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Mushroom pickle with cabbage for winter

Mushroom Solyanka with Cabbage for Winter

A delicious canned vegetable-and-mushroom relish for winter! Mushroom solyanka with cabbage may be a canned preserve, but it's a whole meal in itself. It's a wonderful meatless dish — just heat it up before serving. And it's really not hard to make: chop everything, braise it, and sterilize.

naniki

Recipe author

Composition / ingredients

Servings:

Mushrooms

600

White cabbage

600

Carrots

100

Onion

100

Bell pepper

100

Sunflower oil

Tomatoes

500

Salt

Bay leaf

Parsley

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 13 % 2 g

Fats 60 % 9 g

Carbohydrates 27 % 4 g

98 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you make mushroom solyanka with cabbage for winter? Gather all the ingredients from the list. You can use fresh or frozen mushrooms. Wash all the vegetables well and pat them dry. Pick out ones that are juicy, firm, and thin-skinned.
Step 2:

Shred the cabbage thinly with a mandoline or just a knife. Put it into a nonstick pot or Dutch oven.
Step 3:

Cut the bell pepper into medium pieces. It's there for both flavor and color, so try to use bright peppers — a mix of colors is nice.
Step 4:

Add the diced carrots to the pot.
Step 5:

Add the chopped onion as well.
Step 6:

Add the chopped tomatoes, pour in the sunflower oil, and simmer over medium-low heat for 30–40 minutes.
Step 7:

Boil the mushrooms in salted water ahead of time and drain them. Cut the mushrooms into slices.
Step 8:

Add the prepared mushrooms to the solyanka and simmer for another 30 minutes, seasoning with salt to taste and adding the pepper and bay leaf.
Step 9:

Wash and sterilize the glass jars, and boil the lids. Ladle the boiling-hot solyanka into the sterile jars, up to the shoulders.
Step 10:

Sterilize the filled jars in the microwave (without lids!) — about 3 minutes for pint (0.5-liter) jars.
Step 11:

And that's it — your mushroom solyanka with cabbage for winter is ready! Seal the jars with sterile lids. Turn them upside down and wrap them in a blanket until completely cool. Store the jars in a cool place.

Root vegetables are best scrubbed with a brush or a stiff sponge under running water.
Instead of fresh mushrooms, you can use frozen or dried ones (you'll need 5–6 times less dried than fresh). Frozen mushrooms don't need to be thawed for this recipe — you're boiling them anyway. Dried mushrooms should be rinsed well, since they aren't washed before drying, then soaked in cold water for at least 1–2 hours before cooking.
To keep your summer preserves from spoiling or bursting in storage, read up on the basic rules, tips, and tricks for canning for winter.
To keep your eyes from stinging while you cut onions, rinse both the onion and the knife with cold water. The cutting board won't hold on to the onion smell if you rub it with a piece of lemon first.