Solyanka with chanterelles

We present a detailed recipe for this mushroom solyanka. The ingredients in our recipe should yield 2-3 0.5-liter jars of solyanka. If you use wild chanterelles, their weight will decrease by about half after 30 minutes of boiling. This should be taken into account when calculating the total volume of ingredients for the preparation. If you need more jars, feel free to double or triple the quantities of all ingredients.

Step-by-step recipe

Step 1:

Our recipe begins with preparing the mushrooms. First, rinse them under running water. Salt the water in a saucepan and add the chanterelles. Once the water boils, simmer for 30 minutes.

NOTE: Cooking chanterelles (or any other mushrooms) not only cleans them but also significantly reduces their volume. Drain the cooking water.

Step 2:

The recipe calls for olive oil. Sauté the onion for about 2 minutes, then the carrots until soft.

NOTE: When preparing mushroom solyanka, the sautéing process is crucial. Slowly and thoroughly frying the onions and carrots lays the foundation for the deep, rich flavor of the entire dish.

Step 3:

Add the shredded cabbage and cook everything together for 20 minutes, stirring occasionally.

NOTE: During the stewing process, the cabbage should significantly decrease in volume and begin to acquire a golden hue.

Step 4:

Add boiled chanterelles to the vegetables, then tomato paste.

NOTE: Tomato paste also needs to be lightly fried to release its aroma.

Step 5:

Add sugar, salt, allspice, peppercorns, pour in water and simmer everything together for 40 minutes.

NOTE: Monitor the amount of liquid while simmering. If the solyanka seems too dry, you can add a little water or mushroom broth (if you used it).

Step 6:

10 minutes before the solyanka is ready according to our recipe, add vinegar and a couple of bay leaves.

NOTE: Don't leave the bay leaf in the solyanka for too long after cooking! Be sure to remove it before placing it in the jars, as leaving it in for too long can impart an unpleasant bitterness to the dish.

Step 7:

Ladle the hot mushroom solyanka into sterilized jars. Fill the jars tightly, compacting the mixture.

NOTE: Leave 1–2 cm of headspace around the rim of the jar. This is important for winter canning, as the air cushion prevents the lid from blowing off due to the expansion of the hot solyanka and ensures the necessary vacuum for long-term storage.

Step 8:

Immediately seal the jars tightly and turn them upside down until completely cool. The finished solyanka is ready to serve. Enjoy! We're sure you'll love this recipe.

NOTE: Turning the jars over immediately after sealing serves two important purposes. First, it allows the lid to be further sterilized by contact with the boiling solyanka. Second, it helps check the seal. If air bubbles or leaks appear under the lid, the jar is not sealed tightly and should be re-rolled immediately.

Cooking tips

This recipe calls for chanterelles, but you can experiment with other options. Any wild mushrooms (porcini, aspen mushrooms), or even button mushrooms, will work for solyanka. Just be sure to carefully follow the pre-preparation instructions, especially if you're using wild mushrooms.

Use olive oil as directed in the recipe, or any other flavorless vegetable oil. For a richer mushroom solyanka, you can use a mixture of butter and vegetable oil when sautéing the onions and carrots.

For a more flavorful mushroom solyanka, sauté the tomato paste with the onion and carrots for 1-2 minutes before adding the cabbage. This intensifies the color and brings out the flavor of the tomatoes.

If you like a thicker solyanka (less watery), increase the simmering time by 5-10 minutes to evaporate excess moisture before rolling.

Mushroom solyanka is delicious served as a cold appetizer on slices of rye bread or in tartlets. Garnish with half an olive or a sprig of parsley.

After opening a jar of mushroom solyanka, store it in the refrigerator for no more than 5-7 days. Once opened, it requires the same storage conditions as any other dish.