Ingredients
This recipe is for a fixed batch — the ingredient proportions cannot be scaled proportionally.
- White cabbage3 kg
- Carrots500 g(weight of peeled carrots)
- Onion500 g(weight of peeled onion)
- Mushrooms1.5 kg
- Vinegar50 ml(9%)
- Sunflower oil250 ml
- Salt1 tbsp
- Sugar5 tbsp
- Tomato sauce250 g
- Bay leafto taste
- Peppercornsto taste
Nutrition
per 100 g
- Calories
- 70 kcal
- Protein
- 2 g
- Fat
- 4 g
- Carbohydrates
- 7 g
Instructions
Prepare all necessary ingredients. Note that the recipe weights are given for peeled vegetables. Use any mushrooms. I used a frozen mushroom mix – Polish mushrooms, porcini, and orange-cap boletes.
Clean the mushrooms, removing any twigs, leaves, and dirt. Cut large mushrooms into medium pieces; small ones can be left whole. Rinse the mushrooms well. Then place them in a pot, cover with water, bring to a boil, and simmer for about 15 minutes. Drain the cooked mushrooms in a colander to let the water run off.
Remove any wilted leaves from the cabbage and rinse it well. Thinly shred the cabbage, avoiding the core and tough leaf stems. Do not shred it too finely so that the cabbage keeps its shape during the long stewing. Transfer the cabbage to a heavy-bottomed pot.
Peel and rinse the carrots, then coarsely grate them. Peel and rinse the onion, then cut it into medium dice. Add the vegetables to the pot with the cabbage. Add the salt, sugar, tomato sauce, vegetable oil, and vinegar.
Stir everything until well combined and stew over low heat for 1 hour after it comes to a boil. Stir occasionally to prevent the solyanka from scorching.
After 1 hour, add the mushrooms and spices, stir, and stew for about 1 hour more.
Wash the jars thoroughly and sterilize them using any convenient method. The given amount of ingredients yields about 4 l of finished preserve. Fill the prepared jars up to the neck with the hot solyanka and seal them. Turn them upside down onto their lids, wrap them, and leave until completely cool. The solyanka can be eaten after 2-3 days.
Serve the finished solyanka as a hot side dish with meat or as a cold appetizer with onion and oil. It is also great as a filling for pirozhki and as a quick soup base. Enjoy!
