Russian Solyanka Soup

Steps

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  1. Wash, peel and dice bulbs of potato.
  
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  2. Pour two litres of water into the saucepan and bring it to boil. Add diced potato there and cook it on a low heat.
  
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  3. Peel and grate a carrot. Shell and dice an onion.
  
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  4. Pour half of oil into the saucepan and add chopped vegetables there. Saute them until soft over the low heat stirring from time to time.
  
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  5. Peel and dice pickled cucumbers. Cut olives into rings.
  
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  6. Add cucumbers and olives to sauteed vegetables. Also, add some hot water or broth there. Simmer vegetables together for 10 minutes.
  
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  7. Then add some tomato paste and mix them.
  
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  8. Add vegetable mixture to the saucepan with potato and mix them.
  
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  9. Wash fresh mushrooms and, if necessary, peel mushroom caps and slice them.
  
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  10. Fry mushrooms until golden brown in the remained oil.
  
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  11. Then add them to lenten soup.
  
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  12. After add finely chopped greens, salt, spices, bay leaf and bayberry.
  
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  13. Let our soup boil for 1-2 minutes and then remove it from the fire. Serve the dish hot decorated with lemon wedge and greens.
  
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  14. Bon appetit!