Solyanka cabbage: the recipe

Solyanka cabbage - a traditional Russian dish, which did not disdain even the imperial court. The dishes are not particularly tasty, but very useful. In the hodgepodge contains a lot of vitamin C and other nutrients.

Preparation of products

The dish is made from fresh or sauerkraut. Most people believe that the broth is the basis of the saltwort. Usually it is made from mushroom, fish or meat cooked with the addition of cucumber brine. Therefore, the liquid part of the dish is prepared first. 1.5 liters of broth requires the same amount of brine.

Solyanka in a country way

In the villages and villages, a cabbage soup was often present on the table. The recipe of the dish is rustic based on sauerkraut and pork fat. There are a lot of options for such a solyanka. If the cabbage soup is made for the winter, the cans in which the prepared dish is laid out are prepared and sterilized in advance. It will require:

• 650 grams of sauerkraut;
• 100 g of bacon (better than porcine);
• 250 g of smoked or boiled brisket;
• 200 ml of meat broth;
• 2-3 cucumbers;
• One onion;
• 3 tablespoons of natural tomato paste;
• 15 g of flour;
• Spices - to taste.

Sour cabbage is squeezed out to drain excess brine. Onion finely chopped. It is fried in fat. Then spices, tomato paste, cabbage and bay leaves are added to the pan. The dish is stewed on a small fire for about half an hour. During this time cucumbers are cleared of seeds and peel, shredded and added to cabbage.

The brisket is cut into small cubes. It is added to the hodgepodge. On a hot frying pan fry the flour until golden brown.

Then mixed with a warm meat broth. Stir thoroughly. The resulting mixture is added to the hodgepodge. The dish is stewed on low heat for another twenty minutes. Then add the pepper. Each portion served is sprinkled with fresh herbs.

Solyanka with mushrooms

Cabbage soup with mushrooms can be prepared according to a dietary recipe. It will require:

• 0.5 kg of fresh cabbage;
• 2 pickled cucumbers;
• 300 g of mushrooms;
• 200 ml of lemon juice and water;
• 1 onion;
• 2 tbsp. L. Butter and natural tomato paste;
• 1 tsp. Granulated sugar;
• Bay leaf;
• 1 tbsp. L. Vinegar;
• Spices to taste;
• Vegetable or sunflower oil.

Cabbage thinly shredded and fits into a pan. Water is added, 1 tbsp. L. Butter and vinegar. Cabbage is stewed on a small fire for 45 minutes. Mushrooms and cucumbers are cut into small pieces and laid out in a frying pan with vegetable oil. Onions are cleaned and crushed. Then it is added to the frying pan to the mushrooms. Everything is sprinkled with salt, pepper and fried for 15 minutes.

15 minutes before the cabbage is ready, the contents of the frying pan, sugar and bay leaves are added to it. All is thoroughly mixed, covered with a lid and stewed for at least 20 minutes, until ready.

Mushroom hodgepodge in the oven

Cabbage soup with mushrooms has a more refined taste than the classic vegetable. For this dish, the ingredients described in the previous recipe will be required. Plus cheese and bread crumbs are added. First, all vegetables are cut and cut. They are put in a frying pan, seasoned with salt and seasonings. Stew for 20 minutes. During this time, mushrooms are boiled. Take a form for baking, which must be greased with butter.

On the last laid out half of the vegetables. Then all the fungi are distributed in the second layer. Top left with stewed vegetables. Sprinkle with grated cheese, then breadcrumbs. On the top a little sprayed with vegetable oil. The dish is put in a well-heated oven and cooked for half an hour at a temperature of approximately 180 degrees.

The recipe in the multivariate

Cabbage soup in a multivark can be prepared not only in the classical version. For a more unusual dish, the following ingredients will be required:

• Average head of fresh cabbage;
• A large onion or two small ones;
• 8 sausages;
• 1 large carrot;
• 60 g of tomato paste;
• A small bag of granulated garlic;
• vegetable oil;
• Spices to taste.

First all small sausages are cut into small circles. Within five minutes they prepare in a multivark (in the "Hot" mode) in vegetable oil. The bulb is crushed and added to the container. Ingredients are fried for 5 more minutes. It is cleaned and coarsely rubbed with carrots. It is added to the multivark and everything is mixed. After five minutes, the unit turns off.

Thin shredded cabbage and laid out in the multivark. Add tomato paste, salt, pepper and garlic. All is thoroughly mixed and 100 ml of water is added. The cover of the multivark closes and the "Quenching" mode is activated. The dish is prepared for half an hour. Before serving, each serving is sprinkled with freshly chopped greens.

Classical halophyte for the winter

Solyanka can be cooked not only for serving on the table, but also as a preparation for the winter. In this case, the products are taken in larger quantities than for a single dish. Required:

• 3 kilograms of white cabbage;
• 2 kg of carrots, tomatoes and onions;
• 2 tbsp. L. Table salt;
• 1 tbsp. L. Granulated sugar;
• 500 g of vegetable oil;
• 1 tbsp. L. Vinegar;
• 1 tsp. Black pepper (peas);
• 4 pieces of bay leaf.

Solyanka cabbage is prepared in several stages. From the cabbage, the upper coarse and dirty leaves break off. Then, the head is washed under water and shredded in thin slices. Cut cabbage is transferred to a large pot or can. Carrots are peeled, rinsed under water, coarsely rubbed and added to cabbage.

The onion is cut into thin half rings. They are temporarily put in a separate bowl. Cold water is poured into a medium saucepan and placed on a large fire. As soon as the liquid boils, tomatoes are put in it. The fire turns off. Tomatoes are blanched for 4-5 minutes. Then they get noisy and put on the board.

As soon as the tomatoes become warm, the skin and stems are easily removed from them. Vegetables are cut into thin slices. In the saucepan to the cabbage, add onions, tomatoes and vegetable oil, then salt and granulated sugar. All is thoroughly mixed, and put on a small fire until boiling.

After that, you need to record the time. Solyanka should be stewed for two hours. Periodically, the contents of the pan are mixed to prevent burnt. After two hours, the burner switches off. Pepper, bay leaves and vinegar are added to the pan. All the time, it is mixed, it is decomposed into cans. Then it is twisted or covered with lids.

Sterilization of cans

Cabbage hodgepodge for the winter (the recipe described above) is rolled into glass jars. To prevent an "explosion" they must be sterilized. For this, a large pan is filled with cold water and put on fire. Banks are thoroughly washed together with lids. Then put the bottom up on the towel so that all the water from the glass container.

As soon as the water in the saucepan boils, the fire is reduced to a minimum and several cans fall into the liquid. But you must not allow them to fight against each other. For this purpose, a towel or a clean rag is laid between banks. Covers are also dropped into the same pan.

Sterilization takes 15 minutes. Then the jars are gently picked up with kitchen pincers and put upside down on a dry clean towel laid out beforehand on the table. Caps are placed side by side. When the hodgepodge is ready, it is already packed in sterilized cans.

Cabbage toasting with mushrooms for the winter

Cabbage mushroom with mushrooms for the winter is about the same time as the classic. You can use not only fresh, but also sauerkraut. For the dish you will need:

• 200 g of fresh mushrooms;
• 300 g of sauerkraut;
• 200 fresh mushrooms;
• Onions and carrots (1 piece each);
• 1 can of marinated mushrooms (500 g or less);
• 3 tbsp. L. Vegetable oil;
• Two bay leaves;
• Spices to taste.

Dry mushrooms are boiled for half an hour in two liters of water, which is added with pepper and laurel. Onion and carrots are cleaned, cut (or rubbed) and fried. Then everything is transferred to a saucepan, sauerkraut is added, a little mushroom broth is added and everything is stewed for another 20 m. If the fresh cabbage is shredded, then the solyanka is prepared for another 15 m.

Cooked mushrooms are taken as a jug. The same broth is laid fresh. They boil for 30 minutes. Then add to the saucepan to the cabbage. There also poured mushroom broth, spices, pepper and salt poured out. The pan is put on a slow fire for 1.5 hours. After the dish is laid out on sterilized jars.

Features of preparation of saltwort

Solyanka cabbage for the winter is prepared according to a set of recipes. One dish is made only from fresh cabbage, on the other - from sauerkraut. You can combine these two types at the same time. Mushrooms do not have to use several species, enough and one. Cabbage solstice can be prepared with aubergines.

Lovers of sharp little often add to the dish a lot of garlic or red pepper. Solyanka can only be vegetable or with the addition of meat products. To do this, any: beef, pork, heart, sausages, etc. For a greater density during the preparation of the saltwort, you can add a little flour.