Siberian-style mushroom solyanka
Description
The recipe won't take much time. Mushroom dishes in general, and soups in particular, taste better when using a mix of several mushroom varieties. Take a few pieces of any wild mushrooms and add some button mushrooms for heartiness. Do the same with sausages— the more diverse, the tastier. The soup is ready to serve.
Instructions
- 1
Step 1
Boil a broth using pork on the bone. You can pre-fry the meat in a nearly dry pan. Remove the cooked meat from the broth, take it off the bone, and slice it. Strain the broth.
- 2
Step 2
Slice the mushrooms into small pieces and place them in the broth. Add one thinly chopped onion to the broth. Lightly salt and cook until the mushrooms are done.
- 3
Step 3
At the same time, prepare the braise. To do this, melt the smoked bacon in a skillet. Add the second chopped onion and sauté until golden.
- 4
Step 4
Add diced cucumbers—pickled and marinated. Heat for about 5 minutes, stirring. Then add diced tomatoes and simmer until excess liquid has evaporated.
- 5
Step 5
Add the tomato paste, heat, then add the diced sausage and ham, and heat for a few more minutes. Add the reserved pork meat to the soup.
- 6
Step 6
Transfer the contents of the skillet to the pot with mushrooms. Add olives and adjust the soup's saltiness. Add coarsely ground black pepper, bay leaf, and dried herbs. Bring the soup to a boil, then remove from heat, cover with a lid, and let it steep for at least 20 minutes.
- 7
Step 7
Serve the solyanka hot. When serving, place a slice of lemon on each plate and add sour cream.