Solyanka chicken broth with mushrooms

Description

Solyanka, one of the great soups of Russian cuisine can be cooked dozens of different ways, with different sets of ingredients. However, all of these options combines fragrant sour taste with a hint of tomato and lightly smoked taste. I offer you a recipe soups with mushrooms Portabello and shiitake mushrooms - not very traditional. This recipe on this website I found and so decided to share. This recipe was created based on the transfer of Ilya Lazerson, "the Principles of cooking sour soup". Orignially combination of ingredients has been expanded and some of the techniques changed. This soup is not ashamed to put on the table for guests and the leftovers reheated the next morning to improve your health :). This sour taste is very beneficial for digestion. The number of products in the prescription is written on a large pan (9 liters), as it is prepared for two families for a week.

Ingredients

Broth

6000 ml
Pickled cucumber

8 piece
Carrots

4 piece
Onion

2 piece
Leeks

1 piece
Green onions

1 coup
Tomato paste

170 g
Tomatoes in own juice

800 g
Celery root

0.5 piece
Potatoes

4 piece
Mushrooms

300 g
Mushrooms

170 g
Ham

200 g
Bacon

100 g
Capers

4 tsp
Olives

100 g
Lemon

2 piece
Sour cream

200 g
Parsley

0.25 coup
Dill

0.25 coup
Black pepper

10 piece
Salt

1 Tbsp
Sugar

2 tsp
Peppers red hot chilli

1 tsp

Cooking

Pickles finely chop. First, each cucumber in half lengthwise on the plate (2 - 3mm), then across the plate in strips 2 - 3 mm

Spread the cucumbers in a saucepan

Onions cut into small cubes (2-3 mm)

Add the onions to the skillet cucumbers

Add to the skillet the tomato paste

Mix and add a little water so that it just stood out through the vegetables. Simmer under cover for 30 minutes.

Cut bacon slices 1 cm wide

Vytaplivaete fat in the pan on low heat - about 30 minutes

Take the white part of the leek. Cut into pieces of length 5 - 8 cm Each piece cut in half lengthwise and make lengthwise slits (at full depth) 3 - 5 mm.

Cut leeks crosswise of the longitudinal grooves into small pieces (3 x 3 mm)

Put chopped leeks into a bowl and waiting when mytopics bacon grease.

Mushrooms (Portabella) wash and chop tomatoes. If the mushroom is large - the legs in half lengthwise and each half into 3 pieces along the legs. If the mushroom is smaller, then each half in half. Very small mushrooms either in half or leave it whole

Put the mushrooms in a separate bowl

Shiitake mushrooms cut into thin strips and put in a separate bowl

Take the ham

Cut into small cubes

The potatoes and celery root peeled and cut into cubes 1 - 1.5 cm

By this time the fat should mytopics bacon, and cucumbers with onions to reach readiness. A saucepan with the cucumbers, remove from heat.

Remove bacon grease from the pan (for fans of smoked - can not be thrown away and add to the soup later). Add to the bacon grease a little olive oil and leeks. Saute with chilli on a medium heat for 5 minutes - 10

Carrots cut crosswise into pieces 3 - 5 cm in length (to make it easy to eat with a spoon). Each piece cut lengthwise into plates of 0.5 cm and each plate is cut into thin (1 - 2mm) slices diagonally

Tomatoes grind in a blender

Olives cut into rings crosswise

Lemons cut into quarter-circles

Green onions finely chop

Parsley neubaum medium

Dill finely chop

Pour 1/3 of the pan of broth. Bring to a boil. Add the potatoes, celery root and carrots, fried leeks. Added ham. Add Bay leaf, black pepper. Cook until the vegetables are tender.

Add shiitake mushrooms, bring to a boil

Add the mushrooms, bring to a boil and cook for another 5 minutes.

Add tomatoes and braised cucumbers with tomato and onion. If necessary - add the stock or water and bring to a boil. Taste for salt, acid and sugar. If there is not enough acid, add lemon juice.

Add green onion, olives, parsley, dill, and capers. Allow the stew to boil and remove from heat.

Served with lemon slices (optional) and sour cream (optional).

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