Show me a person who doesn’t like mushroom hodgepodge, and I’ll say that he’s simply never in his life eaten the realest and most delicious hodgepodge! 🙂 With smoked meats, sausages, meat... But during the crisis, not everyone could afford to cook hodgepodge with meat! But there is an excellent alternative - Lenten hodgepodge with mushrooms. And for those who are fasting too.
Delicious, satisfying, easy to prepare and very inexpensive. From the recipe you will learn how to prepare mushroom solyanka in the Lenten version.
Ingredients for Lenten solyanka with mushrooms:
- 300 g potatoes
- 3 pickled cucumbers
- 300 g fresh champignons*
- 50 ml cucumber pickle
- 1 carrot
- 1 onion
- 1 tbsp. tomato paste
- 0.5 tsp Sahara
- 1 lemon
- 100 g olives
- vegetable oil- for frying
- bunch of greenery
- lemon - to taste
- olives or black olives - to taste
- salt - to taste
- pepper - to taste
*You can use some fresh and some marinated or salted mushrooms.
Mushroom solyanka - recipe
Cut the potatoes into cubes. Pour in 2 liters of water (for a richer taste, you can mix water with ready-made mushroom broth) and cook until half cooked.
In the meantime, you need to prepare the remaining ingredients for Lenten hodgepodge with mushrooms.
Cut the pickled cucumbers into cubes. It is advisable to choose hard and dense cucumbers. To make the taste of Lenten hodgepodge with mushrooms milder, cucumbers can be peeled.
Peel the champignons and cut into slices. Pickled mushrooms need to be washed. Chop the large ones and leave the small ones whole.
Coarsely grate the carrots.
Chop the onion into cubes.
Fry carrots and onions in vegetable oil until they soften.
Add mushrooms. Fry until the moisture evaporates.
Fresh champignons contain quite a lot of liquid, so the mushrooms need to be fried until it all disappears.
Add tomato paste and sugar. Add a little water and stir. Fry covered on low heat for 5 minutes.
Pour the roast into the pan with the potatoes. Send cucumbers there too.
Stir and taste for salt.
You can add strained cucumber pickle instead of salt. Boil until the potatoes are fully cooked.
Step 1: prepare the ingredients.
First, put a deep saucepan with the required amount of purified water on medium heat and let it slowly boil. At this time, using a sharp kitchen knife, peel the potatoes, onions and carrots. We remove the stalk from the sweet salad pepper, gut it from the seeds and thoroughly rinse these products from any contaminants along with the tomatoes and favorite herbs. Then we dry them with paper kitchen towels, place them one by one on a cutting board and continue preparing. Chop the potatoes into cubes ranging from 1.5 to 2 centimeters in size, throw into a bowl with cold water and leave it in it until use so that it does not darken.For carrots, onions, sweet salad pepper, tomato and pickled cucumbers, choose the same cutting style, only smaller in size, 1 centimeter in size or chop them into long strips with a thickness of 6 to 7 millimeters.
Finely chop the greens, transfer them with lemon rings or their quarters to a separate clean bowl and set aside. 
Next, using a special key, open the jar of canned olives, put them in a colander and leave them in the sink for a few minutes to drain off excess moisture. Then we choose, either cut them on a clean board into rings or slices, or leave them whole and immediately throw them into a small bowl. After that, we put the remaining products that will be needed to prepare the soup on the countertop and move on.
Step 2: prepare Lenten hodgepodge - stage one.
We return to the stove, on which the pan with the bubbling liquid is simmering, and put the chopped potatoes into it, after draining the water from them. Cook the vegetable for 15 minutes, periodically removing the white foam from the surface with a slotted spoon.
Step 3: prepare vegetable dressing for Lenten solyanka.
Without wasting a minute, turn on the adjacent burner to medium heat and place a frying pan on it with two tablespoons of vegetable oil. After a couple of minutes, dip the chopped onion into the heated fat and saute it for 2–3 minutes until transparent and lightly golden. Then we add carrots and sweet peppers to it and fry them together 3 minutes. Then add chopped tomatoes and pickled cucumbers to the frying pan and keep everything on the stove for a while longer. 2–3 minutes, not forgetting to periodically loosen.
After this, pour two ladles of boiling water over the vegetables, taken from the pan in which the potatoes are bubbling. We also send the tomato paste there, mix everything thoroughly but gently until smooth, simmer the dressing for more 4–5 minutes and immediately proceed to the next, almost final step.
Step 4: preparing Lenten hodgepodge – stage two.
Place in a saucepan with potatoes vegetable dressing, lemon rings or quarters, olives, bay leaf, salt and black to taste ground pepper. Mix everything carefully and reduce the heat to a level between small and medium. Cover the pan with a lid and cook the soup at a low simmer for another 5–7 minutes. Then turn off the stove and let aromatic dish brew for 15–20 minutes, after which you can start tasting!
Step 5: serve the Lenten solyanka.
Lenten solyanka is served hot as full first dish for lunch. After infusion, pour it in portions into deep plates using a ladle, crush each with fresh finely chopped dill, parsley, cilantro, green onions or basil, if desired, and place on the table along with lean mayonnaise, cooked with apples or semolina, although the latter addition depends only on your taste preferences. Also, to make the soup more satisfying, it can be served with eggless bread, pita bread, croutons, croutons or unleavened flatbread. Cook with love, and Lent will be a joy!
Bon appetit!
If desired, pickled cucumbers and carrots can be chopped on a coarse grater;
Often fresh tomatoes replace with a glass of homemade tomato juice;
Sometimes olives with capers are added to pickled cucumbers and olives;
An excellent alternative to water is vegetable broth;
The spices indicated in the recipe are not essential; supplement their set with any dried herbs, as well as spices that are suitable for soups.
Calories: Not specified
Cooking time: Not indicated
Solyanka is a thick rich soup, which will definitely contain pickles. All other additives can be anything you want. For lovers meat soups There are recipes for hodgepodge with chicken, those who prefer fish to meat will like it fish solyanka, but for vegetarians and those who fast, you will like the Lenten vegetable solyanka. Once upon a time, this type of dish was the most common in Rus' and served as an alternative Lenten cabbage soup from sauerkraut. Over time to the most simple ingredients, from which Lenten hodgepodge was prepared, olives or capers were added, and the soup itself began to be served with a slice of lemon. But still, pickles give any hodgepodge a unique taste, so they must be included in this dish. Well, whether to add black olives or olives is up to you.
Lenten vegetable solyanka - recipe with photo.
Ingredients:
- water or vegetable broth – 1.5 liters;
- pickles – 3 pcs;
- cucumber pickle – 3-4 tbsp. l. (if needed);
- potatoes – 3-4 medium tubers;
- carrots – 1 piece;
- onion – 1 piece (not very large);
- sweet bell pepper– 1 piece (can be used frozen);
- tomato sauce– 3 tbsp. spoons;
- vegetable oil – 3 tbsp. spoons;
- olives – 3 tbsp. l (optional);
- salt - to taste;
- ground black pepper - to taste;
- lemon slices - for serving the finished dish.
Recipe with photos step by step:
There is one peculiarity in preparing lean vegetable hodgepodge - before adding pickles to the pan, you need to give the potatoes time to cook until fully cooked. Otherwise it will remain hard. The same applies to carrots - first simmer the carrots until soft, and only when they become soft, add cucumbers to the pan. However, if you like crispy carrots, then this condition is not necessary. Let's start by preparing the vegetables - wash, peel and cut everything. We will cook both potatoes and fried vegetables at the same time. Cut the potatoes into strips.
Cut the carrots into circles, then chop into strips (or cut into thin strips).
Cut a medium-sized onion into small cubes.
Cucumbers can be sliced small cubes or even grate it. But, since we cut all vegetables into long strips, we’ll cut the cucumbers the same way.
Bring water or vegetable broth to a boil. Add the potatoes, let the water boil again, and skim off any foam that has risen. Add half a teaspoon of salt. Cover with a lid and leave to cook until fully cooked (15-20 minutes, depending on the type of potato).
Let the potatoes cook, and at this time we will prepare vegetable dressing for hodgepodge. Heat vegetable oil in a frying pan. Add the onion to the oil and fry it lightly (until soft and transparent). Add the carrots, turn the heat to low and simmer, stirring the vegetables occasionally, until the carrots are completely cooked. This will take 6-8 minutes.
Taste the carrots to see if they are done. If it is soft, add sweet bell pepper, cut into small cubes. Simmer for 2-3 minutes. Following the pepper, add pickled cucumbers into the pan. Stir and simmer under the lid for 5-6 minutes.
Add tomato sauce to the vegetables, stir and lightly fry the sauce for about 2 minutes. Then pour in a little water or vegetable broth, cover with a lid and simmer the vegetables for another 4-5 minutes.
Place the stewed vegetables in a saucepan with the prepared potatoes. Let the soup boil, cook over low heat for a couple of minutes.
Add olives to the hodgepodge and bring to a boil again. Taste for salt; if salt and acid are not enough, add cucumber pickle. Season with pepper to taste and turn off the heat. Let the hodgepodge brew under the lid for at least 10-15 minutes.
Lenten vegetable hodgepodge is ready. All that remains is to pour it into plates, put a slice of lemon in each serving, and sprinkle with herbs if desired. And serve it to the table. Bon appetit!
Author Elena Litvinenko (Sangina)
We also recommend that you look and choose others for your family.
Solyanka is a soup that has a huge variety of different recipes. In cooking, there are at least 30 recipes for making solyanka in fatty meat broth. With such a broth, hodgepodge turns out to be high-calorie, fatty, heavy on the stomach, which affects the excess weight of our body. Therefore, today we will talk about such a variety of this dish as lean solyanka (mushroom).
History of the dish
Lenten solyanka is a soup that was very common in Rus'. It serves as an excellent replacement for lean cabbage soup and other soups. It was most often prepared from mushrooms or fish. At the beginning of the twentieth century, in addition to sauerkraut and pickled cucumbers, other pickles also began to be added to the “traditional” solyanka - black olives, olives, capers, and after some time, lemons. How additional ingredient, they also began to use tomatoes. The only thing required in the hodgepodge is the addition of lemon, but whether to add other pickles is something you must decide for yourself. Lenten solyanka is a soup that is prepared in mushroom (lenten) broth with the addition of various seasonings. It is prepared from mushrooms very simply, much easier than it might seem at first glance.
Ingredients for Lenten Solyanka
Dried mushrooms (pre-soaked in a glass of warm boiled water);
Fresh champignons;
Sauerkraut and fresh cabbage;
Two small onions;
Two carrots;
Two or three ripe tomatoes or 180-250 g canned own juice(only without skin);
Dill and parsley;
- bay leaf, pepper, salt;
Two or three tables. Spoons grow. oils
Recipe
Pour the soaked mushrooms into the pan with the broth in which they were cooked and place on moderate heat. Bring to a boil, cook for about 30 minutes. Heat the vegetable oil in a frying pan and sauté the onion, cut into half rings, until it becomes golden or translucent (as you prefer). Add to onion sauerkraut and almost immediately fresh. Mix everything and simmer a little. Then pour in several ladles of mushroom broth, which can be placed on a nearby burner. Add chopped tomatoes and carrots. Pepper and salt to taste. Simmer this mixture until almost completely cooked (when the cabbage becomes soft). While the cabbage is stewing, add sliced champignons to the pan; you can also take pickled or salted mushrooms. Place the stewed vegetable mixture and a few bay leaves into the broth and simmer for another 10-15 minutes. Simmer a little more over low heat, stirring occasionally. About 5 minutes. Before turning off the burner, add salt (if necessary) and add herbs. You can also add salt to the hodgepodge cucumber pickle. Instead of capers, you can also use dried barberry - then our Lenten hodgepodge will have a very interesting and unusual taste. Remember, solyanka is a soup that needs a decent frame before serving. Therefore, you can and should put olives on the plate (or whatever you like best), add lemon (alternatively, you can make a butterfly out of lemon, which will make the dish more attractive). And only now can you put the plates on the table.
Today we will prepare hodgepodge for vegetable broth without meat. Sauerkraut, olives and capers create a rich sour-salty taste, and crushed garlic and cilantro give the solyanka a spicy note. The freshest rye bread will be an excellent addition to the soup.
INGREDIENTS
- 3 tbsp. l. vegetable oil;
- 400 g sauerkraut;
- 1 large onion;
- 2 pickled cucumbers;
- 2–3 tbsp. l. tomato paste;
- 2 l. vegetable broth;
- 1–2 tsp. capers;
- 4–5 olives (preferably with lemon);
- 2–3 cloves of garlic;
- 0.5 bunch of cilantro;
- salt, pepper - to taste.
COOKING
- Pour boiling water over the sauerkraut.
- After a few minutes, drain the water and squeeze the cabbage thoroughly.
- Heat vegetable oil in a large frying pan.
- Add the cabbage and simmer over medium heat for about 10 minutes, stirring constantly.
- Let the cabbage brown slightly. Add finely chopped onion and simmer for another 5 minutes.
- Add tomato paste and cucumbers, cut into small cubes, and heat for another 3 minutes until a strong, pleasant aroma appears.
- Pour in the broth and bring to a boil over medium-high heat. Cook for 10 minutes.
- Wash the capers and cut the olives into rings. Add to the soup and cook for another 5 minutes.
- Put crushed garlic and finely chopped cilantro into the hodgepodge, salt and pepper to taste. Bring to a boil, remove from heat and cover with a lid.
- Let it brew for at least 1/2 hour.
Bon appetit!
