Cabbage solyanka with mushrooms in a slow cooker
0
596
Kitchen
Russian
Calorie content
26 kcal
Portions
6 port.
Cooking time
90 minutes
Proteins *
0.8 gr.
Fats *
3.8 g
Carbohydrates*
3.4 gr.
Cabbage solyanka with mushrooms looks more like a vegetable stew than a soup, and it is prepared by stewing fried vegetables and mushrooms with a minimum amount of liquid. Any mushrooms are suitable for the dish - both fresh champignons and frozen or dry forest mushrooms. Canned cucumbers, lemon, olives or tomato paste are added to the sour hodgepodge. We cook in a multicooker, which simplifies the cooking process and gives it a special taste.
Ingredients
Cooking process
First, prepare the vegetables for the hodgepodge. Chop the cabbage in any way into thin strips and grind a little. Cut the peeled onion into small pieces. Pour vegetable oil into a multi-bowl, turn on the "Fry" program for 20 minutes and fry the chopped onion in hot oil until transparent. Then transfer the chopped cabbage to the bowl.
After the end of the "Fry" program, add tomato sauce or tomato paste diluted in water to the cabbage. Put laurel leaves, black peppercorns in a bowl and salt the dish to your liking. Close the lid of the multicooker and run the Braising program for 30 minutes. This time will be enough for the hodgepodge, because our ingredients are already fried. At the end of stewing, add a little lemon juice to the hodgepodge to make its taste brighter and more intense. You can serve the cooked cabbage hodgepodge with mushrooms to the table.
Bon Appetit!