Mushroom Solyanka Soup

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.

Oxana Putan
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.
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Place the dried mushrooms into a glass bowl, cover with water and microwave for 10 minutes.

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Take the softened mushrooms out of the microwave and cut into small pieces.

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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.

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Place the pot onto the stove.

Add the cut up dried mushrooms.

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Sprinkle with the salt.

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Bring to a boil and turn the fire down to medium.

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Chop the fresh mushrooms and sauté in a skillet first without any oil to let all the liquid evaporate.  

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Then add the 2 tablespoons of the vegetable oil and continue sautéing for 4-5 minutes.

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Chop the pickled mushrooms.

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Cut the onions into semicircles.

Place the onions onto another skillet and add the remaining 4 tablespoons of the oil.

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Sauté for about 10 minutes stirring periodically.

Add the tomato paste to the onions. 

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Stir well and continue cooking for 1-2 minutes.

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Add the sautéed fresh mushrooms to the pot with the cooking dried mushrooms.

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Then add the chopped pickled mushrooms.

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Bring to a boil and cook for another 5 minutes.

Add the onions and tomato paste mixture.

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Add the capers.  

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Bring to a boil again and take off the stove.

Cover the soup and let stand for a few minutes.

Serve in individual plates.

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Add a few black olives and a thin lemon slice into each plate when serving.

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If you’re not sticking to the Lent, you can also add a spoonful of the sour cream.

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