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Fresh Mushroom Solyanka for Winter

A meatless mushroom solyanka. Let's cook it, taste it, and be amazed! Whether you're keeping a fast or just having a lighter day, spring and fall are times to eat food that's both healthy and delicious. This recipe will surprise you with how simple it is and, at the same time, how much flavor it packs. The fun twist here is that it's not a soup but a full main dish — and it's a great favorite in our family.

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Solyanka of fresh mushrooms 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 18 % 2 g
Fats 36 % 4 g
Carbohydrates 45 % 5 g
54 kcal
GI: 100 / 0 / 0
    1. Peel the onion and cut it into half-rings. If the onions are large, cut them into quarter-rings. 2. Wash, peel, and coarsely grate the carrots. Shred the cabbage. 3. Cut the washed mushrooms (if they're small, leave them whole), then boil them 8–10 minutes in lightly salted water. 4. Cut the pickles into small pieces. 5. Sauté the carrots and onion in the vegetable oil until softened, then add the cabbage. 6. Now it's the tomato paste's turn. Mix everything well, press in the garlic, and season with the dill. Add the salt and pepper at this stage, too. 7. An important detail here is the broth the mushrooms cooked in: pour a cup of it into the pan. Simmer everything together until nearly done. 8. Add the boiled mushrooms and cook a few minutes more. 9. Then add the chopped pickles, stir, and leave over the heat for another few minutes. 10. Pour in the vinegar, stir, cook for just 1–2 minutes, and ladle the solyanka into small sterilized jars. Seal tightly and store in a cool place. As a rule this doesn't keep long, because it disappears so fast :) You can set a little aside to taste — for that night's dinner. Serve the solyanka hot or cold, garnished with fresh herbs. Enjoy!

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

  • Wild mushrooms - 21  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Garlic - 143  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Fresh dill - 38  kcal/100g
  • Wine vinegar (3%) - 9  kcal/100g
  • Vinegar 9% - 11  kcal/100g
  • Balsamic vinegar - 88  kcal/100g
  • Apple cider vinegar - 14  kcal/100g
  • Vinegar - 11  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Tomato paste - 28  kcal/100g
  • Salt - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Dill pickles - 11  kcal/100g
  • Green cabbage - 28  kcal/100g
  • Boiled green cabbage - 21  kcal/100g
  • Mushroom broth - 3  kcal/100g

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