Solyanka for the winter classic recipe

We clean the forest mushrooms, quickly rinse them under running water so that the mushrooms do not absorb moisture. Cut the mushrooms into small pieces and place them in a deep saucepan. Add 500 ml. water and put on the fire, you should not add more water, since during the cooking process the mushrooms will release juice. Bring water to a boil, then reduce heat and boil for 10 minutes. Periodically remove the foam from the mushrooms with a spoon. When ready, put the mushrooms in a colander and let them drain for 15-20 minutes.

We wash the cabbage under running water and chop it into small pieces. Put the chopped cabbage in a deep saucepan, add 70 ml. vegetable oil and put the saucepan over medium heat. Fry the cabbage for 4-5 minutes, then reduce the heat, close the pan with a lid and leave to simmer until tender.

We clean the carrots, wash and rub on a coarse grater. We spread the carrots in a preheated pan with 50 gr. vegetable oil and fry over medium heat for 5-7 minutes, then add it to the cabbage.

Peel the onion, rinse it and soak it for 10-15 minutes in cold water so that it does not irritate the eyes when cutting. Then chop the onion into small pieces. Put the onion in a preheated pan with 50 gr. vegetable oil and fry it for 2-3 minutes over medium heat. We shift the fried onions into a saucepan with cabbage and carrots.

We wash the tomatoes, put them in an enamel pan and scald them with boiling water, leave for 1-2 minutes, then drain the boiling water and pour it with cold water. Then we peel the tomatoes. Cut them into small cubes and fry in a pan with vegetable oil for 3-4 minutes. We send tomatoes and mushrooms to the pan to the rest of the vegetables. Add tomato paste, sugar and salt, bay leaf and pepper. Mix all ingredients well and simmer for 25-30 minutes. Do not forget to stir the vegetables often so that they do not burn to the bottom of the pan. 5 minutes before the end of cooking, add vinegar to the hodgepodge.

We put the hot hodgepodge in sterilized jars, cover it with lids and put it in a saucepan with water, at the bottom of which is a cotton napkin. We put the pan on fire, bring the water to a boil and sterilize the hodgepodge for 15-20 minutes. Then we take the jars out of the water and tighten the lids tightly. We leave the salad until it cools completely at room temperature, after which we store it in a cool, dark place.