solyanka (russian mushroom soup), mark's
Mark's Polish family recipe book has this soup in it...thanks for translating Mark!
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prep time
cook time
method
Stove Top
yield
4 serving(s)
Ingredients
- 2 onions, chopped
- 5 cups vegetable stock
- 6 cups sliced mushrooms
- 4 teaspoons tomato puree
- 1 large pickle, chopped
- 1 bay leaf
- 1 tablespoon capers, drained
- salt
- 6 peppercorns
- 1 sprig parsley, for garnish
How To Make solyanka (russian mushroom soup), mark's
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Step 11. 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.
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Step 2Notes: 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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