Muscovite Solyanka Recipes

Steps:

• Soak mushrooms in 3/4 cup water until tender, 20 to 30 minutes. Set aside.
• Melt half the butter and saute the onions, meats, and rehydrated mushrooms. Add the stock and liquid from the mushrooms and bring to a boil. Make a bouquet garni by tying the bay leaves and peppercorns tightly in cheesecloth. Lower the heat and add the bouquet garni, pickles, capers, and marinated mushrooms. Simmer 10-15 minutes.
• Melt remaining butter in a skillet and cook the tomatoes and tomato paste for a few minutes, then add the flour and saute for another few minutes. Add a cup of the soup to the skillet and stir in well, then return pan ingredients to the soup pot.
• Add the olives, dill, marjoram, garlic, pickle juice, and paprika. Adjust soup's seasoning with salt and pepper; simmer another 10-15 minutes.
• Remove pot from heat and remove bouquet garni. Adjust seasonings and serve with sour cream and lemon.

Steps:

• Chop onion finely and fry in oil until light golden.
• Add tomato paste and butter and stew for 5 minutes.
• Add fish fillets.
• Pour the broth over the fish.
• Slice pickles.
• Add onion, capers, pickles, sliced tomatoes and a bay leaf to the broth.
• Cook for 10-15 minutes.
• Before serving, add sour cream, olives and lemon slices. Sprinkle with greens.