Solyanka with mushrooms: popular homemade recipes

Mushroom hodgepodge with the addition of mushrooms – a traditional dish, without which a family meal was rarely dispensed with in Russia. Under this the name may be understood as a liquid soup, in the composition of which in addition to the mushroom component, there are a number of ingredients, and the second dish, where the basis is white cabbage. Can roll a hodgepodge with mushrooms into jars or use popular recipes for every day.

Recipes for hodgepodge with mushrooms, sausage, ham and meat

Solyanka with mushrooms and sausage.

• 200 g sausages (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.

Passion the onion, overcook with mushrooms, then combine with sausage, bacon, cucumbers and capers. The resulting composition pour stock, add coriander and boil. Serve hodgepodge with mushrooms and sausage cooked according to this recipe, with sour cream and pepper.

Mushroom hodgepodge with meat.

Composition:

• 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. Chop meat, ham, sausages or sausages slices.
4. Peel the pickles and seeds, cut into thin slices records.
5. Put all products in a pan, pour meat broth and cook for 10-15 minutes, add spices, salt to taste.
6. When serving the hodgepodge prepared according to this recipe with sprinkle with mushrooms and meat chopped herbs, add a slice lemon and sour cream.

Solyanka with fresh and dried mushrooms: classic recipes with a photo

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.

Before you cook a hodgepodge, fresh porcini mushrooms need boil, rinse and chop, do not pour the broth.

If the mushrooms are dried, they also need to boil, strain and chop straws.

In a boiling mushroom broth lay spasserovanny on a creamy oil separately, and then with tomato puree, onions, chopped pickles and cook for 10-15 minutes with a slight boil.

Add mushrooms, black pepper, peas, bay leaf, salt and let it boil, and then put olives, capers, sour cream and cook another 3-5 minutes.

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

The second way.

For this recipe, make a hodgepodge with mushrooms 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 dried mushrooms, remove them, cut into strips, again put to cook, adding chopped carrots, parsley, celery. Strain fresh and pickled cabbage in oil until soft. Scald salted mushrooms, cut into small pieces. Connect together all the products, add spices and cook for 15 minutes on moderate heat. Season the hodgepodge with sour cream and juice lemon.

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 mashed tomato,
• 100 g butter,
• sour cream, lemon, spices to taste.

1. Before cooking the hodgepodge, dried mushrooms need to be soaked in water, boil until tender, remove from broth and chop. Strain the broth, put on fire. Finely chopped onion sauté in fat with tomato puree, then simmer for 5 minutes. Salted peel cucumbers from peel and seeds, cut into rhombuses.
2. In a boiling broth put onions, cucumbers, capers, olives, bay leaf, spices and cook for 7-10 minutes. Then add there boiled mushrooms, olives, season with sour cream and garnish with slices lemon.
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 readiness, then recline on a sieve and cut into thin records. Strain the broth. Chop and fry onions in ghee with tomato paste. Pickles clear peels and seeds, cut across into thin slices, mix with fried onions and simmer for 5-6 minutes. Rinse olives, free from pitted.

Sliced ​​mushrooms, fried cucumbers in mushroom broth onions, capers, bay leaf, salt, pepper and cook 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 for in this recipe, from bones, meat, parsley and carrots you need to cook stock and strain. Chop onions, mushrooms and stew them in oil with tomato puree. Chop meat, ham, sausages or sausages slices. Peel the pickles and seeds, chop thin plates. Put all products in a pan, pour meat broth and cook for 10-15 minutes, add spices, salt to taste. When serving, sprinkle with chopped herbs, add a slice lemon and sour cream.

Here is a selection of photos for classic recipes hodgepodge 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 pan, add pepper, bay leaf, salt, pour cold water and cook. Stew in melted butter and tomato puree onion slices, julienne fresh mushrooms, pickles and Apple. After 10 minutes add flour and mix, then put in pan with fish broth and cook over low heat for 10 minutes. Before Serving in a Siberian style mushroom hodgepodge chopped dill, sliced ​​lemon and sour cream.

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
• onions – 100 g
• olives – 25 g
• greens – 25 g,
• green onion – 25 g,
• pepper, salt.

For the preparation of hodgepodge with mushrooms and chicken according to this recipe boil the cucumber pickle, descale, combine it with meat broth and bring to a boil. Meat, ham, sausages, filet cut the chicken into small cubes. Salted mushrooms and fresh cabbage pour over boiling water and cut into cubes. Tomatoes, cucumbers and onions also to cut in cubes. Then all these products along with spices and put sour cream in a clay pot, pour boiling broth and put in the oven for 10-15 minutes.

Then you can see the photo and step by step a recipe for a hodgepodge with mushrooms for seaming in cans.

Mushroom recipe for mushrooms

• 1 kg of white cabbage,
• 500 g of 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. Mushrooms after processing cook for 10 minutes Grate carrots, finely onion cut, combine, fry. Cut tomatoes into small diced, finely chop the cabbage. Remove the mushrooms and chop finely. Put all vegetables and spices in a large pot, salt, sugar, stew for half an hour. Five minutes before graduation preparations pour table vinegar. The resulting mass is good mix, pour into sterilized jars.

See step-by-step photos of cooking hodgepodge with mushrooms for this recipe:

Solyanka with mushrooms, pickles, olives and beans

• Beans 0.5 cups,
• salted breasts 80 g,
• honey agaric 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. For the preparation of salted mushrooms with salted mushrooms according to this recipe the milk should be filled with water and put to boil. However, put cooked beans until half ready. Boiled mushrooms separate from the broth.
2. Thin mushrooms and mushrooms. Grate the carrots chop onion and garlic, fry all together. Into the fried mass add pickles, tomato sauce, then pour a little the amount of brine from pickles. Stew these ingredients for hodgepodge with mushrooms and pickles 15 min.
3. Throw boiled mushrooms, champignons into the mushroom broth, honey mushrooms, salted mushrooms, bring to a boil, throw the beans there and vegetable dressing. Cook for 5 minutes.
4. Chop capers, chop greens, together with olives and put olives in a pan, put sugar, pepper. Before serving sprinkle with hodgepodge with beans and mushrooms on the table with fresh herbs.
5. How to make a hodgepodge of fresh and salted mushrooms with tomato pasta

Fresh mushroom solyanka with salted cucumbers.

Composition:

• 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 pour water and cook until cooked, then recline on a sieve and cut into thin slices. Strain the broth. Onion chop and fry in ghee with tomato paste. Salted peel cucumbers and seeds, cut across thinly plates, mix with fried onions and simmer for 5-6 minutes. Black olives rinse, seedless.

Sliced ​​mushrooms, fried cucumbers in mushroom broth onions, capers, bay leaf, salt, pepper and cook for 10-15 minutes. Before serving, season the hodgepodge with sour cream, add olives, slices peeled lemon, dill and parsley.

Solyanka with mushrooms and tomato paste.

Composition:

• 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, herbs, salt.

Soak dried mushrooms and boil until cooked, then chop straws. Strain the broth and put on fire. Salty Mushrooms mushrooms and onions cut into strips. Pickles clear peels and seeds, cut into slices. Fry onions with butter, add tomato puree to it.

In a boiling broth put pickles. When the broth is back boil, add prepared mushrooms, fried onions, capers, pitted olives, peppercorns, bay leaf, salt and cook 10 minutes. Then add the olives. When serving a hodgepodge with mushrooms and tomato paste season with sour cream, put slices of lemon and sprinkle with finely chopped greens.

Mushroom solyanka homemade.

Composition:

• 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,
• greens,
• Bay leaf,
• oil,
• tomato puree.

Cut the prepared fish fillet into pieces, put in pan, add pepper, bay leaf, salt, pour cold water and cook. Stew circles in melted butter and tomato puree onions, julienne fresh mushrooms, pickles and apple. After 10 minutes add flour and mix, then put in pan with fish broth and cook over low heat for 10 minutes. Before serve chopped dill, slices on a table in a hodgepodge lemon and sour cream.

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, chop mushrooms, parsley and onions, put it all out in oil. Then add the broth and cook for 15 minutes. Pickled Cucumber peels and seeds, cut into small pieces. Chop tomatoes slices and together with cucumber add to the broth with mushrooms. All boil for another 5 minutes. Before serving, add to the hodgepodge of salted mushrooms sour cream, lemon slices and chopped greens.

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 pickle, put julienne carrots, parsley and boil on slow fire.

Sliced ​​finely chopped onions and tomatoes in oil. Salted scald mushrooms, cut into cubes. Cut cucumbers and tomatoes diced, fresh and salted fish, crayfish flesh in pieces, combine with other foods and spices in ceramic potted or enameled dishes and put in the oven for 15 minutes cupboard or on a slow fire.

Before serving, squeeze a fish hodgepodge with mushrooms into the team and tomatoes lemon juice 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,
• greens,
• salt.

Boil dried mushrooms, strain and cut into strips. Pre-cooked for 4–5 minutes and cut into strips put fresh mushrooms in a boiling broth of dried mushrooms and cook 12-15 minutes. Prepare as usual onions with mashed tomato and salted cucumbers. Pickled honey mushrooms, salted saffron mushrooms or mushrooms scald and cut into strips. Prepared foods put in boiling broth and cook for 10-15 minutes, then add the boiled dried mushrooms, black pepper, bay leaf, salt and give to boil. Introduce olives, capers, sour cream and cook for another 5 minutes. IN 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. Finely sauté chopped onion in fat with tomato puree, then stew 5 minutes. Peel pickles and seeds, chopped diamonds.

In a boiling broth put onions, cucumbers, capers, olives, laurel leaf, spices and cook for 7-10 minutes. Then add the boiled there mushrooms, olives. Season the mushroom hodgepodge cooked over this simple recipe, 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,
• greens,
• 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. Salted cucumbers peel and seed, cut into diamonds, boil in a small amount of water. Put in boiling mushroom broth prepared mushrooms, diced potatoes and cook almost until the potatoes are ready, add pickles, fried onions, carrots, green peas, salt. Cook for 5-10 minutes. When serving, put in a plate with a dried mushroom hodgepodge and olives, lemon slice, sour cream and chopped greens parsley or dill.

Below are step-by-step recipes for cooking fish hodgepodge 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 marine fish: marine crucian carp, sea bass, horse mackerel, mackerel, etc.
2. Cut and cleaned fish into fillet without skin and bones.
3. From the 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. Onion cut into rings.
4. Peel pickled cucumbers, remove seeds, chop slices. Separately cooked fish into thin slices. Fry onions in oil, add tomato puree, pickles and julienne fresh, salted or pickled mushrooms. Pour in broth and cook for 15–20 minutes.
5. When serving, add pulp to the pickle with pickled mushrooms boiled fish, lemon slices without zest, capers, olives or pickled plums, 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,
• greens,
• olives,
• pepper, l
• Avro leaf.

For this recipe, a delicious hodgepodge + with mushrooms needs to be cleaned fresh fish, remove the fillet from it. Boil broth from skin, bones and heads of fresh fish with onions, peppers, bay leaves and greens, strain, add toasted flour with butter, add lightly toasted marinated porcini mushrooms, olives, gherkins. Bring to a boil, lower the fillet of fresh fish, cook. When the fish will be ready, put separately cooked salted in the same soup fish, lemon juice to taste, for color – 1 tablespoon fried in butter tomato puree, a pinch of chopped parsley, slightly stir and pour into a soup bowl.

Check out the photo of how appetizer soup with mushrooms for 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,
• greens,
• 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 seeds, chopped rhombic pickles, finely fried chopped onions and mashed tomato.

Put sliced ​​lard and fillet in fish stock smoked herring, lightly fried salted mushrooms, olives, stewed vegetables and cook for 5-10 minutes.

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

When serving in a hodgepodge, put meatballs and finely chopped greens.

Watch the “Mushroom Solyanka” video showing how This traditional Russian dish is being prepared: