Mushroom Solyanka

⏳ Time

45 minutes

🥕 Ingredients

🍽️ Servings

Description

The most important thing is the amount of mushrooms and potatoes — it's not a strict rule. Some prefer it heartier, others more aromatic. Use as many ingredients as you feel is right — that's the key to success. The historical name of the recipe is "Peasant Mushroom Soup."

Ingredients

Fresh Mushrooms - 3 lbs
Salad Potatoes - 10.6 oz
Onion - 1 head
Salt - to taste
Vegetable Oil - 1 tablespoon
Butter - 1 tablespoon
20% Sour Cream - 3.5 oz
Ground Black Pepper - to taste

Step by Step guide

Step 1

Clean, wash, and chop the mushrooms. Cut the caps into sticks like potatoes, and the stems into rounds, but this is not mandatory. You can cut them however you like.

Step 2

Place the mushrooms in a pot and cover them with water just enough to slightly submerge them, then put it on the stove. Start with high heat, then reduce it so that it simmers gently. As it cooks, the mushrooms will start to release moisture, and the water will evaporate slightly, maintaining a balance. If the water starts to evaporate too much, add more.

Step 3

While the mushrooms are simmering, peel, finely chop, and add the onion to the pot. Stir the mushrooms constantly to prevent them from burning!

Step 4

After adding the onion, add the sunflower oil and stir.

Step 5

Cut the potatoes into small sticks and add them to the pot as they become ready, stirring.

Step 6

Once all the potatoes are in the pot, add the butter and let it simmer for another 10–15 minutes, stirring.

Step 7

Add salt, pepper, and the 20% sour cream, bring to a boil over low heat, and keep it that way for 5–7 minutes, stirring. Turn off the heat, cover with a lid, and let it rest for 10–15 minutes.