Solyanka mushroom soup recipe. Step-by-step recipe for hodgepodge soup with mushrooms. With potatoes and sour cream

08.09.2020

Mushroom hodgepodge is a delicious dish with a rich taste. Preparing is easy, but the result exceeds all expectations. The article presents several variations of the preparation of the dish.

Mushroom hodgepodge is a hearty soup that warms you up on a frosty winter day. To cook it, you can use any mushrooms.

It is very important to pay attention to the quality of fresh mushrooms that will be used for cooking. Wash them thoroughly before use.

Composition of ingredients:

2 liters of meat broth;
100 g smoked sausage;
onion head;
350 g boiled brisket;
3 potatoes;
0.4 kg of mushrooms;
black olives;
3 tomatoes;
salt pepper.

Work order:

Boil the broth, salt. Send the previously chopped potatoes to boil in it.
Heat up a frying pan with oil on the stove. Saute chopped onions and mushrooms.
Cut the brisket and sausage into pieces larger than potatoes. Pour them into the pan and wait for them to brown.
Remove the skin from the tomatoes, mash the pulp and send it to the composition.
Add the thickened mass to the broth.
Add chopped olives, salt and pepper to taste. After boiling again, turn off the stove.

Garnish with parsley before serving.

With potatoes and sour cream

Even a novice hostess can cook such an appetizing and truly autumn dish. The main thing is that everyone necessary products were at hand.

Composition of ingredients:

0.5 kg of mushrooms;
5 potato tubers;
a glass of sour cream;
50 g butter;
1 onion;
50 g of cheese;
Bay leaf;
4 cherry tomatoes;
0.7 liters of milk.

Work order:

Grind mushrooms.
Chop some of the potatoes.
Pour milk into a saucepan and place over medium heat.
Cut the rest of the potatoes into cubes, fry in oil. Add chopped onions, tomatoes to it. Pierce the latter first so that they release the juice. Fry everything until the potatoes are browned.
When the milk boils, add the contents of the pan, except for the tomatoes.
Pour the previously chopped mushrooms into the cauldron.
Add salt, cheese and sour cream.
Simmer over low heat for about 20 minutes.

The dish is rich and fragrant. Before serving, decorate the hodgepodge with cherry slices.

Cooking with cabbage and cucumbers

Combined hodgepodge with mushrooms, cucumbers and cabbage is a culinary masterpiece. A lean dish will definitely be appreciated by people who are on a diet.

Composition of products:

half a kilogram of cabbage;
500 g oyster mushrooms;
onion head;
200 g pickled cucumbers;
carrot;
2 tbsp. l. tomato paste;
salt, allspice,
dill and parsley;
2-3 garlic cloves.

Work order:

Boil mushrooms.
Wash vegetables.
Cut the onion into half rings.
Grate carrots.
Pour sunflower oil into a saucepan and heat up. Fry onions and carrots.
Cabbage, cut into small strips, place in a bowl.
Pour vegetables with tomato paste, season with spices, add chopped garlic with herbs.
Pour in a glass of water, stir. Continue simmering over low heat with a lid on. It will take ten minutes.
Cut mushrooms and place in a saucepan, mix. Simmer for five minutes.
Cut pickled cucumbers into slices and add to vegetables. Simmer the mixture for seven minutes without a lid.

After the end of the process, let the hodgepodge brew, it will be saturated and enriched with the tastes of all components.

Solyanka on mushroom broth

Mushroom hodgepodge soup is one of 3 variants of the classic hodgepodge (along with meat and fish). Below is a step-by-step recipe for its preparation.

Composition of products:

50 g dried white mushrooms;
0.5 kg of fresh champignons;
3 onions (1 of them will go into the broth);
300 g pickled cucumbers;
20 g of tomato paste;
300 g cabbage;
cucumber pickle;
salt.

Work order:

Soak dried mushrooms in cold water for several hours.
Grind all types of mushrooms and pour into a saucepan with water. Put it on the fire, adding a whole onion to the water. The broth should be cooked for 30 minutes. Often, experienced housewives use a whole head of onion. It is not necessary to clean it, it is enough to wash it, it is in the husk that its healing properties are located.
In a frying pan, fry finely chopped onions and chopped cucumbers. Fry a little, add tomato paste. Simmer the roast for 5 minutes over low heat.
Shred the cabbage into thin strips.
Send the frying to the boiling broth, then the cabbage. For spiciness, add 2 tbsp. l. cucumber brine.
Boil the hodgepodge until the cabbage is ready.

After the end of cooking, remove the whole onion. Serve the dish with a slice of lemon.

Delicate first course with cream

The soup is very tender and tasty. Cooking won't take long.

Composition of products:

200 frozen mushrooms;
100 ml cream;
1 boiled chicken breast;
2-3 potatoes;
1 liter of water or chicken broth;
1 onion;
1 carrot;
2 cloves of garlic;
salt;
greenery.

Work order:

Finely chop the onion, grate the carrots. Mince the garlic. Fry everything in odorless oil.
Defrost mushrooms and fry in another pan. Liquid should evaporate from them.
Grate one potato tuber on a fine grater, cut the rest into medium cubes.
Bring water or broth to a boil, pour potato cubes into the pan. As soon as it becomes soft, pour vegetables and mushrooms.
Grind and place chicken meat in the main mass.
Salt.
After boiling, pour in the cream and bring to a boil again.

Mushroom soup turns out to be very fragrant, especially harmoniously combined with crackers.

200 g fresh champignons;
100 g of salted mushrooms;
50 g dried mushrooms;
cherry tomatoes 5-6 pcs.;
sweet pepper, preferably red;
tomato paste 100 g;
bulb;
one carrot;
olives 5-6 pieces;
salt pepper;
a couple of lemon slices.

Work order:

Rinse dried mushrooms and soak in water for several hours, but it is better to leave overnight.
Boil for 30 minutes.
Chop the onion, grate the carrots on a coarse grater, bell pepper cut into strips. Cut cherry tomatoes into halves.
Grind mushrooms.
Fry onions and carrots vegetable oil. A little later, add fresh mushrooms to the pan.
After a while, send dried porcini mushrooms to the pan. Simmer for 5 minutes.
Add pepper, tomato paste and mushroom broth.
Salt and pepper. Simmer for 5 minutes.
Add salted mushrooms, simmer for a few more minutes.
Pour the roast into a pot of water. Add olives and tomatoes to this. After it boils, cook for 15 minutes.

Let the dish brew for 15-20 minutes. When serving, garnish the hodgepodge with dill or parsley, as well as a lemon wedge.

Mushroom hodgepodge is not only nutritious and healthy, but also a very tasty dish. There are many variations of its preparation, the choice is up to the cook

Solyanka soup with mushrooms is prepared in a special way: first, all the necessary ingredients are prepared, and then they are sort of collected.

AT classic recipes At least four types of meat, mushrooms, pickled or pickled cucumbers, carrots, onions, tomato paste and olives are used in the mixed hodgepodge. Served with lemon and sour cream.

But there is no single recipe for hodgepodge. Depending on the ingredients, the hodgepodge can be not only meat, but also mushroom, fish or vegetable. In any case, the hodgepodge is a combo dish and it can be prepared from any products that are at hand.

To get a delicious hodgepodge, it is best to use a large number of variety of products: the more, the better. A prerequisite for any hodgepodge, including fish, is the presence of a sour taste. This can be achieved with pickled or pickled cucumbers, cucumber pickle, lemon, pickled mushrooms, olives or olives.

Almost any mushroom is suitable for mushroom hodgepodge: dried, fresh, pickled, salted, or all at once.

The best mushrooms for hodgepodge are: milk mushrooms, chanterelles, champignons, oyster mushrooms and honey mushrooms. But you can use other mushrooms, the taste of hodgepodge will still be wonderful.

Do not forget that fresh mushrooms must be cooked.

How to cook hodgepodge soup with mushrooms - 15 varieties

Solyanka with mushrooms and meat is distinguished by rich broth and rich taste. Your guests are unlikely to refuse a second serving.

Ingredients:

beef meat - 500 g
fresh champignons - 150 g
ham, sausages, brisket - 350 g
onion - 2 pcs.
carrots - 1 pc.
pickled cucumbers - 3 pcs.
pitted olives
capers
pickled cucumber pickle - 1 cup
vegetable oil
greenery
ground pepper and peas
Bay leaf
tomato paste
lemon
salt.

Cooking:

Boil beef meat for at least one hour. Add salt, peppercorns and bay leaf.

Cut pickled cucumbers into slices, cubes or straws as desired.

Put the capers in a colander and rinse with water.

Drain the brine from the olives and cut into rings.

Chop greens.

Rinse the mushrooms and cut into slices, cubes or slices. Fry in vegetable oil.

Cut the onion and carrot into cubes and fry in vegetable oil until the color changes.

Cut all meat delicacies into strips and fry until golden brown.

Remove the cooked meat from the broth, cool and tear into fibers.

Put the pot with the broth on the fire, bring to a boil. Gradually add onions with carrots, mushrooms, pickles, deli meats, boiled meat and tomato paste. Add salt and pepper to taste.

Add chopped herbs, olives, capers and cucumber pickle.

Bring soup to a boil over high heat. Lower the heat, cover with a lid and cook for another 10 minutes.

Let it brew for 15 minutes and serve. Add sour cream to each serving and garnish with a lemon.

In order not to oversalt the soup, taste it before adding the cucumber pickle.

This recipe is simple and affordable, does not contain exclusive products, but it turns out to be very satisfying. Despite the large number of ingredients, the soup can be prepared in half an hour.

Ingredients:

chicken hearts - 400 g
champignons - 200 g
smoked brisket - 200 g
sausages - 4 pcs.
potatoes - 4 pcs.
pickles - 3 pcs.
onion - 2 pcs.
carrots - 1 pc.
cucumber pickle - 1 cup
olives
lemon
pepper.

Cooking:

Chop the onion. Carrot cut into cubes.

Cut the potatoes into cubes and add to the pot with hot water.

Wash mushrooms and cut into slices. Cut the brisket into cubes.

Process chicken hearts, cut and fry. Add mushrooms and brisket to them. Simmer for 5 minutes, put the contents of the pan into a pot with potatoes.

Fry onions and carrots. Send to the pan.

Sausages also fry and add to the pan.

Salt, pepper, add olives and herbs.

Close the lid, bring to a boil and turn off the heat. Let it brew for 10 minutes. Serve hot.

Lemon can be added to each serving, or you can simply add it along with olives and capers directly to the soup.

Mushroom lovers will love this soup. There are very few ingredients, but porcini mushrooms make the hodgepodge fragrant and give it a special, piquant taste.

Ingredients:

champignons - 300 g
white dried mushrooms - 50 g
onion - 1 pc.
carrots - 1 pc.
tomato paste - 2 tbsp. l.
flour - 1 tbsp. l.
pickled cucumbers - 2 pcs.
cherry tomatoes - 7 pcs.
greenery
olives
olive oil
pepper
Bay leaf.

Cooking:

Rinse white dry mushrooms several times and soak overnight. Before cooking, boil the mushrooms until tender.

Grate carrots. Chop the onion and fry in olive oil along with the carrots.

Mix tomato paste with flour, add to carrots and onions. Stir, pour in the water in which the dry mushrooms were cooked. Boil five minutes.

Cucumbers cut into cubes, send to vegetables and boil a little more.

Cut boiled dry mushrooms into strips. Cut mushrooms into slices and fry in vegetable oil.

Add mushrooms to bowl with vegetables. Salt, pepper and cook for 10 minutes.

Put olives and cherry tomatoes in a hodgepodge. Boil 5 minutes.

Before serving, put a slice of lemon on a plate and sprinkle with herbs.

Solyanka can be prepared without tomato paste, the taste of the dish will still be excellent.

A great recipe for those who have little time to cook. This soup recipe is very quick to prepare.

Ingredients:

champignons - 500 g
onion - 1 pc.
tomatoes - 6 pcs.
pickled cucumbers - 3 pcs.
olives
olives
capers
vegetable broth
vegetable little
lemon
greenery
pepper.

Cooking:

Chop the onion and fry in vegetable oil.

Dice the pickled cucumbers and add to the onions.

Squeeze the juice from the tomatoes and pour into the pan. Cover with a lid and simmer over low heat.

Wash mushrooms and cut into pieces. Fry in vegetable oil.

Pour vegetable broth into a saucepan. Bring to a boil, add mushrooms, tomato fried and pickles from cucumbers, olives, olives and capers.

Boil a little. Salt, pepper to taste.

Before serving, add olives and olives. Garnish with lemon wedges and herbs.

Pickled cucumbers should be crispy. Soft cucumbers will spread during cooking and the hodgepodge will look ugly.

A great soup option for people during fasting or when dieting. Solyanka is low-calorie, but rich in vitamins. Sauerkraut makes the taste of hodgepodge original and gives it a little sourness.

Ingredients:

sauerkraut - 1kg
fresh mushrooms - 500 g
onion - 1 pc.
pickles - 3 pcs.
tomato paste
olives
vegetable oil
greenery
pepper
Bay leaf.

Cooking:

Put sauerkraut in a saucepan, add vegetable oil, tomato paste and finely chopped onion.

Salt, pepper. Add water and bay leaf to the pot.

Mushrooms cut and boil in another pan for 15 minutes. Add the mushroom broth along with the mushrooms to the pot with the vegetables. Cook for 30 minutes.

10 minutes before the end of cooking, add cucumbers, olives and sugar cut into small cubes.

Garnish with herbs before serving. Put sour cream and croutons on a plate.

The original soup recipe will not leave the attention of even avid gourmets.

Ingredients:

fresh champignons - 300 g
cabbage - 200 g
carrots - 1 pc.
onion - 1 pc.
pickled cucumbers - 2 pcs.
tomato paste - 1 tbsp. l.
vegetable oil
olives
lemon
pepper
salt.

Cooking:

Mushrooms cut. Shred the cabbage. Chop the onion. Grate carrots.

Fry the mushrooms in vegetable oil in a pan. Add cabbage and simmer until done.

In a saucepan with two liters of water, send mushrooms with cabbage.

Cucumbers cut into cubes. Fry onions and carrots in a pan. Add chopped cucumbers and tomato paste to vegetables. Simmer a little.

Put the frying into a saucepan with boiling cabbage and mushrooms. Boil until tender and remove from heat.

Before serving, add olives, a slice of lemon to the plates and garnish with herbs.

The method of preparation makes this hodgepodge a real holiday dish. Be sure to cook!

Ingredients:

fresh mushrooms - 300 g
brisket - 200 g
sausage - 200 g
potatoes - 6 pcs.
pickled cucumbers - 2 pcs.
bow - 2 pcs.
carrots - 2 pcs.
canned corn - 100 g
garlic - 2 cloves
olives
pepper
salt.

Cooking:

Cut potatoes and carrots into cubes. Onions - half rings. Mushrooms - plates.

Cut the brisket into strips. Sausage - cubes.

Cut pickled cucumbers into slices.

Drain water from corn.

Cut the garlic into 4 pieces.

Lemon cut into slices.

Prepare clay pots and put potatoes, onions, carrots, sausage, brisket, pickled cucumbers, canned corn, mushrooms, olives, garlic and lemon in them.

Pour the brine from the olives into the pots and top up with water.

Add salt and pepper to taste. Sprinkle with herbs.

Cover the pots with a lid and place in the microwave or oven.

Serve hodgepodge directly in hot pots.

Don't skimp on ingredients when making hodgepodge. The more varieties of mushrooms and meat products you put in a hodgepodge, the tastier, more aromatic and richer the dish will turn out.

A colorful and hearty soup will delight even gourmets. A very valuable recipe.

Ingredients:

mushrooms - 500 g
onion - 1 pc.
carrots - 1 pc.
lemon
olives
pickled cucumbers - 3 pcs.
pepper.

Cooking:

Cut mushrooms into slices. Pickled cucumbers and carrots - cubes.

Chop the onion. Saute onions, carrots and mushrooms in a pan. Add flour, tomato paste and some water.

Place the roast in a pot of hot water. Add cucumbers and olives. Cook for 5 minutes and remove from heat.

Serve in bowls. Decorate with herbs and lemon.

A very unusual soup, thanks to its ingredients. Will not disregard those who love seafood.

Ingredients:

fresh mushrooms -100 g
boiled squid - 250 g
onion - 3 pcs.
butter
tomato paste
pickled cucumbers - 4 pcs.
fish broth
spices
capers
olives
greenery
salt.

Cooking:

Onion cut into strips. Cucumbers - cubes. Mushrooms and squid - slices.

Fry onions and cucumbers in butter. Add tomato paste and mushrooms.

Bring the fish broth to a boil and put the roast and squid in it. Cook for 15 minutes over low heat.

Add capers, olives, herbs and lemon slices to the plates.

Everyone can easily and quickly prepare this hodgepodge, since most of the products are already ready-made.

Ingredients:

pickled mushrooms - 1 can
canned beans- 1 bank
Bulgarian pepper - 1 pc.
pickled cucumbers - 2 pcs.
carrots - 1 pc.
onion - 1 pc.
vegetable oil
tomato paste
olives
olives
lemon
pepper
salt.

Cooking:

Finely chop the onion. Grate carrots. Cut pickled cucumbers into cubes. Bulgarian pepper - straws.

Pour water into a saucepan and put mushrooms, beans and cucumbers in it.

Fry onion, carrots in a frying pan with the addition of tomato paste. Add roast to the pot. Cook a little and send bell pepper, bay leaf, olives and black olives to the soup. Cook for 15 minutes.

Salt, pepper. When serving, sprinkle with herbs and garnish with lemon.

Can be served hot and cold.

It is the fleshy milk mushrooms that make this hodgepodge so magnificent. The rest of the ingredients can be added to your liking.

Ingredients:

milk mushrooms - 400 g
mushroom broth - 1 l
onion - 2 pcs.
tomatoes - 2 pcs.
pickle- 2 pcs.
parsley root
olives
butter
lemon
parsley
Bay leaf
peppercorns
ground pepper
salt.

Cooking:

Cut pickled cucumbers and tomatoes into cubes. Mushrooms - straws. Chop the onion.

Fry onions and mushrooms in a pan with butter for 20 minutes.

Boil the broth and put the frying into it.

Boil for 10 minutes and add cucumbers, tomatoes, olives, bay leaves, peppercorns. Cook for 7 more minutes. Salt and pepper.

Let the hodgepodge infuse for 15 minutes. When serving, season each serving with herbs and sour cream. Garnish with a slice of lemon.

Solyanka with sausage and mushrooms is a rather complicated soup. It usually takes at least two hours to prepare. However, this time is justified. After all, hodgepodge is so tasty, satisfying and healthy!

Ingredients:

beef meat - 300 g
canned champignons - 300 g
sausages - 3 pcs.
smoked sausages - 150 g
boiled smoked pork - 150 g
onion - 2 pcs.
carrots - 1 pc.
potatoes - 2 pcs.
pickled cucumbers - 3 pcs.
olives
tomato paste
lemon
pepper
salt.

Cooking:

Cut the beef into strips and fry over high heat.

Chop the onion. Grate carrots.

Add vegetables to meat and simmer until soft.

Cut meat delicacies into slices and strips. Potatoes - cubes.

Put canned mushrooms and potatoes in a pan. Simmer until potatoes are cooked. Add 2 cups water and tomato paste. Simmer for 5 minutes.

In a separate pan, fry the meat delicacies until golden brown.

Pour the meat broth into the saucepan. Bring to a boil and put in it the frying, deli meats, cucumbers, olives and cucumber pickle.

Cook over low heat for 10 minutes. Let it brew for one hour.

Sprinkle with herbs before serving.

Solyanka with such ingredients is not for every day. This is a festive meal. And if you have a very significant solemn event, then this is the most the best way delight and surprise guests.

Ingredients:

salmon - 100 g
pike perch - 100 g
fresh sturgeon - 100 g
fish broth - 1 liter
marinated white mushrooms - 300 g
olives - 1 can
tomato paste
pickled cucumbers - 2 pcs.
onion - 1 pc.
vegetable oil
cucumber pickle
lemon
olives
greenery
capers
black peppercorns
Bay leaf
salt.

Cooking:

Chop the onion. Put in a pan with vegetable oil, sprinkle with flour and fry until golden brown.

Pour the fish broth into a saucepan, add the cucumber pickle and bring to a boil.

Mushrooms, capers and olives chop and add to the broth.

Cut pickled cucumbers into cubes.

Cut the fish into pieces, fry in a pan with the addition of oil, tomato paste and pickles.

Add fish to the broth with tomato paste and cucumbers. Put bay leaf, add spices, pepper and salt. Cook until the fish is ready.

A piece of all kinds of fish is laid out on each plate, a circle of lemon, olives and greens are added.

Easy to prepare, vegetarian dish. Hearty and nutritious, thanks to several types of mushrooms.

Ingredients:

fresh champignons - 200 g
dried porcini mushrooms - 50 g
salted mushrooms - 100 g
tomato paste
Cherry tomatoes
onion - 1 pc.
carrots - 1 pc.
olives
olives
olive oil
lemon
pepper.

Cooking:

Rinse dried porcini mushrooms in several waters, soak overnight. Boil until done.

Chop the onion. Grate carrots. Bulgarian pepper cut into strips. Cut cherry tomatoes into two parts.

Cut all mushrooms into slices.

Fry onion, carrots and fresh mushrooms in a pan with olive oil.

After a few minutes, put dried porcini mushrooms into the pan. Put out.

Add tomato paste, bell pepper and decoction after boiling porcini mushrooms. Salt a little. Spice up. Simmer everything for 5 minutes.

Put salted mushrooms and stew a little more.

Transfer the vegetables to a pot of water, add the tomatoes and olives. Bring to a boil and cook for 10 minutes.

Add greens and a slice of lemon to the finished hodgepodge.

A very unusual hodgepodge, a delicacy worth trying at least once.

Ingredients:

morels - 300 g
potatoes - 3 pcs.
cauliflower - 300 g
carrots - 1 pc.
asparagus - 100 g
butter
sugar
greenery
olives
lemon
salt.

Cooking:

Divide the cauliflower into florets. Peel potatoes and cut into 4 pieces. Cut carrots and asparagus.

Simmer everything in a frying pan with butter and sugar.

Transfer to a saucepan, add water and cook over low heat.

Clean the morels, rinse, put in cold water and bring to a boil. Pour out the water, add new water and cook until tender.

Fry the flour in butter, add a little water. Mix mushrooms and greens with the resulting sauce and add to the pot with vegetables.

Boil for a few minutes and remove from heat.

Garnish with olives and lemon.

Bon appetit!

Mushroom hodgepodge is one of the most favorite dishes in many families. It is in demand at any time of the year. On holidays, during fasting, just in everyday life. The aroma of mushrooms is unique in itself, they stimulate the appetite. The broth is thick, rich, rich in spices. Most of them use dill, garlic, pepper, parsley and onion.

It is also meat, fish. It all depends on what product it is based on. We already have an article about it, in it you will find 7 different recipes.

When mushroom soup is being prepared, the smell hovers not only throughout the kitchen, even along the landing. It happens that one of the relatives, returning home, says that he smelled the aroma of mushrooms as soon as he entered the entrance.

This soup always stands out in the line of first courses. At any time of the year, you can use it hot, warm, and cold. He will help out the hostess when you suddenly have to receive guests or you need to cook something quickly. Here are some interesting recipes.

Solyanka according to the classic recipe can be prepared from several types of mushrooms. As a rule, fresh, dried, pickled are added to it. In the old days, it was called nothing more than a "hangover", and serving it to the aristocracy was a sign of bad taste. However, now this dish is served to everyone and everyone. Because it's very tasty.

https://youtu.be/ wxzIb1j2Kxg

This is a recipe for a delicious combined, classic hodgepodge from chef Igor Artamonov. Includes 3 types of mushrooms.

Ingredients:

130 g oyster mushrooms;
130 g of champignons;
120 g of white mushrooms;
20 g carrots;
200 g of onion;
180 g pickled cucumbers;
60 g of tomato paste;
4 g chili pepper;
40 g of vegetable oil;
2 cloves of garlic;
10 g of sugar;
30 g sour cream;
40 g olives;
20 ml of lemon juice;
bay leaf, salt, pepper.

How to cook:

White mushrooms, oyster mushrooms and champignons cut into arbitrary pieces.

Finely chop the onion with a knife, chop the carrots into small strips. Fry the onion in oil in a pan. Stir in the tomato paste and add to the mass of water.

In another pan, sauté the carrots and transfer them to the onion-tomato mixture. Three types of mushrooms, chopped cucumbers should also be poured here (they, like carrots, should be chopped into strips). Sprinkle sugar.

Slice the olives. Send them to the soup, leaving a little to decorate the dish.

Season the soup with bay leaves, salt and pepper, chopped garlic. Sweat for five minutes and can be poured into plates.

In addition to circles of olives, put a slice of lemon on each plate and add a spoonful of sour cream.

Lenten mushroom hodgepodge

This dish is prepared simply and quickly. Approximately 40 minutes. The set of ingredients can be slightly modified as desired. I am sure that it will be liked and remembered by everyone without exception. You just need to show a desire to please yourself and your loved ones!

https://youtu.be/ _ELcjK8KPYQ

The following products are required:

100-150 g dried or fresh mushrooms;
1 onion;
1 carrot;
2-3 pickles;
10-12 pcs. olives
2-3 potatoes;
1 carrot;
1 PC. onion;
1-2 pickled cucumbers;
4-5 art. spoons of sunflower oil;
1-2 garlic cloves (optional)
1 tsp tomato paste;
1 st. l. flour (with a slide);
salt (to taste);
1-2 pcs. bay leaf;
0.5 cups of cucumber pickle;
a little ground black pepper (on the tip of a knife);
1/2 bunch of herbs to choose from (dill, parsley, green onions).

Cooking process:
If the mushrooms are dried, then they should be boiled. While they are cooking prepare the soup. To do this, cut the onions and carrots into cubes. Put the onion in a heated pan with vegetable oil and fry it until golden. Add carrots to this.

As soon as the carrots are slightly puffed up, we send pickled cucumbers (in semicircles) to the pan. Simmer for 2-3 minutes.

Then send to total mass a spoonful of tomato paste.

Continue frying with constant stirring. Pour in a tablespoon of flour. Lightly save.

Pour in half a glass of cucumber pickle. Immediately turn the fire to slow.

After thickening (boiling of the brine), add half a glass of water. Close the pan with a lid and simmer for 10 minutes.

Now we send the potatoes, cut into cubes, into the pan and pour it with the broth in which the mushrooms were boiled.

Add more water and put the container on fire. Once the potatoes are soft, transfer the dressing from the pan to the pan.

Immediately add the olives, cut into halves and boiled mushrooms.

Salt the soup, pepper, add bay leaf. Darken under a closed lid for about 10 minutes. Before the end of cooking, add chopped greens and garlic. Serve with sour cream.

Cooking mushroom hodgepodge with cucumbers and fresh cabbage

With fresh cabbage, the dish turns out delicious with any mushrooms (fresh, salted, frozen). The first dish looks appetizing on the table and is always eaten with pleasure by all those present.

What you need:

300 g mushrooms;
200 g fresh cabbage;
1 onion;
1 carrot;
4 pickles;
1 tablespoon of tomato paste;
sour cream;
greenery;
salt pepper;

Cooking:

Mushrooms cut into slices, fry them in vegetable oil until golden brown. Add shredded cabbage to the pan. Fry until done.

Pour 2 liters of water into the pan, transfer the stew from the pan. Boil. In the meantime, fry the onion in a separate pan until golden, then add the carrots to it. Fry for a couple of minutes. Throw in the diced cucumbers. Season with tomato paste and sweat a little.

Transfer the onion-carrot frying with pickles to boiling water. Season the soup with seasonings and spices. And soak for another 10 minutes.

Interesting fact: Solyanka is often cooked so thick that it can hardly be called a soup. In this version, it resembles a second dish.

But this is a matter of taste for every hostess.

How to cook mixed soup hodgepodge with mushrooms

In the combined hodgepodge, not only the fruiting bodies of various representatives of fungi can be present. For richness, it is often added meat products. The taste from this will only improve, become more saturated and refined.
It is recommended to use white, boletus, boletus, honey agaric, butternut squash. In this recipe, even milk mushrooms are suitable, but it is advisable to take them in a salty form.

https://youtu.be/ 230vJcyGCao

You can always add mushrooms or oyster mushrooms. Choosing 2-3 types, you will make the dish much more aromatic and tastier. Today we will prepare this delicious appetizing soup according to a special recipe, with meat ingredients.

Would need:

300 g of mushrooms (we have champignons);
1.5 kg of meat products (boiled meat, chicken legs, sausages, sausage);
2 heads of onion;
5 salted cucumbers;
3 art. l. tomato paste;
1 lemon;
100 g olives;
100 g olives;
30 ml vegetable oil;
50 g of greens;
sour cream for dressing;
salt pepper.

Cooking:

Peel cucumbers and cut into small cubes. Chop the onion. Fry it in a pan with vegetable oil. Once browned, add tomato paste.

Stir cucumbers into onion-tomato mixture. Simmer a little, a minute or two. Pour water into the pan.

Cover the pan with a lid and let it simmer for a few more minutes over low heat. In the meantime, boil the pieces of beef meat in a saucepan, ham. Mushrooms fry separately in vegetable oil.

Grind all cooked meat products, mushrooms, olives and black olives. Cut the lemon into slices.

Put meat and mushrooms into the prepared broth. Boil for 10 minutes. Send chopped sausages there.

As the mass boils, pour green olives (they go instead of capers) and cooked dressing from the pan.

After boiling, add black olives, bay leaf. Three minutes to sweat. Add salt, pepper, chopped herbs.

Recipe for fresh mushroom and sauerkraut soup

Fragrant lean soup without meat with mushrooms. Tomato paste and sauerkraut give the hodgepodge a unique sourness, emphasizing the aroma of champignons. Piquancy to the first course is added by olives and black olives.

https://youtu.be/ fZYjUJfLhVA

Ingredients:

700 g mushrooms;
1 carrot;
1 head of onion;
4-5 potatoes;
200-300 g of sauerkraut;
2-3 pickles;
100 g of olives and olives;
2 tbsp. l tomato paste;
1 st. l. flour;
2 bay leaves;
parsley;
salt pepper.

Cooking:

Put water in a saucepan. When it boils, add the diced potatoes to it. Let's start cooking the roast. To do this, finely chop the onion, grate the carrots with a grater with large cells. Fry onions in vegetable oil until golden, add carrots and a tablespoon of flour. Pour the tomato paste diluted with water into this mass.

Simmer over low heat, stirring constantly, for about two minutes. Set aside. In a separate frying pan, fry pieces of fruit bodies in vegetable oil.

They release a lot of water, decreasing in volume. The water must be boiled out. After evaporation, fry the mushrooms until half cooked.

The potatoes are boiled. Transfer the roast to a saucepan. Add chopped cucumbers and sauerkraut.

Send mushrooms, olives and olives here. Put a bay leaf. Salt and pepper the soup. Darken the hodgepodge for 4-5 minutes.

Taste the soup. Feel what is missing. Add seasonings. Place greens and lemon on each plate before serving.

A simple recipe for soup hodgepodge with mushrooms and cranberries

Another unusual option. It is very rare, but it is liked by lovers of healthy food, as well as gourmets. There is no meat in this composition, but some cooks put it. But on the other hand, there is a marsh berry cranberry, which gives the necessary sourness.

What to put in the brine:

1 kg of fresh cabbage;
2 pickles;
300 g of mushrooms (champignons, mushrooms);
150 g cranberries;
2 heads of onions;
2-3 tbsp. tablespoons of vegetable oil;
1 st. a spoonful of flour;
150 g sour cream;
3 art. spoons of tomato paste;
salt to taste;
greens (parsley, dill to taste and desire);
1.5 l of water;

Cooking:
All that is needed: onions, wash and clean the caps of the fruiting bodies. Boil water in a saucepan and gradually add the cooked ingredients. Mushrooms cut into strips, onion-neat thin half rings.
Onions and finely chopped cucumbers are sautéed a little with flour in a frying pan and butter. If desired, simply boil everything for 15-20 minutes, and add oil at the end of cooking.
Shred the cabbage and send it to the pan. We mix tomato paste, salt., We put any spices and herbs at will and taste. We simmer another 5 minutes. Now everything is ready. Before serving, put about 10-20 pieces of cranberries and a spoonful of sour cream in each plate. It turns out an original and unusually tasty dish.

Video on how to cook a hodgepodge of 3 types of mushrooms

The recipe is extraordinary. The thing is that the soup of the mixed saltwort is prepared from three types of mushrooms. The author of the dish chose dried boletus, fresh champignons and oyster mushrooms. It turns out a very rich tasty dish.

Delicious frozen mushroom soup

From frozen mushrooms, delicious rich soups are also prepared. Mushrooms are suitable for any. It turns out a fragrant and satisfying stew. I offer a variant of soup with frozen mushrooms. And although this is not a hodgepodge, I wanted to include this recipe, only because it cooks very quickly.

If you wish to cook a hodgepodge from frozen mushrooms, then at the stage of frying vegetables, add tomato paste and pickles. And exclude vermicelli from the list of ingredients.

A set of necessary products:

1 pack of frozen mushrooms;
3-4 potatoes;
1 head of onion;
1 carrot;
150 g of vermicelli;
salt, ground pepper to taste.

Cooking process:

Peel carrots, potatoes and onions. Wash and cut. Potatoes - cubes. Carrots can be grated. Bow optional.

Pour the frozen mushrooms from the bag into a colander. Rinse quickly in cold water.

Fry onion and carrots in a pan with oil (2-3 minutes).

If you add a little salt to the onion when frying in a pan, it will be more transparent.

As soon as the onion changes color, add the mushrooms.

If you take butternuts or porcini mushrooms, they must be boiled. In the event that they did not undergo heat treatment.

Oils do not need to be boiled.

By the number of them should be as much as the vegetables in the pan. Fry the mixture for 5-7 minutes.

AT separate container boil potatoes in water. After the potatoes boil, add the mixture of vegetables and mushrooms from the pan to the pan.

We boil the soup. Fall asleep vermicelli. Stir so that it is evenly distributed in the broth. We salt the soup. As soon as the vermicelli becomes soft, remove the pan from the stove.

Mushroom solyanka soup is a fairly common Russian dish. It is very popular all over the world with great success. Most of the recipes are prepared without meat components and are lean soups. But despite this, they are nutritious and satisfying.

The first course is valued for its low calorie content. The number of calories depends on the presence of meat components, the type of mushrooms and other ingredients. It can vary from 40 to 73 kcal per 100 g of the finished product. The dish is popular in catering, cafes healthy eating. With no less success, you can cook it at home and please your family with delicious, lean food.

Bon appetit!

Hello, dear friends and guests of the site "I am a villager"!
Today I will share with you delicious and proven recipes for mushroom hodgepodge. Such preparations help out a lot when guests arrive, when there is no time to cook, and just took out a jar and enjoyed a delicious mushroom hodgepodge. From canned food you can cook delicious soup, stew and many others. delicious meals You can even bake a cake.

The mushroom season is in full swing, the hostesses are in a hurry to stock up, a couple more weeks and the mushrooms can finish growing. Although the weather is unpredictable, it will rain and it will be warm, mushrooms will please us for a long time to come.
Mushroom hodgepodge is good to cook with porcini mushrooms, it turns out incomparably. If there is no such luxury, we take boletus and boletus.

Last year there was no such abundance of mushrooms, I made a hodgepodge from boiled, frozen ones. Delicious, didn't feel a difference. So, if you don’t have time now, boil and freeze the mushrooms, and when the time appears, prepare a hodgepodge for the winter.

Mushroom hodgepodge "Vkusnyatina"

3 kg boiled mushrooms in salted water
3 kg cabbage
1 kg carrots
1 kg of onion
0.5 l tomato paste or 1 l sauce
5 tbsp salt
5 tbsp sugar
150 gr vinegar 9%
0.5 l sunflower oil

Thinly chop cabbage and onions, you can pass through a grater in a food processor, three carrots on a coarse grater.

Fry everything in sunflower oil, add boiled mushrooms, salt, sugar, pasta, vegetable oil residue.

We put on a slow fire and simmer for 1.5 hours. Before the end of cooking, add vinegar.

When hot, lay out in sterilized jars and roll up, turn the jars over and let cool.

Store in a dark cool place.

If you have doubts about storing a mushroom hodgepodge, then before you roll up the jars, sterilize them for 40 minutes in boiling water and then roll them up iron lids. I skip this moment, because I take boiled mushrooms, and while it is stewed, all microbes disappear.

Simple mushroom hodgepodge "Hurrah!"

Solyanka turns out very tasty, it is prepared easily and simply.

2 kg fresh mushrooms
2 kg red ripe tomatoes
1 kg of onion
0.5 kg
1 kg cabbage
0.5 l vegetable oil
3 tablespoons of salt and sugar without a slide
20 black peppercorns
70 gr vinegar 9%

We carefully sort and wash the mushrooms, cut into small pieces, boil in salted water for 20 minutes from the moment of boiling. We remove the foam during the boiling process.

Thinly chop the cabbage and onion, three carrots on a coarse grater, cut the tomatoes into thin slices.
We mix all the products except vinegar and simmer for 1.5 hours over low heat.

Before the end of cooking, add vinegar for 1-2 minutes. Without removing from the heat, lay out in sterile jars and roll up with iron lids. Wrap with a warm blanket and leave for 4-5 hours.

Store in a cool dark place.

All preservation, in which mushrooms are present, is stored for no more than a year. Do not risk your health, next season prepare fresh hodgepodges with mushrooms. I advise you to cook as much as you can eat before the summer.

Prepare delicious mushroom hodgepodges according to proven recipes, delight your family and guests with new dishes using this wonderful preparation. On the site you will find a delicious recipe for dried porcini mushroom soup, read.

The site "I'm a villager" wishes you bon appetit and good mood!

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And do you cook hodgepodges with mushrooms for the winter? Please write in your comments, share your experience.

I suggest you watch a video recipe for making a delicious mushroom salad - hodgepodge.