Ingredients
This recipe is for a fixed batch — the ingredient proportions cannot be scaled proportionally.
- Mushrooms600 g
- White cabbage600 g
- Carrot100 g
- Onion100 g
- Bell pepper100 g
- Sunflower oil1 cup
- Tomatoes500 g
- Saltto taste
- Bay leaf3 pcs
- Parsleyto taste
Nutrition
per 100 g
- Calories
- 98 kcal
- Protein
- 2 g
- Fat
- 9 g
- Carbohydrates
- 4 g
Instructions
Prepare all ingredients according to the list. You can use fresh or frozen mushrooms. Wash and dry all vegetables.
Shred the white cabbage into thin strips using a shredder or simply a knife. Place it in a non-stick pot or a cauldron.
Cut the bell pepper into medium-sized pieces.
Add the diced carrot to the pot.
Add the chopped onion as well.
Add the chopped tomatoes and sunflower oil, and stew for 30–40 minutes over medium-low heat until the vegetables are soft.
Boil the mushrooms in salted water until cooked, drain the water, and slice them.
Add the prepared mushrooms, salt to taste, add pepper and bay leaf, and stew for about 30 minutes more until done.
Wash and sterilise the glass jars. Boil the lids. Fill the sterile jars with the boiling solyanka up to the shoulder.
Place the 0.5-litre jars with the solyanka in the microwave without lids and sterilise for about 3 minutes.
Close the solyanka with sterile lids, wrap the jars in a blanket until completely cooled, and store the preserves in a cool place.
