Lemon solyanka
Description
A hearty first course. I want to tell you, serve the soup hot.
Instructions
- 1
Step 1
1. Take all the mushrooms you plan to use for the lemon solyanka recipe. Wash, clean, and dry them. Soak the dried mushrooms beforehand for about 15 minutes. Place everything into a pot.
- 2
Step 2
2. Pour in water, add bay leaf, peppercorns, or parsley root. After boiling, reduce heat to minimum and simmer for about 1 hour.
- 3
Step 3
3. Meanwhile, you can start preparing the vegetables. Peel and chop the onion.
- 4
Step 4
4. Heat vegetable oil in a pan and sauté the onion until slightly golden.
- 5
Step 5
5. While it's frying, cut the bacon into small pieces and add it to the pan. Mix everything together and continue cooking over medium heat.
- 6
Step 6
6. Peel the tomato, cut into medium pieces, and place in a frying pan. If fresh tomatoes are not available, you can use canned tomatoes in their own juice or tomato paste.
- 7
Step 7
7. Also peel the carrots and cut them into small cubes (or grate on a grater).
- 8
Step 8
8. Carefully remove the mushrooms with a slotted spoon, and strain the broth. Pour the broth back into the saucepan, add the mushrooms and the vegetables immediately. Bring everything to a boil.
- 9
Step 9
9. After boiling, simmer for about 10 minutes. Olives and capers can be sliced or added whole.
- 10
Step 10
10. Press a clove of garlic through a garlic press.
- 11
Step 11
11. Chop the herbs.
- 12
Step 12
12. Slice the lemons into wedges or rounds. Set aside a few for serving, and add the rest to the pot.
- 13
Step 13
13. Our mushroom solyanka with lemon is almost ready. Add herbs, garlic, and olives with black olives to the pot. Taste and adjust salt and pepper, then remove the pot from the heat. Cover with a lid and let it steep for about 20–25 minutes.