Mixed Mushroom Solianka
Description
Hearty and aromatic soup. I really love solyanka—it’s my absolute favorite soup, and for many years I’ve consistently eaten it at least once a week, if not prepared it myself. I enjoy both meat and mushroom solyanka, but mushroom solyanka has a clear advantage—it’s much faster to prepare (just one hour of cooking time) compared to meat-based versions. That’s exactly why mixed mushroom solyanka is my top choice among all the solyankas I make. So, in my opinion, every self-respecting cook should master the recipe for a proper and delicious mushroom solyanka. Good luck with your cooking, friends! The soup is ready to serve.
Instructions
- 1
Step 1
First, soak the dried white mushrooms in water (about 2 liters) ahead of time. After an hour, place this mixture over heat, adding a whole carrot and parsley root. Bring to a boil and simmer over low heat for 30–40 minutes. Meanwhile, in a frying pan with vegetable oil, sauté onions cut into half-rings until translucent, then add finely chopped tomatoes and simmer for 3–4 minutes.
- 2
Step 2
Next, add sauerkraut with a small amount of brine and a couple of peppercorns to the pan. Mix and simmer.
- 3
Step 3
Next, add the shredded fresh cabbage to the pan. Mix well and simmer for a few more minutes.
- 4
Step 4
Almost all the liquid will evaporate in the pan, so we'll add a couple of ladles of mushroom broth, which is still simmering over low heat.
- 5
Step 5
Simmer the vegetables until the cabbage is cooked. Now you can return to the broth, which has already been simmering over low heat for the mentioned 40 minutes. Remove and discard the carrot and parsley root from the broth, then take out the mushrooms with a slotted spoon and transfer them to a separate plate.
- 6
Step 6
The mushroom broth needs to be strained and returned back to the pot. Now add finely chopped salted or marinated mushrooms, as well as finely chopped boiled dried white mushrooms, to the broth.
- 7
Step 7
When the broth comes to a boil, add our vegetable mixture to it.
- 8
Step 8
When it boils again, add some fresh mushrooms.
- 9
Step 9
Bring to a gentle boil again and finish by adding finely chopped herbs, salt, and pepper. Taste and adjust seasoning with salt and pepper; if more acidity is needed, add a little lemon juice.
- 10
Step 10
After a few minutes, remove the pot from the heat, let the solyanka steep for about 10 minutes under the lid, then ladle it into bowls and serve.