Ingredients
This recipe is for a fixed batch — the ingredient proportions cannot be scaled proportionally.
- Mushrooms500 g
- Water500 ml
- Carrot500 g
- White cabbage1.5 kg
- Sugar50 g
- Salt25 g
- Onion300 g
- Vegetable oil180 ml
- Tomato sauce1 cup
- Ground black pepper10 g
- Table vinegar40 ml
Nutrition
per 100 g
- Calories
- 74 kcal
- Protein
- 1 g
- Fat
- 5 g
- Carbohydrates
- 7 g
Instructions
1. Take your chosen mushrooms, wash them thoroughly, and cut them into fairly large pieces. 2. Place the prepared mushrooms in the bottom of the multicooker bowl, then pour in the water and select the "Boil" program, set the time to 10 minutes. 3. Once the time is up, drain the mushrooms. 4. While the mushrooms are cooking, prepare the vegetables. Grate the carrot (I was lucky to have a food processor that did this in seconds), and shred the cabbage fairly thinly. Transfer both to a large bowl, mix with the sugar and salt, and massage. 5. Peel the onion, cut it into large pieces, and cook it in the multicooker with the vegetable oil ("Fry" or "Bake" setting) until soft and golden. After that, add the cabbage and carrot, as well as the boiled button mushrooms, to the onion. 6. Stir all the ingredients well, select the "Stew" program, set the time to 35 minutes. 7. When the time is up, add the sauce and the ground black pepper (ideally freshly ground) to the multicooker. Turn on "Stew" for 15 minutes. 8. Pour in the vinegar, and set "Stew" again for 5 minutes. Ladle the solyanka into pre-sterilized jars, seal tightly with sterilized lids, and let cool in a warm place. To do this, simply wrap the jars in a blanket. After 24 hours, the jars with the preserve can be moved to a permanent storage place. Warm winter and bon appétit!
