Porcini mushroom solyanka: simple and tasty recipes

Porcini mushroom solyanka 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 made in just an hour. Solyanka can be used as an appetizer, soup dressing and salad. This dish can save the hostess when there is half an hour left before the guests arrive and there is no time for long cooking.

Secrets of making solyanka from porcini mushrooms

Boletus hodgepodge differs from simple soups in its thickness and richness, as well as its sour-salty taste, which is obtained from the addition of olives, brine and cucumbers.

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

Also, in a prefabricated soup, one-third less water is usually used than when preparing a simple soup.

Mushroom solyanka often appears on tables during Orthodox fasts. The broth for it is best made from dried porcini mushrooms, which are soaked for a couple of hours in advance to remove all the bitterness. The water then needs to be drained, and then boil the mushrooms in clean water over low heat for about 20-30 minutes. The foam should be removed. There is no need to strain the broth.

Brine and various spices can be used to regulate acidity and salinity. It is recommended to serve with sour cream and fresh herbs.

Porcini mushroom solyanka recipes

Mushroom solyanka 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, recipes based on vegetable broth 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 liters of water;
• salt;
• ground black pepper;
• 50 g olives;
• lemon, cut into slices;
• chopped greens;
• 380 g of fresh porcini mushrooms;
• 120 g tomato paste;
• 70 g butter;
• 280 g onions;
• 120 g capers (optional);
• 270 g pickled cucumbers;
• 120 g of salted porcini mushrooms (you can also use other mushrooms).

Lenten mushroom soup

You can prepare Lenten soup like this:

1. It is recommended to peel the cucumbers and remove the seeds.
2. Finely chop the onion and fry in butter with the addition of tomato paste and cucumbers.
3. Boil pre-scalded and cut into strips porcini mushrooms 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 finished dish to a boil and throw the olives into it.
7. Leave to simmer for a couple of minutes.
8. Serve with lemon wedges and herbs.

Meat solyanka with porcini mushrooms

For cooking you will need:

• 0.5 g of beef, if the meat is on the bone, you don’t have to remove it;
• 230 g smoked pork ribs;
• 300 g porcini mushrooms;
• 2 pcs. medium-sized sausages;
• 100-120 g ham;
• 100 g raw smoked brisket;
• 2 medium onions;
• 2 pcs. medium sized carrots;
• butter or vegetable oil for frying;
• 200 g salted tomatoes;
• 3 pcs. small pickled cucumbers;
• 150 ml cucumber pickle;
• olives;
• Bay leaf;
• a pinch of black pepper;
• sour cream;
• lemon slices.

Solyanka, beef and ham soup

Cooking process:

1. Boil the meat. Throw pepper and bay leaf into the broth.
2. When the meat is cooked, add porcini mushrooms cut into cubes.
3. After 20 minutes you can throw in the pork ribs.
4. Sauté onions and carrots with chopped tomatoes and tomato brine. 5. At the end, add cucumbers to them.
5. Add cucumber pickle to the pan.
6. Pour smoked meats cut into strips and fried vegetables 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 solyanka with cabbage

For the soup you will need:

• 1 onion;
• 1 small carrot;
• 0.5 kg 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 prepare the cabbage and mushroom dish as follows:

1. First prepare meat or vegetable broth.
2. If the broth is on meat, remove it and cut it into small pieces.
3. Saute chopped onions with mushrooms, as well as grated carrots, pour in tomato juice and pickled products.
4. Fry for about 5 minutes.
5. Add shredded cabbage.
6. Simmer, covered, until the cabbage softens and turns orange.
7. Then put the vegetables in the pan, add the olives, turn on low heat and cook for about 2 more minutes.

Calorie content of porcini mushroom hodgepodge

In a rich meatless soup, 5 ingredients are often used:

Conclusion

Porcini mushroom solyanka is a very nutritious winter dish. When preparing it, you can use both green olives and black olives. This soup is always cooked over low heat to prevent the ingredients from turning into mush. And, most importantly, you should be careful with seasonings. This stew does not need their excessive use, because the hodgepodge itself contains many flavors and aromas.

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