Solyanka for the winter with mushrooms

Before preparing the hodgepodge, we prepare mushrooms: they need to be sorted out, removed specimens with defects, cleaned and rinsed in several portions of water. Pour the prepared mushrooms with clean water and put them on the stove. Bring the water to a boil and cook honey mushrooms for thirty minutes. While the mushrooms are boiling, peel the onions and cut them into small cubes. In a wide cauldron or any other suitable volumetric container, we heat the vegetable little to a hot state. Dip chopped onions into the oil and fry it until transparent with occasional stirring.

We wash the carrots, peel and rub on a coarse grater. Add the grated carrots to the onions, mix and continue to fry for twenty to thirty minutes. The carrots should soften and begin to brown a little. After the specified time, pour tomato sauce into the vegetables, add salt, granulated sugar and bay leaf. Mix everything together and simmer for five to ten minutes.

Strain the boiled mushrooms from the liquid and cut into small pieces. Add the prepared mushrooms to the hodgepodge and continue stewing for another five to ten minutes.

Remove a couple of top sheets from the cabbage head, which usually contain dirt and defects. Finely chop the cabbage and lightly crush it with your hands. Add it to the hodgepodge, mix and simmer for another twenty to thirty minutes. The cabbage should be completely soft. At the end of stewing, pour in the black peppercorns, pour in the vinegar, mix and remove the hodgepodge from the stove. We wash and sterilize the jars in any convenient way. We wash the lids and boil for a couple of minutes in water. We dry the jars, after which we lay out the ready-made hot hodgepodge in them. We roll the blanks with dry lids. We wrap the jars in a blanket and in this position let them cool slowly. After cooling down, remove the hodgepodge for storage in a cool, dark place.