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Russian · Soups
Mushroom Solyanka
A rich, aromatic soup made with braised sauerkraut and button mushrooms, featuring the punchy flavors of pickles and olives.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Place the sauerkraut in a pot, add the vegetable oil, tomato paste, finely chopped onion, salt, whole black peppercorns, bay leaf, and water, then set to braise over medium heat.
2
In a separate pot, cook the mushrooms in one liter of salted water for 10-15 minutes.
3
Add the mushroom broth to the cabbage and let it simmer for another 30 minutes, tossing in the olives, finely diced pickles, and sugar 10 minutes before it's done.
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