Ingredients with Measurements:
- 2 cups of mixed mushrooms, sliced (such as button, shiitake, and portobello)
- 1 large onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon of tomato paste
- 1 tablespoon of smoked paprika
- 1 teaspoon of dried thyme
- 1 teaspoon of caraway seeds
- 1 bay leaf
- 4 cups of vegetable broth
- 1 cup of sour cream
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
Special equipment needed:
- Large pot
- Wooden spoon
Step-by-step instructions:
1. In a large pot, sauté the chopped onion and minced garlic until they are translucent.
2. Add the sliced mushrooms and cook until they are browned and tender.
3. Stir in the tomato paste, smoked paprika, dried thyme, caraway seeds, and bay leaf.
4. Pour in the vegetable broth and bring the mixture to a boil.
5. Reduce the heat to low and let the soup simmer for 20 minutes.
6. Remove the bay leaf and season the soup with salt and pepper to taste.
7. Ladle the soup into bowls and top with a dollop of sour cream and chopped parsley.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Simmer on low heat
Serving size:
4 servings
Nutritional information:
Calories: 200
Fat: 12g
Carbohydrates: 18g
Protein: 7g
Fiber: 3g
Substitutions for ingredients:
- You can use any type of mushroom you prefer.
- If you don't have vegetable broth, you can use chicken or beef broth instead.
- If you don't have sour cream, you can use Greek yogurt or crème fraîche.
Variations:
- Add diced potatoes or carrots for a heartier soup.
- Use smoked sausage or bacon for a meatier version.
- Add a splash of red wine for a richer flavor.
Tips and tricks:
- Make sure to clean the mushrooms thoroughly before slicing them.
- If you want a thicker soup, you can add a tablespoon of flour to the onion and garlic mixture before adding the mushrooms.
- You can make this soup ahead of time and reheat it when ready to serve.
Storage instructions:
Store the soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup on the stove over low heat until heated through.
Presentation ideas:
Serve the soup in a bowl with a dollop of sour cream and chopped parsley on top.
Garnishes:
Fresh parsley and a dollop of sour cream.
Pairings:
Crusty bread or garlic bread.
Suggested side dishes:
Green salad or roasted vegetables.
Troubleshooting advice:
If the soup is too thin, you can add a tablespoon of flour to thicken it.
Food safety advice:
Make sure to cook the soup to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Solyanka is a traditional Russian soup that is typically made with meat, fish, or mushrooms.
Flavor profiles:
The soup has a rich and savory flavor with a hint of smokiness from the paprika.
Serving suggestions:
Serve the soup as a main dish or as a starter before a meal.
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Region: Russian