Solyanka of cabbage with mushrooms
5 servings
120 minutes
Cabbage solyanka with mushrooms is a traditional Russian dish rich in aromas and flavors that combines the sourness of sauerkraut, the tenderness of white cabbage, and an expressive mushroom note. Historically, solyanka was a peasant dish made from available ingredients but over time became an integral part of Russian cuisine. Mushrooms, tomato paste, and spices add depth to the dish while slightly caramelized onions give it a pleasant sweetness. Solyanka is perfect as a standalone dish, especially in cold weather when a warming and nourishing treat is needed. It can be served with rye bread or sour cream to enhance the variety of flavors. This dish showcases the harmony of simple ingredients transforming them into a rich and aromatic culinary masterpiece.
1
Chop 600 grams of pickled cabbage and 400 grams of fresh white cabbage finely, pour boiling water over it, and lightly boil.
- Sauerkraut: 600 g
- White cabbage: 400 g
2
Wash and boil 6 fresh mushrooms. You can use: oyster, champignon, chanterelle, white.
- Fresh mushrooms: 6 pieces
3
Boil the mushrooms, squeeze them out, and chop finely. The broth left after boiling the mushrooms should be saved.
- Fresh mushrooms: 6 pieces
4
Add 3 tablespoons of tomato paste to the chopped mushrooms and mix it with the boiled and drained cabbage.
- Tomato paste: 3 tablespoons
5
Chop two heads of onion finely and sauté in vegetable oil, add 2 tablespoons of flour and mushroom broth to the pan.
- Onion: 2 heads
- Vegetable oil: to taste
- Wheat flour: 2 tablespoons
- Fresh mushrooms: 6 pieces
6
Stir this in the pan, fry a little, and send it all from the pan to the cabbage with mushrooms.
7
Mix. Add salt, pepper, a little sugar, and ground marjoram. Mix again.
- Salt: to taste
- Ground black pepper: to taste
- Sugar: to taste
- Marjoram: to taste