Calories: Not specified
Cooking time: 40 min
Solyanka is one of the most popular soups in Russian cuisine. There are a huge number of options for it. Mushroom hodgepodge soup is incredibly tasty, satisfying and loved by many families, in addition, it is a real find in fasting. A detailed recipe with a photo of a delicious first course, I described in detail for you. See also how to prepare.
- champignons - 300 gr.,
- dry mushrooms - 100 gr.,
- onion - 1 pc.,
- carrots - 1 pc.,
- celery - 1 stalk,
- cabbage - 300 gr.,
- olives - 50 gr.,
- capers - 50 gr.,
- tomato paste - 2 tablespoons,
- vegetable oil - 2 tablespoons,
- salt - to taste,
- sugar - 1-2 tablespoons,
- pepper h.m. - taste,
- greens - a few branches.
Cooking time - 40 minutes.
The number of servings is 4.
Recipe with photo step by step:
Vegetables need to be washed, dried, onions and carrots should be peeled, fresh mushrooms should be cleaned with a clean, hard kitchen sponge. Pour dried mushrooms with boiling water, cover with a lid, give them time to swell. 
Heat vegetable oil in a frying pan, fry the onion until soft, add chopped celery and grated carrots. Cook vegetables for 5 minutes. 
Add plastic-cut mushrooms, add mushrooms to skillet, cook with vegetables for another 5 minutes. 
Dry mushrooms, together with the water in which they swelled, transfer to a saucepan, add a liter of water, put the saucepan on the stove and cook for 5-7 minutes. 
Add vegetables from the pan to the pot, add water to 2 liters. As soon as it boils, immediately put thinly sliced cabbage into the pan. Cook over low heat for 5 minutes. 
Next, you need to add tomato paste or your favorite tomato sauce to the pan, pour in a little caper brine. If there are no capers, you can add brine from pickled cucumbers or tomato. Cook the hodgepodge for another 5-7 minutes. Salt the salt to taste, pepper. The acid in the soup should not dominate, so add a little sugar to taste. 
Now we add capers, olives and chopped greens to the hodgepodge - I have frozen dill, which I cook in the summer. As soon as the hodgepodge boils for the last time, the soup must immediately be turned off, it is not necessary to cook olives and capers. Remove the soup from the stove and let it brew for at least 20-30 minutes. The longer the hodgepodge sits, the tastier it is. See the entire collection. 
Mushroom hodgepodge is served like any other - with a slice of lemon. If not a lean option, then you can add a spoonful of sour cream.
Good day to you all! Today I, as the director of the restaurant, want to introduce you to a very wonderful dish called "Solyanka team". But since I have already introduced you to two classic recipes for combined hodgepodges (you can read about them in these recipes "Meat hodgepodge team" and "Fish hodgepodge team"), I will continue these acquaintances with the recipe, but already the classic mushroom hodgepodge team .
This hodgepodge, as well as the previous two first courses, belongs to pickle-type soups, but in terms of its taste characteristics, it not only is not inferior to the hodgepodges I told earlier, but even surpasses them in their taste sensations and qualities.
And if you're interested, let's get started. So, to prepare this hodgepodge
We need mushrooms. Of course, it is better if the mushrooms were collected independently and in the forest, but it's okay if you buy them in a store. Moreover, the stores now have a very large selection of this product. I collected boletus, mushrooms and champignons.
1. All mushrooms, of course, need to be prepared, namely, washed, cleaned of debris (and if the mushrooms are already a little old, then also remove the bottom sponge from under the hat) and dry on a towel. After that, you will need to cut them into strips.
2. Carrots and pickles (cucumbers should be just salty, not pickled, as a lot of sugar is usually added to marinades, which will spoil the taste of hodgepodge in large quantities) cut into strips as well. By the way, mushroom hodgepodge is the only type of mixed hodgepodge whose ingredients include carrots. In the rest, neither carrots, nor even potatoes should be added - this is not a peasant pickle, but a full-fledged restaurant dish.
3. We also clean the onion and cut it into thin half rings, and cut the parsley root (or you can replace it with celery root) into thin strips.
4. Put all these vegetables and root crops on a preheated pan with already hot vegetable oil or better with some animal fat and fry until half cooked.
5. After that, add tomato paste to this mass and fry it all until the final full readiness. Tomato paste Be sure to fry in order to avoid unpleasant consequences in the digestive system in the form of irritation and heartburn.
As a result, you should get such a pass. And it doesn’t matter if you get a lot of it, more than you need to prepare the intended servings of hodgepodge. This passivation can be stored in the refrigerator for a very long time, and it can also be used both as an additional side dish to other dishes and as an independent dish - it is very tasty in itself.
6. Separately, boil the mushrooms until tender. We put them in water (preferably filtered, and if you have such an opportunity, then in spring water), and best of all, of course, as I always do, in clear chicken broth with the addition of cucumber pickle.
It turns out an amazing aroma and taste of such a chicken and mushroom broth, and after that
7. Put our passivation, allspice, peppercorns, dried herbs, bay leaf into this broth. Bring the hodgepodge to a boil and, turning off the heat, let the hodgepodge infuse for another ten to fifteen minutes. So the soup becomes richer and more aromatic. This option is suitable for cooking at home, for your family.
Ideally, for a restaurant serving, such a hodgepodge is assembled from all the ingredients (that's why the word "team" is included in its name). All ingredients are placed in a clay pot. Right in the pot! Since in such a dish the hodgepodge is tastier and does not lose heat for a long time. After the hodgepodge has been poured into pots, it needs to be decorated. To do this, add to each pot three canned olives (green) and two canned olives (black), naturally pitted, to avoid accidental damage to the teeth. We put half a circle or a whole circle (depending on your preferences) of lemon, add one tablespoon of sour cream or one teaspoon of mayonnaise (this is also your preference) and decorate with a couple of sprigs of fresh parsley or dill.
Well, as usual, I wish you all bon appetit and creative culinary success.
Cooking time: PT01H30M 1h 30m
Russian brine soups, which include hodgepodges, are very loved by many! The main ingredients, as the name suggests, are brine and pickles. And the more ingredients, the more fragrant, fragrant and richer the hodgepodge!
I propose to cook a hodgepodge of mushrooms. This is a great option for fasting, as there are products allowed by the church. But the wonderful taste and rich composition of the hodgepodge is such that it can safely decorate the festive table!
Let's prepare the products for the combined mushroom hodgepodge. These are vegetables and various mushrooms.
I took four types of mushrooms. These are dry mushrooms, salted valui, frozen mushrooms and champignons. Of course, dry mushrooms can be any forest (white, boletus). Salted mushrooms, too, feel free to take what you have (milk mushrooms, russula, volnushki)!
Let's prepare the dressing for the brine. Fry the onion, garlic and carrots until soft.
Add grated pickles and tomato paste to them.
Dilute with brine from pickles and simmer for 10-15 minutes over low heat.
Soak dry mushrooms in cold water in advance, when they soften, then cook them until tender.
Take out the boiled dry mushrooms. If they are large, they must be cut into smaller pieces.
Mushroom broth must be filtered through a strainer or cheesecloth, as it may contain forest debris.
Return the boiled mushrooms to the strained broth. And also put chopped salted and fresh mushrooms there. Cook skimming the foam for 10 minutes.
Coarsely chop the capers. Drain liquid from olives and olives.
Add dressing, olives, olives and capers to the mushrooms. Taste, add salt, sugar, bay leaf.
Cut a bunch of different greens and add to the hodgepodge at the end of cooking. Turn off the fire and let the hodgepodge brew.
The mushroom hodgepodge is ready. Serve with greens, a slice of lemon. On the festive table, sour cream and a glass are not forbidden!
Step 1: take cabbage.
Sauerkraut gives the hodgepodge a special sourness. Attention! If the cabbage, in your opinion, is too acidic, it must be washed under cold running water. This step is necessary in order not to spoil the whole dish, because too sharp (sour) shade of this ingredient can “interrupt” the taste of other ingredients. We put the prepared cabbage in a saucepan, add vegetable oil, tomato, finely chopped onion, salt, peppercorns, bay leaf, water (so that it is 6-7 cm higher than vegetables). Leave the first pot to simmer over medium heat.Step 2: boil the mushrooms.
In the second pan, boil the mushrooms in one liter of salted water. If they are fresh - 10-15 minutes are enough, if pickled or salted - 5-7 minutes, dried mushrooms will take about 30 minutes. Step 3: Add the mushroom broth to the cabbage.
When the water in the first pot has almost boiled away, and the mushroom broth has boiled, they must be combined. Important! Initially, you should choose a pan of the appropriate size. We leave the dish to cook for another 30 minutes, and 10 minutes before cooking, add olives and finely chopped pickles, sugar. Step 4: decorate the mushroom hodgepodge.
When the mushroom hodgepodge begins to resemble a thick soup in its consistency, it can be considered ready. The decoration of the dish can be: sprigs of greens, sour cream, crackers and even small pickled mushrooms or cucumbers. It all depends on the mood and imagination of a particular hostess. Step 5: serve mushroom hodgepodge.
It is better to serve the described hodgepodge in plates of medium depth. In some cases, smoked sausages are served with the dish. Bon Appetit! If there is no sauerkraut, you can use white cabbage. Then lemon juice is added to the list of ingredients - 1.5 tbsp. spoons (or 1 tablespoon of vinegar)
If white cabbage is used to prepare mushroom hodgepodge, it is chopped in the form of straws;
Such pickled mushrooms are ideal: mushrooms, mushrooms, milk mushrooms, chanterelles (scalded and cut into neat strips);
Some housewives, in order to give the hodgepodge a richer mushroom taste, boil fresh mushrooms in an already prepared decoction of dried mushrooms;
Solyanka with mushrooms is a great dish during fasting and not only. It contains a minimum of calories and at the same time rich in vitamins. Very satisfying and tasty!
Solyanka is a popular dish in restaurants. But earlier this culinary masterpiece was prepared in the villages. After all, the dish was originally called not a hodgepodge, but a villager. And for cooking, it was enough to boil in the boiler, mixing the remaining products. The principle has not changed to this day.
Cooking time: 40-45 minutes
Servings: 5-6
In the preparation of delicious use several varieties of meat of any variety. They also prepare hodgepodges with mushrooms, cucumbers, carrots, onions, and olives. And for the role of decoration take slices of lemon.
How much to cook, how many servings
In general, there are three types of hodgepodge: mushroom, fish and meat. Both the ingredients and the time directly depend on the recipe. But on average, it takes about two-thirds of an hour to cook for five to six servings. And only if you want to give the dish a rich meat flavor, you can cook the dish for at least an hour.
Solyanka
Classic is a hodgepodge team. It is recommended to cook it in meat broth, adding smoked meats, sausages, sausage to the meat. And even the addition of food with products not indicated in the recipe is allowed: what if they were forgotten to be indicated, they taste perfectly combined!
Products
For the combined hodgepodge take:
How to cook
Step 1
The process of creating a dish begins with boiling meat. Almost ready, they take it out, cut it finely and put it back into the broth. Cucumbers and onions are also finely chopped, carrots are coarsely grated.
Onions and carrots are fried in oil. After adding pickled cucumbers, fry everything together, supplement with tomato paste.
Zazharka is combined with broth and boiled over low heat. Smoked meat is finely chopped, sausages, sausage are also cut, fried in oil.
Step 2
Finely chopped potatoes are placed in the broth. Cut a lemon into thin slices, chop the greens.
All types of meat are added to the soup with roasting and cooked over low heat.
Step 3
The dish will be supplemented with olives with their brine already at the end of cooking, combined with herbs and lemons. The combined hodgepodge is turned off, the food is allowed to brew, covered with a lid.
The entire preparation of the components of the dish depends entirely on the recipe. For meat hodgepodge, the meat is thoroughly washed, cleaned of films and cut into small pieces. cut into small cubes.
For mushroom hodgepodge, fresh mushrooms are washed and cut into slices. Dried ones are washed well and soaked overnight. Then they are boiled and cut into thin slices.
Vegetables are peeled, chopped, potatoes are cut into large pieces, onions are smaller, and a coarse grater is also suitable for carrots.
Fish hodgepodge
Satiety, aroma, appetizing appearance - this is fish hodgepodge.
Products
For her take:
How to cook
Step 1
Salmon cuts are boiled in three liters of hot water. After adding spices, boil the broth. After turning off the fire, the broth is filtered.
Finely cut cucumbers. For onions - finely diced, for potatoes - larger, fillets - into small pieces. Cut lemon into slices.
Step 2
Put the onions and cucumbers into the hot oil. After adding the tomato paste, fry the vegetables for several minutes, stirring constantly. Roast and potatoes are put into the broth and boiled again.
Supplement the dish with pieces of salmon and cook the hodgepodge until cooked. Put olives with liquid, salt, season, boil again and supplement with lemon slices. The dish is removed from the fire and insisted for a quarter of an hour, covered with a lid.
Step 3
The finished dish is poured into plates, supplemented with finely chopped greens.
Solyanka mushroom
Fragrant and tasty dishes with mushrooms are the favorite dishes of connoisseurs of the gifts of the forest. Mushroom hodgepodge is no exception. But dry mushrooms will have to be prepared in advance.
Products
Necessary:
Recipe
Step 1
Wash dry mushrooms well, soak. Optimal - all night. Before cooking, boil the mushrooms. Onions are peeled and finely chopped, fried in oil until transparent.
Carrots are grated coarsely, fried with onions for several minutes. Having supplemented the mixture with flour and tomato paste, add the liquid after boiling the mushrooms and cook for about five minutes.
Cucumbers are cut into small cubes, combined with vegetables and mixed, stewed.
Step 2
Boiled mushrooms are cut into thin slices, fried a little in oil, combined with vegetables, mixed. All pour two liters of hot water, salt, pepper. Cook for ten minutes.
Olives, cherry tomatoes are added, the dish is cooked for five minutes. Sprinkled with herbs and garnished with a slice of lemon on each plate, serve.
But saving on the components on the dish will not have the best effect. The more meat and smoked meats, the tastier the food.
Pickled cucumbers are not suitable for hodgepodge. Pickled cucumbers are always chosen crispy. Soft ones can simply crawl away, and the hodgepodge will lose its spectacular appearance.
Seasoning - in moderation. The dish already has a flavor due to smoked meats, and an abundance of spices will kill it.
The best mushrooms for hodgepodge are porcini. But champignons are also quite acceptable. And the addition of capers and lemongrass before serving gives the dish a piquant note.
For fish hodgepodge, fish of noble, high-quality varieties is suitable. Both sturgeon and salmon are good, but the best options are mixed fish. The spice of taste and amazing aroma is given by red lightly salted fish.
And for a delicious dish and serving, you need a spectacular one. The soup is poured into deep bowls, decorated with thin lemon slices, olives, black olives, sprinkled with herbs and sour cream.
Solyanka with mushrooms and sausage
A pleasant and tasty dish is a hodgepodge with sausage and mushrooms. When you add cabbage instead of meat, you get a lean meal.
Products
Necessary:
For soup:
For decoration:
lemon, green onion, sour cream.
Step 1
After washing the meat on the bone, put it in a pot of water, supplement with a peeled whole onion and boil for a couple of hours. A quarter of an hour before readiness, seasonings are put in the broth.
Meat with onions is taken out of the finished broth, and the broth is filtered. Onions are cut into half rings, fried in oil, adding tomato paste, mixed and stewed for three minutes.
Step 2
The meat is cut into cubes, the sausage into strips, and the cucumbers into strips. Sliced olives - circles.
Peel and cut potatoes into cubes. Mushrooms are cleaned, cut into plates, fried in oil until the liquid evaporates.
Boil the broth after straining, put the potatoes, boil for ten minutes, add the remaining ingredients and mix. For another ten minutes they boil and insist, removing from the heat, a quarter of an hour.
Step 3
Finely chopped onion, thin slices of lemon are placed in plates. Hot hodgepodge is supplemented with sour cream.
Combined hodgepodge with cabbage
And the meat hodgepodge with cabbage is a dish with a variety of ingredients. It contains vegetables, meat, and capers. And serving such a dish is not forbidden either on a holiday or on weekdays.
Products
Necessary:
Recipe
Step 1
Washed beef is boiled until fully cooked, be sure to remove the foam. A quarter of an hour before the end of cooking, the broth is supplemented with spices.
The meat is taken out of the soup, left to cool, cut into small pieces. The broth is strained and boiled again.
Put cucumber straws and circles of olives into the broth. Finely chop fresh cabbage.
Step 2
Meat varieties are cut into strips or cubes, fried in oil for several minutes. Adding sauerkraut, stew for six minutes. Put fresh cabbage, mix, cook for another quarter of an hour. The ingredients are combined with the soup.
Onion half rings are fried in oil with tomato paste, flour. Combine with soup.
You can complement the taste of food with various spices or stop at black pepper.
Step 3
After boiling the soup for ten minutes, leave to infuse. Served in deep bowls garnished with lemon wedges and sour cream.
Solyanka in a slow cooker
An amazing taste, like a dish cooked in a Russian stove, is a hodgepodge in a slow cooker. And a quality sturgeon or salmon fillet will help you get a real sophistication.
Products
Necessary:
Step by step cooking recipe
Step 1
Rinse, dry and cut the salmon fillet into pieces. The fish is placed in a multi-bowl, adding spices, cooked in the cooking mode for a quarter of an hour.
Filter the finished broth, disassemble the fish into pieces, remove the bones. Be sure to rinse the multibowl well.
Onions are cut into half rings, carrots are rubbed and fried in the frying mode for about a third of an hour.
Step 2
Peeled and cut into cubes potatoes, chopped cucumbers are placed in a multi-bowl, mixed, fried, tomato paste and flour are added. Roast for a few minutes.
Having finished the broth, set the stewing mode for fifty minutes. A quarter of an hour before the end of the device, they put fish and olives cut into circles.
Step 3
The finished dish needs to brew for a quarter of an hour. Served with finely chopped herbs, lemon wedges and sour cream.
The taste of the dish will become more intense and piquant if you add a glass of pickled cucumber brine to the broth.
There can be as many types of meat in a hodgepodge: the more diverse their composition, the tastier the soup.
For less fat content, you should take chicken or turkey meat. But beef or pork will add richness to the dish.
The food is served immediately after preparation. Reheating spoils the taste.
In terms of calories, the food is very indicative, so you should not get carried away with it beyond measure. Yes, and additional spices, except for black pepper, the dish is not required.
The finished soup is removed from the stove, wrapped in a towel and insisted in this form for about a third of an hour. Serve immediately to the table.
Express Solyanka
But what if there is no time to go through all the stages of cooking, but you really want hot and tasty hodgepodge? Prepare an express meal.
Products
For economy hodgepodge take:
Cooking method
Step 1
Bring about two lira of water to a boil. Potatoes cut into large bars are placed in it and boiled until tender.
Chop and sauté the onion. After a couple of minutes, grated carrots are added to the onion. Everything needs to be sautéed for a couple more minutes.
Step 2
Meat, all varieties, is peeled, cut into circles or cubes. In a skillet with vegetables, the meat is fried for five minutes, stirring occasionally.
Cucumbers are cut into bars, added to vegetables in a frying pan, stewed for two minutes. If the skin on cucumbers is hard, it is advisable to remove it. Chopping vegetables is better without it.
They put tomato paste, sprinkle suneli hops, salt. They mix everything, add a little broth, stew for another six minutes, transfer from the pan to the pan to the potatoes.
Salted or pickled mushrooms are poured with boiling water, cut into strips. All products are put into the broth, boiled for about a quarter of an hour, boiled mushrooms, bay leaf, pepper are added, salted and boiled.
Step 3
Olives, capers, sour cream are added towards the end of cooking, the food is boiled for another five minutes. The dish is seasoned with herbs in a plate and a lemon slice is placed in each.
For fish hodgepodge with sturgeon, cut the fish into pieces without cartilage with skin or without cartilage and skin. You can add the usual fish fillet. But there is no place for sour cream in such a dish.
Meat components, if they are not ready, are brought to readiness before laying in a hodgepodge. Cut into strips or small cubes.
Each pot is covered with a lid, sent to the oven at 180 degrees. Waiting for boiling and served with sour cream and lemon.
The onset of cold weather is a good reason to treat yourself and loved ones to a variety of hot soups. They are good for the stomach, and warm well. That is why hodgepodge is so in demand in winter.
