Solyanka with mushrooms for the winter
24 servings
120 minutes
The initial amount of products will make about 4 liters of the preparation. To get soup, 1 part of the preparation can be added to 1 part of the broth.
1
Prepare all the ingredients.
2
Dice the onion. Grate the carrot on a coarse grater.
- Onion: 350 g
- Carrot: 350 g
3
Chop the cabbage.
- White cabbage: 2 kg
4
Thoroughly clean the mushrooms, cut them into medium-sized pieces, and boil in boiling water for 20 minutes. Drain the water and rinse the mushrooms.
- Fresh mushrooms: 1 kg
5
In a large skillet or thick-bottomed pot, place the chopped cabbage, onion, and carrot. Add sunflower oil, salt, sugar, and tomato sauce (diluted paste). Mix and simmer on low heat. After boiling, simmer for about 30 minutes, stirring constantly to prevent the vegetables from burning.
- White cabbage: 2 kg
- Onion: 350 g
- Carrot: 350 g
- Vegetable oil: 150 ml
- Salt: 1 tablespoon
- Sugar: 2 tablespoons
- Tomato paste: 175 g
6
After 30 minutes, add mushrooms, peppercorns, bay leaf, and simmer for another 40 minutes. Check readiness by the cabbage – it should be soft.
- Fresh mushrooms: 1 kg
- Black peppercorns: 1 tablespoon
- Bay leaf: 2 pieces
7
Add vinegar 15 minutes before finishing the cooking and mix well.
- 9% table vinegar: 50 ml
8
Place the preparation with the sauce in sterilized jars and seal.
9
Turn the jars upside down, place them on the floor, and cover with a blanket. Leave until completely cool.
10
After inverting the jars, store the preparation in a cool, dark place.