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Solyanka with mushrooms and cabbage in jars for the winter

Mushroom and Cabbage Solyanka in Jars for Winter

A do-it-all cabbage preserve — quick and easy! This mushroom-and-cabbage solyanka in jars hits a great balance of flavor and goodness. Eat it on its own, hot or cold, as an appetizer, or fold it into other dishes. Pop open a jar in winter and dinner practically makes itself!

Ropotushka

Recipe author

Solyanka with mushrooms and cabbage in jars for the winter

Composition / ingredients

Servings:

White cabbage

Carrots

500

Onion

500

Mushrooms

1.5

Vinegar (9%)

0.25

Sunflower oil

0.25

Salt

Sugar

0.5

Tomato sauce

250

Bay leaf

Peppercorns

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 15 % 2 g

Fats 31 % 4 g

Carbohydrates 54 % 7 g

72 kcal

GI: 63 / 13 / 25

Cooking method

Step 1:

How do you can mushroom and cabbage solyanka for winter? Gather all your ingredients. Note that the weights in the recipe are for the vegetables already peeled. Use any wild mushrooms you like — I used a frozen mix of porcini, bay boletes, and red-cap boletes.
Step 2:

Clean the mushrooms of any twigs, leaves, and dirt. Cut large mushrooms into medium pieces; small ones can stay whole. Keep in mind they'll shrink a lot once cooked. Rinse them well in several changes of water. Then cover with water, bring to a boil, and cook for about 15 minutes. Drain in a colander.
Step 3:

For stewing the solyanka, use a large pot or Dutch oven. Pull off any wilted outer leaves from the cabbage and rinse it well. Shred it with a knife, mandoline, or food processor, discarding the core and tough leaf ribs. Don't shred too fine, so the cabbage holds its shape through the long simmer.
Step 4:

Peel, rinse, and grate the carrots on the coarse side of a grater. Peel, rinse, and dice the onion into medium cubes. Add them to the cabbage.
Step 5:

Add the salt, sugar, tomato sauce, oil, and vinegar.
Step 6:

Stir everything together until evenly combined and simmer over low heat for an hour after it comes to a boil. Stir now and then so the solyanka doesn't scorch.
Step 7:

After an hour, add the mushrooms and spices, stir, and simmer for another hour.
Step 8:

The finished mushroom solyanka smells wonderful. This amount of ingredients yields about 4 quarts (4 L).
Step 9:

Wash and sterilize the jars. I pour boiling water in a thin stream into the bottom of each jar, about a quarter full; to keep the jar from cracking, don't let the water hit the sides. Cover with a lid and let stand 10 minutes, then drain — the jar is ready. Fill the prepared jars to the neck with the hot solyanka and seal. Set them on their lids, wrap them up, and leave at room temperature for about a day. Store in the refrigerator, cellar, or another cool spot.

Besides eating the solyanka as is, hot or cold, you can simmer it into a rich, hearty soup or use it as a filling for hand pies.
To make sure your summer harvest keeps you happy all through the cold season, brush up on the basic rules and tips for home canning.
Root vegetables are best scrubbed with a brush or a stiff sponge under running water.
You can swap the sugar for a heat-stable sweetener.