, onions, carrots, sausage, brisket, pickled cucumbers, canned corn, mushrooms, olives, garlic and lemon.

Pour the brine from the olives into the pots and add water.

Add salt and pepper to taste. Sprinkle with herbs.

Cover the pots with a lid and place in the microwave or oven.

Serve the solyanka directly in hot pots.

Don't skimp on ingredients when making solyanka. The more varieties of mushrooms and meat products you put in the hodgepodge, the tastier, more aromatic and richer the dish will be.

Vegetarian solyanka soup with mushrooms

This colorful and hearty soup will delight even gourmets. A very valuable recipe.

Ingredients:

• mushrooms – 500 g
• onion – 1 pc.
• carrots – 1 pc.
• lemon
• olives
• pickled cucumbers – 3 pcs.
• salt
• pepper.

Preparation:

Cut the champignons into slices. Pickled cucumbers and carrots - cubes.

Chop the onion. Fry onions, carrots and mushrooms in a frying pan. Add flour, tomato paste and a little water.

Place the roast in a pan with hot water. Add cucumbers and olives. Cook for 5 minutes and remove from heat.

Serve in bowls. Garnish with herbs and lemon.

Solyanka soup with mushrooms and squid

A very unusual soup, thanks to its ingredients. It will not leave without attention those who love seafood.

Ingredients:

• fresh mushrooms -100 g
• boiled squid – 250 g
• onions - 3 pcs.
• butter
• tomato paste
• pickled cucumbers – 4 pcs.
• fish broth
• spices
• capers
• olives
• greenery
• salt.

Preparation:

Cut the onion into strips. Cucumbers - cubes. Mushrooms and squid - slices.

Fry onions and cucumbers in butter. Add tomato paste and mushrooms.

Bring the fish broth to a boil and add the fried fish and squid. Cook for 15 minutes over low heat.

Add capers, olives, herbs and lemon slices to plates.

Solyanka soup with pickled mushrooms and beans

Anyone can prepare this hodgepodge quickly and easily, since most of the ingredients are already prepared.

Ingredients:

• pickled mushrooms – 1 jar
• canned beans – 1 can
• bell pepper – 1 pc.
• pickled cucumbers – 2 pcs.
• carrots – 1 pc.
• onion – 1 pc.
• vegetable oil
• tomato paste
• olives
• olives
• lemon
• pepper
• salt.

Preparation:

Finely chop the onion. Grate the carrots. Cut the pickled cucumbers into cubes. Bell pepper - into strips.

Pour water into a saucepan and add mushrooms, beans and cucumbers.

Fry onions and carrots in a frying pan with the addition of tomato paste. Add the roast to the pan. Cook a little and add bell peppers, bay leaves, olives and black olives to the soup. Cook for 15 minutes.

Salt and pepper. When serving, sprinkle with herbs and garnish with lemon.

Can be served hot or cold.

How to cook

First, let's prepare the mushrooms. We wash the champignons under running water, cut off the stem, and chop the cap into thin strips. Fill frozen or dried wild mushrooms with warm water and leave for half an hour. Then we also rinse well, remove all excess and chop into small cubes.

Peel the onion and cut it into half rings. If you don’t like the taste of onions in soups, but prefer to only feel a distant aroma, then we advise you to chop the onion very finely, so that during the process of frying and boiling it releases juice and smell, but it practically dissolves and does not come across “to your teeth”.

We remove the pickled cucumbers from the jar, cut them in half, removing the core and seeds. Cut the pulp without seeds into long straws.

We also remove the pits from the olives (if any) and then cut them in half. Peel the carrots, wash them and chop them using a fine grater.

In a small frying pan, fry the carrots and onions in a small amount of sunflower oil. After the onion begins to become transparent, add the amount of tomato paste specified in the mushroom hodgepodge recipe. Mix. Fry for a couple more minutes. Add a spoonful of wheat flour, mix thoroughly again and fry for another two minutes.

Now it’s time to add olives, olives and chopped pickles to the frying. Simmer all the ingredients together for five to seven minutes.

It is recommended to fry the mushrooms in a separate frying pan. When the champignons are fried and have golden brown edges, you can combine all the prepared products.

Pour the mushroom broth into a bowl and put it on the fire. When the broth is warm, add the contents of two frying pans. First, the mushrooms are added, and then the fried olives, vegetables and pickles are added to the soup. Cook over medium heat for about fifteen minutes. All products are already prepared in advance, so the cooking process will not be long. It is important that all the flavors of the ingredients mix with each other and release all the flavor into the broth.

In the last minutes of cooking, add bay leaf, spices, salt, and half a lemon, which will add additional pleasant sourness to the hodgepodge. Sugar is added as desired, everything will depend on your love for sour first courses. When serving, don’t forget to throw in a spoonful of sour cream and add a couple of sprigs of fresh parsley.

Solyanka soup with milk mushrooms

It is the fleshy milk mushrooms that make this hodgepodge so magnificent. The remaining ingredients can be added to your liking.

Ingredients:

• milk mushrooms – 400 g
• mushroom broth – 1 l
• onions – 2 pcs.
• tomatoes – 2 pcs.
• pickled cucumber – 2 pcs.
• parsley root
• olives
• butter
• lemon
• parsley
• Bay leaf
• peppercorns
• ground pepper
• salt.

Preparation:

Cut pickled cucumbers and tomatoes into cubes. Mushrooms - in strips. Chop the onion.

Fry onions and mushrooms in a frying pan with butter for 20 minutes.

Boil the broth and put the roast in it.

Boil for 10 minutes and add cucumbers, tomatoes, olives, bay leaves, and peppercorns. Cook for another 7 minutes. Salt and pepper.

Let the hodgepodge brew for 15 minutes. When serving, season each serving with herbs and sour cream. Garnish with a slice of lemon.

What you need for cooking

To prepare mushroom hodgepodge with pickles in your kitchen, you will need fourteen ingredients:

• 420 g milk mushrooms or oyster mushrooms;
• 1.2 liters of broth;
• one lemon;
• parsley root for a rich aromatic broth;
• olives or olives in the amount of ten pieces;
• three fresh ripe tomatoes;
• two onions;
• Bay leaf;
• 20 g butter;
• salt;
• a few black peppercorns;
• fresh parsley;
• two pickled cucumbers;
• 25 g fat sour cream.

Solyanka with mushrooms and meat delicacies

Solyanka with sausage and mushrooms is a rather complex soup. It usually takes at least two hours to prepare. However, this time is worth it. After all, hodgepodge is so tasty, satisfying and healthy!

Ingredients:

• beef meat – 300 g
• canned champignons – 300 g
• sausages – 3 pcs.
• smoked sausages – 150 g
• boiled – smoked pork – 150 g
• onion - 2 pcs.
• carrots – 1 pc.
• potatoes – 2 pcs.
• pickled cucumbers – 3 pcs.
• olives
• tomato paste
• lemon
• pepper
• salt.

Preparation:

Cut the beef into strips and fry over high heat.

Chop the onion. Grate the carrots.

Add vegetables to meat and simmer until soft.

Cut deli meats into slices and strips. Potatoes - cubes.

Place canned mushrooms and potatoes in a frying pan. Simmer until the potatoes are ready. Add 2 cups of water and tomato paste. Simmer for 5 minutes.

In a separate frying pan, fry the deli meats until golden brown.

Pour meat broth into the pan. Bring to a boil and add the roast, deli meats, cucumbers, olives and cucumber pickle.

Cook over low heat for 10 minutes. Let it brew for one hour.

Sprinkle with herbs before serving.

Helpful information

• On our portal you will find a recipe for classic buckwheat soup with valuable tips for preparing first cereal dishes.
• Do you like rich meat broths? Prepare a real and aromatic beef soup according to our recipe and please your family with excellent deliciousness.
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Thank you for being interested in my recipes. How do you cook solyanka soup? Share your secrets of cooking this very simple dish. You can leave your comments, tips and reviews at the bottom of this page.

Solyanka soup with mushrooms and fish delicacies

Solyanka with such ingredients is not for every day. This is a holiday dish. And if you have a very significant special event, then this is the best option to please and surprise your guests.

Ingredients:

• salmon – 100 g
• pike perch – 100 g
• fresh sturgeon – 100 g
• fish broth – 1 liter
• pickled porcini mushrooms – 300 g
• olives – 1 jar
• tomato paste
• pickled cucumbers – 2 pcs.
• onion – 1 pc.
• vegetable oil
• cucumber pickle
• flour
• lemon
• olives
• greenery
• capers
• black peppercorns
• Bay leaf
• salt.

Preparation:

Chop the onion. Place in a frying pan with vegetable oil, sprinkle with flour and fry until golden brown.

Pour fish broth into the pan, add cucumber brine and bring to a boil.

Chop mushrooms, capers and olives and add to the broth.

Cut the pickled cucumbers into cubes.

Cut the fish into pieces, fry in a frying pan with the addition of oil, tomato paste and pickles.

Add fish with tomato paste and cucumbers to the broth. Place bay leaf, add spices, pepper and salt. Cook until the fish is ready.

Place a piece of all types of fish on each plate, add a circle of lemon, olives and herbs.

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.

Solyanka soup with different types of mushrooms

An easy to prepare, vegetarian dish. Hearty and nutritious, thanks to several types of mushrooms.

Ingredients:

• fresh champignons – 200 g
• dried porcini mushrooms – 50 g
• salted mushrooms – 100 g
• tomato paste
• Cherry tomatoes
• onion - 1 pc.
• carrots – 1 pc.
• olives
• olives
• olive oil
• lemon
• salt
• pepper.

Preparation:

Wash dried white mushrooms in several waters and soak overnight. Boil until done.

Chop the onion. Grate the carrots. Cut the bell pepper into strips. Cut cherry tomatoes into two parts.

Cut all mushrooms into slices.

Fry onions, carrots and fresh mushrooms in a frying pan with olive oil.

After a few minutes, add dried porcini mushrooms to the pan. Stew.

Add tomato paste, bell pepper and broth after boiling porcini mushrooms. Add a little salt. Spice up. Simmer everything for 5 minutes.

Add the salted mushrooms and simmer a little more.

Place the vegetables in a saucepan with water, add the tomatoes and olives. Bring to a boil and cook for 10 minutes.

Add herbs and a slice of lemon to the prepared hodgepodge.

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.