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Mushroom solyanka classic

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694
Kitchen Russian
Calorie content 87 kcal
Portions 3 port.
Cooking time 4 h
Proteins * 2.3 gr.
Fats * 4.5 gr.
Carbohydrates* 13.7 g
* per 100 gr. product
Mushroom solyanka classic
Content

What could be tastier than a home-cooked mushroom hodgepodge with pickled cucumbers. This version of the classic dish is meatless, cooked in mushroom broth. The soup is very tasty and rich.

Ingredients

Cooking process

step 1 out of 9
Soak the mushrooms for several hours and cook for 15 minutes after boiling. Strain through a colander, set aside the broth. Peel and wash onions and carrots. Grind them into small cubes. Cut pickled cucumbers into semicircles.
step 2 out of 9
Heat a skillet with oil, put onions in it and fry.
step 3 out of 9
Add the carrots to the onion and continue to fry until golden brown over medium heat.
step 4 out of 9
Add cucumbers to the vegetables and continue cooking.
step 5 out of 9
Place the tomato paste in a skillet and stir. Cook for 1 minute.
step 6 out of 9
Pour the flour into the fry, stir quickly and add the cucumber pickle. Reduce the fire and fry until the brine has evaporated. Pour in ½ cup water, stir and cook, covered, for 15 minutes.
step 7 out of 9
Peel the potatoes, wash and cut into medium cubes. Transfer it to a saucepan, pour mushroom broth and water into it. Put on fire for 15 minutes. After - put the vegetable dressing in a saucepan.
step 8 out of 9
Cut the olives into rings and put them together with the mushrooms in a saucepan. Taste with salt and pepper (add if desired) and cook for 15 minutes over low heat.
step 9 out of 9
Peel and chop the garlic. Wash the greens and chop with a knife. Transfer the garlic and herbs to the hodgepodge and stir. Cook for another 5 minutes and turn off. Let the soup sit for 15 minutes, covered, and enjoy serving with sour cream.

Bon Appetit!

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