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

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

Appetizing hodgepodge with mushrooms

How to cook mushroom hodgepodge

Mushroom hodgepodge 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 the 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 a huge number of various ingredients (the more, the richer the taste will be). 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 hodgepodge recipes

There is no one general method of making mushroom soup - mushroom hodgepodge. Each housewife does it in her own way. In addition, this dish allows you to improvise and add new ingredients to famous recipes.

Classic recipe for mushroom mushrooms mushrooms

For the simplest version of a mushroom hodgepodge, you will need:

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

Cooking method:

1. Chop the onion and fry.
2. Cut pickled cucumbers into small pieces and combine with onions, hold on fire for a couple of minutes.
   
3. Squeeze the juice out of the tomatoes, pour it over the onion with 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.
6. Arrange on plates and garnish with parsley.
   

Soup recipe with mushrooms

Few will be left indifferent by the hodgepodge with meat and mushrooms. To prepare it, you need the following products:

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

Step by step cooking:

1. Prepare meat broth by boiling the beef for 1-1.5 hours with bay leaves.
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. Get the beef, cool and chop into pieces.
6. Bring the broth to a boil, put mushrooms, frying, 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 hold it for 10-15 minutes over low heat.
9. Turn off the stove and let it brew.
10. Put herbs and lemon in the plates for decoration.
    

Recipe for hodgepodge with mushrooms and cabbage for the winter

There are also ways to prepare a dish for the winter. For example, a hodgepodge with early cabbage and mushrooms. This will require:

• 5-6 pcs. carrots;
• 10 onions;
• 3 kg of champignons;
• 1 cup of sugar;
• 2 tbsp. l. salt;
• 0.5 l of sunflower oil;
• 40 ml of 9% vinegar;
• 1 head of medium 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 properly with your hands, simmer a little over low heat.
   
3. Chop onions, carrots and sauté until soft.
4. Fold 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 being ready, add vinegar and mix thoroughly.
   
6. Put the hodgepodge in prepared sterilized jars, close the lids and wrap in a blanket.
7. After the jars have cooled, put them away for storage.
   

Solyanka recipe with mushrooms and sausage

This is another option for a hearty first course. For cooking 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;
• greens;
• salt;
• pepper;
• Bay leaf;
• 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. Put chopped potatoes and carrots, bay leaves in the broth and cook for 10-15 minutes.
3. Fry finely chopped onions and garlic in a pan, then add chopped sausages and smoked meats, pickles, herbs, salt, pepper and keep on fire for a little.
4. Transfer the contents of the frying pan to the broth, add the olives brine and cook for 2-3 minutes.
   
5. Turn off the stove and let the soup steep.
6. Pour into bowls and garnish with olives or olives, lemon slice and chopped herbs.
   

Solyanka with mushrooms, cabbage and fish

A 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;
• greens;
• Bay leaf.

Cooking process:

1. Peel the fish, cut into pieces and put in a saucepan with water. Let it 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, remove the bones from the fish.
3. Fry flour in a dry frying pan and stir with ¼ glass of water.
4. Simmer sauerkraut in a saucepan, pouring 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 onions in vegetable oil.
6. Transfer the onion, 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 of minutes
8. Arrange on plates and garnish with fresh herbs.
   

Solyanka with mushrooms and sweet pepper

Another way to make a preparation for the winter is to cook a hodgepodge with mushrooms and bell 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;
• cloves;
• Bay leaf.

Preparation:

1. Fry chopped onions and carrots in a saucepan.
2. Put chopped cabbage and mushrooms cut into plates in 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. Dissolve a spoonful of tomato paste in half a glass of water and add to a saucepan. Add sunflower oil, cover and simmer over low heat for at least an hour.
5. Add vinegar 10 minutes before the end.
6. Arrange the finished dish in prepared sterilized jars, roll up the lids and wrap in something warm.
   
7. When the cans are cool, put them away for storage.

Solyanka with mushrooms and Adyghe cheese

A very unusual recipe for a hodgepodge 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;
• a can of canned beans;
• 2 tsp Sahara;
• 1 tsp coriander;
• 1 tsp fennel seeds;
• ¼ h. L. red pepper;
• ½ tsp paprika;
• 1 tsp turmeric;
• ½ tsp asafoetids;
• 2 tbsp. l. tomato paste;
• 50 ml of sunflower oil;
• 400 g of Adyghe cheese;
• olives;
• greens.

Cooking steps:

1. Put chopped 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 spice oil into the soup.
5. Put diced cheese and herbs into the prepared hodgepodge and leave to stand under the lid.
   

Solyanka with mushrooms in beer broth

This very rich and interesting dish will appeal to lovers of Bavarian cuisine. For cooking, 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 sausages, 100 g each;
• 1 tomato;
• tomato paste;
• mustard;
• lemon;
• 1 tsp paprika;
• 1 tsp black pepper;
• salt;
• Bay leaf;
• greens.

Cooking method:

1. Put the chicken 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 mushrooms 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, pour the diced potatoes into the broth.
5. After 7-8 minutes, send olives and brine from them, as well as chopped sausage, bay leaves and mustard to the pan.
6. Simmer finely chopped tomatoes and garlic in a pan. Add tomato paste and half a glass of broth and simmer a little more, not forgetting to stir.
   
7. Separate the chicken meat from the bones and put in the broth, send the stewed tomatoes there.
8. Boil eggs, chop finely and pour into 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 mushrooms and smoked ribs

Smoked ribs give this dish a unique taste and aroma.

Ingredients:

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

Step-by-step cooking:

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. Pour chopped cabbage and potatoes into cubes into the finished broth and cook for a quarter of an hour.
5. Add mushrooms cut into slices into the broth, cook for 2-3 minutes and put the frying in a saucepan.
6. Let it brew for 10-15 minutes.
7. Garnish with olives, lemon and herbs before serving.
   

Calorie solyanka with mushrooms

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

Conclusion

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

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