Mushroom Solyanka (Lenten)
Solyanka is a traditional Russian soup with a rich, sour and salty character. This is the lenten (postnaya) version from a Russian-language cookbook (recipe…
- CuisineRussian
- Prep30 min
- Cook40 min
- Total1 h 10 min
- Makes4 servings
Mushroom Solyanka (Lenten)
1. Prepare the mushrooms:
Soak the dried mushrooms in warm water until soft.
Cut the soaked dried mushrooms, the salted mushrooms
and the sauerkraut into thin slices.
2. Start the pot:
Place the mushrooms and sauerkraut in a pot, add the
lenten oil, and stir over gentle heat for a few minutes.
3. Add the roots & spices:
Add the chopped root vegetables and the spices,
then pour in water (use the mushroom soaking liquid
for extra flavor).
4. Simmer:
Cover and simmer gently until everything is fully
cooked and the flavors have blended.
5. Finish:
If you like, add a handful of olives. Thicken the soup
with the flour, stirring well, and simmer for
another couple of minutes before serving.
Mushroom Solyanka (Lenten)
History & OriginsSolyanka is a traditional Russian soup with a rich, sour and salty character. This is the lenten (postnaya) version from a Russian-language cookbook (recipe no. 67, "Солянка грибная (постная)"): made without meat or fish, it relies on dried and salted mushrooms, sauerkraut and vegetable oil, which made it a staple for fasting days.
Mushroom Solyanka (Lenten)
The story behind the dishSolyanka is a traditional Russian soup with a rich, sour and salty character. This is the lenten (postnaya) version from a Russian-language cookbook (recipe no. 67, "Солянка грибная (постная)"): made without meat or fish, it relies on dried and salted mushrooms, sauerkraut and vegetable oil, which made it a staple for fasting days.
