Solyanka with mushrooms: popular home recipes

Combined hodgepodge with the addition of mushrooms is a traditional dish, without which a family meal was rarely dispensed with in Russia. This name can mean both liquid soup, which in addition to the mushroom component also includes a number of ingredients, and the second dish, where the basis is white cabbage. You can roll a hodgepodge with mushrooms in jars or use popular recipes for every day.

Recipes for saltwort with mushrooms, sausage, ham and meat

Solyanka with mushrooms and sausage.

• 200 g of sausage (ham)
• 100 g of chanterelles,
• 100 g onion
• 25 g of lard
• 100 g pickles,
• 1 tbsp. spoon of capers
• meat broth
• coriander,
• sour cream,
• pepper.

Passer the onion, fry with the mushrooms, and then combine with sausage, lard, cucumbers and capers. Pour the resulting composition with broth, add coriander and boil. Serve a hodgepodge with mushrooms and sausage, cooked according to this recipe, with sour cream and pepper.

Mushroom hodgepodge with meat.

Structure:

• fresh - 200 g or dried porcini mushrooms - 30 g,
• beef bones - 300 g,
• beef - 100 g
• lean ham - 50 g,
• sausages or sausages - 50 g,
• onions - 1-2 pcs.,
• parsley root
• celery root,
• carrots - 1 pc.,
• butter - 1-2 tbsp. spoons
• pickled cucumber - 1 pc.,
• tomato puree - 1 tbsp. spoon or fresh tomatoes - 2 pcs.,
• capers and olives - 1 tbsp each. spoon
• sour cream - 2 tbsp. spoons
• lemon - 2-3 slices,
• salt, pepper, bay leaf.

1. From the bones, meat, parsley, carrots, cook the broth and strain.
2. Chop onions, mushrooms and stew them in oil with tomato puree.
3. Cut meat, ham, sausages or sausages into small slices.
4. Peel the pickles and seeds, cut into thin slices.
5. Put all the products in a pan, pour meat broth and cook for 10-15 minutes, add spices, add salt to taste.
6. When serving, hodgepodge prepared with this recipe with mushrooms and meat, sprinkle with chopped herbs, add a slice of lemon and sour cream.

Solyanka with fresh and dried mushrooms: classic recipes with photos

Classical solyanka with porcini mushrooms.

The first way.

• Fresh white mushrooms - 80 g and dried - 15 g,
• onions - 50 g,
• pickled cucumbers - 30 g,
• capers - 10 g
• olives - 25 g
• olives - 10 g
• tomato puree - 25 g,
• butter - 10 g,
• sour cream - 30 g,
• lemon - 1/10 pcs.,
• Bay leaf,
• black peas,
• greens, salt.

In a plate with a prepared hodgepodge with dried mushrooms, prepared according to this recipe, put a circle of peeled lemon and herbs.

The second way.

For this recipe for a hodgepodge with mushrooms you will need:

• Mushroom broth - 30 g,
• dried porcini mushrooms - 10 g,
• salted mushrooms - 40 g,
• fresh cabbage - 30 g,
• sauerkraut - 30 g,
• carrots - 15 g
• parsley root - 10 g,
• onions - 20 g,
• tomatoes - 30 g
• sour cream - 20 g,
• butter - 10 g,
• olives - 5 g
• dill - 5 g
• Bay leaf,
• black peas,
• lemon - 1/8 pcs.

Boil the dried mushrooms, take them out, cut into strips, put back to cook, adding the carrots, parsley and celery chopped into strips. Strain fresh and pickled cabbage in oil until soft. Scald salted mushrooms, cut into small pieces. Combine all the products together, add spices and cook for 15 minutes over moderate heat. Season the hodgepodge with sour cream and lemon juice.

Dried mushroom solyanka.

• For 50-60 g of dried mushrooms - 2-3 pickles,
• 2 tablespoons of capers and olives,
• 8-12 pieces of olives,
• 4 tablespoons of tomato puree,
• 100 g butter,
• sour cream, lemon, spices to taste.

1. Before preparing the hodgepodge, dried mushrooms must be soaked in water, boiled until tender, removed from the broth and chop. Strain the broth, put on fire. Sauté finely chopped onion in fat with mashed tomato, then simmer for 5 minutes. Peel pickles and seeds, cut into diamonds.
2. In a boiling broth put onions, cucumbers, capers, olives, bay leaves, spices and cook for 7-10 minutes. Then add boiled mushrooms, olives, season with sour cream and garnish with lemon slices.
3. Instead of cucumbers, you can take sauerkraut.

Mushroom hodgepodge simple recipe.

1. For 500 g of mushrooms - 2-3 pickles,
2. 5 onions, 2 tablespoons of tomato paste,
3. 4 tbsp ghee,
4. 12-16 pieces of olives,
5. 2-3 tablespoons of capers,
6. one third of lemon
7. 4 tablespoons of sour cream,
8. salt, pepper, bay leaf and herbs to taste.

Pour cleaned and washed fresh mushrooms with water and cook until cooked, then lay on a sieve and cut into thin slices. Strain the broth. Chop onions and fry in ghee with tomato paste. Peel pickles and seeds, cut across thin slices, mix with fried onions and simmer for 5-6 minutes. Rinse olives, free from seeds.

Dip chopped mushrooms, cucumbers, fried onions, capers, bay leaves, salt, pepper and boil in mushroom broth for 10-15 minutes. Before serving, season homemade hodgepodge with mushrooms, sour cream, add olives, slices of peeled lemon, dill and parsley.

Mushroom, sausage and ham recipe

• For 200 g of fresh or 30 g of dried porcini mushrooms - 300 g of beef bones,
• 100 g of beef,
• 50 g lean ham
• 50 g sausages or sausages,
• 1-2 bulbs,
• 1 parsley root
• 1 celery root
• 1 carrot
• 1-2 tablespoons of butter,
• 1 pickle,
• 1 tablespoon of tomato puree or 2 fresh tomatoes,
• 1 tablespoon of capers and olives,
• 2 tablespoons of sour cream,
• 2-3 slices of lemon
• salt, pepper, bay leaf.

To cook a hodgepodge with mushrooms, sausages and ham according to this recipe, from the bones, meat, parsley and carrots you need to cook the broth and strain. Chop onions, mushrooms and stew them in oil with tomato puree. Cut meat, ham, sausages or sausages into small slices. Peel the pickles and seeds, cut into thin slices. Put all the products in a pan, pour meat broth and cook for 10-15 minutes, add spices, add salt to taste. When serving, sprinkle with chopped herbs, add a slice of lemon and sour cream.

Here is a selection of photos to the classic recipes of solyanka with mushrooms:

Siberian solyanka with mushrooms and fish fillet

• For 200 g of fresh mushrooms - 400 g of fish fillet,
• 1 onion,
• 4 peppercorns,
• 1 tablespoon flour
• 1 pickle,
• 1 sour apple
• 2-3 slices of lemon
• 2 tablespoons of sour cream,
• salt, greens, bay leaf

Cut the prepared fish fillet into pieces, put in a pan, add pepper, bay leaf, salt, pour cold water and cook. In melted butter and tomato puree, stew onion slices, julienne fresh mushrooms, pickles and an apple. After 10 minutes, add flour and mix, then put in a pan with fish broth and cook on low heat for 10 minutes. Before serving, put chopped dill, sliced ​​lemon and sour cream in a Siberian hodgepodge with mushrooms.

Solyanka with mushrooms, chicken and beef

• Chicken - 100 g
• meat broth - 1.5 l,
• cucumber pickle - 250 g,
• boiled beef - 200 g,
• roasted beef or veal - 200 g,
• ham - 100 g
• sausages - 100 g
• pickled cucumbers - 150 g,
• fresh cabbage - 250 g,
• tomatoes - 150 g,
• sour cream - 100 g,
• salted mushrooms - 100 g,
• capers - 25 g
• onion - 100 g
• olives - 25 g
• greens - 25 g,
• green onion - 25 g,
• pepper, salt.

To prepare a hodgepodge with mushrooms and chicken according to this recipe, cucumber pickle needs to be boiled, descaled, combined with meat broth and bring to a boil. Cut the meat, ham, sausages, chicken fillet into small cubes. Sprinkle salted mushrooms and fresh cabbage with boiling water and cut into cubes. Tomatoes, cucumbers and onions are also cut into cubes. Then put all these products together with spices and sour cream in a clay pot, pour boiling broth and put in the oven for 10-15 minutes.

Next, you can familiarize yourself with a photo and a step-by-step recipe for making a hodgepodge with mushrooms for canning.

Mushroom recipe for mushrooms

• 1 kg of white cabbage,
• 500 g onion
• as many carrots and tomatoes
• 700 g of fresh mushrooms, can be different,
• 3 bay leaves,
• 3 black peas,
• 1 glass of water
• half a glass of vegetable oil,
• 3 tbsp. tablespoons of vinegar
• 1 chili pepper
• 2 tbsp. tablespoons of sugar
• same amount of salt.

Rinse vegetables and mushrooms thoroughly, peel. After processing, cook mushrooms for 10 minutes. Grate the carrots, finely chop the onion, combine, fry. Cut the tomatoes into small cubes, finely chop the cabbage. Remove the mushrooms and chop finely. Put all the vegetables and spices in a large pot, salt, sugar, stew for half an hour. Five minutes before the end of cooking pour table vinegar. Mix the resulting mass well, pour into sterilized jars.

Take a look at the step-by-step photos of cooking mushrooms hodgepodge according to this recipe:

Solyanka with mushrooms, pickles, olives and beans

• Beans 0.5 cups,
• salted breasts 80 g,
• honey agarica 80 g
• champignons 5 pcs.,
• bow 1 pc.,
• carrots 1 pc.,
• garlic 3 pcs.,
• 2 pickles,
• tomato sauce 2 tbsp. l.,
• olives 30 g
• lemon 0.5 pcs.,
• capers 1 tsp.,
• olives 30 g
• cucumber pickle 1 cup (s),
• dry mushrooms mushrooms 40 g,
• bay leaf 2 pcs.,
• hot pepper to taste,
• sugar 1 tsp.,
• salt to taste
• dill, parsley, cilantro 1 bunch.

1. To prepare a hodgepodge with salted mushrooms according to this recipe, the breasts must be poured with water and put to boil. At the same time, put the beans to boil until half ready. Separated boiled mushrooms from the broth.
2. Thin mushrooms and mushrooms. Grate carrots, chop onion and garlic, fry all together. Add pickles, tomato sauce to the fried mass, then pour a small amount of pickle from pickles. Stew these ingredients for hodgepodge with mushrooms and pickles 15 min.
3. In boiled mushroom broth throw boiled mushrooms, mushrooms, honey mushrooms, salted mushrooms, bring to a boil, throw beans and vegetable dressing there. Cook for 5 minutes.
4. Chop capers, chop greens, put olives and olives in a pan, put sugar and pepper. Before serving, hodgepodge with beans and mushrooms sprinkle with fresh herbs.
5. How to make a hodgepodge of fresh and salted mushrooms with tomato paste

Fresh mushroom solyanka with pickles.

Structure:

• mushrooms - 500 g
• pickles - 2-3 pcs.,
• onion - 5 pcs.,
• tomato paste - 2 tbsp. spoons
• ghee - 4 tbsp.spoons
• olives - 12–16 pcs.,
• capers - 2-3 tbsp. spoons
• lemon - 0.3 pcs.,
• sour cream - 4 tbsp. spoons
• salt, pepper, bay leaf, greens.

Before making such a hodgepodge, washed fresh mushrooms need to be poured with water and cook until tender, then lay on a sieve and cut into thin slices. Strain the broth. Chop onions and fry in ghee with tomato paste. Peel pickles and seeds, cut across thin slices, mix with fried onions and simmer for 5-6 minutes. Rinse olives, free from seeds.

Dip chopped mushrooms, cucumbers, fried onions, capers, bay leaves, salt, pepper and boil in mushroom broth for 10-15 minutes. Before serving, season the hodgepodge with sour cream, add olives, slices of peeled lemon, dill and parsley.

Solyanka with mushrooms and tomato paste.

Structure:

• dried mushrooms - 50-60 g,
• salted mushrooms and mushrooms - 100 g each,
• onion - 4 pcs.,
• pickles - 2-3 pcs.,
• tomato paste - 100 g,
• butter - 4 tbsp. spoons
• capers - 80 g
• olives - 40 g
• olives - 8-12 pcs.,
• sour cream - 100 g,
• pepper - 5-8 peas,
• bay leaf, lemon, greens, salt.

Soak dried mushrooms and boil until tender, then cut into strips. Strain the broth and put on fire. Cut salted breasts, mushrooms and onions into strips. Peel pickles and seeds, cut into slices. Fry onions with butter, add tomato puree to it.

Put pickles in boiling broth. When the broth boils again, add the prepared mushrooms, fried onions, capers, pitted olives, peas, bay leaves, salt and cook for 10 minutes. Then add the olives. When serving, add hodgepodge with mushrooms and tomato paste to the table with sour cream, put slices of lemon and sprinkle with finely chopped greens.

Mushroom solyanka homemade.

Structure:

• fresh mushrooms - 200 g,
• fish fillet - 400 g,
• onion - 1 pc.,
• pepper - 4 peas,
• flour - 1 tbsp. a spoon,
• pickled cucumber - 1 pc.,
• sour apple - 1 pc.,
• lemon - 2-3 slices,
• sour cream - 2 tbsp. spoons
• salt,
• greenery,
• Bay leaf,
• oil,
• tomato puree.

Cut the prepared fish fillet into pieces, put in a pan, add pepper, bay leaf, salt, pour cold water and cook. In melted butter and tomato puree, stew onion slices, julienne fresh mushrooms, pickled cucumber and apple. After 10 minutes, add flour and mix, then put in a pan with fish broth and cook on low heat for 10 minutes. Before serving, put chopped dill, sliced ​​lemon and sour cream in a hodgepodge.

How to cook a hodgepodge with mushrooms and fresh tomatoes

Solyanka with salted mushrooms.

Products:

• salted mushrooms 150 g,
• meat or mushroom broth 1 l,
• 1 onion,
• 2 fresh tomatoes,
• butter 1 tablespoon,
• sour cream 1 tablespoon,
• 1 pickled cucumber
• tomato - puree 2 tablespoons,
• green onion 40 g
• 2 slices of lemon
• parsley root.

Before making such a hodgepodge, mushrooms need to be cut into strips, chopped mushrooms, parsley and onions, all this stewed in oil. Then add the broth and cook for 15 minutes. Peel the pickles and seeds, cut into small pieces. Cut the tomatoes into slices and add to the broth with mushrooms together with the cucumber. Boil everything for another 5 minutes. Before serving, add sour cream, lemon slices and chopped greens to the salted mushroom hodgepodge.

Solyanka fish team with mushrooms and tomatoes.

• Fish broth - 250 g,
• cucumber pickle - 50 g,
• lemon - 1/8 pcs.,
• fish fillet - 100 g,
• crayfish - 50 g
• boiled salted pink salmon,
• chum salmon - 50 g
• fresh sturgeon - 50 g,
• onions - 40 g,
• pickled cucumbers - 30 g,
• tomatoes - 40 g
• capers - 5 g
• olives - 5 g
• salted mushrooms - 30 g,
• carrots - 20 g
• vegetable oil - 10 g,
• parsley root - 10 g,
• parsley, dill - 5 g,
• Bay leaf,
• black pepper peas.

Combine the fish broth with boiled cucumber brine, put the carrots, parsley, chopped into strips, and boil over low heat.

Sliced ​​finely chopped onions and tomatoes in oil. Scald salted mushrooms, cut into cubes.Dice cucumbers and tomatoes, fresh and salted fish, crayfish flesh into pieces, combine with other products and spices in a ceramic pot or enamel bowl and put in an oven or on a low fire for 15 minutes.

Before serving, squeeze lemon juice into the team hodgepodge with mushrooms and tomatoes or add a slice of lemon without grains.

How to make a hodgepodge with salted and dried mushrooms: simple recipes

Solyanka mushroom team.

• Mushrooms: dried - 25 g, fresh - 75 g, pickled - 50 g, salted - 50 g,
• onions - 250 g,
• pickled cucumbers - 150 g,
• olives - 100 g
• capers - 50 g
• olives - 50 g
• tomato puree - 40 g,
• butter - 50 g,
• sour cream - 150 g,
• lemon - 1/2 pcs.,
• Bay leaf,
• black peas,
• greenery,
• salt.

Boil dried mushrooms, strain and cut into strips. Pre-boiled for 4–5 minutes and cut into strips, put fresh mushrooms in a boiling broth from dried mushrooms and cook for 12–15 minutes. Prepare onions with mashed tomato and pickles as usual. Pickled mushrooms, salted saffron mushrooms or mushrooms scald and cut into strips. Put the prepared foods in boiling broth and cook for 10-15 minutes, then add boiled dried mushrooms, black pepper, bay leaf, salt and let it boil. Introduce the olives, capers, sour cream and cook for another 5 minutes. Put a slice of peeled lemon and herbs in a plate.

Dried mushroom solyanka team.

• Dried mushrooms - 50-60 g,
• pickles - 2-3 pcs.,
• capers and olives - 2 tbsp each,
• olives - 8-12 pcs.,
• tomato puree - 4 tbsp. spoons
• butter - 100 g,
• sour cream,
• lemon,
• spice.

Soak dried mushrooms in water, boil until tender, remove from broth and chop. Strain the broth, put on fire. Sauté finely chopped onion in fat with tomato puree, then simmer for 5 minutes. Peel pickles and seeds, cut into diamonds.

In a boiling broth put onions, cucumbers, capers, olives, bay leaves, spices and cook for 7-10 minutes. Then add boiled mushrooms, olives. Season the mushroom hodgepodge cooked according to this simple recipe with sour cream and garnish with lemon slices.

Solyanka Recipe with Dried Mushrooms and Potatoes

• Dried porcini mushrooms - 50 g,
• potatoes - 300 g
• carrots - 125 g,
• onions - 250 g,
• pickled cucumbers - 250 g,
• green peas - 125 g,
• tomato paste - 75 g
• olives - 100 g
• butter - 50 g,
• lemon - 1/2 pcs.,
• sour cream - 100 g,
• greenery,
• salt.

Soak the washed dried mushrooms in cold water for 3-4 hours, then boil until tender, cut into small cubes and fry in butter with the addition of tomato paste. Peel pickles and seeds, cut into diamonds, and boil in a small amount of water. In the boiling mushroom broth put prepared mushrooms, diced potatoes and cook until potatoes are ready, add pickles, fried onions, carrots, green peas, salt. Cook for 5-10 minutes. When serving, put in a plate with a hodgepodge of dried mushrooms and potatoes olives, a slice of lemon, sour cream and finely chopped parsley or dill.

Below are step-by-step recipes for cooking fish soup with mushrooms.

Recipes of delicious fish hodgepodge with pickled mushrooms

Tasty fish hodgepodge.

For broth:

• fish - 150 g
• onions - 40 g,
• carrots - 20 g
• parsley root
• black peas,
• Bay leaf,
• salt;

for refueling:

• onions - 50 g,
• butter - 10 g,
• tomato puree - 10 g,
• pickled cucumbers - 40 g,
• pickled mushrooms - 40 g,
• lemon - 1/10 pcs.,
• capers
• olives - 5 g each
• parsley or dill greens.

1. It is recommended to cook this dish from sea fish: crucian carp, sea bass, horse mackerel, mackerel, etc.
2. Cut and cleaned fish into fillets without skin and bones.
3. From small fish, bones and heads, cook the broth with the addition of parsley root, carrots, onions, black pepper, peas, bay leaf and salt; strain the broth, cool. Chop onions into rings.
4. Peel pickled cucumbers, remove seeds, cut into slices.Separately cooked fish into thin slices. Fry onions in oil, add tomato puree, pickles and chopped fresh, salted or pickled mushrooms. Pour in the broth and cook for 15–20 minutes.
5. When serving, add the pulp of boiled fish, lemon slices without zest, capers, olives or pickled plums into a hodgepodge with pickled mushrooms, sprinkle with finely chopped dill or parsley.

Solyanka fish team with mushrooms.

• Fresh fish, salted sturgeon or stellate sturgeon - 1 kg,
• onion - 80 g
• flour - 100 g
• oil - 30 g
• tomato,
• gherkins - 200 g,
• pickled porcini mushrooms - 400 g,
• juice from half a lemon,
• greenery,
• olives,
• pepper, l
• Avro leaf.

For this recipe for delicious hodgepodge + with mushrooms, you need to clean fresh fish, remove the fillet from it. Cook the broth from the skin, bones and head of fresh fish with the addition of onions, pepper, bay leaves and herbs, strain, season with toasted flour and butter, add lightly toasted pickled porcini mushrooms, olives, gherkins. Bring to a boil, lower the fillet of fresh fish, cook. When the fish is ready, put separately boiled salted fish in the same soup, lemon juice to taste, for the color - 1 tablespoon of tomato puree fried in oil, a pinch of chopped parsley, stir slightly and pour into a soup bowl.

Look at the photo how the soup with mushrooms looks delicious with this recipe:

Fish hodgepodge with mushrooms.

• Fish broth - 300 g,
• fresh cabbage - 60 g,
• pickled mushrooms - 40 g,
• pickled cucumbers - 30 g,
• tomato puree - 25 g,
• olives - 10 g
• fat - 20 g
• smoked herring - 20 g,
• onions - 40 g,
• butter - 20 g,
• greenery,
• salt;

for meatballs:

• fish fillet - 40 g,
• krill meat (shrimp) - 10 g,
• milk - 15 g
• onions - 5 g,
• butter - 5 g,
• wheat bread - 10 g,
• flour - 10 g
• egg - 1/4 pcs.,
• ground black pepper,
• salt.

Chop white cabbage and stew with peeled and peeled seeds, rhombuses, pickled cucumbers, fried finely chopped onions and mashed tomato.

In the fish broth put sliced ​​lard and smoked herring fillet, lightly fried salted mushrooms, olives, stewed vegetables and cook for 5-10 minutes.

Separately cook the meatballs. To do this, chopped fish and boneless fish fillet together with krill meat (or shrimp, crab sticks), pass through a meat grinder, add finely chopped onions, wheat bread soaked in milk, egg, black pepper, salt, form balls the size of walnut, breaded in flour and fry in butter.

When serving, put meatballs and finely chopped greens into the hodgepodge.

Watch the video “Solyanka with mushrooms”, which shows how this traditional Russian dish is prepared: