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Solyanka with cucumbers, mushrooms and sauerkraut for the winter

0
950
Kitchen Russian
Calorie content 52.3 kcal
Portions 2 l.
Cooking time 1 d.
Proteins * 0.9 gr.
Fats * 3 gr.
Carbohydrates* 12.4 gr.
* per 100 gr. product
Solyanka with cucumbers, mushrooms and sauerkraut for the winter
Content

You can diversify your favorite preparations with a delicious spicy hodgepodge with pickles and sauerkraut. Spices give the aroma and pleasant pungency.

Ingredients

Cooking process

step 1 out of 6
Mushrooms can be used for dishes both forest and champignons. Peel and boil them for 20 minutes. Put them in a colander and stir to drain excess liquid. Cut the mushrooms into slices.
step 2 out of 6
Rinse the peeled onions and chop them into cubes. Fry it in a preheated skillet in oil. Put the mushrooms in the onion, stir and fry for 5 minutes.
step 3 out of 6
Cut the cucumbers into medium cubes or strips. Instead of pickles, you can take pickled ones.
step 4 out of 6
Squeeze the cabbage from the liquid. If it is very salty, rinse it under running water. Put all the ingredients in a saucepan, add the tomato paste diluted with warm water and stir.
step 5 out of 6
Place the saucepan over medium heat. Add oil, salt, spices and sugar. Stir the mixture and cook over low heat for 60 minutes.
step 6 out of 6
When the cabbage is cooked, pour in the vinegar and after 1 minute, turn off the heat and distribute the preparation in sterile jars. Seal the container with lids, turn it over and wrap it up. Leave the jars to cool for 24 hours.

Bon Appetit!

 

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