Lenten Mushroom Solyanka
A fasting take on solyanka that keeps the sour-salty pickle broth and skips the smoked meats. Dried and fresh mushrooms stand in for the usual sausage and beef, with olives, capers, and pickle brine for the classic tang.
Ingredients
- 1 ounce dried porcini or mixed forest mushrooms
- 2 cups boiling water
- 2 tablespoons olive oil
- 1 large onion, diced
- 12 ounces fresh mushrooms, sliced
- 2 tablespoons tomato paste
- 6 cups water or vegetable broth
- 3 dill pickles, diced
- 1/3 cup pickle brine
- ½ cup pitted olives, sliced
- 1 tablespoon capers
- 2 bay leaves
- 1 teaspoon paprika
- Juice of ½ lemon
- Salt and black pepper to taste
- Chopped fresh dill, for serving
Instructions
Soak the dried mushrooms in the boiling water for 20 minutes. Lift them out, chop them, and strain the soaking liquid through a cloth or coffee filter. Save the liquid.
Heat the oil in a soup pot. Cook the onion until golden, 8 minutes. Add the fresh and soaked mushrooms and cook until they brown, 8 to 10 minutes.
Stir in the tomato paste and paprika and cook 1 minute.
Pour in the broth and the reserved mushroom liquid. Add the pickles, pickle brine, olives, capers, and bay leaves. Bring to a boil, then simmer 15 minutes.
Add the lemon juice. Taste and salt only if needed; the brine and olives are already salty. Grind in black pepper.
Serve hot with dill and a slice of rye. Skip the sour cream during a fast.
Notes
Orthodox fasting: no meat, dairy, or eggs. Lemon and pickle brine replace the richness of smoked meat. On oil-free days, simmer the onion and mushrooms in broth instead of frying them. Do not add sour cream while fasting.