Solyanka of fresh mushrooms
4 servings
60 minutes
Mushroom solyanka is a refined dish of Russian cuisine that combines the rich mushroom flavor with the tangy acidity of pickles and tomato paste. This recipe originates from traditional Russian feasts where solyanka symbolized a wealth of flavors and comfort. Carefully boiled and chopped champignons form the base of the dish, while capers, olives, and lemon add sophistication. The simmered broth, rich in spices, is softened at the end with delicate sour cream, creating a harmony of taste. Served with a slice of lemon and herbs, solyanka warms the soul, making it perfect for family dinners as well as special celebrations.
1
Clean and thoroughly rinse the champignons with cold water. Place in a dish, pour hot water, add onion and boil for 45-50 minutes, then strain the broth.
- Fresh champignons: 500 g
- Onion: 2 pieces
2
Sauté chopped onions in oil lightly (add tomato paste at the end of frying). Peel salted cucumbers and slice them. Rinse boiled mushrooms and chop them.
- Onion: 2 pieces
- Butter: to taste
- Tomato paste: 2 tablespoons
- Pickles: 4 pieces
- Fresh champignons: 500 g
3
Add all the ingredients to the hot broth, add capers, bay leaf, peppercorns, salt, and simmer on low heat for 10 minutes. Before serving, season the soup with sour cream and bring to a boil once. Place a slice of lemon, a few olives, and herbs in each bowl.
- Capers: 50 g
- Salt: to taste
- Ground black pepper: to taste
- Sour cream: to taste
- Lemon: to taste
- Olive: 50 g