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Solyanka with mushrooms for the winter with tomato sauce

0
905
Kitchen Russian
Calorie content 86.8 kcal
Portions 4 p.
Cooking time 2 days
Proteins * 1.7 gr.
Fats * 1.7 gr.
Carbohydrates* 19.4 g
* per 100 gr. product
Solyanka with mushrooms for the winter with tomato sauce
Content

A hodgepodge with mushrooms prepared according to the proposed recipe for the winter will not only be a delicious snack for you, but also a good base for soup and stews. Having frozen mushrooms, you can cook it at any time of the year. The recipe is simple. The number of products in the recipe is designed for a large batch of preservation.

Ingredients

Cooking process

step 1 out of 8
Sort fresh mushrooms, removing all debris, and soak in cold water for 30 minutes, then rinse thoroughly and chop into thin slices or pieces. Boil the chopped mushrooms in salted water for 20 minutes and drain in a colander.
step 2 out of 8
On the cabbage heads, remove the outer leaves and chop the cabbage into thin strips or small cubes. Salt the chopped cabbage a little and rub by hand to reduce in volume.
step 3 out of 8
Rinse fresh tomatoes, remove the stalks, and cut them into cubes. If you wish, you can peel the tomatoes and twist them in a meat grinder.
step 4 out of 8
Peel, rinse and chop the carrots on a medium grater.
step 5 out of 8
Peel the onions and chop them into thin quarter rings.
step 6 out of 8
To prepare the hodgepodge, take a large saucepan with a thick bottom, pour in some vegetable oil and heat it well. Fry chopped onions and carrots in this oil for 10 minutes. Then transfer the chopped cabbage, tomatoes and boiled mushrooms to a saucepan. Add the required amount of salt, sugar, tomato paste and the rest of the oil to the vegetables. Mix everything well. Simmer the mushroom hodgepodge over low heat and covered for 1.5 hours. By the end of cooking, pour table vinegar into a saucepan and mix the hodgepodge again.
step 7 out of 8
While the hodgepodge is stewing, rinse the blank cans and lids well. Sterilize the jars in the oven and boil the lids. Pack the prepared hodgepodge in jars and roll up immediately. Turn the jars onto the lids, wrap them tightly with a warm blanket and leave for two days for pasteurization and subsequent cooling.
step 8 out of 8
Store chilled jars with hodgepodge in a cool place. At any time, you can open a jar of hodgepodge and serve it as a snack or make a soup or side dish from it.

Bon Appetit!

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