Solyanka with mushrooms
4 servings
55 minutes
Mushroom solyanka is an original dish that embodies a wealth of flavors and textures. It draws inspiration from the classic solyanka but uses aromatic champignons instead of the traditional meat component. Cabbage, carrots, and tomato juice create a rich sweet-and-sour base, while fried onions add a delicate caramel note to the dish. This recipe is perfect for those seeking an alternative to meat dishes while maintaining depth of flavor. Mushroom solyanka pairs excellently with rye bread and sour cream, highlighting its richness and softness. It can be the centerpiece of a cozy family dinner or an original addition to a festive table. Once tried, its warming aroma and rich flavor profile are unforgettable.
1
In a deep skillet, heat vegetable oil. Sauté finely chopped onion over low heat, stirring constantly, until slightly golden. Add chopped mushrooms. Season with salt and pepper. Cook until done and transfer to a bowl.
- Vegetable oil: 6 tablespoons
- Onion: 2 heads
- Fresh button mushrooms: 400 g
- Salt: to taste
- Ground black pepper: to taste
2
Finely chop the carrot into strips and the onion. Fry in vegetable oil in the same pan over low heat.
- Carrot: 1 piece
- Onion: 2 heads
- Vegetable oil: 6 tablespoons
3
Add a glass of tomato juice to the prepared vegetables. Continue to simmer on low heat, stirring constantly. Add half a teaspoon of salt, a teaspoon of sugar, and pepper. Cook until a thick consistency forms.
- Tomato juice: 1 glass
- Salt: to taste
- Sugar: to taste
- Ground black pepper: to taste
4
Finely chop the cabbage. Add it to the carrots, onions, and tomatoes. Mix well. Cover and simmer on low heat, stirring occasionally. Add salt and sugar.
- White cabbage: 500 g
- Salt: to taste
- Sugar: to taste
5
Add mushrooms to the prepared cabbage and mix. Simmer for another 3 minutes.
- Fresh button mushrooms: 400 g
