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Solyanka with champignons for the winter

0
1114
Kitchen Russian
Calorie content 47.6 kcal
Portions 5 port.
Cooking time 1 d.
Proteins * 1 gr.
Fats * 2 gr.
Carbohydrates* 10.9 g
* per 100 gr. product
Solyanka with champignons for the winter
Content

Solyanka with champignons can be safely eaten for fasting and vegetarians, because the preparation does not contain animal products. Champignons well set off the taste of stewed cabbage, so they are most often used to prepare this snack.

Ingredients

Cooking process

step 1 out of 7
Pour olive oil into a deep wide saucepan, heat it up. Pour in finely chopped onions, sauté for a couple of minutes, until the onions become transparent.
step 2 out of 7
Add the carrots, grated on a coarse grater, to the onion in a saucepan, mix. Fry the carrots and onions for 5 minutes.
step 3 out of 7
Chop the cabbage into thin strips with a sharp knife, add the cabbage to the rest of the vegetables in a saucepan.
step 4 out of 7
Sort the cucumbers, wash, peel them off. Chop the cucumbers into strips and add to the cabbage.
step 5 out of 7
Pour tomato puree into the vegetables, salt and add granulated sugar. You can cook tomato puree yourself: twist the washed tomatoes through a meat grinder, and then rub the resulting mass through a sieve.
step 6 out of 7
Boil the champignons, drain the water through a colander. Wash them in cold water and add to a saucepan with vegetables. Cover the saucepan with a lid, simmer the hodgepodge for 45 minutes. Before the end of cooking, pour in the vinegar, stir, bring to a boil again and remove from heat. Wash the jars in warm water using baking soda, rinse and sterilize.
step 7 out of 7
Close the jars tightly, place in a container with hot water and sterilize for 20 minutes. Next, roll up the cans and cool them under a warm blanket, turning them upside down. After cooling down, you can store the hodgepodge in the basement or refrigerator.

Bon Appetit!

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