Solyanka bi şampîyonan: bi kelem, îsotê, penêr û sosîsê, reçeteyên bi wêneyan

Solyanka is a traditional dish of cuisine familiar to many. It can be cooked on any broth with the addition of various types of meat, cabbage, pickles and mushrooms. Solyanka with champignons is one of the most popular options for making this soup. There are many different recipes from which you can choose the most suitable.

Appetizing hodgepodge with mushrooms

How to cook hodgepodge with champignons

Mushroom hodgepodge is made in a certain way – first, all the components are prepared separately, and then they are combined into a common dish and brought to readiness. According to the established tradition, for this dish it is necessary to use several types of meat and various smoked meats, pickles, tomato paste and olives. The peculiarity of the soup is a huge number of various ingredients (the more, the richer the taste). The abundance of recipes allows you to use almost any food in the refrigerator for cooking.

Mushrooms can be both fresh and pickled. Other mushrooms are sometimes used with them, the taste will only benefit from this.

Champignon Solyanka Recipes 

There is no one common way to make soup with champignons – mushroom hodgepodge. Each hostess makes it in her own way. In addition, this dish allows you to improvise and add new ingredients to well-known recipes.

The classic recipe for hodgepodge with champignon mushrooms

For the simplest version of champignon hodgepodge you will need:

• 8-10 kivark;
• 1 ampûlek;
• 5 tomato;
• 3 xiyar tirş;
• rûnê gulberojê;
• bexdenûs;
• xwê;
• îsota reş.

Rêbaza amadekirinê:

1. Chop the onion and fry.
2. Cut pickled cucumbers into small pieces and combine with onions, hold on fire for a couple of minutes.

   

3. Squeeze the juice from the tomatoes, pour it over the onions and cucumbers, reduce the heat and simmer for 20 minutes.
4. Mushrooms cut and lightly fried.

   

5. Combine the ingredients and keep on low heat for about 15 minutes. For 2-3 min. salt and pepper to taste until the end.
6. Arrange on plates and garnish with parsley.

   

Solyanka soup recipe with champignons

Few people will be left indifferent by a hodgepodge with meat and champignons. For its preparation, the following products are needed:

• 5-6 kivark;
• 0,5 kg goştê goşt;
• several types of sausage and smoked meat, 150-200 g each;
• 2 ampûl;
• 1 gêzer;
• 3 xiyarên tirş an tirş;
• zeytûn;
• sunflower or olive oil;
• îsota reş;
• xwê;
• keskahî;
• Pelê defne;
• tomato paste.

Gav-bi-gav çêkirina xwarinê:

1. Prepare meat broth by boiling beef for 1-1,5 hours with bay leaf.
2. Chop carrots and onions and fry until golden brown.

   

3. Cut mushrooms into thin slices and lightly fry.
4. Separately fry the sausage and smoked meat, cut into strips.
5. Remove beef, cool and cut into pieces.
6. Let the broth boil, put the mushrooms, roast, finely chopped cucumbers, meat, sausage and tomato paste into it.

   

7. Add olives, cucumber pickle, salt and pepper to taste.
8. Let it boil, and then hold for 10-15 minutes on low heat.
9. Turn off the stove and let it brew.
10. Put greens and lemon on the plates for decoration.

    

Solyanka recipe with champignons and cabbage for the winter

There are also ways to prepare a dish for the winter. For example, a hodgepodge with early cabbage and champignons. This will require:

• 5-6 pc. carrots;
• 10 ampûl;
• 3 kg şampîyon;
• 1 şûşeyek şekir;
• 2 Huner. l xwê;
• 0,5 l rûnê gulberojê;
• 40 ml 9% sîrke;
• 1 head of medium-sized cabbage;
• Pelê defne;
• îsota reş.

Rêbaza amadekirinê:

1. Peel mushrooms, cut into small slices and boil in salted water.
2. Chop the cabbage, mash it with your hands, simmer a little over low heat.

   

3. Chop onions, carrots and sauté them until soft.
4. Fold the prepared vegetables and mushrooms in a large container, add sugar, salt and spices, simmer over low heat for at least half an hour, stirring occasionally.
5. 10 minutes before readiness, add vinegar and mix thoroughly.

   

6. Arrange the hodgepodge in prepared sterilized jars, close with lids and wrap in a blanket.
7. After the jars have cooled, put them away for storage.

   

Solyanka recipe with champignons and sausage

This is another option for a hearty first course. For cooking you will need:

• 12-14 kivark;
• 2 kartol;
• 1 ampûlek;
• 1 gêzer;
• 2 heb sîr;
• smoked sausage, sausages, brisket, bacon 150 g each;
• 2 xiyar tirş;
• rûnê nebatî yê safîkirî;
• keskahî;
• xwê;
• îsota reş;
• Pelê defne;
• olives or pitted olives;
• leymûn;
• 2 liters of broth (meat, chicken or vegetable), or water.

Amadekarî:

1. Wash the mushrooms, cut into slices and boil in salted water or broth.
2. Put chopped potatoes and carrots, bay leaf into the broth and cook for 10-15 minutes.
3. Fry finely chopped onion and garlic in a pan, then add chopped sausages and smoked meats, pickles, herbs, salt, pepper and hold on fire for a while.
4. Transfer the contents of the pan to the broth, add the brine from the olives and cook for 2-3 minutes.

   

5. Turn off the stove and let the soup cool.
6. Pour into plates and garnish with olives or olives, a slice of lemon and chopped herbs.

   

Solyanka with champignons, cabbage and fish

A rather unusual combination of products in this recipe will delight lovers of original dishes. For cooking, you need the following products:

• 0,5 kg of pink salmon or other marine fish;
• 5-6 kivark;
• 2 xiyar tirş;
• 1 cup sauerkraut;
• 2 ampûl;
• 1 gêzer;
• root kerfes;
• zeytûn;
• tomato paste;
• 1 Huner. l ard;
• 1 tsp Sahara;
• ground black pepper and peas;
• keskahî;
• Pelê defne.

Pêvajoya pijandinê:

1. Clean the fish, cut into pieces and put in a pot of water. Bring to a boil, reduce heat and simmer for 20 minutes. Add salt, chopped celery root, carrots and cook for a quarter of an hour.

   

2. Strain the resulting broth, remove the bones from the fish.
3. Fry the flour in a dry frying pan and mix with ¼ cup of water.
4. Stew sauerkraut in a saucepan, pour a glass of water for half an hour. Then put tomato paste and sugar in a saucepan, and simmer a little more.

   

5. Fry chopped onion in vegetable oil.
6. Transfer the onion, chopped mushrooms and pickles to the stewed cabbage and cook for 10-15 minutes.
7. Pour spices, add boiled fish, cucumber pickle, olives, fried flour and hold on fire for a couple more minutes
8. Arrange on plates and garnish with fresh herbs.

   

Solyanka with champignons and sweet pepper

Another way to prepare for the winter is to cook a hodgepodge with champignons and sweet peppers. For this you will need:

• 6-8 kivark;
• 3-4 îsotên şîrîn;
• 2-3 gêzer;
• 5 ampûl;
• 3 tomato;
• 0,5 kg kelemê nû;
• 1 glass of sunflower oil;
• ½ cup 9% vinegar;
• xwê;
• îsota reş;
• kum;
• Pelê defne.

Amadekarî:

1. Fry chopped onions and carrots in a saucepan.
2. Place shredded cabbage and sliced ​​mushrooms in a saucepan.
3. Cut the pepper into cubes, and the tomatoes into cubes, put in a saucepan. Add salt, pepper, cloves, 2 bay leaves.

   

4. Dilute a spoonful of tomato paste in half a glass of water and add to a saucepan. Add sunflower oil, cover and simmer over low heat for at least an hour.
5. 10 hûrdem berî dawiyê, sirkê lê zêde bikin.
6. Arrange the finished dish in prepared sterilized jars, roll up the lids and wrap in something warm.

   

7. When the jars are cool, put them away for storage.

Solyanka with champignons and Adyghe cheese

A very unusual recipe for hodgepodge with the addition of Adyghe cheese. To prepare it you will need:

• 5-6 kivark;
• 0,5 kg kelemê nû;
• 2-3 gêzer;
• 2 stûnên kerfes;
• a can of canned beans;
• 2 tsp Sahara;
• 1 tsp coriander;
• 1 tsp fennel seeds;
• ¼ tsp red pepper;
• ½ hl îsotan;
• 1 tsp turmeric;
• ½ h. l. asafetida;
• 2 Huner. l pasteya tomato;
• 50 ml rûnê gulberojê;
• 400 g of Adyghe cheese;
• zeytûn;
• kesk

Qonaxên amadekariyê:

1. Put chopped cabbage with carrots and chopped mushrooms in a saucepan with water, let it boil and cook for a quarter of an hour over low heat.
2. Add peeled lemon, olives, chopped celery, beans, tomato paste to vegetables and cook for a quarter of an hour.
3. At this time, pour oil into a small saucepan, add spices and fry for 10-15 seconds.

   

4. Pour the oil with spices into the soup.
5. Put diced cheese and greens in the finished hodgepodge and leave to stand under the lid.

   

Solyanka with champignons on beer broth

This very rich and interesting dish will appeal to lovers of Bavarian cuisine. For cooking, you need to take the following products:

• 1 liter of beer and water;
• 2 lingên mirîşkê;
• 3 ampûl;
• 1 gêzer;
• 5-6 kivark;
• 3 xiyar tirş;
• 3 hêk;
• ½ serê sîr;
• zeytûn;
• 2 kartol;
• several types of sausages, 100 g each;
• 1 tomato;
• tomato paste;
• xerdel;
• leymûn;
• 1 tsp paprika;
• 1 tsp bîbera reş;
• xwê;
• Pelê defne;
• kesk

Rêbaza amadekirinê:

1. Put the leg in a saucepan, pour beer and water, let it boil and cook for at least half an hour.
2. Fry chopped onions with carrots, add sliced ​​mushrooms to them and simmer for 2-3 minutes.

   

3. Introduce a spoonful of broth, chopped cucumbers and simmer for 10 minutes.
4. Get the finished leg, pour the diced potatoes into the broth.
5. After 7-8 minutes, send olives and brine from them to the pan, as well as chopped sausage, bay leaf and mustard.
6. Sauté finely chopped tomatoes and garlic in a pan. Add tomato paste and half a glass of broth and simmer a little more, remembering to stir.

   

7. Separate the chicken meat from the bones and put in the broth, send the stewed tomatoes there.
8. Boil the eggs, finely chop and pour into the broth.
9. Put finely chopped greens, spices and add water to the desired volume, cook for 2-3 minutes.
10. Divide into portions and garnish with lemon.

Solyanka with champignons and smoked ribs

Smoked ribs give this dish a unique taste and aroma.

Ingredients:

• 0,5 kg smoked pork ribs;
• 0,5 kg goştê beraz;
• several types of sausages, 100 g each;
• 6 kartol;
• 200 g kelemê nû;
• 1 ampûlek;
• 1 gêzer;
• 3 heb sîr;
• tomato paste;
• zeytûn;
• 5-6 kivark;
• Pelê defne;
• keskahî;
• biharatên bi tama;
• leymûn.

Gav-bi-gav çêkirina xwarinê:

1. Put the smoked ribs in a saucepan, cover with water and put on the stove.

   

2. Fry the pork for 7-10 minutes, transfer to a saucepan, let it boil and cook for 1,5 hours over low heat.
3. Fry chopped onions and carrots until golden brown, add chopped sausage, salt, spices, tomato paste and simmer for 10-15 minutes.
4. Pour the chopped cabbage and potatoes into cubes into the prepared broth and cook for a quarter of an hour.
5. Introduce sliced ​​champignons into the broth, cook for 2-3 minutes and put the frying into the pan.
6. Let it brew for 10-15 minutes.
7. Garnish with olives, lemon and herbs before serving.

   

Calorie content of hodgepodge with champignons

The calorie content of such a hodgepodge depends on the presence of other ingredients. So, the calorie content of the vegetable version of the dish is 50-70 kcal, and with the addition of sausages – 100-110 kcal.

Xelasî

Solyanka with champignons is a very tasty dish that has many cooking options. It can be served for lunch as a soup or rolled up in jars for the winter.