Solyanka with mushrooms is a joy for the stomach.

Solyanka - a dish not only delicious, but also very unusual. First, it is absolutely impossible to trace its origin. Some sources say that the hodgepodge - a dish originally Russian. But similar recipes exist in every Slavic cuisine.

Many imagine a dish of hodgepodge with mushrooms and cabbage as soup, but in cooking there is another recipe: "ham in a skillet of cabbage with mushrooms." The ingredients of these two dishes are the same. It turns out that solyanka is universal and it can be cooked as a thick soup or a hot second course.

What is a hodgepodge? This can be soup on a concentrated broth or a second course. The composition of both of them certainly includes several varieties of fish or meat, pickles. The base of the saltwort always has a sharp-sour taste, thanks to a large number of pickles, tomato paste and lemon juice. Also, a hodgepodge with mushrooms contains a large amount of flavored seasonings. It can be parsley, thyme, basil, dill, coriander. Traditional hodgepodge is a hybrid of pickle and cabbage soup, it contains cabbage, usually sauerkraut, pickled cucumbers, olives, capers.

Of the by-products for saltwort, kidneys, heart and tongue are most often used.
Traditional fish soup is prepared from pike perch and all types of sturgeon fish, but today they are successfully replaced by horse mackerel, mackerel and other fatty sea fish. It is not recommended to add a lot of tomato to the salted fish soup, its taste is muffled by the aroma of the fish.

Solyanka with mushrooms in Polish

This dish may well be the decoration of the festive table. Of course, there will not be much time to prepare it, but the end result is worth the effort.

To prepare a hodgepodge, it will take three kinds of meat: pork (fillet), beef and chicken (with bones), with a total weight of 500 grams and 2 liters of water. First, we set the brew of broth and chicken, adding the roots of parsley. At the end of cooking, put the bay leaves and sweet pepper-peas. We filter the broth, finely chop the meat and put it in a saucepan. Pork cut into small pieces and fry on melted butter, then pour a little broth and stew the meat almost until cooked.

It is also necessary to extinguish the vegetables before adding to the soup. First we put cabbage in the pan and lightly fry it with a little oil. Then add the gherkins - 5 pieces, tomato paste - 2 tablespoons, a small pickled cucumber and marinated mushrooms. Stew the mixture for 15 minutes, combine it with pork and lay all the ingredients in the broth.

To soup, halveda with mushrooms, was more fragrant, season it with thyme and basil. In order to make the dish taste more saturated, mix 50 g of sour cream with a couple of spoons of flour and lemon juice. Stir and add to the soup. After this, stir-fry the sauce for another twenty minutes, before the end of cooking, add finely chopped sausage.

Ready soup before serving, season with sour cream, sprinkle with dill and parsley, add chopped olives, slices of lemon.

Solyanka with mushrooms vegetarian

This soup is prepared much faster, because it does not require meat broth.

It includes a variety of mushrooms: both dried and pickled, frozen. Of course, champignons are not suitable for this case. It is better to take butter mushrooms, podberezoviki, freckles, black and white mushrooms. Total mushrooms will require a gram of five hundred to six hundred. Onions can be used as a common bulb or half of it can be replaced by lemon.

First we prepare broth from dry mushrooms and a couple of liters of water. Filter the broth and cut the mushrooms. We pre-fry the whole mushroom mix in a frying pan. In the broth we add potato tubers, peeled and diced. Cut the finely salted cucumber. Thick cuticle cut, large seeds are removed. Pulp lightly let in the saucepan and add to the pan with broth. We rub large carrots and fry separately. Shink onion and add to carrots, there we put a couple of spoons of tomato paste. In the soup we put mushrooms and cook on low heat, after a few minutes we add vegetables. Solim dish to taste, we add a little pepper peas and ground. In each serving, we separately add sour cream, greens, olives or olives, lemon. Vegetarian hodgepodge with mushrooms is ready.

Bon Appetit!