Mushroom solyanka with sauerkraut. Cabbage solyanka with mushrooms - the most delicious recipes for a simple Russian dish
Solyanka with pickled mushrooms
Sauerkraut is a treasure trove useful properties. Solyanka is the first dish that comes to mind when thinking about sauerkraut. In this case, hodgepodge can be prepared both as a soup and as a side dish. Everything will depend on the amount of vegetable broth used...
RECIPE FOR SOLYANKA WITH MARINATED MUSHROOMS
NECESSARY:
200 g fresh cabbage
200 g sauerkraut
1 carrot
1 onion
100 g pickled mushrooms
2 pickled cucumbers
2-3 tbsp. l. tomato paste
Vegetable broth
Black olives
Peppercorns
2 pcs. Bay leaf
Vegetable oil
Parsley dill
Salt
Granulated sugar to taste
HOW TO COOK:
1. Rinse the sauerkraut from the brine and let the water drain.
2. Chop fresh cabbage.
3. Brown the cabbage in vegetable oil in a deep saucepan.
4. Add chopped cucumbers, add enough broth to just cover the vegetables, and simmer for 20 minutes.
5. Cut onions and carrots into thin half rings.
6. In a separate pan, fry the onions and carrots for 2-3 minutes. Add tomato paste and keep on heat for a couple more minutes, stirring.
7. Then add fried vegetables with tomatoes, chopped mushrooms, halved olives to the cabbage and add more broth if you are making soup.
8. Add peppercorns, bay leaves, salt if necessary granulated sugar. Keep on low heat for 10 minutes.
9. 2 minutes before readiness, add finely chopped herbs.
Rich solyanka with mushrooms is a hearty dish that warms you up on cold, stormy days. It turns out nutritious even without adding meat. Any mushrooms are suitable for soup.
Ingredients: 2 liters of strong meat broth, 80 g smoked sausage, 340 g of boiled smoked brisket, 3 potatoes, 380 g of oyster mushrooms, 2 onions, a handful of pitted olives, 3 tomatoes, coarse salt.
- The broth is brought to a boil and added. Small pieces of potatoes are sent into it.
- Mushrooms and onions are finely chopped. Together they are fried in hot oil until cooked.
- Sausage and brisket are cut into pieces larger than potatoes. They are also fried in a frying pan until golden brown along with mushrooms and vegetables. Next, pureed tomatoes without skin are laid out here.
- When the mass thickens, it is poured into the broth.
All that remains is to add salt, olives and cook the dish for a couple more minutes. A sprig of greenery will only emphasize the taste of the dish.
With chicken hearts
Product composition: 820 g chicken hearts, 130 g of tomato paste, 7-8 large spoons of fried honey mushrooms, 370 g of smoked sausage, 10-12 black peppercorns, coarse salt, 7-8 barrel pickles, 4-5 potatoes, 3 sausages, 2 tomatoes, the same amount sweet bell peppers and onions, a full glass cucumber pickle. How to properly prepare mushroom hodgepodge with offal is described below.
- Sausage and sausages are cut into small pieces and then fried until crisp. Cucumber slices are added to them, and together the products simmer for another couple of minutes.
- Randomly chopped fresh vegetables, except potatoes, are sautéed separately. Before adding tomatoes to frying, remove the skins using boiling water. When the vegetables have softened, they are poured with tomato paste and simmered for a couple more minutes.
- The by-products are cleaned of all excess and boiled in salted boiling water until fully cooked.
- Next, the frying from the first and second steps, potato cubes, brine, honey mushrooms, pepper and salt are added to the pan.
- After boiling, the soup simmers over low heat under the lid for about half an hour.
Served with rich sour cream and a slice of freshly baked bread.
Mushroom solyanka with sauerkraut
Ingredients: a kilo of sauerkraut, an onion, 2 barrel pickles, 3 large spoons of tomato paste, a handful of black olives, half a kilo of any mushrooms, a pinch of sugar, table salt, a mixture of peppers.
- The cabbage is washed with water so that it is not too sour. Next, it simmers in a large frying pan along with tomato paste and big amount vegetable oil.
- After a couple of minutes, add onion cubes and pickled cucumber strips. The components of the pan are filled with a small amount of water and simmered until soft.
- Mushrooms are boiled in another pan: fresh – 12-15 minutes, dried – about half an hour. The water immediately salts.
- The contents of the first pan are transferred to prepared mushrooms. Sugar, chopped olives or black olives, and a mixture of peppers are also added here.
Served hot solyanka with mushrooms and cabbage with homemade sour cream.
Vegetarian cooking option
Ingredients: 3 onions, 5 large spoons of tomato paste, 3 pickled cucumbers, 30 g of dried porcini mushrooms and 230 g of any fresh ones, fresh garlic to taste, a handful of olives or black olives, 3 potatoes, sweet paprika, salt, ground cumin.
- Dry mushrooms are soaked in warm water for half an hour.
- Fresh ingredients are cut into slices and fried with onion cubes, chopped garlic, salt and seasonings. When the mushrooms in the frying pan reduce in size, you can add a little water to them and simmer the food together for 7-8 minutes.
- Potato blocks and chopped potatoes are poured into a saucepan with water. dried mushrooms. The container is sent to the stove.
- Lastly, tomato paste, chopped olives or olives, and cucumber slices go into the frying pan.
The contents of the container are transferred to the pan. The soup is salted and cooked until the potatoes are softened.
Solyanka soup with different types of mushrooms
Composition of products: 5-6 fresh champignons, 60 g of dry porcini mushrooms, 120 g of salted and the same amount of fresh mushrooms, 3-4 garlic cloves, carrots, 2 barrel pickles, an onion, a large spoon of tomato paste, 1/3 cup of cucumber brine, a handful of olives, a pinch of sugar, coarse salt, fresh herbs.
- Fry chopped carrots, garlic and onions in any oil. When the vegetables are golden, add tomato paste and coarsely grated pickles into the frying pan.
- After another couple of minutes, the pickle solution is poured in. The mass simmers over medium heat for 12-14 minutes. In the process it is salted and sugared. You can add any seasonings.
- All mushrooms are chopped and sent to cook. Dried product must be pre-soaked in cold water for a couple of hours.
- Ready mushrooms are removed from the broth and finely chopped. The liquid is filtered. They return to the broth again.
- After another 10-12 minutes of cooking, transfer the contents of the pan and whole olives into the pan. Salt the soup with mushrooms to taste.
Served with plenty of chopped greens.
In a slow cooker
Composition of products: 1.5 kilos of any fresh mushrooms, large slice of butter, 2 tbsp. spoons of flour, large onion, 4-5 tomatoes, a handful of olives or olives, salt, a mixture of peppers.
- Mushrooms are washed, peeled and finely chopped.
- In the bowl of the “smart pan”, butter is heated, mushroom pieces and onion cubes are fried in it. The frying program is suitable for this.
- Flour is added to the mushrooms and onions. After a couple of minutes, add mashed tomatoes without skin. And also halves of olives or olives, a mixture of ground peppers, salt.
- The mode changes to “Soup”, after which 2 liters of water are poured into the bowl.
The dish takes 14-17 minutes to prepare.
Solyanka with mushrooms and cabbage - preparation for the winter
Ingredients: a kilo of oyster mushrooms and the same amount of fresh cabbage (white cabbage), half a kilo each onions, sweet bell peppers and carrots, a large spoon of sugar, 2 large spoons of salt, small. a spoonful of tomato paste, 3 large spoons of table vinegar, 4-5 peas allspice, bay leaf.
- Cabbage and carrots are chopped using a shredder. Bell pepper cut into small cubes.
- Vegetables are fried in hot oil until golden brown.
- Mushrooms are finely chopped and boiled in salted boiling water for 7-9 minutes. After which they are fried along with miniature onion cubes in a separate frying pan until the vegetable pieces are soft.
- The products from the last two steps are combined in a common bowl. Add salt, sugar, bay leaf and pepper here.
- After adding the tomato paste, the mixture is poured with half a glass of boiling water and simmered under the lid for about half an hour. During this time, all the liquid from the container should evaporate.
- Vinegar is poured in. Bring to a boil and let the dish simmer for 3-4 minutes.
- All that remains is to put the hodgepodge of cabbage and mushrooms into prepared jars for the winter and roll them up.
Containers should be stored in a cool place.
Winter preparation with carrots and peppers
Ingredients: a kilo of wild mushrooms, a pound of fresh white cabbage, 2 kg of fresh tomatoes, a pound of sweet red bell pepper, 1.5 kilos of white onions and the same amount of carrots, 340 g of hot capsicum, 6-7 allspice peas, 60 -70 g coarse salt, 110 ml table vinegar, 2-3 laurel leaves.
- Mushrooms need to be boiled in advance and placed in a colander. When the liquid has drained from them, the product is cut into thin strips.
- The tomatoes are peeled and turned through a meat grinder. If you want to make things easier, can be taken instead fresh vegetables 320 g tomato paste without additives. It is diluted in the same amount of filtered water.
- The remaining vegetables are chopped into thin strips and then placed in a bowl with a thick bottom and walls. If instead of tomatoes you use tomato paste with water, then it is poured into the rest of the ingredients already at this stage.
- The ingredients are salted and left covered over medium heat for 40-45 minutes.
- Next, all the declared spices and seasonings are added to the pan, and also poured table vinegar. The resulting mixture is simmered for another 6-7 minutes.
- The treat is placed in prepared jars. The containers are sealed with metal lids.
With fresh or sauerkraut. Mushrooms for cooking are used salted, fresh, pickled and dried. Boletus, honey mushroom, boletus, russula, white and aspen mushrooms are well suited for hodgepodge; you can also use fresh or
Mushroom solyanka with fresh cabbage
This dish is prepared without meat, so it can be used as a vegetarian dish. The basis of solyanka is made from dried or fresh mushrooms. To prepare this dish you will need 200 grams. mushrooms, 0.6 kg fresh white cabbage, vegetable oil, small carrots and onion, 2 ripe tomatoes, tomato paste.
Thoroughly clean the mushrooms and cook for an hour. Fry finely chopped onions and carrots in a frying pan, then add tomato juice or tomato puree and peeled, chopped tomatoes. Tomatoes can be easily peeled by cutting them crosswise and placing them in boiling water for a few seconds.
The vegetables are stewed for several minutes, then you need to add finely chopped fresh cabbage. All vegetables are mixed, salted, seasoned
pepper and then add mushroom broth. The mushroom hodgepodge should be stewed for about 40 minutes, after which sliced mushrooms are added to it. A few minutes before cooking, add a couple of bay leaves to the dish. After turning off the heat, the mushroom hodgepodge should brew thoroughly for about half an hour. The dish is served with sour cream and fresh herbs.
Mushroom solyanka with sauerkraut
As a rule, this dish is prepared in winter using homemade vegetables. To prepare hodgepodge, take 200 grams. salted or (preferably white), 80 gr. carrots, parsley root, 140 gr. onions, half a cup tomato juice or 100g. tomato puree, 2 large pickled cucumbers, 0.6 kg
sauerkraut, salt, sugar and pepper.
Pre-prepared mushrooms are boiled, then drained in a colander and cooled. Then they are cut small slices and fried in vegetable oil. Place sauerkraut in a saucepan or large frying pan, add mushroom broth, salt, sugar, tomato paste and simmer for an hour. In a separate frying pan, fry parsley root, onions and carrots cut into thin strips. Then, diamond-cut pickled cucumbers, previously peeled from seeds, are added to the vegetable mixture. Fried vegetables and mushrooms are added to the cabbage. The mushroom hodgepodge should boil for another 15 minutes. When serving, the dish can be poured butter, sprinkle with parsley and crushed breadcrumbs.
Preparing hodgepodge for the winter
You can prepare hodgepodge at the height of the mushroom season, and open jars of the aromatic snack during the winter cold. For the winter you will need 1.3 kg of fresh mushrooms (boletus, boletus, boletus), 1.3 kg of fresh white cabbage, 350 grams each. onions, carrots and tomatoes. They also take 120 gr. refined vegetable oil, 160 ml 6% vinegar, 70 gr. coarse salt and 50 gr. Sahara.
Mushrooms and vegetables are washed and thoroughly cleaned. Vegetables are cut into thin slices, white cabbage finely chop and cut the mushrooms into small slices. Place all ingredients in a large enamel pan and, stirring continuously, simmer for 40 minutes. Then add sugar, salt, black pepper, vinegar, mix everything well and simmer for another 20 minutes. From spices
You can also use cloves, thyme and bay leaves.
The finished hodgepodge is transferred to glass jars, pre-sterilized, rolled up with varnished tin lids
and wrap them up. The jars should cool gradually until completely cooled. Keep
It is best to prepare the preparations in a cool place.
Cabbage solyanka is considered a traditional Russian dish, and for many centuries its fans were not only poor people in villages, but also high-ranking nobles, and the royal court did not disdain the dish. Solyanka is not only a tasty dish, but also very healthy; cabbage contains large amounts of vitamin C, potassium, folic acid and magnesium. Doctors say that people who eat a lot of solyanka rarely suffer from diseases of the cardiovascular system. Fans of this dish are always in good shape.
Cabbage solyanka - food preparation
Solyanka is prepared from fresh or sauerkraut, the preparation of food largely depends on the nature of the dish. Inveterate cooks are sure that the basis of hodgepodge is broth; as a rule, it consists of meat, fish or mushroom broth and cucumber brine, so it should be prepared first (for 1.5 liters of broth, take 1.5 cups of brine).
Cabbage solyanka - the best recipes
Recipe 1: Cabbage solyanka with mushrooms
Solyanka does not have to be fatty and rich, we offer the so-called dietary option with mushrooms.
Ingredients:
- ½ kilogram of cabbage;
- 300 grams of mushrooms (champignons, porcini, oyster mushrooms);
- ½ lemon;
- ½ glass of water;
- 2 pickled cucumbers;
- 1 onion;
- 2 tablespoons of butter;
- 1 teaspoon of sugar;
- Bay leaf;
- salt;
- vinegar;
- vegetable oil;
- ground black pepper.
Shred the cabbage and put it in a saucepan, add water, 1 spoon of butter, and vinegar. Simmer on fire for 45 minutes.
Chop the onion, cut the mushrooms and cucumbers into small pieces. Fry mushrooms and onions in vegetable oil, not forgetting in the process heat treatment pepper and salt.
Add tomato paste to the cabbage 15 minutes before the dish is ready, add chopped cucumbers, sugar, ground black pepper, bay leaf and salt. Mix all ingredients thoroughly, cover with a lid and simmer until cooked.
Take a baking dish, grease it with butter, transfer half stewed vegetables, place a layer of mushrooms on top, cover it with a second layer of vegetables. To ensure that the solyanka gets a crispy crust during baking, sprinkle it breadcrumbs and sprinkle with vegetable oil. Place in a preheated oven for 30 minutes.
Recipe 2: Country-style sauerkraut solyanka
In rural areas, solyanka was most often prepared from sauerkraut and lard; we offer one of the village-style solyanka options.
Ingredients:
- 2/3 kilograms of sauerkraut;
- 100 grams of lard;
- 200 grams of meat broth;
— 250 grams of brisket (smoked and boiled);
- 1 onion;
— 1 pickle;
- a few tablespoons of tomato paste;
— 15 grams wheat flour;
- spices;
- ground black pepper;
- salt;
- greenery.
Squeeze the cabbage so that there is not a lot of brine left in it and there is no rich sour taste. Finely chop the onion, fry it on pork lard, here we add spices, cabbage, tomato paste, bay leaf, simmer all this over low heat. Peel and seed the cucumbers and add them to the cabbage when it becomes quite soft. Place the brisket cut into small cubes. Mix flour fried in a hot frying pan with warm meat broth and pour in the hodgepodge. Continue to simmer the dish over low heat for another 15-20 minutes. Solyanka is served seasoned with ground black pepper and sprinkled with chopped herbs.
Recipe 3: Cabbage solyanka with eggplant
Cabbage, eggplants, tomatoes are not ingredients for healthy and delicious hodgepodge? Believe me this dish your guests and family will love it
Ingredients:
- 1.5 kilograms of cabbage;
- ½ kilogram of beef;
- 1 carrot;
- 1 onion;
- 2 eggplants;
- 2 tomatoes;
- 2 tablespoons of tomato paste;
- greenery;
- salt.
Grind the beef and fry in vegetable oil, then add water to the frying pan (so that the meat is completely in the liquid), simmer over low heat until the beef becomes soft.
To remove the bitterness from eggplants, they should be washed, then remove the edges, cut lengthwise, salt the fruit halves and leave for half an hour.
Fry grated carrots and chopped onions in vegetable oil, add tomatoes (chopped, without skin) and tomato paste. Cut the eggplants into small pieces, fry in a frying pan with vegetable oil.
Mix all the ingredients and add finely shredded cabbage, salt the hodgepodge, cover the pan with a lid, simmer until fully cooked, stirring occasionally so that the dish does not burn. If the liquid evaporates quickly, you can add boiled water.
Serve hodgepodge with eggplants and tomatoes on the table in portions, first sprinkled with herbs.
Recipe 4: Cabbage solyanka with sausages
In the absence of meat or brisket, housewives often add boiled sausage or sausages, the dish turns out to be quite edible.
Ingredients:
- 1 kilogram of cabbage;
- ½ kilogram of sausages;
- 1 onion;
- 1 carrot;
- 4 tablespoons of ketchup;
— vegetable oil for frying vegetables;
- 3 bay leaves;
- ground black pepper;
- salt.
Shred the cabbage, place it in a deep frying pan, in which 3 tablespoons of vegetable oil were previously placed, add a little water, cover with a lid, simmer over low heat, stirring occasionally.
In vegetable oil (take another frying pan), fry the chopped onion and grated carrots. Do not skimp on oil, the frying should be juicy and in no case burnt.
Cut the sausages into small pieces, add to the onions and carrots, add ketchup, spices and salt, and fry a little. If by the time the frying is ready, the cabbage has become soft, you can safely mix the ingredients.
Remember! Solyanka turns out rich and tasty if many different ingredients are added to it.
When preparing a dish based on sauerkraut, it is important to get rid of excess brine and acid. Place the cabbage in boiling water for a few minutes, then drain it in a colander and squeeze it out once it has cooled.
Solyanka is a very common second course option. It is made from fresh or sauerkraut, adding meat, poultry, various vegetables and herbs to the main ingredient. Tomato paste, mustard, sour cream or mayonnaise are used as a sauce for this dish. Below are the most common recipes for sauerkraut solyanka.
IN classic version Solyanka is made with meat. Both pork and beef are suitable for these purposes.
During the work you will need:
- sauerkraut;
- pork or beef;
- onion;
- tomato paste;
- salt and seasonings.
So, let’s prepare a classic hodgepodge with meat:
- Wash and cut the meat, place it in a frying pan, season with salt and spices, and fry until a crust forms.
- Squeeze sauerkraut from juice. If it is too sour, rinse in a colander and then add to the meat.
- Chop the onion into half rings, place in a frying pan and continue frying.
- Season the hodgepodge with tomato paste, add a little water if necessary and simmer until the liquid evaporates.
Place the prepared hodgepodge on plates, sprinkle with finely chopped herbs and serve. This dish will be delicious both hot and cold.
With added mushrooms
If you can’t buy meat, you can make a hodgepodge of sauerkraut with mushrooms. They can be taken both fresh and canned.
During the cooking process you will need:
- 500 g sauerkraut;
- 2 onions;
- 3 – 4 carrots;
- 400 g mushrooms;
- salt and seasonings;
- sour cream or cream.
Preparation procedure:
- Peel the mushrooms, onions and carrots, chop and fry, adding salt and seasonings.
- Drain the brine from the sauerkraut, add it to the pan and continue cooking.
- A few minutes before removing the dish from the heat, add cream or sour cream diluted with water and simmer the dish for a while.
Advice. To make the taste of hodgepodge more spicy and bright, it is better to use canned Forest mushrooms and spicy seasonings.
Cooking with pork and mustard
Solyanka with pork will turn out spicy and piquant if you season it with mayonnaise-mustard sauce.
To make such a dish, you will need the following components:
- sauerkraut;
- pork;
- garlic cloves;
- red bell pepper;
- salt and spices;
- mayonnaise and mustard in equal proportions;
- greenery.
Work process:
- Cut the pork into cubes or strips, season with salt, spices and fry.
- Grind the onion, garlic and bell pepper, and after the meat is covered with a crust, put the chopped vegetables in the pan and continue cooking.
- Strain the sauerkraut from the brine, add to the dish and fry until soft.
- Mix mustard and mayonnaise sauce in equal proportions, add to the dish and mix thoroughly. Simmer covered for a few minutes.
The finished hodgepodge is laid out on plates, sprinkled with herbs and placed on the table.
Delicious option with sausages
Solyanka made from sauerkraut with sausages is a fairly economical and common option for preparing this dish.
To work you will need:
- sauerkraut;
- any sausages;
- bell pepper;
- carrot;
- fresh tomatoes;
- salt and seasonings.
Sequence of work:
- Place sauerkraut, grated carrots, chopped onion and bell pepper chopped into half rings into a deep frying pan. Start frying by sprinkling with salt and spices.
- Cut the sausages into circles or semicircular slices and add them to the vegetables when they soften and release their juices.
- Cut the tomatoes into cubes, add to the rest of the ingredients, close the container with a lid and simmer the dish on the fire until cooked.
Attention! The tomatoes should be well stewed. Otherwise, the hodgepodge can quickly “ferment” and become unfit for consumption.
Recipe with potatoes
Potatoes can rightfully be called one of the most popular vegetables in Russia. It is added to both first and second courses, and of course, there is the option of making hodgepodge with this root vegetable.
For the dish you will need:
- sauerkraut;
- meat or poultry fillet;
- carrot;
- garlic;
- several potato tubers;
- tomato paste;
- broth or boiled water;
- salt and spices;
- greenery.
Sequence of work:
- Chop the meat, chop the onion, carrots and garlic. Add salt and seasonings and fry.
- Peel the potatoes and cut them in large pieces and add to the meat, then cook until a crust forms.
- Add sauerkraut to the other ingredients and keep everything on the fire for a while. After this, pour the dish with tomato paste diluted in broth or boiled water and simmer until the potatoes become soft.
- A few minutes before removing the container from the burner, sprinkle the dish with chopped herbs and stir.
Advice. To prepare such a dish, it is better to take not a frying pan, but a deep pan with thick walls.
From sauerkraut and fresh cabbage
If the sauerkraut was not enough to make hodgepodge, you can add fresh cabbage to it. In this case, it is permissible to use both white and red cabbage versions.
For the dish you will need:
- pickled and fresh cabbage in equal parts;
- meat or sausages;
- garlic;
- carrot;
- sweet and hot peppers;
- fat sour cream;
- salt and suitable seasonings.
Work process:
- Fry the meat with onions, garlic, carrots and chopped pepper. If sausages are used for cooking, they are added after frying the cabbage.
- Pour assorted cabbage sticks into the frying pan and fry until done.
- Add salt, spices and sour cream to the dish, and then simmer, closing the container with a lid.
Some housewives prefer to add to this dish green pea using fresh, frozen or canned food.
Solyanka from sauerkraut in a slow cooker
Various household appliances make the life of a housewife much easier and allow you to prepare familiar dishes without spending a lot of time and effort. Let's look at the slow cooker recipe for our already simple dish.
To work you will need:
- chicken fillet;
- sauerkraut;
- garlic;
- carrot;
- large juicy tomatoes;
- mustard seeds;
- salt and seasonings.
Operating procedure:
- Heat vegetable oil in the bowl of the appliance and add chicken fillet. Season it with salt and spices, then turn on the frying mode.
- When the meat releases its juices, add chopped onion, garlic and carrots, fry the mixture until the vegetables are soft.
- Place sauerkraut and diced tomatoes in a bowl and cook in frying mode for another 5 - 7 minutes.
- Sprinkle the dish with mustard seeds, stir and add a little water. Close the lid of the device, setting the extinguishing mode.
Solyanka will be ready in 20 - 30 minutes. Upon completion of the process, you should not immediately open the lid; it is better to let the dish brew for a while.
How to cook a dish in the oven
Cooking solyanka will not take much time and effort if you make this dish in the oven.
To work you will need:
- sauerkraut;
- meat;
- bell pepper;
- garlic;
- carrot;
- tomato paste;
- sour cream;
- broth or purified water;
- seasonings and salt.
Cooking sequence:
- Fry meat in a frying pan with onions, carrots, bell pepper and garlic. When it releases juice, add sauerkraut.
- Keep the dish on the fire for a little while, season with salt and spices, and stir. Then place the resulting mass in a fireproof container.
- Level the ingredients with a spoon and pour in a mixture of tomato paste, sour cream and broth (or purified water). After this, it’s time to send the future hodgepodge to the oven.
- We will cook this first dish at medium heat until the liquid has evaporated.
