Mushroom Solyanka Soup
This is one of the most delicious Lenten soups. It is prepared with three types of mushrooms – dried, fresh and canned (pickled). You can use any variety of the mushrooms.
Serves 6
A handful of dried mushrooms
14 oz fresh mushrooms
12 oz pickled mushrooms
2 teaspoons salt
2 onions
6 tablespoons vegetable oil
2 tablespoons tomato paste
2 tablespoons capers
Black olives, lemon slice and (optional) sour cream to serve.
Place the dried mushrooms into a glass bowl, cover with water and microwave for 10 minutes.
Take the softened mushrooms out of the microwave and cut into small pieces.
Do not pour out the resulting mushroom water! Strain it through a fine sieve into a pot and add enough water to measure 3 quarts.
Place the pot onto the stove.
Add the cut up dried mushrooms.
Sprinkle with the salt.
Bring to a boil and turn the fire down to medium.
Chop the fresh mushrooms and sauté in a skillet first without any oil to let all the liquid evaporate.
Then add the 2 tablespoons of the vegetable oil and continue sautéing for 4-5 minutes.
Chop the pickled mushrooms.
Cut the onions into semicircles.
Place the onions onto another skillet and add the remaining 4 tablespoons of the oil.
Sauté for about 10 minutes stirring periodically.
Add the tomato paste to the onions.
Stir well and continue cooking for 1-2 minutes.
Add the sautéed fresh mushrooms to the pot with the cooking dried mushrooms.
Then add the chopped pickled mushrooms.
Bring to a boil and cook for another 5 minutes.
Add the onions and tomato paste mixture.
Add the capers.
Bring to a boil again and take off the stove.
Cover the soup and let stand for a few minutes.
Serve in individual plates.
Add a few black olives and a thin lemon slice into each plate when serving.
If you’re not sticking to the Lent, you can also add a spoonful of the sour cream.
