Solyanka is the only soup, the variants of which are distinguished only by the cook's imagination. Try making a hodgepodge based on fresh porcini mushrooms. If there are no porcini mushrooms, you can take champignons.
It is necessary
- - 500 g of champignons or fresh porcini mushrooms (or 50 g of dry porcini mushrooms);
- - 4 pickles;
- - 2 heads of onions;
- - 50 g olives;
- - 50 g of capers;
- - 2 tablespoons of tomato puree;
- - 2 tablespoons of vegetable oil.
Instructions
Step 1
Peel the mushrooms and rinse thoroughly under cold water. Put them in a deep bowl, fill with hot water. Add the onion to these and cook for about 50 minutes. Then strain the broth.
Step 2
Peel and wash the head of the onion. Chop it finely and lightly fry the onion in vegetable oil. At the end of frying, add tomato puree to the onion.
Step 3
Wash and finely chop the herbs. In the future, this will be a decoration for each portion of the hodgepodge.
Step 4
Peel the pickles and cut them into slices. Rinse and chop the mushrooms that you boiled in the first stage. Add all this to the hot broth. Add bay leaves, peppercorns and capers there. Cook over low heat for about 10 minutes. The soup should boil, but not too much.
Step 5
Before serving, you can season the hodgepodge with sour cream and let it boil once. Garnish each portion of the soup with a few olives, a slice of lemon, and chopped herbs.
