Solyanka chicken broth with mushrooms
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.


  • 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


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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