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 half an hour is left before the guests arrive and there is no time for long cooking.

Secrets of making a hodgepodge of porcini mushrooms

The 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.

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

Also, prefab chowder usually uses one-third less water than a simple soup.

Mushroom hodgepodge often appears on tables during Orthodox fasts. The broth for her is best cooked from dried porcini mushrooms, which are soaked in advance for a couple of hours to remove all the bitterness. The water then needs to be drained, after which the mushrooms must be boiled in clean water over low heat for about 20-30 minutes. The foam should be removed. You do not need to filter the broth.

Brine and various spices can adjust the acidity and salinity. Recommended to be served with sour cream and fresh herbs.

Porcini mushroom hodgepodge recipes

Mushroom hodgepodge 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.

Lean 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 wedges;
• chopped greens;
• 380 g of fresh porcini mushrooms;
• 120 g tomato paste;
• 70 g butter;
• 280 g of onions;
• 120 g capers (optional);
• 270 g pickles;
• 120 g of salted porcini mushrooms (you can also take other mushrooms).

Lean mushroom soup

You can make a lean chowder like this:

1. It is recommended to peel the cucumbers and extract the seeds.
2. Finely chop the onion and fry in butter with tomato paste and cucumbers.
3. Boil the pre-scalded and chopped porcini mushrooms for 10-12 minutes. Add fried vegetables to the broth.
4. The pickled mushrooms should also be scalded, chopped and added to the pot.
5. Then the broth can be seasoned with salt and pepper.
6. Next, you just need to bring the almost finished food to a boil and throw olives into it.
7. Leave to simmer for a couple of minutes.
8. Serve with lemon wedges and herbs.

Meat hodgepodge with porcini mushrooms

For cooking you will need:

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

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, put the porcini mushrooms cut into cubes to it.
3. After about 20 minutes, you can throw in pork ribs.
4. Saute onions and carrots with chopped tomatoes and tomato pickle. 5. At the end, add cucumbers to them.
5. Add cucumber pickle to a saucepan.
6. Pour smoked meats and fried vegetables into broth as well.
7. Bring the dish to a boil and add the olives.
8. Then remove from the stove and leave for about 10 minutes.

Mushroom hodgepodge with cabbage

For the soup you will need:

• 1 onion;
• 1 small carrot;
• 0.5 kg of 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

Porcini mushroom solyanka with cabbage

You need to cook cabbage and mushroom dishes like this:

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

Calorie content of porcini mushrooms

5 ingredients are often used in a rich meatless prefab soup:

Conclusion

Porcini mushroom solyanka is a very nutritious winter dish. When preparing it, you can use both green olives and olives. This soup is always cooked over low heat so that the food does not turn into porridge. And, most importantly, you should be careful with the seasonings. This stew does not need to be used excessively, because the hodgepodge itself contains many tastes and aromas.

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