Solyanka with mushrooms is a tasty, thick, saturated and aromatic dish, which can be considered both the first and second dishes at the same time. They prepare it in a special way: first, all the available components are prepared, then they are combined. However, one general recipe does not exist. As a rule, a hodgepodge with mushrooms is a thick, hearty vegetable soup cooked on the basis of forest, dried, fresh or porcini mushrooms. In addition, they can add various varieties and artificially grown.
Ingredient Selection
To make the hodgepodge with mushrooms as tasty as possible, for its preparation it is necessary to use a lot of different products - the more they are, the better. The main condition for the dish is the presence of an acidic taste, which can be obtained by adding salted or pickled cucumbers, brine, lemon, olives, olives or pickled mushrooms to the hodgepodge .
Experienced cooks, preparing a hearty meal, prefer mushrooms such as mushrooms, oyster mushrooms, chanterelles, honey mushrooms or champignons. You can add other mushrooms, the taste of hodgepodge from this will only be more saturated. Properly prepared is the dish in which there is not one variety, but several. However, do not forget that fresh mushrooms must first undergo heat treatment.
The classic recipe for hodgepodge with mushrooms
The hodgepodge, prepared according to the classic recipe, also has the name "team", since it should be prepared from meat of different types. In addition, mushrooms and cucumbers are added to it, which add a certain sourness, vegetables and olives. Season the finished dish with sour cream.
For cooking, you need such products:
- meat on the bone - 500 g;
- champignons - 450 g;
- pickled mushrooms - 1 b.;
- potatoes - 2 pcs.;
- onion - 1 pc.;
- pickles - 3 pcs.;
- porcini mushrooms - 200 g;
- olives - 10 pcs.;
- spices to taste.
Practical part
The process of preparing a combined meat hodgepodge with mushrooms must begin with the preparation of meat. It should be laid out in cold water, adding a little parsley, and begin the cooking process. Ceps, meanwhile, wash and cut into plates.
Wash, peel and cut the potatoes into small cubes. Peel and chop onions too. Cucumbers cut into small cubes. Open a jar of canned mushrooms, drain excess juice, rinse the contents. Wash the mushrooms well and cut into small pieces. Rinse and chop greens. Prepared olives cut into rings.
In a preheated pan, stew the onions until half cooked, then add the mushrooms to it. Mix and fry for 15 minutes to evaporate all the liquid. Then you need to add a little tomato paste, salt and pepper to taste. Pickled cucumbers should not be boiled for long.
Filter the prepared meat broth with a sieve into the pan, taking out the meat and removing the lavrushka. Shredded potatoes and porcini mushrooms should also be placed in the pan. Boil the contents briefly. Add mushroom roasting, mushrooms and salted mushrooms to the future hodgepodge. Boil for about 10 minutes. Cut the meat into small squares and also add to the hodgepodge, along with herbs and olives. Salt, pepper and boil for another 15 minutes.
Serve the dish hot, pouring into deep plates and decorating with olives if desired.
Dish with Dried Mushrooms
Solyanka with dried mushrooms also has a unique taste. It is prepared easily and simply. You can diversify a typical lunch or dinner with such a dish, serving it as an independent dish or as a side dish, for example, with meat.
For cooking, you will need the following components:
- dried mushrooms - 50 g;
- champignons - 150 g;
- canned mushrooms - 120 g;
- onion - 1 pc.;
- carrots - 1 pc.;
- potatoes - 4 pcs.;
- pickles - 2 pcs.;
- spices to taste.
Step by step recommendations
It is worth starting the process of preparing a delicious hodgepodge with mushrooms by soaking dried mushrooms in hot water. The procedure should take about two hours. After the allotted time, the water will need to be drained, and the mushrooms cut into small pieces.
At this time, it is necessary to peel the potatoes, cut them into small cubes and throw them in a pot with hot water. Peel onions and carrots. Chop the onion and put into a preheated pan. Grate the carrots using a grater and add to the onion. Wash the mushrooms, cut into thin plates and also fry in a pan. After 5 minutes, add a small amount of tomato paste, as well as a pre-prepared pickled cucumber, cut into small cubes.
Open a jar of pickled mushrooms, drain the excess juice, and the mushrooms, slightly chopped, add to the pan to the previously stewed components. By the time the potatoes in the pan are a little boiled, the prepared frying from the pan can be poured into the pan. Then the hodgepodge should be salted, pepper and seasoned with pre-chopped herbs, lavrushka, as well as dried mushrooms. After a few minutes, you can try the hodgepodge.
Soup with mushrooms is served hot, in separate deep plates, optionally adding a slice of lemon or decorating with capers and olives.
Dish cooked in a multicooker
Solyanka with mushrooms in a slow cooker, prepared according to this recipe, turns out to be very tasty and satisfying. You can make it both from sauerkraut and from fresh cabbage. A successful combination of vegetables and mushrooms creates a unique aroma and a slightly sour taste. And thanks to the use of the multicooker, the dish can be cooked very quickly.
To do this, you need the following components:
- cabbage - 500 g;
- onion - 1 pc.;
- carrots - 1 pc.;
- mushrooms - 250 g;
- pickled cucumber - 3 pcs.;
- garlic - 3 teeth .;
- spices to taste.
Step-by-step instruction
To prepare a hodgepodge with mushrooms, you need to start with the preparation of existing products. For it, you can use both fresh and frozen mushrooms. In any case, they should be washed slightly and cut into thin plates.
Onions and carrots need to be peeled, washed and chopped. Turn the multicooker on the “frying” mode and, using sunflower oil, fry the finely chopped onions first and then the carrots chopped with a grater until half-cooked. After a few minutes, add tomato or adjika to the roasting. The choice of dressing depends on the preferences of the cook. After some time, pre-cut mushrooms are added to the stewed mass.
Garlic must be peeled and chopped using a knife or press. Cut the cucumbers into small cubes. Prepared ingredients are also worth adding to the frying. Hold for a few more minutes, and you can turn off the multicooker.
The desired amount of cabbage needs to be chopped and slightly mashed by hands. In the bowl of the multicooker, add chopped cabbage, a little salt, pepper and seasoning as desired. Then it should be put on the "Extinguishing" mode, close and wait for an hour until the dish is cooked. During cooking, the contents should be mixed twice, for the last time adding a little chopped greens.