Ingredients
This recipe is for a fixed batch — the ingredient proportions cannot be scaled proportionally.
- Onion110 g
- Carrot150 g
- White cabbage600 g
- Mushrooms400 g(oyster mushrooms or button mushrooms)
- Salted cucumbers150 g
- Vegetable oil60 ml
- Tomato paste30 g
- Garlic25 g
- Dill15 g(fresh or dried)
- Salt5 g
- Ground black pepper5 g
- Mushroom broth200 ml
- Vinegar1 tbsp
Nutrition
per 100 g
- Calories
- 54 kcal
- Protein
- 2 g
- Fat
- 4 g
- Carbohydrates
- 5 g
Instructions
1. Peel the onions and cut into half rings. If the onions are large, you can cut them into quarter rings. 2. Wash the carrots, peel and coarsely grate. The cabbage must be chopped. 3. Slice the pre-washed mushrooms (if the mushrooms are small, you can leave them whole), then boil for 8-10 minutes in water with a little salt. 4. Cut the cucumbers into small pieces. 5. Fry the prepared carrots and onions in vegetable oil until half-cooked (softened), then add the cabbage. 6. Now it is the turn of the tomato paste. Mix the ingredients well, press the garlic through a garlic press, season with dill. Also at this stage add salt and pepper. 7. The important detail here is the broth in which the mushrooms were cooked: pour a cup of the broth into the pan. Stew everything together until half-cooked. 8. Add the boiled mushrooms and cook for a few more minutes. 9. Then add the chopped salted cucumbers, stir, and leave on the heat for a few more minutes. 10. Pour in the vinegar, stir, cook for literally 1-2 minutes and put the solyanka into small sterile jars. Seal tightly with lids and store in a cool place. As a rule, this dish does not keep long, as it is eaten very quickly :) A little can be left to taste - for the next dinner. Serve the solyanka hot or cold, garnished with fresh herbs. Bon appétit!
