Name: Mixed Mushroom Solyanka
Yield: Serves Four
Cuisine: Russian
Ingredients: 2 onions, chopped; 450 g/1 lb/6 cups mixed mushrooms, sliced; 1.2 litres/2 pints/5 cups vegetable stock; pinch of salt; 15–25 ml/1–1½ tbsp tomato purée (paste); lemon rind curls, green olives, spring onions (scallions) and sprigs of flat leaf parsley, to garnish; 15 ml/1 tbsp capers in brine, drained; 1 pickled cucumber, dill or kosher dill pickle, chopped; 1 bay leaf; 6 peppercorns, crushed

Preparation info

Serves
Four

Difficulty
Easy

Appears in

The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

About

This mushroom soup has strong overtones of pickle, typical of Russian-Jewish cuisine. To balance the seasoning, add a little pickle brine to taste instead of salt. Offer boiled potatoes on the side, to cut up and add as desired. The tart flavours of pickled cucumber, capers and lemon add extra bite to this rich soup.