Solyanka (or Selyanka) is a traditional Russian dish. It is prepared in rich meat, fish or mushroom broth, with the addition of hot spices, as well as pickles, olives, capers, lemon, pickled or pickled mushrooms.
To prepare a delicious hodgepodge with canned mushrooms, you will need 50 g of pickled and 350 g of pickled mushrooms, 2 pickles, 1 onion, 1 tbsp. l. pitted olives, 1 tbsp. l. tomato paste, ½ lemon, 1 bay leaf, 5-6 black peppercorns, 2-3 tbsp. l. vegetable oil, dill and salt.
If desired, various products can be added to the mushroom hodgepodge: potatoes, carrots, green peas. And as a base, it is recommended to use a decoction of dried porcini mushrooms, which can be very rich and aromatic.
Rinse salted and pickled mushrooms and cut into slices. Peel the onions, chop and fry for a couple of minutes in vegetable oil, then add tomato paste, mix well and heat. Cut pickles into slices and combine with fried onions and prepared mushrooms.
Put all the ingredients in a saucepan, pour in hot boiled water and bring everything to a boil. Then reduce the heat, put the bay leaf, peppercorns, mix everything well and cook over low heat for 10-15 minutes.
Scald the lemon with boiling water and cut into slices. Finely chop the washed and dried dill. Pour the prepared mushroom hodgepodge into plates, add a slice of lemon, a few pitted olives, chopped greens to each serving and serve.
In Russian cuisine, in addition to soup, there is another type of hodgepodge. This is the second dish made from stewed cabbage with mushrooms, meat or fish. To make a vegetarian hodgepodge with mushrooms, you need to take 500 g of mushrooms (fresh), 1 kg of white cabbage, 1 pickled cucumber, 1 onion, 2 tbsp. l. tomato paste, 2 tsp. granulated sugar, 2 tbsp. l. bread crumbs, 2 tbsp. l. vegetable oil, 1 tsp. table vinegar (6%), black pepper, salt.
Peel the top wilted and blackened leaves from the cabbage, chop and place in a saucepan. Add vegetable oil, some water, vinegar and simmer for an hour.
Cut the pickled cucumber into slices and add to the cabbage with tomato paste, sugar, salt and pepper 15-20 minutes before the end of stewing.
Solyanka can be prepared from almost any mushroom (dried, fresh, pickled and salted). It is believed that the most delicious is a hodgepodge of mushrooms, honey agarics, chanterelles, porcini mushrooms and champignons.
Rinse fresh mushrooms or wipe with a damp towel, peel and immerse in boiling water for 10-15 minutes. Then catch it with a slotted spoon and, letting the water drain, cut into slices. Then fry in a skillet in oil, then transfer to a bowl.
Peel the onion, wash, cut into small pieces and fry in the same pan where the mushrooms were cooked, salt and pepper.
Place half of the stewed cabbage in a layer in a refractory baking dish. Top with the cooked mushrooms and cover them with the remaining cabbage. Smooth the top, sprinkle with breadcrumbs, put in the oven for 20 minutes and bake at 180-200 ° C.
