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Solyanka in gaidutsky

Cooking recipes / First course recipes / Solyanka / Mushroom solyanka

Traditional Bulgarian holiday dish. It is prepared in a large cauldron of lamb carcass chopped into pieces. Such a solyanka is suitable for a picnic.

dried mushrooms - 10-12 pcs., or fresh mushrooms - 600 g, lamb - 3 kg, celery root, parsnips, parsley, etc. 1-2 bunch, blackberries - 1 cup, or raspberry - 1 cup, green onions - 3-5 pcs., parsley greens - 1 bunch, citric acid or lemon juice to taste, or vinegar to taste, salt to taste

Clean the meat from fat, films, tendons and bones, pour water (2-

2. 5 l) cook 1 an hour. Strain the broth, cut the meat into portions, put in the broth and cook until soft. Add roots (parsley, celery, parsnips), potatoes cut into large chunks, mushrooms (fresh or pre-soaked dried), onions, bay leaves, salt and black pepper. Wrap the berries in a piece of gauze and put in the soup too. If there is little liquid, top up the water. Cook for half an hour under the lid. You can add aromatic wine and citric acid or lemon juice. When the soup is ready, remove the gauze with the berries. When served, put a piece of meat in each plate and pour the soup.