in Eastern Europe

Mushroom Solyanka

updated

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Ingredients for 4 servings:

  • 1 ½ liters of water
  • 8 large porcini mushrooms, dried
  • 2 jars of mushrooms, salted
  • 12 olives
  • 200 g white cabbage, chopped
  • 400 g sauerkraut
  • 1 carrot(s)
  • 1 root parsley
  • 2 tbsp dill
  • 1 celery
  • 2 onions
  • 2 tbsp butter
  • 2 tomatoes
  • 3 bay leaves
  • 10 peppercorns
  • 200 ml sour cream
  • ½ lemon(s), juice

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour

Prepare the mushroom broth: Boil the dried mushrooms, remove them. Once they’re soft, slice them, and cook them again with the sliced ​​carrots, parsley root, and celery. Sauté the fresh white cabbage and sauerkraut with tomatoes and onions in butter until tender. Blanch the salted mushrooms and cut them into small pieces. Combine all ingredients, add the spices, and simmer for 15 minutes over moderate heat. Serve with sour cream and lemon juice.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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