Ingredients
This recipe is for a fixed batch — the ingredient proportions cannot be scaled proportionally.
- Oyster mushrooms1 kg
- White cabbage1 kg
- Carrot500 g
- Bell pepper500 g
- Onion500 g
- Vegetable oil200 ml
- Sugar20 g
- Salt40 g
- Vinegar60 ml(9%)
- Bay leaf2 pcs
- Allspice3 pcs(peppercorns)
- Tomato paste5 g
Nutrition
per 100 g
- Calories
- 79 kcal
- Protein
- 2 g
- Fat
- 6 g
- Carbohydrates
- 6 g
Instructions
1. Peel the carrots, remove the outer leaves from the cabbage, and shred not too coarsely. Remove the seeds and membranes from the bell pepper, rinse, and cut into small dice.
2. Fry the vegetables in vegetable oil for 10 minutes (use half of the oil).
3. Peel the onion and cut it into dice together with the pre-washed oyster mushrooms.
4. Boil the mushrooms in boiling salted water for 7 minutes, then drain them in a colander to remove excess liquid.
5. Fry the oyster mushrooms and onion in the remaining vegetable oil until the onion is translucent, about 5 minutes.
6. Combine the fried vegetables with the mushrooms, add the sugar and salt, bay leaf and allspice peppercorns, and tomato paste. Stir, add a little water, and stew the solyanka for 30 minutes with the lid on.
7. After the specified time, pour in the vinegar, let it boil for 3-4 minutes, and ladle into pre-sterilized jars. Seal the preserves hermetically and store in a cool place.
Wishing you inspiration and delicious preserves!
