Mushroom soup with pickled mushrooms
Description
The soup is simple and quick to prepare. Salted mushrooms are great not only as a snack but also as an ingredient for popular dishes like solyanka (Russian pickle soup). This solyanka with salted mushrooms can be made not only with meat broth but also with water for a fasting diet. The soup turns out delicious, pleasantly tangy, hearty, and nutritious. If the mushrooms alone don't provide enough acidity, adjust the flavor with pickle brine or tomato brine. This solyanka recipe definitely deserves your attention—don't be afraid to experiment, and this first course will surely delight you. Serve the soup hot.
Instructions
- 1
Step 1
Prepare all the ingredients from the list. You can use any meat, but it's better to choose meat on the bone, as it will make the broth more aromatic and richer.
- 2
Step 2
Rinse the meat, transfer it to a pot, and cover with water. Add half an onion and half a carrot, cut into large, uneven pieces. Add black peppercorns and a bunch of fresh herbs. Tie the herbs with a string beforehand for easier removal later.
- 3
Step 3
Place over heat, bring to a boil, skim off the foam, and simmer the broth over very low heat for about 1-1.5 hours (until the meat is cooked).
- 4
Step 4
Strain the prepared broth and return it to the saucepan. Add the bay leaf and bring to a boil again.
- 5
Step 5
When the broth comes to a boil, add the diced potatoes and rinsed rice. Cook for about 20 minutes.
- 6
Step 6
Meanwhile, heat a pan with oil. Dice the remaining onion and grate the carrot. Cook the vegetables until soft, about 5-7 minutes.
- 7
Step 7
Then add the diced tomatoes, tomato paste, and sugar. You can add any spices to taste, as they will better reveal their aroma. Cook, stirring, for another 2–3 minutes.
- 8
Step 8
Then add the mushrooms. If the mushrooms are large, cut them into pieces. If they are very acidic or quite salty, rinse them first under running water and drain in a colander. I'm using under-poplar mushrooms, but you can use lactarius or any other mushrooms you have in the fridge. Cook for a few more minutes.
- 9
Step 9
Remove the boiled meat from the bones, add it to the vegetables with mushrooms, and mix well.
- 10
Step 10
Transfer the contents of the skillet to the pot 5 minutes before the potatoes and rice are done.
- 11
Step 11
Mix and adjust the soup for saltiness. If it lacks acidity, add some pickle brine.
- 12
Step 12
At the very end, add finely diced garlic, remove the pot from the heat, and let the soup steep, covered, for another 10 minutes.
- 13
Step 13
The рассольник with salted mushrooms is ready. It's very delicious served with sour cream and fresh herbs.