Solyanka, which can be harvested for the winter, in fact, is a stewed cabbage with vegetables, mushrooms and herbs, which is simply supplemented with a little more than usual amount of vinegar, and then laid out on sterile cans and rolled up. In the cold season, such a preparation can serve as a quick dressing for soup, a cold snack or baking stuff. Some recipes of saltwort with mushrooms and cabbage at the base will be described later.
Mushroom halibut with cabbage - recipe
Ingredients:
- olive oil - 40 ml;
- onion - 75 g;
- garlic teeth - 3 pieces;
- tomato paste - 45 g;
- water 35 ml;
- white cabbage - 1 head;
- pickled cucumber - 160 g;
- vinegar - 35 ml;
- mushrooms - 340 g.
Preparation
Warm up the olive oil, use it to pass through thick onion rings. As soon as the latter become transparent, add the garlic cloves to the onions, wait until they let the fragrance, and then pour the contents of the pan with a mixture of tomato paste and water. Clearing cabbage from the rough outer leaves, chop the head and add to the frying pan. Having warmed up the chopped leaves, they can be supplemented with pieces of mushrooms and salted cucumber. Sprinkle the vegetables and mushrooms with vinegar, reduce heat and simmer the dish for at least 40 minutes, until all tastes are mixed, and the ingredients will not soften. If you are going to prepare a mushroom soup with cabbage for soup, the vegetables can be fried on the melted fat from under the bacon, so they will soaked with the aroma of meat smoked products and keep it until you decide to start cooking the soup.
How to cook mushroom soup with cabbage?
If you are lucky enough to get hold of a generous harvest of white mushrooms, then let them on the preparation of a couple of cans of saltwort.
Ingredients:
- white cabbage - 1 head;
- white mushrooms - 390 g;
- garlic head;
- carrots - 180 g;
- laurel leaves - 4 pieces;
- Dried marjoram, paprika - 2 tsp each;
- onion - 145 g;
- tomato paste - 155 g.
Preparation
Clean cabbage head from hard outer leaves, and then chop. Peel the ceps and cut them randomly, but quite large. Grind carrots and onions in any convenient way. Pry the garlic in a mortar together with a generous portion of sea salt, marjoram and paprika. When all the ingredients have been prepared, pour a drop of oil into the brazier and, first of all, brown the onions with carrots, then add the mushrooms, laurel and garlic to them, and after the most of the white mushrooms water evaporates, put the cabbage leaves. Tomato paste you can dilute in a pair of glasses of water or mushroom broth, and then the resulting solution should be filled with cabbage and leave everything to stew for half an hour.
Mushroom hodgepodge with sauerkraut for the winter
Ingredients:
- fresh cabbage - 840 g;
- sauerkraut - 360 g;
- Dried white mushrooms - 45 g;
- tomato paste - 35 g;
- vinegar - 35 ml;
- dried cranberries - 40 g;
- onions - 185 g.
Preparation
Pour the mushrooms with a couple of glasses of hot water and leave overnight. The next day, excess moisture wring out, but the water in which the mushrooms are infused, do not discard. Cut the mushrooms and let them in the brazier along with the onion in vegetable oil. Sprinkle everything with vinegar and add the chopped leaves of fresh white cabbage, mixed with sauerkraut. Pour vegetables diluted in water from the mushrooms with tomato paste, add cranberries and generously salted dish. Leave the mushroom hodgepodge with cabbage stew on low heat for about an hour, and then immediately lay out on sterile jars and roll.