Lenten solyanka. Lenten solyanka with mushrooms. Mushroom solyanka

Step 1: prepare the ingredients.

First, put a deep saucepan with the required amount of purified water on medium heat and let it slowly boil. At this time, using a sharp kitchen knife, peel the potatoes, onions and carrots. We remove the stalk from the sweet salad pepper, gut it from the seeds and thoroughly rinse these products from any contaminants along with the tomatoes and favorite herbs. Then we dry them with paper kitchen towels, place them one by one on a cutting board and continue preparing. Chop the potatoes into cubes ranging from 1.5 to 2 centimeters in size, throw into a bowl of cold water and leave in it until use so that it does not darken.

For carrots, onions, sweet peppers, tomatoes and pickled cucumbers, choose the same cutting style, only in a smaller size, 1 centimeter in size or chop them into long strips 6 to 7 millimeters thick.

Finely chop the greens, transfer them with lemon rings or their quarters to a separate clean bowl and set aside.

Next, using a special key, open the jar of canned olives, put them in a colander and leave them in the sink for a few minutes to drain off excess moisture. Then we choose, either cut them on a clean board into rings or slices, or leave them whole and immediately throw them into a small bowl. After that, we put the remaining products that will be needed to prepare the soup on the countertop and move on.

Step 2: prepare Lenten hodgepodge - stage one.

We return to the stove, on which the pan with the bubbling liquid is simmering, and put the chopped potatoes into it, after draining the water from them. Cook the vegetable for 15 minutes, periodically removing the white foam from the surface with a slotted spoon.

Step 3: prepare vegetable dressing for Lenten solyanka.

Without wasting a minute, turn on the adjacent burner to medium heat and place a frying pan on it with two tablespoons of vegetable oil. After a couple of minutes, dip the chopped onion into the heated fat and saute it for 2–3 minutes until transparent and lightly golden. Then we add carrots and sweet peppers to it and fry them together 3 minutes. Then add chopped tomatoes and pickled cucumbers to the frying pan and keep everything on the stove for a while longer. 2–3 minutes, not forgetting to periodically loosen.

After this, pour two ladles of boiling water over the vegetables, taken from the pan in which the potatoes are bubbling. We also send the tomato paste there, mix everything thoroughly but gently until smooth, simmer the dressing for more 4–5 minutes and immediately proceed to the next, almost final step.

Step 4: preparing Lenten hodgepodge – stage two.

Place vegetable dressing, lemon rings or quarters, olives, bay leaf, salt and ground black pepper in a saucepan with potatoes. Mix everything carefully and reduce the heat to a level between small and medium. Cover the pan with a lid and cook the soup at a low simmer. 5–7 minutes. Then turn off the stove and let the aromatic dish brew for 15–20 minutes, after which you can start tasting!

Step 5: serve Lenten hodgepodge.

Lenten solyanka is served hot as a complete first course for lunch. After infusion, it is poured in portions into deep plates using a ladle; if desired, each is crushed with fresh finely chopped dill, parsley, cilantro, green onions or basil and placed on the table along with lean mayonnaise prepared with apples or semolina, although the latter addition depends only on your taste preferences. Also, to make the soup more satisfying, it can be served with eggless bread, pita bread, croutons, croutons or unleavened flatbreads. Cook with love, and Lent will be a joy!
Bon appetit!

If desired, pickled cucumbers and carrots can be chopped on a coarse grater;

Very often, fresh tomatoes are replaced with a glass of homemade tomato juice;

Sometimes olives with capers are added to pickled cucumbers and olives;

An excellent alternative to water is vegetable broth;

The spices indicated in the recipe are not essential; supplement their set with any dried herbs, as well as spices that are suitable for soups.

Calories: Not specified
Cooking time: Not indicated

Solyanka is a thick, rich soup that will definitely contain pickles. All other additives can be anything you want. For lovers of meat soups, there are recipes for solyanka with chicken; those who prefer fish to meat will like fish solyanka; and for vegetarians and those who fast, they will love lean vegetable solyanka. Once upon a time, this type of dish was the most common in Rus' and served as an alternative to lean sauerkraut cabbage soup. Over time, olives or capers were added to the simplest ingredients from which Lenten solyanka was prepared, and the soup itself began to be served with a slice of lemon. But still, pickles give any hodgepodge a unique taste, so they must be included in this dish. Well, whether to add black olives or olives is up to you.

Lenten vegetable solyanka - recipe with photo.

Ingredients:

- water or vegetable broth – 1.5 liters;
- pickles – 3 pcs;
- cucumber pickle – 3-4 tbsp. l. (if needed);
- potatoes – 3-4 medium tubers;
- carrots – 1 piece;
- onion – 1 piece (not very large);
- sweet bell pepper – 1 pc (frozen can be used);
- tomato sauce – 3 tbsp. spoons;
- vegetable oil – 3 tbsp. spoons;
- olives – 3 tbsp. l (optional);
- salt - to taste;
- ground black pepper - to taste;
- lemon slices - for serving the finished dish.

Recipe with photos step by step:

There is one peculiarity in preparing lean vegetable hodgepodge - before adding pickles to the pan, you need to give the potatoes time to cook until fully cooked. Otherwise it will remain hard. The same applies to carrots - first simmer the carrots until soft, and only when they become soft, add cucumbers to the pan. However, if you like crispy carrots, then this condition is not necessary. Let's start by preparing the vegetables - wash, peel and cut everything. We will cook both potatoes and fried vegetables at the same time. Cut the potatoes into strips.

Cut the carrots into circles, then chop into strips (or cut into thin strips).

Cut a medium-sized onion into small cubes.

Cucumbers can be cut into small cubes or even grated. But, since we cut all vegetables into long strips, we’ll cut the cucumbers the same way.

Bring water or vegetable broth to a boil. Add the potatoes, let the water boil again, and skim off any foam that has risen. Add half a teaspoon of salt. Cover with a lid and leave to cook until fully cooked (15-20 minutes, depending on the type of potato).

Let the potatoes cook, and at this time we will prepare vegetable dressing for hodgepodge. Heat vegetable oil in a frying pan. Add the onion to the oil and fry it lightly (until soft and transparent). Add the carrots, turn the heat to low and simmer, stirring the vegetables occasionally, until the carrots are completely cooked. This will take 6-8 minutes.

Taste the carrots to see if they are done. If it is soft, add sweet bell pepper, cut into small cubes. Simmer for 2-3 minutes. Following the pepper, add pickled cucumbers into the pan. Stir and simmer under the lid for 5-6 minutes.

Add tomato sauce to the vegetables, stir and lightly fry the sauce for about 2 minutes. Then pour in a little water or vegetable broth, cover with a lid and simmer the vegetables for another 4-5 minutes.

Place the stewed vegetables in a saucepan with the prepared potatoes. Let the soup boil, cook over low heat for a couple of minutes.

Add olives to the hodgepodge and bring to a boil again. Test for salt; if salt and acid are not enough, add cucumber pickle. Season with pepper to taste and turn off the heat. Let the hodgepodge brew under the lid for at least 10-15 minutes.

Lenten vegetable hodgepodge is ready. All that remains is to pour it into plates, put a slice of lemon in each serving, and sprinkle with herbs if desired. And serve it to the table. Bon appetit!

Author Elena Litvinenko (Sangina)
We also recommend that you look and choose others for your family.

suitable for vegans
contains onions

Long ago, at the dawn of time, when men were real men, women were real women, and the furry weirdos of Alpha Centauri were the real furry weirdos of Alpha Centauri, I was an ordinary meat eater and really loved hodgepodge.

I often ordered it in cafes and eateries, and one fine day at the Kyiv pizzeria “Celentano” my sister Natusya and I even set a world record for the speed of eating hodgepodge because we were late for the train. The International Olympic Committee, however, did not count this record. Probably because of the wind :)

Now I want a vegetarian version of one of my favorite soups! And all my desires are lawful. This is the order here - the dictatorship of me alone. This means Lenten hodgepodge to the studio and quickly...

For Lenten hodgepodge we will need:

1.5 liters of water or vegetable broth;
1 red or yellow bell pepper;
10 small potatoes;
2 medium carrots;
1 onion;
1 tomato;
1 can of olives;
3 slices of lemon;
2 pickled cucumbers;
2 tbsp. vegetable oil;
2 tsp tomato paste;
salt, pepper, fresh herbs to taste.

A dictatorship is a dictatorship, but the Lenten hodgepodge itself will not come from anywhere - you need to cook it. And before you cook, you will have to work long and hard with a knife.

So, first we cut the carrots into strips and cut the pepper into strips, and we also try to cut the tomato into strips if possible.

We cut the olives in half, and cut the pickled cucumbers into the same strips.

We peel the potatoes, cut them into fairly boring strips, fill them with broth, add a little salt and put them on the fire.

We chop the onion finely (thank Allah, not into strips) and, according to tradition, fry it in vegetable oil until golden.

Add carrots and peppers to the onions. Simmer everything together for about three minutes.

Add pickled cucumbers and tomatoes to the pan. Continue simmering for another two to three minutes.

Somewhere over there we have potatoes boiling in broth on a fire, remember? We take and pour half a glass of this same broth, dissolve the tomato paste in it and pour the resulting tomato juice directly into the frying pan with the vegetables. So the “Extinguishing” operation is extended for another couple of minutes.

Now let's connect! Place the contents of the frying pan into the pan where the potatoes were boiled a long time ago. Olives, lemon slices (cut each lemon slice into four parts), salt and pepper also go there.

For order, cook our hodgepodge for another minute or two, then remove from heat and be sure to let it brew in a warm place for at least 15 minutes. The law of the jungle says: “The longer the Lenten hodgepodge is infused, the tastier it becomes!”

Then all that remains is to put a little fresh herbs on each plate, pour the hodgepodge into plates and remember that same taste, that same soup :)) Bon appetit!

Show me a person who doesn’t like mushroom hodgepodge, and I will say that he has simply never in his life eaten the realest and most delicious mushroom hodgepodge! 🙂 With smoked meats, sausages, meat... But during the crisis, not everyone could afford to cook hodgepodge with meat! But there is an excellent alternative - Lenten hodgepodge with mushrooms. And for those who are fasting too.

Delicious, satisfying, easy to prepare and very inexpensive. From the recipe you will learn how to prepare mushroom solyanka in the Lenten version.

Ingredients for Lenten solyanka with mushrooms:

300 g potatoes
3 pickled cucumbers
300 g fresh champignons*
50 ml cucumber pickle
1 carrot
1 onion
1 tbsp. tomato paste
0.5 tsp Sahara
1 lemon
100 g olives
vegetable oil - for frying
bunch of greenery
lemon - to taste
olives or black olives - to taste
salt - to taste
pepper - to taste

*You can use some fresh and some marinated or salted mushrooms.

Mushroom solyanka - recipe

Cut the potatoes into cubes. Pour in 2 liters of water (for a richer taste, you can mix water with ready-made mushroom broth) and cook until half cooked.

In the meantime, you need to prepare the remaining ingredients for Lenten hodgepodge with mushrooms.

Cut the pickled cucumbers into cubes. It is advisable to choose hard and dense cucumbers. To make the taste of Lenten hodgepodge with mushrooms milder, cucumbers can be peeled.

Peel the champignons and cut into slices. Pickled mushrooms need to be washed. Chop the large ones and leave the small ones whole.

Coarsely grate the carrots.

Chop the onion into cubes.

Fry carrots and onions in vegetable oil until they soften.

Add mushrooms. Fry until the moisture evaporates.

Fresh champignons contain quite a lot of liquid, so the mushrooms need to be fried until it all disappears.

Add tomato paste and sugar. Add a little water and stir. Fry covered on low heat for 5 minutes.

Pour the roast into the pan with the potatoes. Send cucumbers there too.

Stir and taste for salt.

You can add strained cucumber pickle instead of salt. Boil until the potatoes are fully cooked.

Step-by-step recipe for making lean vegetable hodgepodge.

pickled cucumbers - 2-3 pcs.,

potatoes - 2-3 pcs.,

carrots - 1-2 pcs.,

onion - 1 pc.,

sour cabbage - 200 gr.,

vegetable oil - 30 gr.,

tomato paste - 1-2 tbsp. spoons,

salt, pepper - to taste,

greens - to taste,

water - 2.5 l.

Truly Russian food - tasty, aromatic, rich solyanka. There are a great many different types of hodgepodge. Today, during the days of Lent, we bring to your attention the most economical Lenten version of hodgepodge, with vegetables.

– it’s delicious, lean and simple. The main feature of all solyankas is that they are prepared with pickled cucumbers, which give the solyanka a unique taste that is so appreciated by all fans of this dish.

The recipe is very simple. If you decide prepare hodgepodge of vegetables, then be sure to use our step by step photo recipe.

Preparation of lean vegetable hodgepodge.

How to prepare lean vegetable hodgepodge?

To prepare lean vegetable hodgepodge You need to peel the potatoes, rinse them and cut them into strips or pieces. Then boil 2.5 liters of water in a saucepan.

Add chopped potatoes to boiling water.

Next, peel the onion, rinse and cut into small cubes.

Peel the carrots, rinse and cut into thin strips.

Pickled cucumbers need to be grated or cut into cubes. Rinse the sauerkraut a little and then squeeze out the water.

After this, heat a frying pan with vegetable oil. Place onions and carrots in the pan. Simmer the onions and carrots, stirring, over medium heat for 2-3 minutes.