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Mushroom Solyanka

Author
Cookinero 19 Mar 2025
5900
Mushroom Solyanka

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.

How to cook Mushroom Solyanka

Step 1

Mushroom Solyanka

Wash the mushrooms and cut into thin slices.

Step 2

Mushroom Solyanka

Peel the potatoes and cut into cubes.

Step 3

Mushroom Solyanka

Peel the carrots and grate them on a coarse grater.

Step 4

Mushroom Solyanka

Peel and chop the onion.

Step 5

Mushroom Solyanka

Cut the olives and gherkins into slices.

Step 6

Mushroom Solyanka

Cut the lemon into slices.

Step 7

Mushroom Solyanka

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

Step 8

Mushroom Solyanka

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

Step 9

Mushroom Solyanka

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

Mushroom Solyanka

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

Mushroom Solyanka - FAQ About Ingredients, Baking Time and Storage

Yes, you can substitute champignons with cremini, shiitake, or portobello mushrooms for a deeper flavor.
Store it in an airtight container for up to 3-4 days. Reheat gently on the stove before serving.
Absolutely! Ensure all ingredients (including gherkins and tomato paste) are vegan-friendly. Skip any non-vegan toppings (e.g., sour cream) when serving.
Pair it with crusty bread, a dollop of sour cream, or fresh dill for added texture and flavor.
Yes! Freeze in portions for up to 2 months. Thaw overnight in the fridge and reheat on the stove, adding a splash of water if needed.
Reduce the amount of sauerkraut or gherkins, or add a pinch of sugar to balance the acidity.
Yes, replace potatoes with cauliflower or turnips for a lower-carb alternative.
Reheat on low heat with a splash of broth or water, stirring occasionally to maintain moisture.
Yes, but the flavor will be milder. For tanginess, add a splash of vinegar or lemon juice to taste.

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