📝 About This Recipe
Mushroom Solyanka is a luxurious, meat-free version of Russia's most iconic sweet-and-sour soup, traditionally known for its 'hangover-curing' properties and deep complexity. This version celebrates the earthy bounty of the forest, layering the umami of dried porcini with the snap of pickled cucumbers and the brightness of fresh lemon. It is a thick, restorative broth that balances salty, sour, and savory notes in every spoonful, making it the ultimate comfort food for a cold winter evening.
🥗 Ingredients
The Mushroom Base
- 1 ounce Dried Porcini mushrooms (rinsed and soaked in 2 cups hot water)
- 1 pound Fresh Cremini or Button mushrooms (cleaned and sliced)
- 8 ounces Shiitake or Oyster mushrooms (torn into bite-sized pieces)
- 6 cups Vegetable stock (high quality or homemade)
The Flavor Base (Zazharka)
- 2 medium Yellow onion (finely diced)
- 1 large Carrot (grated)
- 4 large Fermented pickles (Dill pickles) (finely chopped; use brine-cured, not vinegar-based if possible)
- 1/2 cup Pickle brine (reserved from the jar)
- 3 tablespoons Tomato paste (double concentrated)
- 3 tablespoons Sunflower oil (for sautéing)
- 1 tablespoon Butter (unsalted)
Aromatics and Finishers
- 2 tablespoons Capers (drained)
- 1/2 cup Black olives (pitted and sliced)
- 2-3 pieces Bay leaves
- 1 teaspoon Smoked paprika (adds a subtle smoky depth)
- to taste Salt and Black Pepper (be careful with salt as pickles are salty)
Garnish
- 1/2 cup Sour cream (Smetana) (for serving)
- 1/2 bunch Fresh Dill (finely chopped)
- 1 whole Lemon (cut into thin half-moons)
👨🍳 Instructions
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1
Start by rehydrating the dried porcini. Place them in a bowl with 2 cups of boiling water and let soak for 20 minutes. Once soft, remove the mushrooms, chop them finely, and strain the soaking liquid through a coffee filter to remove any grit. Reserve this liquid!
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2
In a large heavy-bottomed pot or Dutch oven, heat 1 tablespoon of oil and the butter over medium-high heat. Add the fresh sliced cremini and shiitake mushrooms. Sauté until they have released their moisture and turned a deep golden brown, about 10-12 minutes.
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3
Remove the sautéed mushrooms from the pot and set aside. In the same pot, add the remaining 2 tablespoons of oil. Add the onions and cook for 5-7 minutes until translucent and just beginning to caramelize.
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4
Stir in the grated carrots and cook for another 4 minutes until softened. Then, add the chopped pickles and cook for 3 minutes to mellow their sharpness.
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5
Create a small clearing in the center of the vegetables and add the tomato paste. Fry the paste for 2 minutes until it turns a shade darker—this 'toasting' step is crucial for a rich flavor.
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6
Return all the mushrooms (sautéed and rehydrated porcini) to the pot. Sprinkle with smoked paprika and stir well to coat.
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7
Pour in the vegetable stock, the reserved porcini soaking liquid, and the pickle brine. Add the bay leaves.
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8
Bring the soup to a gentle boil, then reduce the heat to low. Cover and simmer for 15-20 minutes to allow the flavors to marry.
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9
Stir in the capers and sliced olives. Simmer for an additional 5 minutes. Taste the broth; it should be tangy and salty. Add salt and pepper only if needed.
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10
Turn off the heat. Remove the bay leaves and let the soup sit, covered, for at least 10 minutes. This 'resting' phase is a secret to traditional Russian soups, allowing the flavors to settle.
💡 Chef's Tips
Always use naturally fermented pickles (found in the refrigerated section) rather than vinegar-based ones for an authentic sour profile. If you find the soup too tart, add a teaspoon of sugar to balance the acidity of the pickles and tomato paste. Do not skip the dried porcini; they provide the 'meaty' depth that makes a vegetarian solyanka satisfying. For a chunkier soup, don't grate the carrots; slice them into thin matchsticks (julienne). Solyanka actually tastes better the next day, so consider making it 24 hours in advance.
🍽️ Serving Suggestions
Serve each bowl with a generous dollop of cold sour cream (Smetana) to contrast the hot, tart broth. Place one or two thin lemon slices directly into the soup bowl for a fresh citrus aroma. Accompany with a thick slice of toasted dark rye bread or Borodinsky bread. A side of green onions and extra fresh dill on a small plate allows guests to customize their garnish. Pair with a small chilled glass of premium vodka for the most authentic Russian experience.