Mushroom dishes in general, and soups in particular, are tastier when you mix several types of mushrooms. Take a few pieces of any forest mushrooms and add champignons to them for "satiety". Do the same with sausages - the more varied, the tastier!
Purpose: For lunch / For dinner
Main Ingredient: Meat / Pork
Dish: Soups / Solyanka
Geography of cuisine: Russian cuisine
- Pork - 500 Grams (on the bones, you can stew)
- Onions - 2 Pieces (not small)
- Mushrooms - 400 Grams (forest and champignons)
- Pickled cucumbers - 2 Pieces
- Pickled cucumbers - 2-3 pieces
- Sausage - 350 Grams (cooked, smoked and ham equally)
- Sausages - 3-4 Pieces
- Cooked-smoked brisket - 50 grams
- Tomatoes - 2 Pieces
- Tomato paste - 1 tbsp. the spoon
- Black peppercorns - 1/2 Teaspoon
- Bay leaf - 2-3 pieces
How to cook "Siberian Solyanka with mushrooms"
Cook pork bone broth. You can pre-fry the meat in an almost dry frying pan. Remove the prepared meat from the broth, remove from the bone and cut. Strain the broth.
Cut the mushrooms into medium-sized slices and dip into the broth. Add one finely chopped onion to the broth. Salt lightly and cook until mushrooms are tender.
Prepare a cut at the same time. To do this, dissolve the smoked brisket in a skillet. Add the shredded second onion and gild it.
Add the diced cucumbers - pickles and pickles. Warm up with stirring for 5 minutes. Then add the diced tomatoes and simmer until the excess liquid evaporates.
Add tomato paste, heat, then diced sausage and ham, heat for a couple more minutes. Dip the pork that has been set aside in the soup.
Transfer the contents of the skillet to the pan with the mushrooms. Add olives, adjust hodgepodge for salt. Pour in coarsely crushed black pepper, add bay leaves and dried herbs. Bring the soup to a boil and remove from heat, cover and let sit for at least 20 minutes.
Serve the hodgepodge hot. When serving, place a slice of lemon in bowls and add sour cream. Enjoy your meal!