Russian Mushroom Solyanka Soup

Solyanka is a symbol of Russian cuisine.  It was first mentioned in the Russian historical records in the 15th century. Solyanka was mostly popular among peasants. To serve solyanka at noble houses or restaurants was considered poor form. I'm sure the recipe has gone through a lot of modifications since then because black olives and lemons were not widespread in Russian at that time.... especially among peasants. The key ingredients of this soup are mushrooms and pickles. There are three main varieties of this soup: meat, fish, and mushroom. I love this mushroom Solyanka recipe!

• about 8 cups of water
• salt to taste
• 4 medium potatoes, cubed 
• olive oil for frying
• 1 onion, chopped
• 4 garlic cloves, minced
• 1 large carrot, grated
• 2-3 cups fresh sliced mushrooms (you can also add a cup of salted or marinated mushrooms, any variety will do)
• 1-2 tsp paprika
• black pepper to taste
• 1 1/2 cup pickles, chopped
• 1 cup black olives, sliced
• 1 cup green olives, sliced
• juice of one lemon
• fresh dill and parsley for garnish

Bring a pot of salted (to your taste) water to a boil and cook potatoes until they are soft. Meanwhile, in a large skillet heat up olive oil. Saute onions, carrots, and garlic for 5-8 minutes. Add mushrooms, paprika, and black pepper. Saute until the mushrooms are cooked through. Add pickles. Mix well and heat through. Transfer the mushroom mixture to the pot. Add olives and lemon juice. Serve garnished with fresh dill and parsley. Приятного аппетита!