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Solyanka for the winter with mushrooms and cabbage

0
642
Kitchen Russian
Calorie content 51.5 kcal
Portions 3 l.
Cooking time 150 minutes
Proteins * 0.8 gr.
Fats * 2.3 gr.
Carbohydrates* 12 gr.
* per 100 gr. product
Solyanka for the winter with mushrooms and cabbage
Content

I propose to cook a delicious hodgepodge with mushrooms and cabbage for the winter. The fragrant piece can be served as a stand-alone snack or used to make a simple, hearty soup that will keep you warm on a cold winter evening.

Ingredients

Cooking process

step 1 out of 15
Prepare the necessary ingredients for the mushroom and cabbage hodgepodge. Wash the carrots well and peel them with a vegetable peeler. Peel the onion and rinse under running water. Wash the tomatoes thoroughly.
step 2 out of 15
Cut the cabbage into thin strips.
step 3 out of 15
Grate the peeled carrots on a coarse grater.
step 4 out of 15
Cut the peeled onions into half rings.
step 5 out of 15
On the washed tomatoes, make a cross-shaped incision and fill with pre-prepared boiling water for a couple of minutes, then place the tomatoes in ice water. Peel off the skin gently. Cut the peeled tomatoes into large pieces.
step 6 out of 15
Peel the mushrooms well, cut into large cubes and rinse thoroughly several times in cold running water.
step 7 out of 15
Put the peeled mushrooms in a saucepan. Pour in cold water, salt and place over medium heat, bring to a boil and simmer for about 15-20 minutes, reducing heat. Then drain the boiled mushrooms through a sieve or colander.
step 8 out of 15
Heat a deep saucepan with a thick bottom or cauldron well, pour in the required amount of vegetable oil and drinking water.
step 9 out of 15
Lay out the chopped cabbage.
step 10 out of 15
Then add chopped onions and grated carrots.
step 11 out of 15
Lay out the peeled tomatoes.
step 12 out of 15
Spread the boiled mushrooms evenly on top, cover and cook for about an hour, stirring occasionally.
step 13 out of 15
When the vegetables have decreased, add the required amount of granulated sugar, table salt, bay leaves, black peppercorns and allspice peas. Prepare jars, wash and sterilize them in the oven, microwave, or water bath. Pour boiling water over the lids or simmer in a saucepan for about 10 minutes.
step 14 out of 15
A few minutes before the end of cooking, pour in the vinegar, bring to a boil, mix well, put in sterile jars, cover with sterile lids and roll up with a seaming machine. Turn it upside down and leave to cool completely for about a day, wrapped in a warm blanket.
step 15 out of 15
Then move to a cool, dark place for long term storage. If necessary, open the seaming can and serve.

Bon Appetit!

 

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