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Solyanka with mushrooms and cabbage: step by step recipes with photos

Recipes for saltwort with mushrooms and cabbage

There is nothing tastier than an aromatic solyanka with mushrooms and cabbage. This is a true Russian dish, which is still popular. Below we consider the best recipes from famous chefs.

Mushrooms and fresh cabbage are the best combination for an appetizing and fragrant dish. Is it so? Let’s look at an example of one of the most common recipes.

How to make a hodgepodge:

  1. Wash and clean vegetables. Shred fresh cabbage into small strips. We cut carrots on a small scale or grate it. Send them to the pan.
  2. Cut the mushrooms into small pieces and fry in a frying pan with butter. To them lay out shredded onions. All fry for about five minutes. Then we send them a pasta from tomatoes, salt and pepper, stir and begin to simmer under the lid closed.
  3. As the cabbage and the remaining ingredients are ready, add spices, mix and serve to eat. We decorate everything with lemon and chopped dill.

It is easy to delight family and friends with a wonderful and satisfying delicacy. To do this, it is enough to follow all the following points on manufacturing.

  • sauerkraut — 150 grams;
  • dried mushrooms — 50 grams;
  • fresh champignons — 150 grams;
  • tomato paste — 50 grams;
  • onions — 3 pieces;
  • carrots — 100 grams;
  • salt and pepper — to taste;
  • oil for roasting — 65 milliliters;
  • parsley — bunch;
  • Lemon — optional.

Cooking time: 35 minutes.

Calories per hundred grams: 350 kcal.

How to make a dish?

  1. Peel all vegetables. Prepare dried mushrooms.
  2. Cut the peeled and washed fresh mushrooms with onions, chop cabbage with carrots into pieces. Fry the onions in the oil with the mushrooms. As they are ready, we send them tomatoes with salt and pepper. Stir. We send them cabbage and carrots. At the end decorate the mixture with dried mushrooms. Cover the pan with a lid and simmer over low heat.
  3. Stewed vegetables with mushrooms are cooked for about ten minutes. After this time, remove the hodgepodge from the oven and serve to eat. Decorate each plate with a few slices of lemon and parsley.

Solyanka with dried mushrooms and cabbage is a multi-useful delicacy for the whole family. How to cook it will tell below.

  • fresh cabbage — 150 grams;
  • carrots — 120 grams;
  • onions — 3 pieces;
  • dried mushrooms — 240 grams;
  • vegetable oil — 45 milliliters;
  • salt, pepper, bay leaf — to taste;
  • greens — 55 grams;
  • lemon — 5 cloves.

Cooking time: 30 minutes.

Caloric content per 100 grams: 250 kcal.

  1. We clean the carrots and onions, cut them into small pieces. Shred the cabbage in a small scale. Fry the onion in a pan with butter, and then send them cabbage with carrots. Stew under a closed lid with salt, pepper and other spices. At the end add the dried mushrooms and bay leaves.
  2. Vegetable mixture is heated for 5-7 minutes. Before filing, remove bay leaves. Remove from heat and serve. It is best done with lemon and herbs.

In winter, it is important to get maximum vitamins from the simplest dishes. There is no more useful solyanka. Consider the recipe below.

  • meat broth — 80 milliliters;
  • fresh cabbage — 1 small head;
  • carrots — 340 grams;
  • onions — 4 pieces;
  • pasta from large tomatoes — 65 grams;
  • fresh champignons — 7 pieces;
  • spices — to taste;
  • olives — 8 pieces;
  • olive oil — 70 milliliters;
  • sausages — 120 grams.

Cooking time: 2 days and 35 minutes.

Caloric content per 100 grams: 340 kcal.

  1. Fry sausages in a pan with olive oil. We remove them for a while.
  2. We cut cabbage, carrots, onions and mushrooms. All vegetables are about the same size. Fry onions and mushrooms in a pan with spices until tender. Add to them gradually pasta tomatoes, carrots and cabbage. Close the lid and simmer for 10 minutes.
  3. Put the vegetable mixture in the jar. Sent to a sterilized jar of sausages. Fall asleep chopped olives on top. We roll up the jar and set it upside down under a warm blanket. When it cools, send to the cellar. After two days you can open.

On the video — a simple recipe for making hodgepodge with mushrooms for the winter:

There is nothing better for dinner than braised cabbage with mushrooms. How to cook it, so much so as to surprise the loved ones with the unique aroma and taste, we will tell below.

  • water — 40 milliliters;
  • carrots — 3 pieces;
  • onions — 2 pieces;
  • smoked sausage — 90 grams;
  • cabbage — 190 grams;
  • fresh mushrooms — 6 pieces;
  • salt and pepper to taste;
  • oil for roasting — 40 milliliters;
  • greens — to taste;
  • tomatoes — 2 pieces.

Cooking time: 35 minutes.

Caloric content per 100 grams: 290 kcal.

  1. Wash cabbage and chop it into neat small strips. Stir it with a pinch of salt. Leave aside.
  2. Peel carrots and onions. Cut them into small pieces. We do the same with fresh mushrooms. We send vegetables with mushrooms to a heated pan with butter. Fry the whole mixture for five minutes. Add spices. All mix. We lay out to them the cabbage. Simmer the dish under the closed lid, adding a little water.
  3. Separately, fry the sausage and tomato pieces. Mix them with a hodgepodge. Chop finely greens.
  4. Cook for 5-7 minutes and remove from the oven. Serve to the table.

Useful, original and appetizing! How to make the best dish for dinner or lunch? Let’s look at the original recipe from the professional hostess.

  • beef broth — 400 milliliters;
  • carrots — 4 pieces;
  • onions — 3 pieces;
  • chicken — 100 grams;
  • smoked sausage or hot dogs — 120 grams;
  • cabbage — 130 grams;
  • fresh mushrooms — 8 pieces;
  • spices — to taste;
  • vegetable oil — 65 milliliters;
  • greens — 50 grams;
  • lemon slices — to taste.

Cooking time: 55 minutes.

Caloric content per 100 grams: 350 kcal.

  1. Make beef broth, cook for thirty minutes. Add in it finely chopped carrots, chicken.
  2. Fry in butter finely chopped sausage or sausages. Fry the mushrooms in the same place. We send the mixture into a hodgepodge.
  3. Stew separately chopped cabbage with spices in butter with chopped onions. Stew should be five minutes.
  4. Cook solyanka somewhere twenty minutes after cooking broth.
  5. Serve to eat, decorated with a slice of lemon and fresh herbs. It can be cut or crumbled into a plate with your hands.

Learn how to cook fresh cabbage soup. This is a great first course meal.

Cabbage with meat can be put out in a skillet. Here you can read how to do it correctly.

  1. Prepare the broth in advance so that he has time to infuse and get enough. Only after that make a full soup.
  2. Barrel pickles in soup are much tastier than those sold in the can. Use them to make your favorite food for the whole family faster and tastier.
  3. All ingredients should be evenly sliced. Follow this simple advice, and then get a delicious treat.
  4. Use only fresh meat for solyanka. Freshly frozen pork or beef spoil the taste.
  5. Try to keep the olives in the juice until they reach the pan.
  6. Do not overdo it with salt, as you can spoil the whole taste.
  7. Pull out the bay leaves at the end of cooking. Add sliced ​​lemon to a plate before serving.
  8. Smoked sausage for better taste fry in butter. So it will give an extra flavor and a richer taste.
  9. Do not use lime instead of lemon. Instead of sour cream, you can use natural yoghurt before serving.
  10. For spice crumble finely greens. This may be parsley, lettuce, dill or any other greens.
  11. Simmer all the vegetables with the lid closed. Spices better add after cooking. Some housewives say it tastes better.
  12. Use large varieties of tomatoes. Be sure to remove the peel from them for extra spice.
  13. Do not add water if using tomato paste. It will make the taste worse.
  14. It is best to use champignons. However, suitable and forest mushrooms in the form of white and boletus.

On the video — detailed instructions for cooking soup with mushrooms:

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