Wednesday 8 August 2012

Winter Chanterelle and Vegetable Solyanka

Finally had the time to make a post. There are so many twists and turns in my life at the moment I haven't had the time plan and do food blog cooking. Here's one though. This mushroom-vegetable soup makes a nice, light summer day meal. Serve bread with it, to make it a sturdier meal. Solyanka can also contain meat or fish, so if you want to make it more filling, just add them.
 
I actually got the idea for this soup from my sister-in-law. It's originally from a magnificient book, which every Finnish food lover should have. In the book this recipe is under the name "Valamo's mushroom-vegetable solyanka". I consider the book the contemporary Finnish food bible and will be introducing recipes (twisted or not) from it. The book I am gabbing about is Ruokatorstai (in Finnish), and it nicely reflects the mixed influences on Finnish home cooking - italian, russian, french, swedish and especially lately, oriental.

This soup is of russian origin. The original recipe uses penny buns, also known as ceps, or salted milk-caps, which have been soaked to remove excess salt. As I still have winter chanterelles from my huge catch from last autumn (and new season is approaching) I decided to use them. These soups are traditinonally served with smetana but also creme fraiche will do.

Ingredients:

  • 1 onion
  • 1/2 dl vegetable oil
  • 300gr root vegetables sliced into matchsticks (carrot, celeriac, swede etc.) I used carrot, celeriac and amandine.
  • 70gr tomato purée
  • 1 L vegetable stock
  • 250 gr mushrooms, fresh or soaked
  • 2 bay leaves
  • 1/2 tsp ground black pepper
  • 1 dl pickled cucumber sliced into matchsticks
  • Juice from sauerkraut or vinegar
  • Parsley, tarragon, chervil


1. Finely chop onion and mushrooms, cut vegetables and pickled cucumber.










2. Saute onion and vegetables in oil.











3. Add tomato purée, mix and saute for a little while more.










3. Add stock, mushroom, spices (not the herbs) and pickled cucumber. Simmer until ready.










4. Add vinegar to taste, I suggest beginning with 1 tbsp and then adding more after tasting if needed. Chop and add herbs.








5. Serve with smetana.

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