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Solyanka for the winter with mushrooms and cabbage in jars

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883
Kitchen Russian
Calorie content 86.8 kcal
Portions 28 port.
Cooking time 160 minutes
Proteins * 1.7 gr.
Fats * 1.7 gr.
Carbohydrates* 19.4 g
* per 100 gr. product
Solyanka for the winter with mushrooms and cabbage in jars
Content

I want to share a recipe that has taken root in our family. When a fruitful year for mushrooms is issued, we always prepare a hodgepodge with mushrooms and cabbage in jars in large quantities. Mushroom appetizer does not last long, no matter how much we cook it.

Ingredients

Cooking process

step 1 out of 5
Solyanka can be prepared with any mushrooms and even purchased mushrooms. Rinse and peel the mushrooms well. Cut into thin slices, place in a saucepan, cover with water and salt, bring to a boil, reduce heat and simmer for 20 minutes, then drain through a colander.
step 2 out of 5
Remove dead leaves from cabbage, cut into thin strips using a sharp knife. Wash the tomatoes and cut into cubes. Wash carrots, peel and grate on a coarse grater. Peel the onions and cut into thin half rings.
step 3 out of 5
In a large saucepan with a thick bottom, pour half a liter of vegetable oil, put onions and carrots, fry, stirring occasionally, until soft. Add cabbage, tomatoes, boiled mushrooms, tomato paste, coarse salt and granulated sugar. Mix everything thoroughly and simmer under the lid for about an hour and a half.
step 4 out of 5
Wash and sterilize the cans in advance in a way convenient for you. Boil the lids in a small saucepan. A few minutes before the end of the hodgepodge cooking, add vinegar to the pan and stir. Remove from heat.
step 5 out of 5
Spread the hot hodgepodge in sterile jars and roll up. Turn it upside down, wrap it up with something warm and leave it that way for 2 days. Store the prepared hodgepodge in a cool place or start tasting it now!

Bon Appetit!

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