Mushroom hodgepodge is a hearty soup with a concentrated sour-spicy taste. For cooking, you can use any mushrooms: fresh, dried, salted or pickled. The soup is served hot, always supplemented with olives, capers, lemon wedges.
Mushroom hodgepodge: cooking features
Solyanka is a classic mixed dish. It is based on a rich meat, fish, vegetable or mushroom broth, to which pre-prepared ingredients are added. For greater richness, they are lightly fried in vegetable or butter, and then alternately placed in a saucepan with soup. The more components, the more interesting and tasty the finished dish turns out.
An important condition is that the soup should have a sour-salty, sufficiently rich taste. Cucumber pickle is responsible for the necessary acid, pickled or salted mushrooms, fresh lemon, pickles will add the necessary nuances. Olives and capers must be added to a plate with a hodgepodge, fresh sour cream and spicy herbs are welcome.
Mushroom hodgepodge has a pleasant rich taste, the nutritional value of the soup is high. The dish perfectly stimulates appetite, improves digestion, warms up on cold autumn and winter days. Dried, fresh, pickled or salted mushrooms can be added to the soup, including assorted ones. The most commonly used mushrooms, chanterelles, oyster mushrooms. A real classic is a hodgepodge with mushrooms. However, many chefs successfully add other types of mushrooms to the hodgepodge, achieving an original taste.
Most often, mushroom hodgepodge is cooked in meat broth, boiled meat must be added to the soup. The set of vegetables depends on the recipe, it may include fresh tomatoes, carrots, potatoes, white cabbage, onions. Instead of tomatoes, you can use tomato paste, it will give the dish a pleasant sour taste and beautiful color. A properly cooked hodgepodge can be stored in the refrigerator without any problems; its taste will not suffer from heating it in a microwave oven.
The soup flavored with lemons, olives and capers looks very impressive in photographs. Solyanka contains a lot of calories, but due to its concentrated taste, portions can be small.
Soup with mushrooms and meat: step-by-step preparation
Mushroom solyanka in meat broth is the most satisfying version of the soup. It includes not only rich beef, but a meat set of sausages, brisket, smoked meats and other delicacies. A multicomponent hodgepodge will successfully replace a whole lunch or dinner, the only necessary addition is fresh grain or rye bread.
Ingredients:
- 500 g of beef;
- 150 g fresh champignons;
- 350 g of meat delicacies (sausages, sausages, brisket);
- 1 medium carrot;
- 2 medium-sized onions;
- 3 pickled cucumbers;
- 1 cup cucumber pickle
- vegetable oil for frying;
- ground pepper;
- black peppercorns;
- salt;
- fresh herbs (dill, celery, parsley);
- pitted olives;
- lemon;
- Bay leaf;
- tomato paste.
Rinse the beef, remove the films, put in a saucepan with cold water. Bring broth to a boil, remove foam, reduce heat. Cook for at least an hour, add salt, bay leaf, black peppercorns.
Peel pickled cucumbers, cut into cubes or strips. Drain the liquid from the jar of olives, chop the fruits into circles. Rinse the capers and discard in a colander. Grind the herbs.
Heat vegetable oil in a skillet. Fry thinly chopped mushroom plastics, finely chopped onion, carrot cubes. Chop the meat products and put them in the pan. Stir with a spatula and lightly brown them on all sides.
Strain the broth, removing the pepper and bay leaves. Cut the meat into small cubes or simply disassemble it into fibers by hand. Return the pot with broth to the stove, bring to a boil. Alternately put onions with carrots, mushroom plates, smoked meats, boiled meat and tomato paste into the soup. Season with salt and pepper.
Put pickles, capers, olive slices last. Pour in the cucumber pickle and stir. When the soup boils again, reduce heat and cook for 10 minutes. Turn off the stove and let the dish stand under the lid. Pour the hodgepodge into plates, add a slice of lemon and a tablespoon of fresh sour cream to each serving.
Solyanka with fish and mushrooms: a step by step recipe
The classic version of fish hodgepodge necessarily includes mushrooms. They give the soup the desired richness, make it more satisfying, without increasing the total calorie content. It is better to cook the solyanka in a rich broth, the more components are in the composition, the more interesting the taste.
Ingredients:
- 1500 ml of fish broth;
- 500 g perch;
- 2 ripe meaty tomatoes;
- 200 g of pickled mushrooms;
- 3 medium onions;
- 60 ml cucumber pickle;
- 2 pickled cucumbers;
- 60 g capers;
- 100 g butter;
- black olives with seeds;
- lemon;
- black peppercorns;
- salt;
- a bunch of fresh dill.
Place the tomatoes in boiling water, making a cross-shaped incision. Carefully remove the skin, cut the pulp into slices. Heat the butter in a frying pan and fry the tomatoes until soft, stirring with a wooden spatula. Finely chop the onion, put in a frying pan and simmer until transparent.
Rinse pickled mushrooms, discard in a colander. When the liquid is completely drained, cut the mushrooms into thin slices. Lightly brown them in butter. Cut pickled cucumbers into small slices, peeling them off. Chop the sea bass fillet into pieces. For the hodgepodge to look beautiful, all chopped foods must be of the same size and shape.
Strain the cucumber pickle. Pour the fish stock into a large saucepan and bring to a boil. Put mushrooms, tomatoes, cucumbers and fried onions into it. Cook for 10 minutes over moderate heat. Add chunks of perch, capers, peppercorns and bay leaves to the soup. Pour in the cucumber pickle and stir. Taste the dish - you may need to salt it. Cook the hodgepodge for another 10 minutes, remove from the stove, add finely chopped dill and cover the pan with a lid. Leave the soup for 10-15 minutes, it will infuse, the taste will become more expressive and balanced. Pour the prepared hodgepodge into heated plates, put a few olives in each, add a thin slice of lemon.
Mushroom hodgepodge with offal
The soup made according to this recipe has an interesting taste and rich aroma. Instead of meat, the hodgepodge includes chicken hearts, complemented by traditional smoked meats.
Ingredients:
- 400 g of chicken hearts;
- 200 g fresh champignons;
- 4 sausages;
- 200 g smoked brisket;
- 4 medium-sized potatoes;
- 3 pickled cucumbers;
- 2 onions;
- 1 carrot;
- 1 cup cucumber pickle
- salt;
- ground black pepper;
- olives;
- lemon;
- vegetable oil for frying.
Peel the onions and carrots, chop finely, fry in vegetable oil until golden brown. Cut the brisket, sausages and chicken hearts into small pieces, mushrooms into thin slices. In a separate frying pan, heat another portion of oil, stirring occasionally, fry the offal, add the brisket and mushrooms, cook for 5-7 minutes.
Chop the potatoes into cubes, put in a saucepan, put in a saucepan and cover with water. Bring to a boil, cook for 5 minutes. Put in boiling water a stir-fry of hearts and mushrooms, carrots and onions. Mix. In the freed pan, brown the sausages and pour them into the pan with the rest of the products. Peel the cucumbers, chop, simmer in oil, add to the soup along with the cucumber pickle, cook for 10 minutes.
Add olives, finely chopped herbs, ground black pepper, salt. Turn off the stove, cover the pan with a lid and leave for 5-7 minutes. Place a lemon wedge in each plate before serving.
Mushroom solyanka: vegetarian option
Those who do not eat meat, smoked meats and fish will love the rich spicy-spicy soup with mushrooms and various vegetables. The soup is served with fresh sour cream and rye bread.
Ingredients:
- 300 g fresh champignons;
- 50 g dry porcini mushrooms;
- 1 onion;
- 2 pickled cucumbers;
- 1 juicy sweet carrot;
- 1 tbsp. l. wheat flour;
- 2 tbsp. l. tomato paste;
- 7 cherry tomatoes;
- Bay leaf;
- black peppercorns;
- refined vegetable oil;
- salt;
- olives;
- lemon; fresh herbs;
- sour cream.
Rinse dry porcini mushrooms, add water and leave for several hours, preferably overnight. When the dry product swells, boil the boletus until tender, pour the resulting broth into a separate container. Wash the champignons, cut into thin beautiful slices.
Chop the carrots and onions into small cubes, fry in vegetable oil until golden brown. Put in a saucepan, add tomato paste mixed with flour, pour in mushroom broth. Mix everything, cook for 5-7 minutes.
Peel cucumbers from seeds, chop into cubes, put with vegetables. Brown mushrooms and boiled porcini mushrooms cut into strips in a frying pan in a little vegetable oil. Transfer the mushroom platter to a saucepan with soup, stir, cook everything together for another 10 minutes.
Add halved cherry tomatoes and whole olives to the hodgepodge. Heat the soup for another 5 minutes and turn off the stove. Let the hodgepodge stand for 7-10 minutes, pour into heated plates, garnish with lemon slices and finely chopped herbs. Serve fresh sour cream separately, put it in the soup just before eating.
Solyanka for the winter: mushroom platter with cabbage
Concentrated soup can be prepared for the winter by rolling it into jars. Before using it, it is enough to dilute it with water, add fresh herbs, lemon and sour cream. Canned food is perfectly stored in the refrigerator, cellar or pantry.
Ingredients:
- 400 g fresh boletus;
- 300 g oil;
- 300 g boletus;
- 1 kg of white cabbage;
- 500 g ripe fleshy tomatoes;
- 500 g of onions;
- 500 g fresh carrots;
- 1 glass of water;
- allspice peas;
- 3 bay leaves;
- 0.5 cups of refined vegetable oil;
- 3 tbsp. l. table vinegar;
- 2 tbsp. l. salt;
- 2 tbsp. l. Sahara;
- 1 chili pepper
Rinse the mushrooms in several waters, dry, put in a saucepan, cover with cold water, bring to a boil and cook for 10 minutes over moderate heat.
Free the cabbage from the upper flabby leaves and stumps, chop finely. Chop the onions in the same way. Grate peeled carrots on a coarse grater. Scald the tomatoes with boiling water, remove the skin, cut the pulp into cubes. Fry carrots and onions in hot vegetable oil until golden brown.
Throw the mushrooms in a colander, drain the liquid. Cut the mushrooms into slices and place in a large saucepan. Add tomatoes, cabbage, bay leaves, onions and carrots, chili peppers, chopped into rings. Pour in sugar, salt, peppercorns. Pour in water, bring the contents of the pan to a boil, reduce heat and simmer for 30 minutes, stirring occasionally. At the end, pour in vinegar, darken the mixture for another 5 minutes.
Sterilize jars and lids. Fill the containers with a hodgepodge, roll up, turn over on a towel and leave to cool. The billet can be diluted with water and served as a soup, its thickness and richness vary according to taste.
