photo: Russian Solyanka Soup

Russian Solyanka Soup

This mushroom solyanka soup to this recipe will suit both vegetarians and those who are fasting. It is delicious, flavoured and nutritious despite absence of meat or chicken in it. You can cook it in vegetable or mushroom broth. Those who like food more rich in calories, can cook it in beef or chicken one.
40 min
8 servings


  • Potato
    5 pcs
  • Water
    2 l
  • Carrot
    1 pcs
  • Onion
    1 pcs
  • Pickled cucumbers
    2 pcs
  • Olives
    - to taste
  • Mushroom
    200 g
  • Tomato paste
    2 tbsp
  • Olive oil
    3-4 tbsp
  • Bay leaf
    1 pcs
  • Salt
    - to taste
  • Black pepper
    - to taste
  • Paprika
    0.25 tsp
  • Dill
    - to taste
  • Parsley
    - to taste
  • Lemon
    1 pcs


  • 1. Wash, peel and dice bulbs of potato.
  • 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.
  • 3. Peel and grate a carrot. Shell and dice an onion.
  • 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.
  • 5. Peel and dice pickled cucumbers. Cut olives into rings.
  • 6. Add cucumbers and olives to sauteed vegetables. Also, add some hot water or broth there. Simmer vegetables together for 10 minutes.
  • 7. Then add some tomato paste and mix them.
  • 8. Add vegetable mixture to the saucepan with potato and mix them.
  • 9. Wash fresh mushrooms and, if necessary, peel mushroom caps and slice them.
  • 10. Fry mushrooms until golden brown in the remained oil.
  • 11. Then add them to lenten soup.
  • 12. After add finely chopped greens, salt, spices, bay leaf and bayberry.
  • 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.
  • 14. Bon appetit!
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