Mushroom solyanka with cabbage- a traditional dish of Russian, Ukrainian and Belarusian cuisine. Recipes for mushroom solyanka with cabbage are varied both in the duration of preparation and in the level of complexity, in the method of preparation and composition. To prepare mushroom solyanka, different types of mushrooms are used in salted, pickled, fresh and boiled form. You can prepare mushroom solyanka for lunch or dinner, or in reserve, that is, for the winter.
Housewives prepare mushroom solyanka for the winter in the summer and autumn - during the season of collecting forest mushrooms, in order to preserve the mushroom harvest. If you have pickled, fresh, salted or frozen mushrooms, then you can always prepare mushroom solyanka, in particular mushroom solyanka with cabbage. For preparing mushroom hodgepodge with cabbage Most often, fresh white cabbage is used.
To enhance the taste, sauerkraut is often added to it. To prevent the mushroom hodgepodge from turning out too sour, when using it in the recipe, take fresh mushrooms (oyster mushrooms, champignons) or boiled ones; pickled or salted mushrooms are no longer used in such cases.
Ingredients:
- White cabbage - 400 gr.,
- Onion - 1 pc.,
- Carrots - 1 pc.,
- Champignons - 200 gr.,
- Spices and salt - to taste,
- Lemon juice - 1 tbsp. spoon,
- Bay leaf - 1-2 pcs.,
- Ketchup -2 tbsp. spoons,
- Olives - 100 gr.,
- Vegetable oil
Mushroom solyanka with cabbage - recipe
Cooking mushroom hodgepodge with cabbage begins with preparing the products, namely, chopping vegetables and mushrooms. Peel the carrots and onions. As for preparing stewed cabbage, cut the onion into cubes and grate the carrots.
Chop the white cabbage.
Combine cabbage, onions and carrots in one bowl. Mix the vegetables.
Pour vegetable oil into a saucepan or deep frying pan. After this, add cabbage, onions and carrots.
Pour in the amount of water indicated in the ingredients. Salt the cabbage, sprinkle with spices, add bay leaf.
Stir it. Simmer over low heat for 15 minutes.
While it is stewing, wash and cut the fresh ones into pieces (can be slices or cubes).
Add ketchup.
Stir.
Add chopped champignons and lemon juice to the hodgepodge. Lemon juice in this mushroom solyanka recipe can be replaced with pickled cucumbers.
Mix cabbage with mushrooms.
If there is not enough water, then it should be added; unlike ordinary stewed cabbage with mushrooms, mushroom hodgepodge with cabbage should be made with a large amount of liquid. Simmer the hodgepodge with mushrooms and cabbage for another 10 minutes. Five minutes before cooking, add the olives. Lenten vegetarian mushroom solyanka with cabbage is ready.
Mushroom solyanka with cabbage. Photo
You can also prepare mushroom hodgepodge with cabbage, meat and sausage, which will taste many times better.
Ingredients:
- Champignons - 200 gr.,
- White cabbage - 500 gr.,
- Smoked sausage - 100 gr.,
- Sausages - 100 gr.,
- Pork - 200 gr.,
- Olives or olives - 100 gr.,
- Onions - 1 pc.,
- Carrots - 1 pc.,
- Salt - 0.5 teaspoons,
- Black pepper - a pinch
- Sunflower oil
Mushroom solyanka with cabbage - recipe
Wash the required amount of meat for hodgepodge. Dry the meat and cut it into cubes measuring 2 by 2 cm. Peel the onions and carrots. Grate the carrots on a fine grater, cut the onion into cubes. Place the meat in the pan. Fill with water.
Add salt, bay leaf, black pepper, onion and carrots. Cook the meat broth for the mushroom and cabbage soup over low heat. While the meat is cooking, chop the cabbage, cut the smoked sausage and sausages into cubes.
Cut the champignons into slices. Place cabbage, sausage, and mushrooms in meat broth. Cook for another 15 minutes. Five minutes before the end of cooking, add olives to the mushroom hodgepodge with cabbage. Mushroom solyanka with cabbage, recipe with photo which we reviewed, served with a slice of lemon and sour cream. Enjoy your meal.
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Mushroom solyanka recipe. Mushroom soup – recipe with photo
All are similar to each other in that the basis soup there should be a rich broth. Fish, mushroom or meat - it depends on the desire of the housewife and the availability of products. Today's mushroom solyanka should definitely be on mushroom broth. And it’s easy to prepare. The main thing is to do it with love and not forget about your own imagination.
Mushroom solyanka recipe. Mushroom soup
Necessary ingredients for making solyanka :
Mushrooms fresh or frozen – 300 gr.Dried mushrooms – 30 gr.Onions – 150 gr.Capers – 2 tbsp. spoonsOlives – 100 grPickled cucumbers – 200 gr.Cucumber pickle – 1 cupTomato paste – 3 tbsp. spoonsBlack pepper – 5-6 peasButter – 100 gr.Water – one and a half litersSalt
Helpful Tips:
1. If the cucumbers and brine are very salty, then do not rush to salt the hodgepodge, try it first.
2. If you exclude butter (replace it with vegetable oil), then mushroom solyanka can easily be classified as a lenten dish.
3. Instead of cucumber brine, you can use green olive marinade.
4. Dried mushrooms can be boiled before frying, thereby enhancing the taste of the broth, especially if they are purchased.
How to cook mushroom solyanka - recipe:
Step 1.
Wash the dried mushrooms and soak them in warm water. After 20 minutes, squeeze out the mushrooms and strain the water, it will go into the broth.
Step 2.
Cut fresh mushrooms into pieces (frozen porcini mushrooms were used in this recipe).
Step 3.
First fry fresh mushrooms in half the butter, and then add the soaked dried ones.
Step 4.
Mix water with brine (the water from under the dried mushrooms should also go there), heat to 40-50 degrees and add fried mushrooms to the pan. Cook for 15 minutes.
Step 5.
Add the cucumbers cut into strips there. Very large fruits can be peeled first.
Step 6.
Chop the onion. Gild it with the remaining oil.
Step 7
Add tomato paste to fried onions. Fry for another five minutes.
Step 8
Send the resulting red roast to the future hodgepodge. Add some salt.
Step 9
After five minutes, add the capers.
Step 10
Right after the capers are the olives.
Like any woman, I have my gastronomic weaknesses. I can’t resist a slice of milk chocolate, eclair with cream, boiled condensed milk and mushrooms. Don't be surprised, this is such a strange set. And if things are more complicated with sweets, because from time to time you have to give them up in order to get closer to your ideal weight, then you can eat any mushrooms, in any quantities and at any time. Here is my favorite dish - mushroom solyanka.
In winter and spring, champignons appear on my table more often than others. I make soups, salads, main courses, appetizers, and even pickle them. Well, in summer and autumn, active harvesting of forest mushrooms begins. For me, staying for the winter without a bag of dried boletus mushrooms, without a bag or two of frozen mushrooms or mushroom hodgepodge is simply a disaster. It seems that this is not the main product of the diet, however, you cannot tell how much it improves the taste and appearance of any dish! If you also collect and prepare these gifts of the forest, then, most likely, you have already prepared hodgepodge more than once. For beginners, I want to offer my recipe for such a preparation. Any mushrooms are suitable for it. But it’s still better to dry the white ones, make a dry seasoning from the chanterelles, marinate the aspen and boletus mushrooms, and make a mushroom hodgepodge with cabbage from the rest.
Mushroom solyanka for the winter
I have been using this recipe for mushroom solyanka for several years, and my mother also uses it. So, besides onions and carrots, she never adds any other vegetables. I don’t dare experiment either, so I can’t say that you can safely put the same pepper or tomato in it. But if you put both in your preparation, and it turns out delicious, continue to do it.
The ingredients in the solyanka recipe are given for 8 liters of the finished product.
Ingredients:
- mushrooms – 1 kg,
- white cabbage – 5 kg,
- carrots – 1 kg,
- onions – 1 kg,
- tomato sauce – 0.5 l,
- granulated sugar – 7 heaped tablespoons,
- salt – 2 heaped tablespoons,
- sunflower oil – 0.5 l,
- table vinegar 9% – 100 ml.
Cooking process:
Let's start with the most labor-intensive part - preparing the mushrooms. You know that they need to be sorted and processed immediately after bringing them from the forest. Therefore, we place baskets of mushrooms, a trash can, a large basin near us, take a knife and get to work. We clean sand and debris from the mushrooms and cut off the stems. We chop the mushrooms that we plan to put into hodgepodge into a large, convenient container. Pour boiling water over them and let them stand for about 10 minutes. During this time, the remaining debris will float to the surface, you just need to carefully remove it. We wash the mushrooms in a basin, and then again in batches, but this time under running water. Place it in a large saucepan, fill it with cold water, add a little salt (2-3 pinches is enough) and put it on the stove. After boiling, keep the mushrooms on medium heat for 1 hour, i.e., as you understand, they need to be brought to full readiness, and only after that take on the vegetables for the hodgepodge, which, by the way, we clean, wash and chop. There is nothing new here: we grate the carrots on a coarse grater, finely chop the onion, and shred the cabbage.
Place the boiled mushrooms in a colander and let the liquid drain. Then in one large deep bowl we combine them with chopped vegetables, tomato sauce, sugar, oil, salt and vinegar. Stir, put the hodgepodge on the stove, wait until it boils. And we turn on the oven, it should warm up a little. When the salad has boiled, move the pan into the oven and simmer our mushroom preparation for 1.5 hours at a temperature of 150 degrees. It is necessary to stir periodically.
This time should be enough to wash the bottles and sterilize them. The solyanka with mushrooms is ready in the oven, put the prepared mushroom preparation for the winter into jars and screw on the boiled lids. We let them stay in the apartment for another night, after covering them with a blanket or fur coat, and then we take them to the basement. Bon appetit!
If you are tired of rich meat soups, then you probably won’t refuse light mushroom soup. In addition, this is a wonderful dish for those who want to lose weight.
To prepare hodgepodge, you can use both fresh and fresh ones. In addition, you can add sauerkraut or fresh cabbage to the solyanka. So, the cooking methods.
Mushroom solyanka - recipe No. 1
To prepare you will need:
- fresh mushrooms (you can take dry ones) - 0.2 kg;
- salted mushrooms - 0.2 kg;
- salt;
- carrots - a couple of pieces;
- celery - several stalks;
- greenery;
- butter;
- cabbage - 35 g;
- tomatoes - 230 g;
- pepper, bay leaf;
- lemon - 1 pc.;
- olives;
- sour cream.
First, boil the mushrooms. If you use dry ones, then you need to soak them first in salted water for an hour and a half, then boil them in the same water. Finely chop the vegetables, namely celery, carrots, greens. Then fry them a little in butter. When the mushrooms are almost ready, chop them finely, then place them in water again and cook over low heat. Add fried vegetables to them. Now simmer cabbage, onions and finely chopped tomatoes in butter. After this, put everything in a saucepan. Now add the salted mushrooms to the pan and cook the hodgepodge for another 19 minutes. And add the pepper 3 minutes before readiness. Sour cream, olives and lemon juice are added separately in a portioned plate before use. Bon appetit!
Mushroom solyanka - recipe No. 2
Products for cooking:
- porcini mushrooms - about 120 g;
- onion - 60 g;
- pickled cucumbers - 45 g;
- capers - 10-20 g;
- olives;
- olives;
- sour cream;
- lemon - 1 pc.;
- tomato puree - 30 g;
- butter;
- bay leaf;
- pepper, greens.
First you need to boil the porcini mushrooms, then wash them and chop them. The decoction that remains from them can later be used for hodgepodge. If desired, you can add some salted mushrooms. Fry the finely chopped onion, add tomato puree, salt, pepper and add it to the soup. Then add chopped capers. When serving, individually add sour cream, a slice of lemon, black olives, and herbs to each plate. Mushroom turns out very tasty, light and aromatic.
Mushroom solyanka - recipe No. 3
To prepare for two servings:
- mushrooms - up to 300 g;
- pickled cucumbers - 2 pieces;
- onion - 1 piece;
- potatoes - several pieces;
- tomato paste - 55 g;
- butter - about 60 g;
- water - 700 ml;
- olives;
- lemon;
- sour cream.
Initially, you should cut the cucumbers into small pieces and fry them a little in oil. Then add chopped onion and simmer for about 5 minutes. Then add tomato paste. Cut the mushrooms into strips and add to the frying pan, then simmer for 9 minutes. Now cut the potatoes into small pieces and boil. After this, add the mushroom frying from the frying pan to the potatoes. Cook everything for about 17 minutes. Then turn off the fire. This recipe is quite simple and easy and quick to prepare. Serve the dish hot, adding sour cream, herbs, olives and lemon.
Mushroom solyanka - recipe No. 4
Ingredients for cooking:
- water - 3 l;
- mushrooms - 230 g;
- meat delicacies - about 240 g;
- onion - several heads;
- pickled cucumbers - a couple of pieces;
- olives - about 120 g;
- tomato paste - 2 tablespoons;
- lemon;
- vegetable oil;
- greenery;
- sour cream;
- salt.
Pour water into a saucepan and put on fire. When the water boils, add it into cubes and pre-fried in oil. It can be sausages, meat or boiled. Now boil the mushrooms and place them in the pan with the meat. All this should be cooked for 8 minutes. Then chop the onion and fry it in a frying pan. Add tomato paste and diced pickled cucumbers to the onion. Then put the frying into the pan. When everything boils, you need to boil the hodgepodge for another 9 minutes. When serving, decorate each serving with herbs, olives, lemon slices and sour cream.
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