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Mushroom solyanka gains its popularity in autumn, during the mushroom season, although it can be cooked all year round. It is enough to replace wild mushrooms with champignons, which can be bought in the store at any time. This solyanka is cooked with sauerkraut, and tomato paste gives the dish a rich color. It is served hot, always adding olives and a slice of lemon. This recipe is perfect for the Lenten menu.

Step 1

Wash the mushrooms and cut into thin slices.

Step 2

Peel the potatoes and cut into cubes.

Step 3

Peel the carrots and grate them on a coarse grater.

Step 4

Peel and chop the onion.

Step 5

Cut the olives and gherkins into slices.

Step 6

Cut the lemon into slices.

Step 7

Fry the mushrooms and half the onion in a frying pan.

Step 8

Separately fry the remaining onions and carrots in a frying pan. Add tomato paste to them.

Step 9

Put the potatoes to boil. After the water boils, add the sauerkraut, gherkins, champignons fried with onions, and onions and carrots fried in tomato paste.

Step 10

Add salt and pepper to the solyanka to taste and leave to cook for 30 minutes.