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solyanka (russian mushroom soup), mark's

Recipe by
Megan Stewart
Middletown, OH

Mark's Polish family recipe book has this soup in it...thanks for translating Mark!

yield 4 serving(s)
method Stove Top

Ingredients For solyanka (russian mushroom soup), mark's

  • 2
    onions, chopped
  • 5 c
    vegetable stock
  • 6 c
    sliced mushrooms
  • 4 tsp
    tomato puree
  • 1 lg
    pickle, chopped
  • 1
    bay leaf
  • 1 Tbsp
    capers, drained
  • salt
  • 6
  • 1 sprig
    parsley, for garnish

How To Make solyanka (russian mushroom soup), mark's

  • 1
    1. Put the onions into a large pan with 1/4 cup of the stock. Cook, stirring occasionally, until the liquid has evaporated. 2. Add the remaining vegetable stock with sliced mushrooms, birng to a boil. 3. Cover and simmer 30 minutes 4. In a small bowl, blend the tomato puree with 2 tbsp of the stock 5. Add the puree with pickle, bay leaf, capers and salt and peppercorns. Stir 6. Cook gently for 10 more minutes. 7. Remove the bay leaves.
  • 2
    Notes: Serve with lemon rind curls and olives as a garnish. (The classic version uses a green olive, but I prefer black ones) The name comes from a Russian word for "sour"

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