Solyanka with champignons: with cabbage, pepper, cheese and sausage, recipes with photos

Solyanka is a traditional dish of Russian cuisine familiar to many. It can be cooked in any broth with the addition of various types of meat, cabbage, pickles and mushrooms. Solyanka with champignons is one of the popular options for preparing this soup. There are many different recipes from which you can choose the most suitable one.

Appetizing solyanka with mushrooms

How to cook solyanka with champignons

Mushroom solyanka is made in a certain way - first, all the ingredients are prepared separately, and then they are combined into a common dish and brought to readiness. According to established tradition, for this dish it is necessary to use several types of meat and various smoked meats, pickles, tomato paste and olives. The peculiarity of the soup is the huge number of different ingredients (the more, the richer the taste).The abundance of recipes allows you to use almost any food in the refrigerator for cooking.

Champignons can be either fresh or pickled. Other mushrooms are sometimes used together with them; the taste will only benefit from this.

Champignon solyanka recipes

There is no one general way to prepare soup with champignons - mushroom solyanka. Each housewife makes it in her own way. In addition, this dish allows you to improvise and add new ingredients to known recipes.

Classic recipe for solyanka with mushrooms and champignons

For the simplest version of hodgepodge with champignons you will need:

• 8-10 champignons;
• 1 onion;
• 5 tomatoes;
• 3 pickled cucumbers;
• sunflower oil;
• parsley;
• salt;
• pepper.

Cooking method:

1. Chop the onion and fry.
2. Cut the pickled cucumbers into small pieces and combine with the onion, simmer for a couple of minutes.
   
3. Squeeze the juice out of the tomatoes, pour it into the onions and cucumbers, reduce the heat and simmer for 20 minutes.
4. Chop the mushrooms and lightly fry.
   
5. Combine the ingredients and keep on low heat for about 15 minutes. In 2-3 minutes. Season with salt and pepper to taste until finished.
6. Place on plates and garnish with parsley.
   

Solyanka soup recipe with champignons

Few people will be indifferent to the hodgepodge with meat and champignons. To prepare it you need the following products:

• 5-6 champignons;
• 0.5 kg beef;
• several types of sausage and smoked meat, 150-200 g each;
• 2 onions;
• 1 carrot;
• 3 salted or pickled cucumbers;
• olives;
• sunflower or olive oil;
• pepper;
• salt;
• greenery;
• Bay leaf;
• tomato paste.

Step-by-step preparation:

1. Prepare meat broth by boiling beef for 1-1.5 hours with bay leaf.
2. Chop carrots and onions and fry until golden brown.
   
3. Cut the champignons into thin slices and lightly fry.
4. Separately, fry the sausage and smoked meat, cut into strips.
5. Remove the beef, cool and chop into pieces.
6. Let the broth boil, add mushrooms, fried vegetables, finely chopped cucumbers, meat, sausage and tomato paste into it.
   
7. Add olives, cucumber pickle, salt and pepper to taste.
8. Let it boil, and then keep it on low heat for 10-15 minutes.
9. Turn off the stove and let it brew.
10. Place herbs and lemon into plates for decoration.
    

Recipe for solyanka with champignons and cabbage for the winter

There are also ways to prepare a dish for the winter. For example, solyanka with early cabbage and mushrooms. To do this you will need:

• 5-6 pcs. carrots;
• 10 onions;
• 3 kg of champignons;
• 1 cup of sugar;
• 2 tbsp. l. salt;
• 0.5 l sunflower oil;
• 40 ml 9% vinegar;
• 1 medium sized head of cabbage;
• Bay leaf;
• black peppercorns.

Cooking method:

1. Peel the mushrooms, cut into small slices and boil in salted water.
2. Chop the cabbage, mash it well with your hands, and simmer a little over low heat.
   
3. Chop the onions and carrots and saute them until soft.
4. Place the prepared vegetables and mushrooms in a large container, add sugar, salt and spices, simmer over low heat for at least half an hour, stirring occasionally.
5. 10 minutes before readiness, add vinegar and mix thoroughly.
   
6. Place the hodgepodge into prepared sterilized jars, close the lids and wrap in a blanket.
7. After the jars have cooled, store them.
   

Recipe for solyanka with champignons and sausage

This is another option for a hearty first course. To prepare you will need:

• 12-14 champignons;
• 2 potatoes;
• 1 onion;
• 1 carrot;
• 2 cloves of garlic;
• smoked sausage, sausages, brisket, bacon 150 g each;
• 2 pickled cucumbers;
• refined vegetable oil;
• greenery;
• salt;
• pepper;
• Bay leaf;
• black olives or pitted olives;
• lemon;
• 2 liters of broth (meat, chicken or vegetable), or water.

Preparation:

1. Wash the mushrooms, cut into slices and boil in salted water or broth.
2. Place chopped potatoes and carrots, bay leaves into the broth and cook for 10-15 minutes.
3. Fry finely chopped onion and garlic in a frying pan, then add chopped sausages and smoked meats, pickles, herbs, salt, pepper and simmer for a while.
4. Transfer the contents of the frying pan into the broth, add the olive brine and cook for 2-3 minutes.
   
5. Turn off the stove and let the soup brew.
6. Pour into plates and garnish with olives or olives, a slice of lemon and chopped herbs.
   

Solyanka with champignons, cabbage and fish

The rather unusual combination of products in this recipe will delight lovers of original dishes. For cooking you need the following products:

• 0.5 kg of pink salmon or other sea fish;
• 5-6 champignons;
• 2 pickled cucumbers;
• 1 cup sauerkraut;
• 2 onions;
• 1 carrot;
• celery root;
• olives;
• tomato paste;
• 1 tbsp. l. flour;
• 1 tsp. Sahara;
• ground black pepper and peas;
• greenery;
• Bay leaf.

Cooking process:

1. Clean the fish, cut into pieces and place in a pan with water. Bring to a boil, reduce heat and simmer for 20 minutes. Add salt, chopped celery root, carrots and cook for a quarter of an hour.
   
2. Strain the resulting broth and remove the bones from the fish.
3. Fry the flour in a dry frying pan and mix with ¼ cup of water.
4. Simmer sauerkraut in a saucepan with a glass of water for half an hour. Then put tomato paste and sugar in a saucepan and simmer a little more.
   
5. Fry chopped onion in vegetable oil.
6. Add onions, chopped mushrooms and pickles to the stewed cabbage and cook for 10-15 minutes.
7. Add spices, add boiled fish, cucumber pickle, olives, fried flour and keep on fire for a couple more minutes.
8. Place on plates and garnish with fresh herbs.
   

Solyanka with champignons and sweet peppers

Another way to prepare for the winter is to prepare hodgepodge with champignons and sweet peppers. For this you will need:

• 6-8 champignons;
• 3-4 sweet peppers;
• 2-3 carrots;
• 5 onions;
• 3 tomatoes;
• 0.5 kg of fresh cabbage;
• 1 glass of sunflower oil;
• ½ cup 9% vinegar;
• salt;
• black peppercorns;
• carnation;
• Bay leaf.

Preparation:

1. Fry chopped onions and carrots in a saucepan.
2. Place shredded cabbage and sliced ​​mushrooms into a saucepan.
3. Cut the pepper into cubes, and the tomatoes into cubes, put in a saucepan. Add salt, pepper, cloves, 2 bay leaves.
   
4. Dilute a spoonful of tomato paste in half a glass of water and add it to the saucepan. Add sunflower oil, cover and simmer over low heat for at least an hour.
5. Add vinegar 10 minutes before the end.
6. Place the finished dish into prepared sterilized jars, roll up the lids and wrap in something warm.
   
7. When the jars have cooled, store them.

Solyanka with champignons and Adyghe cheese

A very unusual recipe for solyanka with the addition of Adyghe cheese. To prepare it you will need:

• 5-6 champignons;
• 0.5 kg of fresh cabbage;
• 2-3 carrots;
• 2 stalks of celery;
• can of canned beans;
• 2 tsp. Sahara;
• 1 tsp. coriander;
• 1 tsp. fennel seeds;
• ¼ tsp. red pepper;
• ½ tsp. paprika;
• 1 tsp. turmeric;
• ½ tsp. asafoetida;
• 2 tbsp. l. tomato paste;
• 50 ml sunflower oil;
• 400 g Adyghe cheese;
• olives;
• greenery.

Cooking steps:

1. Place shredded cabbage with carrots and chopped mushrooms in a saucepan with water, let it boil and cook for a quarter of an hour over low heat.
2. Add peeled lemon, olives, chopped celery, beans, tomato paste to the vegetables and cook for a quarter of an hour.
3. At this time, pour oil into a small saucepan, add spices and fry for 10-15 seconds.
   
4. Pour the spiced oil into the soup.
5. Place diced cheese and herbs into the prepared hodgepodge and leave to stand under the lid.
   

Solyanka with champignons in beer broth

This very rich and interesting dish will appeal to lovers of Bavarian cuisine. To prepare you need to take the following products:

• 1 liter of beer and water;
• 2 chicken legs;
• 3 onions;
• 1 carrot;
• 5-6 champignons;
• 3 pickled cucumbers;
• 3 eggs;
• ½ head of garlic;
• olives;
• 2 potatoes;
• several types of sausage, 100 g each;
• 1 tomato;
• tomato paste;
• mustard;
• lemon;
• 1 tsp. paprika;
• 1 tsp. black pepper;
• salt;
• Bay leaf;
• greenery.

Cooking method:

1. Place the leg in a saucepan, add beer and water, let it boil and cook for at least half an hour.
2. Fry chopped onions and carrots, add champignons cut into slices and simmer for 2-3 minutes.
   
3. Add a spoonful of broth, chopped cucumbers and simmer for 10 minutes.
4. Take out the finished leg and add diced potatoes to the broth.
5. After 7-8 minutes, add the olives and their brine to the pan, as well as chopped sausage, bay leaf and mustard.
6. Sauté finely chopped tomatoes and garlic in a frying pan. Add tomato paste and half a glass of broth and simmer a little more, remembering to stir.
   
7. Separate the chicken meat from the bones and place in the broth, along with the stewed tomatoes.
8. Boil the eggs, finely chop and pour into the broth.
9. Add finely chopped herbs, spices and add water to the desired volume, cook for 2-3 minutes.
10. Arrange in portions and garnish with lemon.

Solyanka with champignons and smoked ribs

Smoked ribs give this dish a unique taste and aroma.

Ingredients:

• 0.5 kg smoked pork ribs;
• 0.5 kg pork;
• several types of sausage, 100 g each;
• 6 potatoes;
• 200 g fresh cabbage;
• 1 onion;
• 1 carrot;
• 3 cloves of garlic;
• tomato paste;
• olives;
• 5-6 champignons;
• Bay leaf;
• greenery;
• spices to taste;
• lemon.

Step-by-step preparation:

1. Place the smoked ribs in a saucepan, add water and place on the stove.
   
2. Fry the pork for 7-10 minutes, transfer to a saucepan, let it boil and cook for 1.5 hours over low heat.
3. Fry chopped onions and carrots until golden brown, add chopped sausage, salt, spices, tomato paste and simmer for 10-15 minutes.
4. Add shredded cabbage and diced potatoes to the prepared broth and cook for a quarter of an hour.
5. Add sliced ​​champignons into the broth, cook for 2-3 minutes and place the roast into the pan.
6. Let it brew for 10-15 minutes.
7. Before serving, garnish with olives, lemon and herbs.
   

Calorie content of hodgepodge with champignons

The calorie content of such a hodgepodge depends on the presence of other ingredients.Thus, the calorie content of the vegetable version of the dish is 50-70 kcal, and with the addition of sausages it is 100-110 kcal.

Conclusion

Solyanka with champignons is a very tasty dish that has many cooking options. It can be served for lunch as a soup or rolled into jars for the winter.

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