Solyanka is a traditional first dish of Russian cuisine; it is cooked in meat, fish or mushroom broth. The recipe for the hodgepodge was presented in the book "Domostroy" in 1547; this rich and tasty soup was prepared by ordinary people for various celebrations and holidays.
Preparation of food
In order to cook mushroom hodgepodge, you will need:
- 500 g of forest mushrooms;
- 2 liters of water;
- 100 g smoked bacon or brisket;
- 1 carrot;
- 2 onions;
- 1 tomato;
- 10 pitted olives;
- 1 clove of garlic;
- 1 bay leaf;
- 1 bunch of parsley;
- salt and black pepper to taste.
Cooking mushroom hodgepodge
Wash the mushrooms, cut them into large pieces. Put the mushrooms in a saucepan, cover with cold water, after boiling, cook for 10 minutes over medium heat. Throw the boiled mushrooms in a colander.
Next, put the mushrooms in a saucepan, pour 2 liters of cold water into it and add the bay leaf. After boiling, cook the mushroom broth for the hodgepodge for 1 hour. At this time, peel and wash the carrots, boil them until soft in another saucepan, then cut them into small cubes.
Chop the onion and fry it in vegetable oil until golden brown. Cut bacon or smoked breast into slices, add meat to onion, fry for 5 minutes over medium heat.
Remove the skin from the tomato, after scalding it with boiling water, cut into thin slices. Put the tomato in a pan with meat and onions, simmer for 5-7 minutes.
Next, transfer the contents of the pan to a saucepan with mushroom broth, send the carrots there. Cook the hodgepodge for 10 minutes. Cut the olives into thin rings and add to the soup. Pass a clove of garlic through a press, and also add finely chopped parsley to the hodgepodge. Don't forget to salt and pepper the soup.
The mushroom hodgepodge is ready!
