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Cabbage Solyanka: step-by-step cooking recipes with photos

Solyanka is an old-fashioned classic dish in the national cuisine of the Russian people. It has always been considered a dish that can satisfy hunger, give strength, and also refresh in the hot season. There are many recipes for its preparation, some are complex in their execution, others are simple and easy.

The classic version of the famous dish is the version where you want fresh cabbage.

  1. Beef meat is ground into small cubes, fried. Then water is poured into the pan, it is stewed to give it a soft effect;
  2. Eggplants are prepared: washed with water, cut, peeled, sprinkled with salt, left for half an hour;
  3. The carrot is ground on a grater with small teeth, the onion is cut into thin rings, it is all fried with the addition of tomatoes and tomato paste;

  • Eggplants are finely chopped, fried in butter;
  • Cabbage finely chopped, added to eggplant. In the same pan is placed beef stew, a mass of carrots, onions, tomatoes, tomato paste. Mixed ingredients are stewed for half an hour;

  • Solyanka is served for dinner, sprinkled with finely chopped greens.

Such a recipe for cooking is very simple and easy, and most importantly — will not take a lot of time.

Solyanka is such a dish that many cannot refuse even during the period of Lent. For this case, a simple recipe for its lean variation should always be in stock.

  • Fresh cabbage — 0.5 kg;
  • Carrot — 3 pcs .;
  • Onion — 2 pcs .;
  • Vinegar, food acid which 70% — 1/2 tsp;
  • Elastic pickled cucumbers — 3 pcs .;
  • Water — 2.5 cups;
  • Canned beans — 1 can;
  • Olives — 1 can;
  • Dill, parsley, salt — at will;
  • Oil (any) of plant origin — 50 gr.

The time it takes to prepare: 1 — 1.5 hours.

Calories: 31 kcal per 100 grams.

Preparing as follows:

  1. Carrots are peeled and grated with small carvers;
  2. Cleaned and finely cut onions;
  3. Fresh cabbage is finely cut into strips, shifted by hand;
  4. The marinade is made for cabbage: vinegar is mixed with half a glass of water; cabbage is placed there for 15 minutes;
  5. In a skillet with butter, carrots and onions are fried;
  6. Cabbage is added to this mess;
  7. All the ingredients in the pan are poured with water, stewed there for about an hour, until it boils away;
  8. Pickled cucumbers are ground by a small grater, added to the main course;
  9. Five minutes before the end of cooking, beans and olives are added to the dish; everything is thoroughly stewed;
  10. Ready hodgepodge sprinkled with chopped greens, put on the table.

Lenten solyanka is a great way not to abandon your favorite dish, observing all the canons. There is another simple recipe for cooking such a dish.

  • Water — 1.5 l .;
  • Bulgarian pepper — 1 pc .;
  • Medium sized potatoes — 10 pcs .;
  • Carrots — 2 pcs .;
  • Onions — 1 pc .;
  • Olives — 1 bank;
  • Tomato — 1 pc .;
  • Marinated elastic cucumbers — 2 pcs .;
  • Lemon — 1 pc .;
  • Oil (ordinary) vegetable — 2 tablespoons l .;
  • Pasta from tomatoes — 2 tablespoons l .;
  • Salt, pepper — at will;
  • Laurel Leaf — 3 pcs .;
  • Greens — the preference of the culinary.

Cooking time: 1 hour.

Calories: 34 kcal per 100 grams.

The stages will be as follows:

  1. Water is poured into a container and placed on the fire;
  2. Peeled potatoes, carrots, onions, gutted peppers, tomatoes are prepared. Potatoes are chopped into cubes, placed in water until used;
  3. Carrots, onions, peppers, tomatoes, cucumbers will be gutted in small straws;
  4. Greens are chopped with lemons and laid out in a separate pot;
  5. Olives are prepared: cut into rings;
  6. Potatoes are added to boiling water, boiled for about 15 minutes;
  7. Carrots are placed in a pan with vegetable oil, roasted for up to three minutes, after which onions and peppers, pickled cucumbers and tomatoes are added there and roasted for another three minutes;
  8. Vegetables are poured with half boiling water, in which potatoes are boiled, tomato paste is added, everything is stewed for up to five minutes;
  9. Vegetables, lemon slices, olives, laurel leaves, salt, pepper are added to the potatoes;
  10. The brew interferes, cooks for another seven minutes, after which the cooker turns off and the mass is drawn for about 25 minutes;
  11. Before serving, the dish is seasoned with finely chopped greens.

Another option for preparing a delicious dish is a recipe that uses sausages.

  • Fresh cabbage -1 kg;
  • Sausages — 0.5 kg;
  • Oil (normal) vegetable any — 50 gr .;
  • Ground black pepper — at the discretion of the cook;
  • Average carrot — 1 pc .;
  • Onions — 1 pc .;
  • Tomato paste — 4 tbsp. L .;
  • Laurel Leaf — 3 pcs.

Temporary costs: 1 hour.

Calories: 56 kcal per 100 grams.

  1. The cabbage is finely cut into strips, placed in a container with vegetable oil;
  2. A small amount of water is added to the cabbage, after which it is stewed;
  3. Shredded grated carrots, finely chopped onions with the addition of sliced ​​sausages are fried in another frying pan;
  4. 20 minutes before the end of the process, ingredients are added to the cabbage, fried in another pan, after which everything is covered with a lid and quenched;
  5. Ready hodgepodge seasoned with pepper, tomato paste.

Such a recipe is the easiest and fastest way to feed the whole family. There is another way to make solyanka with sausages.

  • Sausages — 300 gr .;
  • Cabbage — 1 kg;
  • Carrot — 1 pc .;
  • Tomato paste — 1 tbsp. L .;
  • Tomatoes — 1-2 pcs .;
  • Garlic — 3 cloves;
  • Oil (ordinary) vegetable — 50 g;
  • Ground black pepper — at will;
  • Salt, spices — at the discretion of the cook.

Temporary costs: 1 hour.

Calories: 56 kcal per 100 grams.

  1. Cleared, finely chopped cabbage;
  2. Cleaned, frayed carrots grated with fine teeth;
  3. Cleared, finely chopped onions;
  4. Garlic is peeled, passed through the garlic;
  5. Sausages are ground;
  6. Butter is placed in the pan, onions are placed in there, carrots are all overcooked;
  7. Sausages are added, everything is overcooked for about 10 minutes;
  8. Cabbage is added, everything is mixed, sprinkled with salt and pepper;
  9. Tomato paste is mixed with water, there are added tomatoes, garlic, after which the stew is poured with all of this, the dish is stewed until ready;
  10. The hodgepodge turned off is infused for about 8-10 minutes, after which it is ready.

The ideal cooking option for this dish would be the use of a slow cooker. A solyanka in it turns out no worse than gas, and maybe even better.

  • Belokochanka — 1 kg;
  • Red variety onions — 1 pc .;
  • Garlic — enough 2 cloves;
  • Chicken meat — 350 gr .;
  • Carrots — 1 pc .;
  • Vegetable oil — 50 gr .;
  • Tomato paste — 2 tbsp. L .;
  • Salt, fragrant spices — according to your taste sensations.

Cooking will take 1.5 hours.

Nutritional value of 43 kcal per 100 grams.

Cooking process:

  1. Vegetables are prepared: peeled carrots are rubbed with a fine grater; cleaned, finely chopped onion;
  2. Carrots, onions are placed in a bowl where the vegetable oil is already prepared, the “Cooking” mode is set for about 10 minutes;
  3. After 10 minutes, finely chopped chicken meat is laid out in the bowl, after which the lid opens, the Frying mode is set for about 20 minutes;
  4. After 20 minutes, finely shredded cabbage is added to the total mass, as well as tomato-type pasta, salt, and spices. Extinguish mode is set for another 20 minutes;
  5. The finished dish is served cold.

How to cook an unforgettable sauerkraut hodgepodge in a rustic way

Many people are surprised when they find out that the main ingredient in the recipe is not fresh cabbage, but sauerkraut. A dish with it acquires special shades of taste.

  • Sauerkraut — 330 gr.;
  • Pork lard — 100 gr .;
  • Broth on meat — 200 gr .;
  • Smoked sausage breast — 250 g;
  • Onions — 1 pc .;
  • Salted elastic cucumber — 1 pc .;
  • Wheat flour — 15 gr .;
  • Tomato paste — 2 tbsp. L .;
  • Salt and favorite spices — according to their preferences;
  • Black ground pepper is also optional;
  • Greens — at will.

Temporary costs: 1 hour.

Nutritional value: 69 kcal per 100 gr.

The process looks like this:

  1. Sauerkraut is cleared from brine;
  2. Onions are finely chopped, carrots are rubbed, after which they are fried with lard;
  3. To the onions and carrots salt, spices, cabbage, tomato paste are added, stewed for about half an hour;
  4. Half an hour later, a salted cucumber, completely peeled from the peel and seeds, is added to the dish, finely chopped brisket is also placed there;
  5. Wheat flour is fried in another pan, then it is mixed with broth and ingredients are poured into it that are stewed in another pan;
  6. The dish stews for about half an hour, then sprinkled with greens.

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People who love a hodgepodge, often try to prepare it in sufficient quantities for the winter. The simplest preparation is a dish with the addition of mushrooms.

  • Fresh cabbage — 3 kg;
  • Mushrooms — 2 kg;
  • Tomato paste — 250 gr .;
  • Oil (of any kind) vegetable — 250 ml .;
  • Onions — 1 kg;
  • Carrots — 1 kg is enough;
  • Sugar — 100 gr .;
  • Vinegar — 100 gr .;
  • Salt — 2 tbsp.

Cooking time: 1.5 hours.

Calories: 78 kcal per 100 grams.

How to cook insanely tasty and nutritious solyanka of fresh cabbage with mushrooms for the winter:

  1. Cabbage shred thin strips;
  2. Half the shredded cabbage is laid out in a large saucepan;
  3. Mushrooms are laid on the cabbage;
  4. Onions are finely chopped, stewed with vegetable oil, and then placed on mushrooms;
  5. The carrot is rubbed with a fine grater, stewed in the remaining butter, then laid out on top of the onion in a saucepan;
  6. On top of the carrots, the remaining half of the cabbage is laid out, tomato paste, sugar and salt are added there;
  7. Everything is stewed for about 1.5 hours, after which the vinegar is added, and then everything is laid out in cans, the capacity of which is convenient for the hostess, and rolled.

Solyanka in the form of a winter billet can be served as a main course, as well as a salad or an additive to meat dishes.

Cooks around the world believe that the most delicious solyanka is obtained when there is a wide variety of ingredients in it. Well, if you cook it from sauerkraut, you should definitely get rid of the brine content in it. There are no other recommendations, it’s enough to invest your soul to make the dish amazingly tasty.

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