Solyanka with mushrooms, with cabbage for the winter

One of the winter blanks, which first "leaves" from your shelves - a mushroom hodgepodge with the addition of cabbage. Fragrant stewed vegetables with mushrooms can become an independent dish on your plate, and can play the role of a side dish or the basis for soup. Probably, you will have time to deal with all jars before the onset of winter, but if you have frozen mushrooms at hand, then you can cook this dish in the cold.

Solyanka with mushrooms and cabbage - recipe

A low-calorie billet will complement your diet menu or become the main cold snack during fasting. In addition to fragrant forest mushrooms, it is possible to add mushrooms from a range of supermarkets, such as oyster mushrooms or champignons.

Ingredients:

Preparation

If you use forest mushrooms, rinse them thoroughly and clean them, and then boil for at least half an hour, chill and optionally cut. Cabbage head is released from the hard outer leaves and chop. The skin of tomatoes slightly cut and blanch the fruits in boiling water, then clean and also cut in any convenient way. Cut the onion into half-rings of medium thickness. Prepared vegetables folded into a heated brazier, pour in oil, put the laurel and simmer for about an hour. If necessary, you can pour water into the contents of the dishes. After a while, add the mushrooms, sugar and salt, stir again and simmer the hodgepodge for another 15 minutes. If the sourness of tomatoes is enough, then immediately lay out the workpiece on sterile jars, and if not, pour onto the bottom of each of the jars on a tablespoon of vinegar. Roll the hodgepodge with mushrooms and cabbage for the winter and let cool before storing.

How to cook horseradish with mushrooms and cabbage?

As a tomato base, many use ready-made tomato paste, especially if you make a hodgepodge in the winter, but we recommend replacing the purchased product with homemade tomato sauce , the jar of which must certainly be stored in the pantry from summer.

Ingredients:

Preparation

Oily or other fragrant forest mushrooms, rinse and boil for half an hour. Finished mushrooms clean and cut. Divide the onion into half rings, and grate the carrots. Spasertuyte vegetables together and add to them the chopped leaves of white cabbage. Put mushrooms to vegetables, season with butter, tomato sauce and sprinkle with a couple of tablespoons of large sea salt. After seasoning the dish with citric acid, re-mix the hodgepodge and leave to languish at minimum heat for about an hour and a half, always mixing the contents of the dishes during the extinguishing process. Immediately after the end of cooking, lay out the hodgepodge in a previously sterilized container and roll it with sterile lids.

Preparation of a saltwort with mushrooms and cabbage in a multivark

Ingredients:

Preparation

Cut all the ingredients and put them in the bowl of the device, setting the mode "Baking". Pour into the hodgepodge oil and fry all about 15 minutes. When vegetables and mushrooms are allowed to juice, season everything with sugar, add laurel and switch to "Quenching". Solyanka from cabbage with mushrooms in a multivark should be prepared for about an hour, after which it can immediately be rolled into cans.