Solyanka with champignons
WHAT YOU WILL NEED
From ingredients
8 products
Колбасные изделия
Оливки/маслины
Соленья
Томаты
Бульон
SIMPLE PROCESS
Step by step recipe
The secret to a great solyanka is a proper sauté and the right acidity balance. Fry all the meat ingredients until golden – this builds deep flavor. Pickles and canned tomatoes provide the characteristic sourness, while olives add a briny kick. Let the soup rest for 15–20 minutes after cooking to let the flavors meld. Go easy on salt, since pickles and sausages are already salty.
Prep the meats and sausages
Cut chicken breast into cubes, and slice both sausages into strips or small pieces. In a dry skillet, pan-fry all meats until lightly golden (about 5–7 minutes over medium heat).
Slice veggies and mushrooms
Slice champignons. Grate pickles coarsely or cut into thin strips. Leave olives whole or slice into rings.
Start the soup
Pour 4 liters (about 1 gallon) of water into a large pot and bring to a boil. Add the sautéed meats, grated pickles, and canned tomatoes (with their juice). Stir.
Simmer the base
Bring to a boil, then reduce heat to low, cover, and cook for 30 minutes. Skim off any foam if it forms.
Add mushrooms and olives
After 30 minutes, add the champignons and olives. Season with pepper, bay leaf, and other spices (optional). Cook for another 15–20 minutes.
Rest and serve
Remove from heat and let it sit covered for 15–20 minutes. Serve hot, garnishing each bowl with a lemon slice and fresh herbs. A dollop of sour cream makes a great addition.
CHEF'S TIP
Meat selection is key
Chicken breast brings tenderness, doktorskaya sausage adds softness, and smoked sausage gives a smoky depth. For richer flavor, add some beef or pork.
How to prepare pickles
Grate pickles on a coarse grater or slice into thin strips – this helps them release more juice and acidity. If they're too salty, soak them in cold water for 10–15 minutes.
Clear broth tip
Pan-fry the meat and sausages in a dry skillet until lightly browned – this gives a clearer, more flavorful broth.
Don't overcook mushrooms
Add champignons 15–20 minutes before the soup is done, so they keep their texture instead of turning mushy.
SUBSTITUTIONS
Add your taste
- Replace sausage with cooked meat If you prefer, use boiled beef or pork instead of sausages – it'll taste more homemade, but requires longer cooking.
- No mushrooms? Use capers Substitute champignons with capers or pickled gherkins – they add extra tang and spice.
- Vegetarian version Skip all meat, add more mushrooms (oyster or wild) and potatoes for heartiness. Use vegetable broth.
- Add lemon for freshness Serve each bowl with a slice of lemon – it enhances the sourness and adds a bright finish.
HOW TO STORE
How to Store Solyanka with Champignons
Solyanka tastes even better the next day, so keep it in a covered pot in the fridge for up to 3 days. Reheat on the stovetop or microwave. Freeze in portions for up to 2 months – thaw in the fridge, then reheat. Flavor holds up well after freezing.
GOOD TO KNOW