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Canned Cabbage and Carrot Solyanka for Winter

Delicious and a little sweet—amazing with potatoes! It came out so tasty the first time I made it that I went right ahead and made a second batch.

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Recipe author
Solyanka cabbage carrots for winter
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 7 % 1 g
Fats 33 % 5 g
Carbohydrates 60 % 9 g
88 kcal
GI: 67 / 11 / 22

Cooking method

  1. Step 1:

    Step 1

    Cut the onion into half-moons and sauté.

  2. Step 2:

    Step 2

    Grate the carrots on the coarse side of a box grater and sauté them. Add the shredded cabbage and sauté as well.

  3. Step 3:

    Step 3

    Add the mushrooms (to taste), water, tomato sauce, sugar, salt, vinegar, and vegetable oil, then simmer for 2 hours.

  • This batch made 13 half-pint jars for me.

Caloric content of the products possible in the composition of the dish

  • Onion - 41  kcal/100g
  • Green cabbage - 46  kcal/100g
  • Fresh frozen green cabbage in a package - 45  kcal/100g
  • Forest mushrooms - 21  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Wine vinegar (3%) - 9  kcal/100g
  • Vinegar 9% - 11  kcal/100g
  • Balsamic vinegar - 88  kcal/100g
  • Apple vinegar - 14  kcal/100g
  • Vinegar - 11  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Hot tomato sauce - 99  kcal/100g

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